Cake flour: 40g
Milk: 40ML
Ingredients:
– 250ml Milk – 40g Powdered Sugar – 6g Gelatin Powder – Almond Slices, toasted Instructions: 1. Weigh and prepare all ingredients. Separate the egg whites and set aside. 2. Pour milk and salad oil into a bowl and mix well. 3. Sift low-gluten flour into the milk and salad oil mixture, stirring until combined. 4. Add egg yolks gradually, mixing thoroughly after each addition. 5. Incorporate lemon zest and one tablespoon of lemon juice, stirring until uniform. 6. Place egg whites in an oil-free bowl. Beat until coarse bubbles form, then add fine granulated sugar in three batches, whipping until distinct trails appear. 7. Gently fold one-third of the whipped egg whites into the cake batter using an up-and-down cutting motion.8. After mixing evenly, pour all the batter into the egg whites and fold gently until combined.
9. Preheat the oven to 180°C with both top and bottom heat. Pour the batter into a baking tray lined with parchment paper, gently tap to remove air bubbles, and place on the middle rack. Bake for 20-25 minutes. Remove immediately after baking, invert to cool, and peel off the parchment paper. 10. Once the cake layer has cooled, cut it with a mold and place on a plate for later use. 11. Dissolve gelatin powder in 2 tablespoons of hot water by heating over a double boiler until melted. 12. Pour whipping cream into a bowl and add powdered sugar. 13. Whip until 60% stiff, forming fine lines. 14. Add lemon zest, lemon juice, and the dissolved gelatin mixture, then stir until uniform. 15. Spoon the prepared mousse filling slowly into the mold using a small teaspoon. 16. Once filled, use a small knife to smooth the surface.17. Gently tap the mold to remove air bubbles, then refrigerate for 4-5 hours.
18. Finished product.
