Lemon Mousse Cake

Name: Lemon Mousse Cake
Yield: 12
Ingredients: 4 egg whites (separated and at room temperature); 1 1/2 cups of sugar; 3 tablespoons of unsalted butter; 1 3/4 cups of all-purpose flour; 1 cup of cornmeal; 4 tablespoons of cornstarch; 1 tablespoon of active dry yeast; 1 tablespoon of lemon zest; Mousse; 1 can of sweetened condensed milk; 1/2 cup of freshly squeezed lemon juice; 1 can of heavy cream; 1/2 envelope of unflavored gelatin; Lemon zest for decoration

1
4 egg whites (separated and at room temperature)
2
1 1/2 cups of sugar
3
3 tablespoons of unsalted butter
4
1 3/4 cups of all-purpose flour
5
1 cup of cornmeal
6
4 tablespoons of cornstarch
7
1 tablespoon of active dry yeast
8
1 tablespoon of lemon zest
9
Mousse
10
1 can of sweetened condensed milk
11
1/2 cup of freshly squeezed lemon juice
12
1 can of heavy cream
13
1/2 envelope of unflavored gelatin
14
Lemon zest for decoration

Ingredients

1
4 egg whites (separated and at room temperature)
2
1 1/2 cups of sugar
3
3 tablespoons of unsalted butter
4
1 3/4 cups of all-purpose flour
5
1 cup of cornmeal
6
4 tablespoons of cornstarch
7
1 tablespoon of active dry yeast
8
1 tablespoon of lemon zest
9
Mousse
10
1 can of sweetened condensed milk
11
1/2 cup of freshly squeezed lemon juice
12
1 can of heavy cream
13
1/2 envelope of unflavored gelatin
14
Lemon zest for decoration

Directions

1
Beat the egg whites until stiff, then fold in the yolks, sugar, and butter
2
Continue beating, add the flour, alternating with milk and cornstarch
3
Mix in the yeast and lemon zest
4
Pour into a 20cm greased and floured cake pan
5
Bake in a preheated oven at 200°C until golden brown
6
Let cool and demold
7
Mousse
8
In a blender, combine sweetened condensed milk and lemon juice
9
Mix in the heavy cream and prepared gelatin according to package instructions
10
11
Assembly
12
Cut the cake in half, fill with half of the mousse, cover with the rest, and decorate with lemon zest.