Almond Chiffon Cake with Lemon Mousse
I currently have a lot of lemons at home, and this is the best thing I could think of to use them up! Since this was only a test batch, I made 5 of these mini cakes. The recipe is down below.
2 eggs
1/3 cup lemon juice
1/4 cup white sugar (powdered is ok too)
5 oz of Heavy Cream
3-7 tbs powdered sugar
Combine eggs, sugar and lemon juice until well incorporated.
Heat on the stovetop, stirring continously until it thickens.
place lemon custard into a bowl, covering with a saran wrap, and placing it into the fridge to cool completely.
In a separate bowl, beat heavy cream into stiff peaks, while incorporating powder sugar. You can adjust the sugar amount to whatever you prefer, However I would say 2 tbs of sugar is the minimum amount.
when the lemon curd is completely cooled, fold in the whipped cream. place back into the fridge preferably overnight, or in the freezer to firm up.
* If the lemon curd is not completely cooled, the mousse will be too runny to frost. Make sure its completely cooled. However if your mousse is too runny ( dripping off the spatula, you can make more whipped cream, and maybe it will fix it.)
Almond Chiffon Cake ( Bake at 320F ~~ 20-30 min)
3 egg yolks
32g neutral oil
46g Milk
60g Almond Flour
10g Cornstarch
3 egg whites
~~4-6 tbs of powdered sugar (use 3 for a less sweet, 7 for more sweetness)
Combine egg yolks, neutral oil, milk, Almond Flour, Cornstarch together until a pale yellow color.
In a separate bowl, beat the egg whites until stiff peaks while incorporating in the powder sugar.
Fold in a 1/3 amount of the egg whites into the egg yolk mixture, and repeat the process until all the egg whites have been fully incorporated. Do not overmix or else the batter will be very runny and you'll have a flat cake.
In an 8 in round cake tin, line the bottom with parchment/tinfoil and grease the sides. Pour the batter into the tin, and bake into a preheated oven of 320F. The cake will be done when you insert a knife in the middle, and it comes out clean.
Without releasing the sides, flip the cake tin upside down, and let it rest in the oven with the door slightly ajar, so the cake doesnt deflate & shrink.
Once completely cooled, release the cake from the tin and then cut the cake into 2 layers. Using a small cup/circle cookie cutter, cut 7 circles out. Using the left over scraps form one additional cake circle layer. Each mini cake should have 3 layers of almond chiffon.
With the remaining cake scraps, toast it into an oven/airfryer at 375F, and crush into little pieces.
Put the chilled lemon mousse into a piping bag, and pipe the lemon mousse onto the 3 cake layers.
once the cake is layered with mousse and chiffon alternating, pipe the sides with the remaining mousse, and smooth over it with an offset spatula.
put the cakes in the freezer for about 30 minutes to harden up.
Roll the sides of the cake with the cake crumbs from earlier.
