Lemon Mousse Cake

It may sounds a little bit complicated to do this cake, but I assure you that it isn`t at all. And it matters all the effort! It is the most delicious dukan dessert that I have ever eat!

Ingredients for the crust (18 cm diameter round tray):
-2 eggs
- 2 tbsp oat bran
- 2 tbsp wheat bran
- 1 tbsp cornstarch
- 1 tbsp powder skimmed milk
- 1 tbsp fat-free fromage frais
- ½ tsp baking powder
- 3 tbsp sweetener
- 1 tbsp grated lemon zest
- Vanilla flavouring
Cream Ingredients:
-2 egg yolks
- 250 g quark or fat free ricotta
- 3 tbsp skim milk
- 3 sheets of gelatine or 1 tsp of powder gelatine
- 3 tbsp powder sweetener
- 1 tsp coffee flavouring
Ingredients for the lemon mousse:
-2 egg whites
- 250 g of fat-free fromage frais
- 3-4 tbsp powder sweetener
- 1 tsp Lemon flavouring

- 1 1/2 tablespoons finely grated lemon zest
- 5 sheets of gelatine or 2 tsp of powder gelatine
- 40 ml of skimmed milk
Coffee Syrup:

-50 ml water

- 1 tbsp powder sweetener

- 1 tsp coffee flavouring

Prepare the crust:
Preheat the oven to 180oC/350°F.

Separate egg whites and beat them with a pinch of salt until very firm. In a separate bowl mix the yolks with oat bran, wheat bran, milk powder, fromage frais, cornstarch and sweetener. Add the vanilla, lemon zest and baking powder. Use a spoon to fold the egg whites into the egg yolks mixture.

Pour the mixture into an ovenproof dish (I used a tray with removable walls) or silicone mould (Ø 18-20 cm) and bake it for 30 minutes. (do the toothpick test). Let it cool.
Make the Coffee Syrup: In a small saucepan, combine the water and sweetener and bring to a boil over medium-high heat, stirring occasionally just to dissolve the sweetener. Remove the pan from the heat and add the coffee flavouring. Let stand at room temperature until cool and then generously brush the cake with the Coffee Syrup.

Prepare the cream: First, put the three sheets (or the powder gelatine) of the hydrated gelatine to water at room temperature. Mix the egg yolks with sweetener and milk until dissolved sweetener and continue to mix (just with a spoon) on the steam bath until the mixture thickens slightly. Take it off the fire and add the hydrated gelatin and stir continuously until it dissolves in hot cream.

Wait 10 minutes to cool down and add the quark cheese and coffee flavouring, mixing well to blend and pour over the cake. Place it in the refrigerator and let it cool about 30-45 minutes.
Prepare the lemon mousse:
Pour the water into a medium saucepan and sprinkle the gelatine over it. Let the gelatine soften for 5 minutes. Beat the egg whites with a pinch of salt until very firm.  In a separate bowl mix the powder sweetener with the cheese and lemon essence. Heat the skimmed milk and dissolve in it the hydrated gelatine. Pour the gelatine over the cheese mixture and blend. Then take a spatula and integrate the egg whites into cheese mixture, moving up and down slowly to stay aerated. Pour mousse over the cream on top of the cake and place it again in the fridge for at least 4-5 hours.
Enjoy my dukan recipe!

Print Friendly
this article on Facebook