Want to enjoy a delicious dessert in no time? This lemon mousse cake is perfect for the summer days and doesn’t require any complicated instructions or elements. You only need four ingredients and a few minutes of preparation to taste a light treat full of flavor.
Let’s cover everything you’ll need to know for this recipe: ingredients, elements, and preparation.
What you’ll need before starting
- 125 ml of fresh lemon juice: You can get the right amount by squeezing about four lemons.
- 1 can of condensed milk (370 g): Make sure it’s chilled.
- 500 ml of heavy cream with at least 35% fat: This should also be very cold.
- 18 pieces of ladyfinger biscuits to make the base of the cake.
You can add optional ingredients to your lemon mouse cake, like food coloring to make it more visually appealing, and grated coconut, cinnamon, sugared lemon slices, and crushed biscuits to create a decorative pattern. For the elements, you’ll need:
- A mixing bowl to combine all the ingredients smoothly.
- A hand mixer or whisk.
- A spatula for spreading the cream more easily.
- A glass dish (approximately 27×27 cm and 5 cm in height) to assemble the cake.
- A citrus juicer.
- A knife and cutting board if you want to add sugared lemon slices.
- Measuring cups.
- A spoon.
Now, let’s make the fastest cake in the world
- Add the chilled condensed milk and heavy cream in a large mixing bowl.
- Pour in the freshly squeezed lemon juice and use a hand mixer to blend everything well. You’ll start noticing that the cream thickens quickly and reaches a mousse-like consistency. That means it’s ready.
- If you want to give your cake a slightly more vibrant color, you can add a small pinch of food coloring. This is optional and won’t alter the flavor, but will give it a pop of color.
- Take the glass dish and line the bottom with your ladyfinger biscuits. There’s no need to soak them, as they’ll absorb the moisture from the cream.
- Spread the lemon cream evenly over the biscuits, covering them completely. You can level it out nicely using a spatula.
- To add an extra decoration, crush some biscuits and sprinkle them around the edges. You can also top it with grated coconut, a bit of cinnamon, or even lemon slices coated in sugar.
- Now that the preparation is ready, let the cake chill in the refrigerator for a couple of hours. It’ll taste even better with a firmer texture. On the hottest days, you can make a semi-frozen version by taking it to the freezer for a while.
Apart from being super simple and quick to prepare. this cake is also refreshing and delicious, ideal for summer gatherings or whenever you want to surprise someone with a fuss-free dessert. Are you ready to try it out?
