Ingredients
300 g lemon juice, 1 almond cake base.
Seasonings
150 g (about 3/4 cup) white sugar, 20 g (about 4 teaspoons) gelatin, 300 g (about 1 1/4 cups) heavy cream.
Steps
1. Slice the almond cake horizontally into 4 layers; heat lemon juice and white sugar in a stainless steel pot on an induction cooktop until the sugar dissolves and reaches 60°C (140°F), then turn off the heat.
3. Heat the gelatin over a hot water bath until melted, then add it to the lemon juice and stir thoroughly. Fold in the cream that has been whipped to soft peaks, mixing until smooth to create the mousse. Set aside.
6. Take an 8-inch cake ring mold, place a layer of almond sponge cake inside, pour in the mousse, and refrigerate for 3 hours until set.