Steps for the Lemon Yogurt Mousse Cake

• To make this delicious lemon yogurt mousse cake, start by preparing the soft sponge cake that will then be cut into 3 discs. In a large bowl, beat the eggs with granulated sugar, vanilla essence, and grated lemon zest for 10-15 minutes until frothy and pale. Gradually add the sunflower oil while continuing to mix. Finally, add the sifted all-purpose flour, baking powder, and salt, and mix using a spatula, always moving from bottom to top to prevent deflating the mixture, until you get a smooth and homogeneous batter. Line a 14×14 inch rectangular baking tray with damp and wrung-out parchment paper, pour the batter, and level it evenly with a flat spatula. Bake in a preheated static oven at 350°F for about 15-17 minutes.

  

• When the base is ready (make sure to do the toothpick test), set it on a cutting board or tray and gently remove the parchment paper, letting it cool while covered with plastic wrap. Once cooled, cut out 3 discs of 7 inches using a cake ring.

  

• In a bowl, whip the already sweetened cream until it forms stiff peaks, add the two 4 oz. containers of lemon yogurt (125 g each) and the powdered sugar. Continue whipping until you get a fluffy mousse.

  

• Place the first sponge cake disc on a serving plate and fill with a layer of yogurt mousse. Place a layer of lemon curd in the center of the yogurt mousse prepared in advance using the recipe in the ingredients. Continue with the second sponge cake disc, pour more yogurt mousse and another layer of lemon curd, and finally place the last sponge cake disc. Coat the entire cake with more yogurt mousse and refrigerate to set for 4 hours.

  

• After the resting time, decorate the cake surface with peaks of yogurt mousse, lemon curd, and lemon zest.

  

• Here is the lemon yogurt mousse cake. I hope you like this latest recipe of mine, see you next time friends.

  
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