300 g almond paste or marzipan
4 sheets of gelatine
3 eggs, separated
1 1/2 dl Dansukker Icing Sugar
2 dl whipping cream
2 small untreated lemons
1 dl fromage frais
Preheat the oven to 175 °C.
Chop the almond paste, preferably in a blender, and mix with the egg whites. Pour into a greased cake tin (about 25 cm) with a removable base. Bake the lemon mousse cake in the middle of the oven for about 20 minutes. Leave to cool.
Soak the gelatine sheets in cold water.
Beat the egg yolks with the icing sugar until fluffy. Beat the egg whites until stiff. Whip the cream until stiff.
Wash the lemons. Zest and juice them.
Squeeze the gelatine sheets to drain them and heat in a saucepan together with the lemon juice. Leave to cool slightly.
Pour the gelatine juice into the egg yolk mixture, stirring constantly. Fold in the lemon zest and fromage frais, then pour in the cream and finally the egg whites. Pour the mixture into the cake tin and chill for at least 3 hours before serving.
Decorate the lemon mousse cake with peeled slices of kiwi fruit (kiwis can be replaced with other seasonal fruits).
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