Lemon mousse cake

Instructions

Base

1. Finely crush the Digestive biscuits and melt the butter. Mix together until smooth.
2. Line the base of the springform tin with baking paper (just the base). Place a plastic cake ring inside the springform tin to form the sides.
3. Spread the mixture evenly over the base of the cake tin and press down firmly.
4. Chill the cake tin in the fridge.

Lemon curd

1. Place everything except the butter in a small saucepan and heat over a low to medium heat, stirring constantly with a whisk until the mixture thickens into a firm cream. 
2. Now remove from the heat, add the butter in small pieces and stir it in.
3. Place the cream in a bowl, cover it with cling film, pressing it directly onto the surface of the cream, and leave it to chill in the fridge for 1–2 hours.

Mousse

1. Once the lemon cream has cooled, soak the gelatine in cold water.
2. Whip the cream until stiff. Fold a generous amount of the whipped cream into the lemon cream.
3. Gently warm the lemon juice and dissolve the squeezed gelatine in it. Now add it to the lemon cream.
4. Gently fold the remaining cream into the lemon cream.
5. Pour into the tin and smooth the surface as much as possible using a cake leveller. You may need to dampen the leveller slightly with water.
6. Leave the cake tin to chill in the fridge for 1–2 hours to allow the gelatine to set.

Glaze

1. Soak the gelatine in cold water.
2. Bring the lemon juice, water and sugar to the boil briefly in a saucepan so that the sugar dissolves.
3. Add food colouring until the desired colour is achieved (use sparingly!).
4. Add the gelatine and allow it to dissolve.
5. Leave the glaze to cool until lukewarm. Then pour it over the cake and leave it in the fridge for 1–2 hours until set.