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Lemon Mousse Cake

Martha Stewart
  • minutes
  • Serves

INGREDIENTS

1

Lemon, zest of

1 2/3 tbsp

Lemon, zest

2 cups

Raspberries

12

Egg whites, large

6

Egg yolks, large

4

Eggs, large

1 tbsp

Baking powder

3 cups

Cake flour

1 tsp

Cornstarch

1 tsp

Kosher salt

1 pinch

Kosher salt

5 3/4 cups

Sugar

1

Vanilla bean

1 tsp

Vanilla extract, pure

1 tsp

Distilled white vinegar

3 sticks

Butter, unsalted

1 cup

Heavy cream

1 1/4 cups

Whole milk

1 1/2 tsp

Gelatin, unflavored

1 tbsp

Water