Lemon Mist Torte

Name: Lemon Mist Torte
Yield: Makes 12 servings
Ingredients: ¾ cup (4 to 5 lemons) lemon juice, strained; 3½ teaspoons gelatin; 1 recipe All-Purpose Caramelized Sugar; 6 eggs, room temperature; ½ cup (4 ounces) heavy cream; ¾ cup (150 grams) granulated sugar; ½ cup (100 grams) granulated sugar; 2 teaspoons lemon zest; ½ cup (50 grams) unsifted powdered sugar; ⅓ cup water

Preparation info

Makes
12
servings

Difficulty
Medium

Appears in

The Simple Art of Perfect Baking

By Flo Braker

Published 1984

About

This sophisticated blend of whipped cream, airy lemon mousse and crisp, amber caramel was inspired by the lemon filling recipe a friend from Oregon, Dorothy Wiener, shared with me.

Ingredients

One 9-inch layer Classic Génoise

Dessert

Method

Advance Preparations

Prepare a 9-inch layer of Classic Génoise, except bake the batter in a 9-inch springform pan for 20 to 22 minutes.

Place the cake