Ingredients

Sponge Biscuit

4 eggs
85 grams (3 ounces) sugar
120 grams (4.2 ounces) flour
40 grams (1.4 ounces) butter
8 grams (0.28 ounces) baking powder
zest of 1 lemon

Soaking

150 grams (5.3 ounces) milk
30 grams (1 ounce) sugar
30 grams (1 ounce) mint leaves (without stems)

Creamy Mousse

zest of 1 lemon
50 grams (1.8 ounces) lemon juice
50 grams (1.8 ounces) sugar
3 egg yolks
10 grams (0.35 ounces) gelatin
200 grams (7 ounces) cream cheese
100 grams (3.5 ounces) white chocolate
200 grams (7 ounces) cream (33%)

Instructions

Step 1

The perfect combination of a mint sponge cake and a fluffy lemon mousse is the best way to improve your mood! You don’t have to combine dozens of fillings and layers to make a truly delightful birthday cake. This mint-lemon delight is ready to amaze you with its lightness and taste.

Step 2

A few words about the filling: the cake is assembled with a dense but delicate mousse base. To achieve the perfect result, use good-quality gelatin. You can vary the diameter of the mold from 14 to 16 cm (5.5 to 6.3 inches). The calculation in this recipe is for a 14 cm (5.5 inch) mold. P.S. The mint for the cake must be fresh!

Step 3

1. Preheat your oven to 170°C (338°F).

Step 4

2. In a mixing bowl, whip the eggs with sugar until you get a dense white foam.

Step 5

Ensure the eggs and sugar are well combined and have tripled in volume for a fluffy sponge.

Step 6

3. Gradually add the sifted flour and baking powder, and mix gently to combine.

Step 7

4. Add the melted butter and lemon zest, then knead for another 15 to 20 seconds until just combined.

Step 8

Do not overmix to ensure the sponge remains light and airy.

Step 9

5. Pour the batter into a greased and lined mold. Bake the sponge biscuits for 30-40 minutes or until a toothpick inserted into the center comes out clean.

Step 10

6. Wrap the finished warm biscuits in foil and cool them completely in the fridge.

Step 11

Cooling in the fridge will make the biscuits easier to cut later.

Step 12

1. Combine the milk, sugar, and mint leaves in a saucepan.

Step 13

2. Cook the mixture over medium heat for 2 to 3 minutes after it starts boiling.

Step 14

3. Remove from heat and let the soaking brew for 15 to 20 minutes.

Step 15

4. Use an immersion blender to mush the soaking base and then filter it through a sieve.

Step 16

This soaking solution adds extra flavor and moisture to the sponge cake.

Step 17

1. Soak the gelatin in cold water as per the package instructions.

Step 18

2. Whip the cream until soft peaks form and set aside.

Step 19

3. In a saucepan, mix the lemon zest, lemon juice, sugar, and egg yolks.

Step 20

4. Stirring constantly, heat the mixture to 80°C (176°F) until it thickens slightly.

Step 21

Keeping the mixture constantly stirring prevents the egg yolks from curdling.

Step 22

5. Remove from heat and add the white chocolate. Stir until melted and smooth.

Step 23

6. Add the soaked gelatin and mix well until fully dissolved.

Step 24

7. Combine the cream cheese with the lemon mixture in a mixer bowl and whisk until smooth.

Step 25

8. Gently fold in the whipped cream, whisking the mousse for 30 to 40 seconds.

Step 26

Do not overwhip the mousse to maintain its airy texture.

Step 27

1. Cut the sponge biscuits and soak each slice with the prepared soaking mixture.

Step 28

Apply soaking mixture evenly to avoid sogginess.

Step 29

2. Divide your creamy mousse by the number of cake layers you will have.

Step 30

3. Assemble the cake: place a layer of sponge biscuit, then a layer of mousse, alternating until all layers are used, finishing with a biscuit layer on top.

Step 31

Wrap the cake sides with acetate film for a cleaner finish.

Servings

Picture this: it's a sunny afternoon, and you're hosting a cozy gathering for friends and family. Out comes the star of the show—a beautifully assembled layer cake with minty sponge and luscious lemon mousse. Serve each slice on bright, pastel-colored plates for a visually pleasing presentation. For a complete experience, accompany this delightful cake with light beverages like iced tea, mint lemonade, or a simple glass of sparkling water. A dollop of fresh whipped cream or a sprinkle of powdered sugar on top can add the final touch of elegance. Want to mix it up? Try serving the cake with a side of fresh berries or a spoonful of lemon curd for an extra burst of flavor. The combination of tart and sweet will leave everyone craving for more.

Equipment

Mixing Bowls

You’ll need a few mixing bowls of different sizes. Glass or metal ones work best as they don’t retain odors or stains.

Hand Mixer or Stand Mixer

A must-have for whipping eggs and cream. A stand mixer is more convenient, but a hand mixer works just as well.

Baking Pan

Opt for a 14 cm (5.5 inch) round baking pan for this recipe. If you don't have a smaller pan, adjust the ingredients proportionally.

Saucepan

A medium-sized saucepan will come in handy for heating and soaking the ingredients.

Sieve

A fine-mesh sieve is perfect for filtering out bits in the soaking mixture to get a smooth texture.

Acetate Film

This is useful for wrapping the cake sides to create neat and clean layers.

Variations

Are you on a gluten-free diet? No worries! Simply swap the regular flour with a gluten-free flour blend while keeping all other ingredients the same. Make sure to use baking powder that’s labeled gluten-free. Going for a vegan twist? Replace the eggs with flax eggs (1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water for each egg) and use a dairy-free cream cheese and vegan white chocolate. For the cream, coconut cream is a fabulous alternative.

Faq

  • Why did my sponge cake turn out dense?

    This might happen if you overmix the batter or don't whip the eggs enough. Always ensure to whip the eggs until they are fluffy and light, then gently fold in the flour.

  • How do I know the mousse is set properly?

    The mousse should hold its shape well and not be runny. If it’s not setting, refrigerate it for a bit longer until it firms up.

  • Can I prepare the components in advance?

    Yes! You can bake the sponge a day ahead and store it wrapped in foil. The mousse can also be prepared a day in advance and kept in the fridge until you're ready to assemble.

  • What's the best way to soak the sponge without making it soggy?

    Use a pastry brush to apply a thin, even layer of the soaking mixture on the sponge layers. This allows the sponge to absorb the liquid without becoming overly moist.

  • Is it possible to add other flavors to the mousse?

    Absolutely! You can experiment with different citrus zest or even add a hint of mint extract to the mousse for a more intense flavor profile.

  • What’s the best way to slice the cake neatly?

    Use a long, serrated knife and clean it between cuts. Chilling the cake slightly before slicing also helps to get clean, precise pieces.

Nutrition facts

Hawaii cake
Recipe Yield:1 cake (14 cm diameter)
Calories:This cake yields approximately 4500-5000 calories for the entire cake.
Calories (Min - Max):4500 - 5000
Total Fat:320g
Saturated Fat:180g
Protein:65g
Total Carbohydrate:400g
Total Sugars:325g