This Lemon Strawberry Mousse Cake is delicate, unusual and very tasty! Although this recipe may seem quite complicated, it is actually very simple to make. Each component by itself is quick and easy.

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Ingredients for a 7-inch (18 cm) and 6-inch (16 cm) baking rings!
INGREDIENTS
Sponge Cake 16 cm
1 egg
30 g white granulated sugar
30 g all-purpose flour
0.5 tbsp corn starch
0.5 tbsp lemon juice
0.5 tsp lemon zest
1 tsp vanilla extract

Strawberry Basil Confiture 16 cm
100 g strawberry puree
30 g white granulated sugar
1 tbsp lemon juice
a few leaves fresh Basil
3 g gelatin + 1 tbsp cold water

Strawberry Cream Mousse 16 cm
50 g white granulated sugar
150 g strawberry puree
35 ml lemon juice
7.5 g gelatin + 3 tbsp cold water
150 g heavy cream

Lemon Mousse with white chocolate 18 cm
70 ml lemon juice
3 egg yolks
250 g white granulated sugar
zest of 1/2 lemon
3 egg whites + a pinch of salt
12 g gelatin + 5 tbsp cold water
50 g white chocolate
180 ml heavy cream
(The syrup for the meringue, boil 150g of sugar and 3 tbsp of water)

PREPARATION
1. Make the Sponge Cake. Preheat the oven to 180°C / 355˚F. Line a 6-inch (16 cm) baking ring with aluminum foil. In a medium bowl, beat together egg with sugar until fluffy foam. Add the corn starch, lemon juice, vanilla extract, flour and lemon zest. Mix well. Pour batter to onto prepared baking ring, smooth the surface with a spatula and bake for 10 minutes or until the surface is dry and spongy to touch. Cool the cake completely.
2. Make the Strawberry Basil Confiture. In a small bowl combine gelatin and water and set aside to soften. In a medium saucepan combine strawberry puree with basil, sugar and lemon juice. Cook on low heat until hot but not boiling, stirring constantly. Add gelatin and stir until it is completely melted. Cool to to room temperature. Pour the Strawberry Basil Confiture on the Biscuit and put in the freezer until complete solidification (about 2-3 hours).
3. Make the Strawberry Cream Mousse. In a small bowl combine gelatin and water and set aside to soften. In a medium saucepan combine strawberry puree, sugar and lemon juice.Cook on low heat until hot but not boiling, stirring constantly. Add the whipped cream. Mix well. Cover the base of the 16 cm baking ring with plastic wrap and pour the mousse. Then put in the freezer until complete solidification (about 2-3 hours).
4. Make the Lemon Mousse with White Chocolate. In a small bowl combine gelatin and water and set aside to soften. In a saucepan combine together the lemon juice, sugar, egg yolks and lemon zest. Set the pan over low heat, stirring constantly, until the mixture thickens. Add the melted white chocolate and swollen gelatin, mix well. Whisk the egg whites with a pinch of salt until fluffy foam. Put the granulated sugar and water in a small heavy-based saucepan on low heat. When the sugar reaches 117°C (243°F), quickly pour the syrup in a steady stream into the middle of the egg whites with one hand whilst simultaneously whisking the syrup into the whites with the other hand, to make a smooth glossy meringue. Whisk until the mixture is thick (about 5 minutes). Gently fold egg whites into the lemon curd. Add the whipped cream. Mix well.
5. To assemble. The 18 cm baking ring lay a plastic wrap and place in the freezer for 10 minutes. Pour the half of mousse into the 18 cm baking ring and put in the center strawberry cream mousse. Then pour the remaining mousse into the 18 cm baking ring and put in the center of 2 layers, ending with biscuit. Remove excess mousse, cover with a plastic wrap and place in the freezer for at least 4-6 hours.
6. Completely frozen cake cover with mirror glaze and decorate as you wish. The mousse cake should be thawed in the refrigerator for 5-6 hours before serving!

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