Torta con mousse al limone

• 200 ml (3/4 cup) heavy cream, chilled
• 150 g (1/2 cup) Greek yogurt
• 100 g (1/2 cup) powdered sugar
• Zest of 2 lemons
• Juice of 2 lemons
• 1 envelope (7 g) gelatin powder
• 2 tbsp water

For Decoration:

• Fresh lemon slices
• Whipped cream
• Mint leaves (optional)

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Instructions

1. Prepare the Sponge Cake

1. Preheat the oven to 180°C (350°F). Grease and line a 20 cm (8-inch) cake pan.
2. In a large bowl, beat the eggs with sugar and a pinch of salt until the mixture is light and fluffy, about 5–7 minutes.
3. Sift in the flour and baking powder, then fold gently to avoid deflating the batter. Add vanilla extract and stir lightly.
4. Pour the batter into the prepared pan and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
5. Let the cake cool completely, then cut it in half horizontally to create two layers.

2. Make the Lemon Mousse

1. In a small bowl, combine the gelatin powder and water, letting it sit for 5 minutes to bloom.
2. Heat the gelatin mixture in the microwave for 10–15 seconds until melted, then set aside to cool slightly.
3. In a large bowl, whisk together the yogurt, powdered sugar, lemon juice, and lemon zest.
4. In a separate bowl, whip the heavy cream until soft peaks form, then fold it gently into the yogurt mixture.
5. Add the melted gelatin to the lemon mousse and stir to combine.

3. Assemble the Cake

1. Place one layer of the sponge cake on a serving plate and spread a layer of lemon mousse on top.
2. Add the second layer of cake, then spread the remaining mousse evenly over the top and sides.
3. Refrigerate the cake for at least 2 hours to allow the mousse to set.

4. Decorate and Serve

1. Before serving, garnish the cake with fresh lemon slices, a dollop of whipped cream, and mint leaves if desired.
2. Slice and enjoy your refreshing Torta con Mousse al Limone!