Ingredients

For the cake:

• 2 eggs
• 65g (21/2oz) caster sugar
• 65g (21/2oz) plain flour, sifted
• 7.5ml (1/2 tbsp) ground almonds
• 7.5ml (1/2 tbsp) lemon juice

For the mousse:

• Grated rind and juice of 1 lemon
• 5ml (1tsp) powdered gelatine
• 2 eggs
• 50g (2oz) caster sugar
• 75ml (3floz) double cream

Tools

• 9cm (3 1/2) ring mould
• 20cm (8in) square tin
• kMix

Method

1. For the cake: preheat the oven to 180°C, 350°F, Gas Mark 4. Lightly grease and parchment paper line a 20cm (8in) square tin. Place the eggs and sugar in the bowl, fit the whisk and whisk on speed max for approx. 4-5 minutes, until doubled in volume and mixture holds its shape. Using a metal spoon fold in the flour, almonds and lemon juice, until well combined.
2. Pour into tin, tilting tin to fill in the corners. Bake for 15-20 minutes, until well risen and golden.
3. Remove the cake and allow to cool in tin. Turn out onto a surface and discard paper. Using a 9cm (3 1/2) ring mould cut out 4 circles of sponge. Then cut through each circle to create two circles. Place half the sponges into 4 rings on a baking sheet.
4. For the mousse: place the lemon juice and gelatine in a small bowl and leave until spongy. Dissolve the gelatine in the bowl set over a pan of simmering water.
5. Meanwhile place the egg and sugar in the bowl, fit the whisk and whisk on speed max for approx. 5 minutes, until doubled in volume and mixture holds its shape. Fold in the lemon mixture. Transfer to a separate bowl.
6. Add the cream to the bowl whisk on speed max for about 2-3 minutes, until just peaking. Fold into lemon mixture. Pour into ring moulds and chill for 1 hour.
7. Top each ring with the remaining sponges, pressing down slightly. Cover and chill overnight. Unmould, dredge heavily with icing sugar and score with hot skewers.

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