Do you remember whipped batters?

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I talked about the whipped batters quite a while ago, when I just started of EM. In those posts, I was referring above all to sponge cake, one of the basics of pastry. In general, when we talk about whipped masses, we refer to doughs in which a significant amount of air has been incorporated, which makes them soft and airy.

This summer, while browsing on IG, I came across a photo of a lemon moelleux. Given my passion for moelleux (of which I only knew the chocolate version) and my need to get rid of some lemons, I did some research...lemon moelleux is a well-known dessert…I am late as usual! :) Briefly, there are several recipes on the net. One of those that convinced me the most is that of Rossella in Padella. Now, Rossella's recipe involves the use of mascarpone that I didn't have (and I didn't even want to travel 20 km to buy it from Nicastro ...).

So I replaced the mascarpone with whipped cream and, while I was there, I made other changes (as usual!). The whipped cream gives volume and a wonderful lightness to this dessert that is already on my favorite list :)

Lemon moelleux

  • 310 of whipping cream

  • 120 g of sugar

  • 100 g of vanilla yogurt

  • 3 eggs

  • 50 g of almond flour

  • 40 g of flour

  • the juice of one lemon

  • icing sugar as needed

Whip the cream and set aside. Whip the eggs with the sugar and add the flours, continuing to whip. Then add the yogurt and the lemon juice. Finally, incorporate the cream, stirring gently from the bottom up.

Pour the mixture into a oven pan covered with parchment paper and bake in a preheated oven at 150 C. Take the moelleux out when the batter is golden-brown and firm.

Let the moelleux cool down and sprinkle it with icing sugar before serving.