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Lemon moon cake with lemon fromage

Lemon moon cake with lemon fromage – A recipe for the most delicious gluten-free lemon moon cake topped with an airy and tart lemon fromage.


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Moussekage for 10-12 persons
Preperation 2 t. / Cooking + 12 t. / Total + 12 t.

Lemon moon cake

300 g butter, softened

300 g sugar

200 g marzipan, grated

Zest of 2 organic lemons

2 tsp. vanilla sugar

5 eggs

140 g almond flour

60 g potato flour

2 tsp. baking powder

Juice of 2 organic lemons

Citron fromage

8 sheets gelatin

6 whole eggs, fresh or pasteurized

200 g sugar

Zest and juice of 2 lemons, equivalent to 100 ml lemon juice

500 ml cream



Candied lemon

Lemon zest


Lemon moon cake

Heat the oven to 185 C convection.

Beat the butter, sugar, marzipan, lemon zest, and vanilla sugar together. Add an egg to the mixture as you continue to whisk. Mix the almond flour, potato flour, and baking powder together in a bowl and whisk it into the batter alternating with the lemon juice. Line a springform cake tin about 25 cm in diameter with baking paper and spread the batter in the tin. Bake the cake in the oven for 45-50 minutes. Let the cake cool.

Lemon fromage

Soak the gelatin in cold water.

Beat the eggs and sugar until very light and fluffy – it will take 5-10 minutes. Add the lemon zest. Warm up the lemon juice in a small saucepan and wring out the gelatin. Melt the gelatin in the warm lemon juice. When the lemon juice is finger-warm, stir in a few spoonfuls of the egg mixture, and then carefully fold the gelatin mixture into the egg mixture. Whisk the cream to a light foam and fold it into the egg mixture.

Release the cake from the tin. Place the lemon moon cake on a plate and place the tin around the cake again. Line the inside of the tin with acetate. Close the tin around the cake. Pour the lemon fromage onto the cake base and refrigerate for at least 6 hours, but preferably overnight.

Free the cake from the tin and acetate. Decorate the cake with whipped cream, candied lemons, and some grated lemon zest. Enjoy!

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