Genoise layers filled with lemon mousse and coated in Italian meringue. Very pretty, relatively satisfied. Except, as far as make-up, the cake layers could be about half as thin, and mousse could be a bit thicker. But this was partly out of necessity, as I had finite lemon and could only make a finite amount of lemon curd as my mousse base.
The top layer was too thick, tsk tsk. Mousse cake should have more mousse. The slight discoloration on some of the layers is syrup I had used to poach nectarines a few weeks back, and I couldn’t be bothered to make plain simple syrup. I probably should’ve scraped more crumbs off the bottom and top, I don’t like all that brown.
Split and filled but unfrosted:
Coated in meringue before browning. Looks pretty enough untoasted:
And once more, the result:
Perhaps some outer decor or garnish or dusting next time, it’s a bit plain. Oh well. Keep on learning.