Lemon Mousse Cake – Dukan
Sometimes I crave something refreshing, but I don't want to complicate things too much. I’ve made this lemon mousse cake several times, especially when I wanted something sweet without exceeding the Dukan restrictions. It has no flour or sugar, is made with readily available ingredients, and the result is fresh enough for warmer days.
Quick Info
Total Time: about 4 hours and 45 minutes (including cooling)
Preparation Time: 35-40 minutes
Baking Time: 25 minutes
Servings: 8
Difficulty: medium
Recipe Type: light dessert, suitable for the Dukan diet or whenever you want a low-calorie cake
Ingredients
Base:
3 eggs
3 tablespoons Stevia sweetener (or similar)
1 container Activia yogurt 0.1%
1 packet lemon-flavored pudding mix
4 tablespoons finely ground oat bran
lemon essence
zest of one lemon
1 teaspoon baking powder
Lemon Mousse:
2 eggs
1 packet lemon-flavored pudding mix
3 tablespoons powdered sweetener Clio or Stevia
500 ml milk 0.1%
1 packet gelatin Dr. Oetker
lemon zest
juice from half a lemon
Preparation Method
1. Preparing the Base
1.1. Start with the eggs: separate the egg whites from the yolks. Beat the egg whites until stiff peaks form, using a mixer. When a consistent foam begins to form, gradually add the 3 tablespoons of sweetener. Continue beating until you have a glossy, firm meringue.
1.2. Gently fold in the yolks into the meringue, mixing lightly.
1.3. Add the yogurt to the mixture and carefully incorporate it using a spatula. Do not mix too vigorously to avoid losing air from the meringue.
1.4. In a separate bowl, combine the pudding mix, oat bran, and baking powder.
1.5. Pour the dry mixture over the egg and yogurt mixture. Gently fold everything together with the spatula.
1.6. Finally, add the lemon essence and lemon zest.
1.7. Prepare a loaf pan (preferably with higher sides), lined with baking paper. Pour in the mixture and level it out.
1.8. Bake at a low temperature (preheated oven) for about 25 minutes. The base should rise and pass the toothpick test.
1.9. Remove the base from the oven and let it cool completely on a wire rack. Once cooled, slice it horizontally into two layers.
2. Preparing the Lemon Mousse
2.1. Soak the gelatin in a few tablespoons of cold milk.
2.2. Separate the eggs. Beat the egg whites until they become stiff.
2.3. In another bowl, mix the yolks with the sweetener, pudding mix, lemon zest, and the remaining milk.
2.4. Move the bowl to low heat and cook the mixture, stirring continuously with a whisk or spatula, until it thickens like pudding cream.
2.5. Remove from heat and add the soaked gelatin, stirring vigorously until completely dissolved.
2.6. Add the lemon juice to the cream and mix well.
2.7. Gradually fold in the beaten egg whites into the lemon cream, using wide motions to avoid losing air.
3. Assembly
3.1. Line the loaf pan (where you baked the base) with plastic wrap.
3.2. Pour half of the lemon mousse into the pan.
3.3. Place the first layer of base over the mousse layer.
3.4. Pour the remaining mousse on top, then cover with the second layer of base.
3.5. Cover everything with plastic wrap and refrigerate for 3-4 hours to set well.
3.6. Once completely chilled, remove the cake from the pan, remove the wrap, and slice.
Why I Make This Recipe Often
It’s one of the quick options for a refreshing dessert, especially when I want something light yet filling. It doesn’t require expensive ingredients or complicated techniques. It holds up well in the fridge and is suitable even for days when I have guests, but don’t want to make a full cake.
Tips and Variations
Tips
If you have time, you can grind the oat bran to achieve a finer base.
Do not overbeat the mixture after adding the pudding mix and oat bran – there’s a risk of losing volume.
For the mousse, add the lemon juice only after the gelatin has dissolved in the hot cream – otherwise, it can ruin the texture.
If you don’t want to fill the pan with two layers, you can leave the base whole and just pour the mousse on top.
Substitutions
You can use any preferred sweetener as long as it is baking-resistant and suitable for Dukan.
Activia 0.1% yogurt can be replaced with another low-fat yogurt.
If you don’t have lemon essence, you can use more lemon zest.
Variations
You can replace the lemon pudding mix with vanilla if you want a simpler flavor.
You can add a little orange zest for a different flavor (but in small amounts).
If you don’t want mousse, you can serve the base plain as a loaf.
Serving Ideas
Slice and serve cold, straight from the fridge. Pairs well with green tea or coffee.
Frequently Asked Questions
Can I use a different type of yogurt?
Yes, any low-fat yogurt works, as long as it’s not too runny. Creamy yogurts with a maximum of 0.1% fat are the most suitable.
My base didn’t rise. What should I do?
Check if you whipped the meringue well and if the baking powder is not expired. Do not open the oven in the first 15 minutes of baking.
Can I make the mousse without eggs?
Not with this recipe. The eggs give structure to the mousse, and without them, the texture will not be the same.
How long does the cake last in the fridge?
It keeps well for 2-3 days in the fridge, wrapped in plastic wrap.
Nutritional Values
All values are approximate, per serving (out of 8), based on the ingredients used:
Calories: 100-120 kcal
Proteins: 8-10g
Carbohydrates: 10-12g (most from bran and milk, sweeteners do not add significant calories)
Fats: under 2g
Both the mousse and the base are light, sugar-free, and flour-free, so the dessert remains in the "low carb" zone suitable for the Dukan diet.
Storage and Reheating
The cake keeps well in the fridge, covered with plastic wrap, for up to 3 days. I do not recommend reheating it; the mousse softens if left warm. Serve only cold, straight from the fridge. For longer storage, I have not tried freezing it and do not think it is suitable due to the gelatin and mousse.
Sometimes I crave something refreshing, but I don't want to complicate things too much. I’ve made this lemon mousse cake several times, especially when I wanted something sweet without exceeding the Dukan restrictions. It has no flour or sugar, is made with readily available ingredients, and the result is fresh enough for warmer days.
Quick Info
Total Time: about 4 hours and 45 minutes (including cooling)
Preparation Time: 35-40 minutes
Baking Time: 25 minutes
Servings: 8
Difficulty: medium
Recipe Type: light dessert, suitable for the Dukan diet or whenever you want a low-calorie cake
Ingredients
Base:
3 eggs
3 tablespoons Stevia sweetener (or similar)
1 container Activia yogurt 0.1%
1 packet lemon-flavored pudding mix
4 tablespoons finely ground oat bran
lemon essence
zest of one lemon
1 teaspoon baking powder
Lemon Mousse:
2 eggs
1 packet lemon-flavored pudding mix
3 tablespoons powdered sweetener Clio or Stevia
500 ml milk 0.1%
1 packet gelatin Dr. Oetker
lemon zest
juice from half a lemon
Preparation Method
1. Preparing the Base
1.1. Start with the eggs: separate the egg whites from the yolks. Beat the egg whites until stiff peaks form, using a mixer. When a consistent foam begins to form, gradually add the 3 tablespoons of sweetener. Continue beating until you have a glossy, firm meringue.
1.2. Gently fold in the yolks into the meringue, mixing lightly.
1.3. Add the yogurt to the mixture and carefully incorporate it using a spatula. Do not mix too vigorously to avoid losing air from the meringue.
1.4. In a separate bowl, combine the pudding mix, oat bran, and baking powder.
1.5. Pour the dry mixture over the egg and yogurt mixture. Gently fold everything together with the spatula.
1.6. Finally, add the lemon essence and lemon zest.
1.7. Prepare a loaf pan (preferably with higher sides), lined with baking paper. Pour in the mixture and level it out.
1.8. Bake at a low temperature (preheated oven) for about 25 minutes. The base should rise and pass the toothpick test.
1.9. Remove the base from the oven and let it cool completely on a wire rack. Once cooled, slice it horizontally into two layers.
2. Preparing the Lemon Mousse
2.1. Soak the gelatin in a few tablespoons of cold milk.
2.2. Separate the eggs. Beat the egg whites until they become stiff.
2.3. In another bowl, mix the yolks with the sweetener, pudding mix, lemon zest, and the remaining milk.
2.4. Move the bowl to low heat and cook the mixture, stirring continuously with a whisk or spatula, until it thickens like pudding cream.
2.5. Remove from heat and add the soaked gelatin, stirring vigorously until completely dissolved.
2.6. Add the lemon juice to the cream and mix well.
2.7. Gradually fold in the beaten egg whites into the lemon cream, using wide motions to avoid losing air.
3. Assembly
3.1. Line the loaf pan (where you baked the base) with plastic wrap.
3.2. Pour half of the lemon mousse into the pan.
3.3. Place the first layer of base over the mousse layer.
3.4. Pour the remaining mousse on top, then cover with the second layer of base.
3.5. Cover everything with plastic wrap and refrigerate for 3-4 hours to set well.
3.6. Once completely chilled, remove the cake from the pan, remove the wrap, and slice.
Why I Make This Recipe Often
It’s one of the quick options for a refreshing dessert, especially when I want something light yet filling. It doesn’t require expensive ingredients or complicated techniques. It holds up well in the fridge and is suitable even for days when I have guests, but don’t want to make a full cake.
Tips and Variations
Tips
If you have time, you can grind the oat bran to achieve a finer base.
Do not overbeat the mixture after adding the pudding mix and oat bran – there’s a risk of losing volume.
For the mousse, add the lemon juice only after the gelatin has dissolved in the hot cream – otherwise, it can ruin the texture.
If you don’t want to fill the pan with two layers, you can leave the base whole and just pour the mousse on top.
Substitutions
You can use any preferred sweetener as long as it is baking-resistant and suitable for Dukan.
Activia 0.1% yogurt can be replaced with another low-fat yogurt.
If you don’t have lemon essence, you can use more lemon zest.
Variations
You can replace the lemon pudding mix with vanilla if you want a simpler flavor.
You can add a little orange zest for a different flavor (but in small amounts).
If you don’t want mousse, you can serve the base plain as a loaf.
Serving Ideas
Slice and serve cold, straight from the fridge. Pairs well with green tea or coffee.
Frequently Asked Questions
Can I use a different type of yogurt?
Yes, any low-fat yogurt works, as long as it’s not too runny. Creamy yogurts with a maximum of 0.1% fat are the most suitable.
My base didn’t rise. What should I do?
Check if you whipped the meringue well and if the baking powder is not expired. Do not open the oven in the first 15 minutes of baking.
Can I make the mousse without eggs?
Not with this recipe. The eggs give structure to the mousse, and without them, the texture will not be the same.
How long does the cake last in the fridge?
It keeps well for 2-3 days in the fridge, wrapped in plastic wrap.
Nutritional Values
All values are approximate, per serving (out of 8), based on the ingredients used:
Calories: 100-120 kcal
Proteins: 8-10g
Carbohydrates: 10-12g (most from bran and milk, sweeteners do not add significant calories)
Fats: under 2g
Both the mousse and the base are light, sugar-free, and flour-free, so the dessert remains in the "low carb" zone suitable for the Dukan diet.
Storage and Reheating
The cake keeps well in the fridge, covered with plastic wrap, for up to 3 days. I do not recommend reheating it; the mousse softens if left warm. Serve only cold, straight from the fridge. For longer storage, I have not tried freezing it and do not think it is suitable due to the gelatin and mousse.