Preheat the oven to 180 degrees. Baking vystelit baking paper, greased with butter. To put in paper form (without DNA), with a diameter of 16 cm Egg whisk with sugar until fluffy.

Add the juice and zest of lemon, proseyannye flour and starch. Mix gently with a spatula.

Pour the batter into the pan, flatten. Bake for about 8-10 minutes. Cool.

Marmalade: soak gelatin. Raspberry puree mixed with sugar and lemon juice. Heat until the sugar dissolves, remove from heat, add the squeezed out gelatine. Stir. Allow to cool in the freezer until lightly thickened.

Cake to shift in a form in which it was baked, put marmalade. Again put in the freezer.

Raspberry mousse: soak gelatine in water. 150 g raspberry puree, mix with sugar and lemon juice. Heat to dissolve the sugar. Enter the gelatin, stir to cool to room temperature. Strain through a sieve from the bones.

Whisk cream to the density.

Whisk mix with raspberry mousse. To shift to a form with a diameter of 14 cm and put in the freezer until fully cured.

Lemon mousse with white chocolate: soak gelatine. Mix the egg yolks with the lemon juice, zest and 100g sugar. Cook over medium heat, stirring constantly, until lightly thickened, even to boiling, as the lemon Kurd. Remove from the heat.

Add the chopped chocolate, stir, introduce gelatin and mix well again

Let cool to room temperature. Of the 150 g of sugar and 3 tbsp water, cook the syrup to 117 degrees While the syrup cooks, whisk the whites in parallel, with a pinch of salt until fluffy. Without turning off mixer, pour it into the hot syrup. Whisk until the meringue has cooled to room temperature. Approx. 10 minutes.

Mix with a whisk the cooled meringue with lemon cream.

Separately whisk the cream and put into the mousse.

Build: (head down). Put a ring with a diameter of 18 cm (or Rethimno form) to a file Spread half of the lemon mousse,

Then insert the center of the frozen raspberry mousse. Add almost all the remaining mousse on top,

a little pushing, jelly down, lay out the biscuit. Put in freezer for 4 hours minimum.

Mirror glaze: soak gelatin. Boil the cream with milk (if required, in this step, you add a powder dye)

Add in the milk a mixture of white chocolate and squeezed out gelatine. Slow circular movements with spatulas to interfere in one direction, to make sure that no air can get in, until smooth. If still on glaze blisters, several times to knock the pot on the table, went to the air.

To put the cake on the grill, pour the glaze 40, no leveling, it must spread itself. Put the cake in the fridge until the glaze.

Decorate as desired. I have the chocolate ribbon and chocolate decor.

The cake was the gift, a piece for a photo tearfully asked me to convey, in the end turned out. I want to draw your attention to cut the cake! I've made a blunder!! Lemon mousse added large-worn lemon zest (I like to add in the dough). After removing the file understand, the icing will not fall exactly!! Took a knife a thin layer of mousse and filled half portion of the new, not adding peel. Why the color was different, I can't understand it myself. My thanks to Inna-havroshechka for support and assistance to many of my works. For the cake recipe-mousse Alesya from LJ. Special thanks for the detailed MK mirror glaze's Zeleninou. Here are her words: any glaze you pour on frozen product (i.e. glaze not below the 45-47 C and not more than 50). To get a good glaze you can never take back to back, it should be plenty. Before use it is necessary to strain through a fine sieve. It should not be undissolved/ner athritic parts, air bubbles, etc. the Right surface for glazing - 50% of success. The surface may be rough, uneven. Therefore, the collected cakes "upside down", sub-genres down dense polyethylene. When the cake is removed from the freezer, remove the film immediately, unceremoniously, with a quick movement so as not to Mar the surface. Only then, the icing will fall right, it's impossible to hide the flaws, as is commonly believed. Cake put on the grill, put on a baking sheet, sprinkled with plenty of icing and... mandatory one clear gesture performed by spatulas on the surface, to remove the excess. Why? The glaze should be just thin decorative coating, a small advantage, but not a full layer. If you see stretching icing, a thick layer is illiterate. Remnants of glaze collected and stored in the refrigerator up to the trail. once in tightly closed containers and cling film on top of the glaze to avoid chapping. Try! Everything is in your hands!