Lemon & Poppy Seed Mousse Cake – PDF Recipe

A delicate lemon and poppy seed sponge, silky lemon jelly and light white chocolate mousse, finished with a white chocolate velvet coating.

This 8-page PDF recipe includes step-by-step preparation, assembly and finishing instructions, practical tips and a bonus raspberry jelly recipe.

Makes five bento mousse cakes, approximately 12–13 cm each.

Digital PDF recipe in English. No physical cake or printed book is included.

To achieve the look shown, you will need silicone cake moulds and either a food-safe spray gun for the velvet coating or a ready-to-use edible velvet spray. A ready-to-use spray is a convenient option for beginners; follow the manufacturer's instructions.