Lemon Mousse Cake, Lemon Brigadeiro Bar, and Frozen Lemon Dessert

For the cake batter, blend the eggs, oil, and granulated sugar in a blender until smooth.

Alternate adding the milk and all-purpose flour (previously sifted) to the liquid mixture, and also include the cornstarch for extra softness in the cake.

Gently fold the lemon zest into the batter.

Add the baking powder to the batter and mix gently.

Pour the batter into a baking dish greased only on the bottom with butter.

Bake in a preheated oven at 350°F (180ºC) for approximately 30 minutes, monitoring for doneness.

For the topping, mix the sweetened condensed milk with the strained lemon juice, stirring well until the mixture thickens.

Add the heavy cream to the lemon and sweetened condensed milk mixture, and whisk again until creamy.

Add the lemon zest (be careful not to include the white pith) and mix a little more.

Hydrate the unflavored gelatin in room temperature water, and then dissolve it in the microwave for about 10 seconds.

Fold the dissolved gelatin into the creamy mixture from step 9 and mix well; this topping will moisten the cake, eliminating the need for extra syrup.

Cover the cooled, baked cake with the mixture and refrigerate for about two hours to set slightly and chill.

For the Brigadeiro Bar, mix the sweetened condensed milk with the milk powder in a saucepan without turning on the heat, to prevent lumps.

Add the strained lemon juice and heavy cream to the mixture and stir.

Add the butter, turn on the heat, and stir constantly until the mixture completely pulls away from the bottom of the pan.

Remove the fudge from the heat and mix in the lemon zest to intensify the citrus flavor.

In a pan lined with parchment paper (and lightly greased), spread the fudge mixture, adding the Maria-type cookies gradually and pressing them down with a spoon.

Let the fudge cool at room temperature, then refrigerate until it’s firm enough to handle.

Cut the firm Brigadeiro Bar into tablets or bars of your desired size and set aside.

Melt the white chocolate (in 30-second intervals in the microwave) and dip the Brigadeiro Bar pieces, draining the excess with a fork.

Place the dipped bars on a surface lined with parchment paper to allow the chocolate to dry.

Re-melt any excess chocolate scraped from the bars, place it in a piping bag, and use it to drizzle a fine decoration over each dried Brigadeiro Bar (optional).

Wrap the Brigadeiro Bars in cellophane and add a label with your contact info, expiration date (7 days), and flavor, if selling.

For the frozen dessert, melt the white chocolate in the microwave (in 30-second increments) and mix with the carton heavy cream until a fluid sauce forms.

Pour the white chocolate sauce into the bottom of an ungreased 9-inch (22 cm diameter) round pan and spread evenly.

Place the pan with the sauce in the freezer until it is very firm.

In the blender, whip the sweetened condensed milk, strained lemon juice, and heavy cream until everything is well combined.

Gently fold in lemon zest to the whipped base for added freshness.

Remove the pan from the freezer and carefully pour the lemon cream mixture over the firm layer of chocolate sauce.

Smooth the top of the cream and return to the freezer to freeze for about 6 hours, or preferably overnight, until it is completely firm.

Unmold the frozen dessert by placing a plate over the pan and flipping; finish by decorating with lemon zest for a final touch.