CITRUS MOUSSE CAKE WITH BUTTERCREAM FROSTING
This tall, tangy lemon cake filled with layers of lime mousse and frosted with white buttercream is just the thing for a birthday, bridal shower, or other especially delicious occasion.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 4h15m
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees. Butter two 8-by-2-inch round cake pans. Line with parchment; butter parchment. Dust with flour, tapping out excess.
- Whisk together flour, baking powder, baking soda, and salt until thoroughly combined, 30 seconds. Beat butter with sugar and zest until light and fluffy. Beat in eggs, one at a time, thoroughly combining after each addition and scraping down bowl as needed. Beat in lemon juice. With mixer on low, add flour mixture in 3 batches, alternating with buttermilk and beginning and ending with flour.
- Divide batter evenly between prepared pans, smoothing tops with an offset spatula. Bake, rotating pans halfway through, until tops spring back when lightly touched and are light golden, about 1 hour, 10 minutes. Transfer pans to wire racks; let cool 10 minutes. Turn out of pans, remove parchment, and let cool completely, about 2 hours. Cakes can be made to this point and refrigerated, well wrapped in plastic, up to 1 day.
- Trim tops of cakes flat. Split each cake horizontally into 3 equal layers. Line an 8-inch cake pan with 2 parchment strips, leaving a 3-inch overhang on all sides. Place 1 cake layer in pan, bottom-side down. Spread 1 cup mousse evenly over it; top with a second cake layer. Repeat, spreading 1 cup mousse between each layer. Finish with a cake layer, bottom-side up. Refrigerate, covered in plastic, at least 1 hour and up to overnight.
- Turn cake out of pan onto a cake plate. Spread 1 cup buttercream evenly over top and sides to create a crumb coat. Refrigerate 15 minutes. Spread remaining 3 cups buttercream over top and sides. Decorate as desired.
LEMON MOUSSE CAKE
Lemon Mousse Cake sounds like a dessert you would find on a restaurant's menu, but take a look. It's two steps and made-from-a-mix easy.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h3m
Yield 16
Number Of Ingredients 4
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Make, bake and cool cake as directed on box for two 8- or 9-inch rounds.
- In medium bowl, gently stir pie filling into frosting.
- Place 1 cake layer, rounded side down, on serving plate. Spread with 1 cup of the lemon mixture to within 1/4 inch of edge. Top with second layer. Frost side and top of cake with remaining lemon mixture. Store loosely covered.
Nutrition Facts : Calories 370, Carbohydrate 52 g, Cholesterol 40 mg, Fat 3 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 300 mg, Sugar 39 g, TransFat 2 1/2 g
CITRUS MOUSSE FILLING
This lemony mousse fills our Citrus Mousse Cake with Buttercream Frosting.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 40m
Yield Makes about 5 1/2 cups
Number Of Ingredients 9
Steps:
- Sprinkle gelatin over 2 tablespoons cold water; let stand until soft, about 5 minutes. Meanwhile, in a medium saucepan off heat, whisk together 1 cup granulated sugar, zest, and egg yolks. Whisk in lime and lemon juices and salt. Add butter; place over medium-high heat. Cook, whisking constantly, until butter has melted, mixture is thick enough to coat the back of a spoon, and small bubbles form around edge of pan, about 5 minutes. Stir in gelatin mixture; cook until completely dissolved, about 1 minute more.
- Pour curd through a fine-mesh sieve into a nonreactive bowl. Press plastic wrap against surface of curd; refrigerate until cold, about 1 hour (or stir over an ice bath until chilled, about 15 minutes).
- 3. Whisk cream with confectioners' sugar until stiff peaks form. Whisk curd briefly to loosen, then fold in whipped cream. Beat egg whites with whisk attachment until soft peaks form, then gradually beat in remaining 1/4 cup granulated sugar until stiff peaks form. Gently fold into curd mixture. Refrigerate in an airtight container at least 1 hour and up to 2 days.
LUSCIOUS LEMON MOUSSE CAKE
Luscious lemon mousse cake might be the perfect layer cake. Lemon cake with Limoncello syrup, zesty lemon curd and creamy lemon mousse. (Limoncello liquor is optional.)
Provided by Eileen Gray
Categories Cakes/Cupcakes Recipes
Time 5h35m
Number Of Ingredients 12
Steps:
- Mix the cake according to the recipe, adding the zest to the dry ingredients and the lemon extract with the vanilla.
- Divide the batter between two 8" pans lined with a parchment round or buttered and floured. Bake as instructed in the recipe. Wrap the cooled layers and chill until firm (I like to bake the cake a day ahead)
- When you're ready to assemble the cake, trim the browned edges and domed top off both cakes. Split each cake horizontally so you have a total of 4 cake layers. See how to prep the layers here. Have your syrup and buttercream ready before you begin making the Lemon Mousse.
- Place the Limoncello (or cold water) and lemon extract into a microwave safe bowl. Sprinkle the gelatin over the liquid in an even layer. Whisk briefly to combine and set aside to bloom. Whip the cream with the powdered sugar and set aside.
- Place the 1 1/4 cups lemon curd in a large mixing bowl and use a spatula to smooth out the curd to break up any lumps. Fold 1/3 of the the cream into the lemon curd until no lumps of curd remain. Fold in the remaining cream until it's about 1/2 way incorporated.
- Heat the bloomed gelatin in the microwave in 10 second increments until it's hot to the touch. Working quickly, add a 1/2 cup of the mousse to the warmed gelatin. Whisk immediately until completely incorporated. Pour the gelatin mixture back into the mousse. Immediately whisk until the mousse is smooth and the gelatin is evenly incorporated. If the mousse is very soft, refrigerate briefly to let it thicken before assembling the cake.
- Fill a piping bag fitted with a star tip with buttercream (or use a disposable bag with the tip cut).
- Set one layer of the cake, flat side down, onto a cardboard cake round or a serving plate. Brush the layer generously with the Limoncello syrup. Pipe a ring of buttercream around the edge of the layer to form a "dam" for the mousse. Scoop half the lemon mousse onto the layer and smooth until even.
- Gently place the second cake layer onto the mousse, careful not to squish the mousse layer. Brush the layer with syrup and pipe a dam of buttercream. Set aside a 1/2 cup of the lemon curd and scoop the rest onto the layer. Smooth the curd until even (be careful not too press hard or you might squish the mousse layer beneath).
- Place the 3rd cake layer, brush with syrup and pipe a dam. Fill with the remaining lemon mousse. Top with the 4th layer, brush with syrup. Set the cake into the refrigerator for about 20 minutes to set the buttercream "dams" and the mousse.
- Ice the cake with a thin crumb coat of buttercream. Refrigerate the cake for at least an hour to set the buttercream and allow the mousse time to gel. Ice the cake with a final coating of buttercream.
- Use a piping bag fitted with a star tip to pipe a border around the top of the cake. Spread the last 1/2 cup of curd onto the cake. Refrigerate for at least 3-4 hours to make sure the filling is completely set, preferably over night.
- Remove the cake from the refrigerator 1/2 hour before serving.
Nutrition Facts : Calories 0 calories, Carbohydrate 0 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Protein 0 grams protein, SaturatedFat 0 grams saturated fat, Sodium 0 milligrams sodium, Sugar 0 grams sugar
LEMON ERMINE FROSTING RECIPE
For this lemon ermine frosting, take a standard ermine frosting and sub any citrus juice you like for the milk. You'll basically end up with a citrus pudding that you then cool and whip butter Into. Day-um, it is good. This recipe makes about 2 1/2 cups of frosting. Double it so you can eat a bunch right out of the bowl. Also, before you whip the butter into it, you could use it as a filling for donuts or cupcakes. You should probably do this and then tell me all about it. If you're using fresh-squeezed citrus, by all means whip in some of the zest to underscore the goodness.
Provided by onlinepastrychef
Categories Icings, Frostings and Fillings
Time 18m
Number Of Ingredients 7
Steps:
- Put the juice, sugar, flour and salt into a heavy-bottomed sauce pan.
- Heat over medium-high heat, whisking quickly and constantly, until the mixture comes to a boil.
- Let boil for about 1 minute, still madly whisking, and then pour through a fine-mesh strainer into a bowl.
- Press all of it through the strainer with a flexible rubber or silicone spatula, making sure to scrape any that is sneakily sticking to the underside of the strainer.
- Press plastic wrap onto the surface of your pudding (that's what it is, after all), and cool to room-ish temperature in the fridge.
- With the paddle attachment, beat the butter until smooth and fluffy.
- Once the butter is smooth, beat in the cooled pudding, a bit at a time, scraping the bowl as necessary.
- Switch to the whip attachment and whisk the frosting until light and fluffy, about 3 additional minutes.
Nutrition Facts : Calories 196 calories, Carbohydrate 19 grams carbohydrates, Cholesterol 36 milligrams cholesterol, Fat 14 grams fat, Fiber 1 grams fiber, Protein 1 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1, Sodium 165 grams sodium, Sugar 16 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
RASPBERRY LEMON BUTTERCREAM
From my friend the master baker, the best frosting ever. Fantastic with white, chocolate or lemon cake, or the lemonade cupcakes here: http://www.food.com/recipe/lemonade-cupcakes-95878/review#rz-w This one could make your reputation.
Provided by livimeikle
Categories Dessert
Time 20m
Yield 1 cake or 24 cupcakes, 20 serving(s)
Number Of Ingredients 8
Steps:
- In the bowl of an electric mixer fitted with the paddle attachment, whip butter for 8 minutes on medium speed (I use "4″ on my KitchenAid). Butter will become very pale & creamy. Add remaining ingredients and mix on low speed for 1 minute, then on medium speed for 6 minutes. Frosting will be very light, creamy, and fluffy. Best used right away.
LEMON LAYER CAKE WITH LEMON CREAM CHEESE BUTTERCREAM
This 3 layer lemon layer cake is made completely from scratch with real lemons. It's deliciously moist and light and is remarkable paired with tangy cream cheese buttercream.
Provided by Sally
Categories Cake
Time 4h
Number Of Ingredients 17
Steps:
- Preheat oven to 350°F (177°C). Grease three 8-inch cake pans, line with parchment paper, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans.
- Whisk the flour, baking powder, baking soda, and salt together. Set aside.
- Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together on high speed until smooth and creamy, about 3 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Beat in the eggs and vanilla extract on high speed until combined, about 2 minutes. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients just until combined. With the mixer still running on low, add the milk, lemon zest, and lemon juice and mix just until combined. You may need to whisk it all by hand to make sure there are no lumps at the bottom of the bowl. The batter will be a little thick.
- Pour batter evenly into cake pans. Bake for around 21-26 minutes or until the cakes are baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it's done. Allow cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling. The baked cakes are fluffy, but they are not thick- about 1 - 1.5 inches.
- In a large bowl using a hand-held mixer or stand mixer fitted with a whisk or paddle attachment, beat the butter on medium speed until creamy, about 2 minutes. Add the cream cheese and beat until completely smooth and combined. Add confectioners' sugar, lemon juice, and vanilla extract with the mixer running on low. Increase to high speed and beat for 3 minutes. Add more confectioners' sugar if frosting is too thin, more lemon juice if frosting is too thick, or add a pinch of salt if frosting is too sweet. (I always add a pinch of salt!)
- Using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Discard (or crumble over ice cream!). Place 1 cake layer on your cake stand, cake turntable, or serving plate. Evenly cover the top with about 1 cup of frosting. Top with 2nd cake layer and evenly cover the top with about 1 cup of frosting. Top with the third cake layer. Spread the remaining frosting all over the top and sides. I like to top mine with homemade whipped cream (I used Wilton 8B piping tip).
- Refrigerate for at least 30-45 minutes before slicing. This helps the cake hold its shape when cutting.
- Cover leftover cake tightly and store in the refrigerator for 5 days.
MEYER LEMON CAKE
Provided by Food Network
Number Of Ingredients 21
Steps:
- For the Cake: Preheat oven to 350 degrees. Cream together the butter, sugar, and lemon zest until smooth and creamy. Sift together the flour, baking powder and salt. Set aside. Combine the milk, vanilla extract and lemon juice. Alternately combine the dry ingredients and the milk mixture with the butter mixture. Beat well until smooth. Add the eggs 1 at a time and mix well. Divide the batter between the 2 cake pans. Bake the cake for about 20 minutes until a skewer inserted in the middle comes out clean. Cool before unmolding.
- For the Lemon Curd: Whisk together the egg yolks and the sugar. Add the lemon juice. Place the mixture in a heavy bottomed sauce pot. Cook over medium low heat, stirring constantly until thickened. Remove the pot from the heat and stir in the butter. Strain the curd. Stir in the lemon zest. Place the curd in a bowl and cover the surface of the curd with plastic wrap. Refrigerate until cold.
- For the Easy Buttercream Frosting: Combine powdered sugar with the other ingredients and beat until smooth.
- Assembly: Cut each cake in half, giving you 4 layers. Layer 1 cake piece with 1/3 of the lemon curd. Gently spread about 1/3 cup of the frosting over the curd. Repeat with 2 more layers of cake, curd and frosting. Place the forth cake piece on top and frost the sides and top with the remaining frosting.
RASPBERRY BUTTERCREAM
Steps:
- In a large mixing bowl whip the 3 sticks of butter until light and fluffy.
- Gradually add in the powdered sugar until it is all combined.
- Whip in the vanilla extract and raspberry jam until fully incorporated.
- Whip in the milk 1 tablespoon at a time until desired consistency is reached.
Nutrition Facts : Calories 162 kcal, ServingSize 1 serving
DEVIL'S FOOD CAKE WITH CHOCOLATE MOUSSE BUTTERCREAM
This is a bit of work to make, but the reaction of your guests will be worth it. Three members of my family immediately announced that they too wanted this cake when their birthdays came around. I made the mousse buttercream with a hand mixer and it took FOREVER, so don't make it unless you have a stand mixer.
Provided by wife2abadge
Categories Dessert
Time 1h
Yield 12 serving(s)
Number Of Ingredients 21
Steps:
- Cake:.
- In a large bowl, combine the cocoa powder, espresso powder, and chocolate.
- Pour in the boiling water and stir until the chocolate is melted and the mixture is smooth.
- Stir in the vanilla and let cool; then stir in the buttermilk.
- In another bowl, using an electric mixer set at medium speed, beat the butter and oil together until light and fluffy.
- Add the sugars and beat until creamy.
- Beat in the eggs, one at a time, beating well after each addition.
- Sift together the flour, baking soda, and salt onto a sheet of waxed paper.
- Add one-third of the flour mixture and beat at low just until combined.
- Beat in half of the chocolate-buttermilk mixture just until combined.
- Scrape down the sides of the bowl with a rubber spatula.
- Beat in another one-third of the remaining flour mixture for no more than a few seconds, just until combined.
- Add the remaining chocolate-buttermilk mixture, beating just a few seconds.
- Finally, fold in the remaining one-third of the flour mixture by hand, using a large rubber spatula, just until no streaks of flour remain.
- Divide the batter between two 9-inch round cake pans that have been greased and lined with parchment.
- Bake at 350°F 25-30 minutes, or until a wooden skewer inserted in the center comes out clean.
- Transfer to wire racks and let cool 5-10 minutes.
- Invert the cakes onto the racks and peel the parchment paper from the layers.
- Let cool completely before frosting.
- Halve each cake layer horizontally using a long serrated knife (plain dental floss works for me) for a total of four thin cake layers.
- Place one layer cut-side up on a serving plate and top with 1 cup of the mousse buttercream, spreading it evenly.
- Continue stacking the cake, spreading 1 cup of the buttercream in between each layer and placing the layer cut-side down.
- Frost the top and sides of the cake with the remaining buttercream.
- Chocolate Mousse Buttercream:.
- Whisk together the eggs, sugar, and cocoa powder in the metal bowl of a stand mixer.
- Fill a large saute pan or skillet with water and bring to a simmer over mediium-high heat.
- Place the mixing bowl in the simmering water and whisk the egg mixture constantly until the sugar is completely dissolved and the mixture is thick, fluffy, and very hot, 3-4 minutes.
- Use an instant-read thermometer to check the temperature of the mixture -- it should be anywhere between 120-140°F.
- Remove the bowl from the simmering water and, using the whisk attachment, beat the eggs at medium-high speed until they are tripled in volume and form soft peaks and the bottom of the bowl is completely cool to the touch, about 10 minutes (it took 45 minutes with a hand mixer -- don't try it!).
- Beat in the vanilla and salt.
- While the eggs are mixing, unwrap the individual sticks of butter and rewrap them loosely in plastic wrap.
- Pound the butter 5-6 times with a rolling pin, until it is soft and malleable but still cool.
- With the mixer speed still on med-high, add the butter 2 T at a time, to the egg mixture, beating in each addition until it is incorporated.
- Don't panic if it seems liquidy or looks curdled; it will magically emulsify.
- When the buttercream is smooth and glossy with a subtle brown tint from the cocoa powder, turn off the mixer and carefully fold in the melted chocolate.
Nutrition Facts : Calories 1070.9, Fat 79.7, SaturatedFat 43.9, Cholesterol 301.8, Sodium 310.5, Carbohydrate 89.9, Fiber 5.5, Sugar 61.1, Protein 11.8
SUNSHINE CAKE WITH CITRUS BUTTER CREAM
Categories Citrus Dairy Egg Dessert Bake Orange Winter Potluck Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 21
Steps:
- Make cake layers:
- Preheat oven to 350°F. Butter 2 (8- by 2-inch) round cake pans and dust with flour, knocking out excess.
- Put sugar and zests in a food processor and pulse until blended well, about 30 seconds. Sift together flour, baking powder, baking soda, and salt.
- Beat butter in large bowl of standing electric mixer until light and fluffy, about 2 minutes. Gradually beat in sugar mixture and beat at high speed 5 minutes. Beat in egg yolks, 1 at a time, and beat until light and fluffy, about 4 minutes. Add one fourth of flour mixture and beat on low speed until just combined. Beat in milk until just blended. Beat in remaining flour mixture alternately with juices in 3 batches, beginning and ending with flour mixture.
- Divide batter evenly between cake pans and smooth tops. Bake in middle of oven until golden and a tester comes out clean, about 30 minutes. Cool layers on racks 5 minutes. Run a thin knife around edges of pans, then invert cakes onto racks to cool completely.
- Make buttercream:
- Heat whites and sugar in a metal bowl set over a saucepan of simmering water, whisking constantly, until sugar is dissolved and a thermometer registers 160°F. Remove bowl from heat and beat mixture in standing electric mixer on medium-high speed until thick, glossy peaks form. If mixture is still warm, continue beating until cool.
- With mixer running, add butter, 1 tablespoon at a time, beating well after each addition. Add liqueur and lemon juice, beating on high speed until smooth and fluffy, about 10 minutes. If buttercream begins to separate, beat on high speed until smooth.
- Assemble cake:
- Brush any loose crumbs from layers and put 1 upside down on a serving plate. Spread with about 1 cup buttercream. Place other layer on top, right side up. Frost top and sides of cake with remaining buttercream.
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LEMON MOUSSE CAKE RECIPE (VIDEO) - TATYANAS EVERYDAY FOOD
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- Preheat the oven to 350/177C. This recipe will make a three-layer cake using 8-inch cake pans and a two-layer cake using 9-inch cake pans. Line the pans with parchment paper and spray the sides with a baking spray.
- Prepare the lemon cake: In a large mixing bowl, beat together softened butter, sugar and lemon extract for a few minutes until fluffy. Add the eggs and beat again until creamy and smooth, about 2 to 3 minutes. Next, pour in the milk but don't mix it in yet (I recommend using warm milk). In a separate bowl, combine all the dry ingredients: flour, baking powder and salt. Sift the dry ingredients into the cake batter and whisk in the dry ingredients and milk by hand to avoid over-mixing the batter. Add the lemon zest last and fold it in gently.
- Divide the cake batter evenly between the prepared pans. Bake in preheated oven for approximately 30 minutes or until a toothpick inserted into the center comes out clean. Allow the cake layers to cool completely on a wire rack, then use a long, serrated knife to level off the tops. Place the cake layers into the freezer for faster cooling.
- While the cake layers are baking, prepare the lemon curd. Juice approximately 4 to 5 large lemons over a fine mesh strainer set up over a glass bowl or large measuring cup. Double strain the juice for smoothest lemon curd. Set juice aside. In a small stainless steel pot, combine the eggs, egg yolks and sugar. Whisk vigorously for 3 to 4 minutes, until the mixture is thick and more pale in color; it should ribbon off the whisk. Add the lemon juice and whisk to combine.
VERY LEMONY LEMON CAKE RECIPE - THE TELEGRAPH
From telegraph.co.uk
- Butter a 12 x 22cm loaf tin and line the base with baking parchment, allowing the ends of the parchment to hang over the short ends of the tin.
- Put the zest into a large mortar and pestle with half the sugar. Pound this, then add the remaining sugar and continue pounding (do this in batches if necessary).
- Beat the sugar and eggs together in a food mixer until the mixture is light and thick and your beaters leave a trail when you lift them. Add the butter.
- Combine the flour, a pinch of salt and the baking powder. Fold this into the egg mixture in three lots, alternating with the sour cream. Add the lemon juice.
- Scrape the batter into the prepared tin and bake for 50-55 minutes. A skewer inserted into the middle should come out clean.
- Put the lemon juice and the sugar for the syrup into a small pan. Bring to just under the boil then stir the mixture to help the sugar dissolve.
- Leave the cake for 10 minutes, then run a knife round the inside of the tin. Lift it out and remove the paper. Make holes all over the top of the sponge with a skewer, then carefully turn the cake over and pierce the base as well.
- Slowly pour half of the syrup into the holes in the top and let it sink in. Leave for 10 minutes then turn the cake over and do the same thing on the bottom, taking your time so that you can be sure the syrup is going in.
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