Lemon Cake With Whipping Cream Mousse Food

LEMON CAKE WITH WHIPPING CREAM MOUSSE RECIPE - (4.5/5)

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-inch or 9-inch round pans. In chilled medium bowl, beat whipping cream and powdered sugar with electric mixer on high speed until stiff peaks form. Fold in lemon curd and lemon peel. 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 in refrigerator.

LEMON MOUSSE CAKE

Steps:

• Bring sugar and water to a boil in saucepan, stirring to dissolve sugar.
• Add lemons;return just to boil.
• Pour lemons and syrup into bowl, and let stand at least 2 hours or up to 6 hours.
• Grease 9" spring form pan; line bottom with parchment or wax paper.
• Beat butter and sugar until fluffy.
• Beat in eggs, one at a time, and lemon rind.
• Combine dry ingredients together and add to butter mixture alternately with milk making 3 additions of flour and 2 of milk.
• Bake at 350 for 30-35 minutes or until toothpick inserted in centre comes out clean.
• Cool completely.
• MOUSSE:.
• Bring sugar, lemon rind and juice to boil.
• In a bowl beat eggs; pour in hot lemon mixture and mix well.
• Pour back into pan and bring to just a boil over medium heat, stirring constantly.
• Cook and stir constantly for 5 minutes, or until thickened.
• Scrape into a bowl.
• Sprinkle gelatin over cold water in small saucepan; let stand 5 minutes.
• Heat over low heat until dissolved; stir into lemon mixture, mixing well.
• Place plastic wrap on surface of mousse and let cool, stirring once, gently,for 30 minutes or until no longer warm.
• In another bowl, whip cream and fold into lemon mixture.
• Refrigerate.
• Line 10" spring form pan (I use the same pan for baking the cake and assembling) with enough plastic wrap to leave overhang to cover top.
• Arrange lemon slices over bottom of pan, reserving syrup.
• Spoon half of mousse over lemons.
• Cut cake in half and brush cut sides with 3/4 cup reserved lemon syrup.
• Place one cake layer over mousse, cut side up.
• Spoon remaining mousse over cake.
• Place second cake layer over mousse, cut side down, and press to surround cake with mousse.
• Cover with plastic wrap and place on tray to catch any leaks.
• Refrigerate for at least 6 hours, or up to three days.
• Uncover cake and invert gently onto plate, remove plastic wrap and smooth sides if necessary with metal spatula.
• Garnish with fresh raspberries.

LEMON CAKE WITH WHIPPING CREAM MOUSSE

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-inch or 9-inch round pans.
• In chilled medium bowl, beat whipping cream and powdered sugar with electric mixer on high speed until stiff peaks form. Fold in lemon curd and lemon peel.
• 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 in refrigerator.

FRESH LEMON MOUSSE

Steps:

• In a large heat-proof bowl, whisk together the 3 whole eggs, 3 egg yolks, 1 cup sugar, the lemon zest, lemon juice, and a pinch of salt. Place the bowl over a pan of simmering water and cook, stirring constantly with a wooden spoon, for about 10 to 12 minutes until the mixture is thick like pudding. (I change to a whisk when the mixture starts to get thick.) Take off the heat and set aside for 15 minutes. Cover with plastic wrap directly on the surface and refrigerate for 1 to 2 hours, until completely chilled.
• Place half the egg whites and a pinch of salt in the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed. Add the remaining 2 tablespoons sugar and continue to beat until the whites are stiff and shiny. Carefully fold the beaten whites into the cold lemon mixture with a rubber spatula. Place the cream in the same bowl of the electric mixer fitted with the whisk attachment (no need to clean the bowl) and beat on high speed until the cream forms stiff peaks. Carefully fold the whipped cream into the lemon mixture. Fold in the lemon curd, and pour into a 7-inch-diameter, 3-inch-deep souffle dish. Decorate with sweetened whipped cream and lemon slices that have been cut into quarters. Chill and serve cold.
• Place the cream, sugar, and vanilla in the bowl of an electric mixer fitted with the whisk attachment. Whip on medium and then high speed until the cream just forms still peaks. Spoon the whipped cream into a pastry bag fitted with a large star tip.

LEMON MOUSSE CAKE

Steps:

• Preheat oven to 350 F. Line the bottom of an 8-inch springform pan with parchment but do not grease pan.
• Warm eggs in their shells in a bowl of hot water for 2 to 3 minutes.
• In a mixer or with an electric beater, whip eggs with sugar over high speed for15 minutes.
• Sift together flour, baking powder and salt.
• In a separate bowl mix butter, vanilla, lemon juice and zest. With the mixer on medium low speed, add flour mixture all at once. Let mix 30 seconds and add butter mixture all at once.
• Pour batter into pan and bake for 30-40 minutes, until cake springs back when you touch it.
• Heat sugar, lemon juice and water together until sugar is dissolved. Set aside.
• Soften gelatin in lemon juice with lemon zest added.
• Whip cream to soft peaks and chill.
• Warm eggs in their shells in warm water for 2 to 3 minutes.
• Whip eggs with sugar on high speed for 5 minutes. While eggs are whipping, melt gelatin mixture over low heat, stirring. When eggs have doubled in volume, fold in whipped cream by hand. With mixer on low speed, add gelatin mixture and blend for 10 seconds.
• Place an 8-inch ring mold (or springform pan ring) on a plate. Trim sponge cake to6 inches in diameter and slice into 2 horizontally.
• Place one disc inside the mold. Brush lightly with lemon syrup. Pour half of the mousse over the cake, letting it spill over the sides.
• Spread mousse with a palette knife, getting mousse into every space. Place second cake disc on top of mousse and brush with syrup.
• Pour the rest of the mousse on top and spread evenly. Chill for 3 hours.
• Removing the mold is easy with the use of a blow dryer! Blow hot air over metal ring to warm slightly. Gently lift mold (if it seems to be sticking, keep warming with the dryer.) You will have a cake with sharp edges and perfect sides!
• Garnish cake in the center with fresh berries.

LEMON VELVET CREAM CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottoms only of two 8- or 9-inch round cake pans with shortening (do not use cooking spray).
• Make, bake and cool cake as directed on box for 8- or 9-inch rounds. Refrigerate layers 45 minutes for easier handling.
• Meanwhile, in large bowl, beat cream cheese, milk and 1 tablespoon lemon peel with electric mixer on low speed until smooth. Beat in whipping cream and powdered sugar. Beat on high speed, scraping bowl occasionally, until stiff peaks form.
• Slice each cake layer in half horizontally to make a total of 4 layers. (To cut, mark side of cake with toothpicks and cut with long, thin knife.) Fill each layer with 1/2 cup whipped cream mixture. Frost side and top of cake with remaining whipped cream mixture. Garnish with additional lemon twist. Store covered in refrigerator.