LEMON MOUSSE CAKE
Lemon Mousse Cake - an easy version of lemon mousse comprised of lemon curd and whipped cream sits atop a light as air sponge cake and is then topped with more lemon curd, whipped cream and candied lemon peel.
Provided by Barry C. Parsons
Categories Cakes, Pies, and Tarts
Time 1h45m
Number Of Ingredients 22
Steps:
- Preheat oven to 325 degrees F. Line the bottom of a 10 inch spring form pan with parchment paper but do NOT grease the sides. Greasing the sides will not allow the cake to rise well and since the cake is cooled in the pan, the ungreased sides provide support for the cake as it cools so that it will not shrink. (See NOTE for 9 inch Springform Pan)
- In the bowl of an electric mixer, using a whisk attachment, combine the sugar, eggs and vanilla extract and beat on medium high speed for about 10 minutes until the mixture is foamy and pale in color.
- Reduce the speed of the mixer to medium low and with the mixer running, begin to continuously sprinkle in rounded tablespoons of the flour. Stop the mixer as soon as the flour is fully incorporated.
- Remove 1 to 2 cups of the sponge cake batter and mix it with the melted butter.
- Immediately add this mixture back into the main batter, folding it in very gently with a rubber spatula. Make sure the butter mixture is fully mixed in but be careful not to over mix the batter when folding as this can cause the batter to deflate.
- Pour the batter into the prepared 10 inch spring form pan and bake for approximately 45 minutes or until the top springs back fully when pressed lightly. Watch this cake closely as it will over bake easily if left for 5 minutes too long. Start checking it at the 40 minute mark just to be sure, although it always takes the full 45 minutes in my oven.
- Cool the cake completely IN THE PAN for at least a couple of hours before carefully and slowly running a sharp knife around the outside edge of the pan to release the cake from the sides. Be sure that you are holding the knife straight at a 90 degree angle, pressing it firmly against the side of the pan as you run it around the edge. This will ensure that you do not damage the sides and they will come out looking perfect in your presentation.
- Release the sides of the spring form pan and peel the parchment paper off the bottom of the cake before placing it back into the spring form pan. The pan then acts as a mould to add the lemon mousse and allow it to set.
- In a small saucepan combine the egg yolks, sugar, lemon juice and zest.
- Cook slowly over medium low heat for about 10 minutes stirring constantly until the mixture thickens enough to coat the back of a wooden spoon.
- Remove from heat and stir in the butter a few pieces at a time until completely smooth. Cover with plastic wrap and chill completely in the fridge.
- Note: I don't mind leaving the finely minced lemon zest in my lemon curd because I think it develops even more flavour as it chills, but if you prefer it smoother, you can run it trough a fine sieve before chilling.
- Whip the whipping cream, icing sugar and vanilla extract to firm peaks.
- Using a rubber spatula, fold 1/2 of the chilled lemon curd through the whipped cream until thoroughly blended. (The other half of the lemon curd is reserved for the top of the cake.)
- Once you have the sponge cake back in the spring form pan as directed, you can sprinkle it with the Limoncello liqueur if you are using it. (See NOTE for 9 inch Springform Pan)
- Add the prepared lemon mousse to the pan and chill for several hours or overnight.
- When the cake is well chilled and the mousse has set, run a small sharp knife around the edge of the mousse to loosen it from the pan.
- Slide the cake from the bottom of the pan onto a serving plate. Spread the reserved lemon curd evenly over the cake.
- Pipe the vanilla whipped cream around the border or just use rounded teaspoonfuls to dollop around the edge. Garnish with the candied lemon peel if desired.
- Cut a large lemon in thick slices and then cut the slices in half. Remove the lemon flesh from the peel.
- Bring the 3/4 cup sugar and water to a slow simmer and add the lemon peel.
- Slowly simmer for 15-20 minutes, then remove the peels from the syrup and drain for a minute or two on a wire rack before tossing the sticky peel into the additional sugar until it cools.
Nutrition Facts : Calories 435.1 calories, Carbohydrate 44.11 grams carbohydrates, Cholesterol 214.77 milligrams cholesterol, Fat 17 grams fat, Fiber 0.23 grams fiber, Protein 4.97 grams protein, SaturatedFat 16 grams saturated fat, ServingSize 16 servings, Sodium 108.07 milligrams sodium, Sugar 36.29 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 10 grams unsaturated fat
LEMON CAKE WITH RASPBERRY MOUSSE
Make and share this Lemon Cake With Raspberry Mousse recipe from Food.com.
Provided by Shelby Jo
Categories Dessert
Time 2h
Yield 16 serving(s)
Number Of Ingredients 9
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 or cooking spray. In large bowl, beat cake mix, buttermilk, oil, lemon peel and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pans.
- Bake 8-inch rounds 30 to 36 minutes, 9-inch rounds 28 to 33 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around side of pans to loosen cakes; remove from pans to cooling racks. Cool completely, about 1 hour.
- Place 1 cake layer, rounded side down, on serving plate. Spread 3/4 cup of the pie filling over cake layer to within 1/4 inch of edge. Top with second layer, rounded side up.
- In chilled medium bowl, beat whipping cream with electric mixer on high speed until soft peaks form. Beat in remaining 1 1/4 cups pie filling on low speed just until blended. Frost side and top of cake with raspberry mousse. Garnish with fresh raspberries and mint leaves. Store loosely covered in refrigerator.
- ***For a smooth mousse, strain the raspberry seeds out of the pie filling. Place the filling in a mesh strainer or sieve over a bowl and use the back of a spoon to press the filling through the sieve.**.
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
LEMON CAKE WITH WHIPPING CREAM MOUSSE RECIPE - (4.5/5)
Provided by á-24895
Number Of Ingredients 6
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
I got this dessert recipe from my sister who has a catering business and this is one of her best sellers. It makes a spectacular finale to a special meal.It's a lightly lemon flavoured cake filled and frosted with a tangy lemon mousse and topped with sweetened lemon slices and fresh raspberries.Don't let the length of the recipe intimidate you, the steps can be divided over a couple of day.
Provided by Carrie Ann
Categories Dessert
Time 3h
Yield 12 serving(s)
Number Of Ingredients 18
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.
More about "lemon cake with whipping cream mousse food"
LEMON WHIPPING CREAM CAKE - MY BAKING ADDICTION
From mybakingaddiction.com
評価の数 75カロリー 314 (1 人分)カテゴリ Cake
LEMON MOUSSE CAKE RECIPE (VIDEO) - TATYANAS EVERYDAY …
LEMON MOUSSE - THE TOASTY KITCHEN
From thetoastykitchen.com
3 INGREDIENT LEMON MOUSSE (CAKE FILLING OR TOPPING ...
From weekdaypescatarian.com
LUSCIOUS LEMON MOUSSE CAKE – LAYER CAKE PERFECTION
From baking-sense.com
LEMON PIE AND BURNT MERINGUE, AS IN PASTRY SHOPS - VOILA! FOOD
From newsrnd.com
LEMON ICEBOX CAKE - THE TOASTY KITCHEN
From thetoastykitchen.com
LEMON MOUSSE CAKE - THE SEASIDE BAKER
From theseasidebaker.com
EASY LEMON MOUSSE - I AM BAKER
From iambaker.net
LEMON MOUSSE CAKE RECIPE BY TAMARA NOVAKOVIC ON ...
From honestcooking.com
BEST LEMON MOUSSE CAKE RECIPES | FOOD NETWORK …
From foodnetwork.ca
LEMON MOUSSE CAKE - MOUSSE CAKES - FRENCH PASTRY CHEF
From frenchpastrychef.com
LEMON MOUSSE CAKE - DIVALICIOUS RECIPES
From divaliciousrecipes.com
LEMON CAKE ROLL - MY COUNTRY TABLE
From mycountrytable.com
LEMON CAKE WITH WHIPPING CREAM MOUSSE RECIPE 455 FOOD
From homeandrecipe.com
EASY LEMON MOUSSE RECIPE - AN ITALIAN IN MY KITCHEN
From anitalianinmykitchen.com
EASY LEMON MOUSSE - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
LEMON MOUSSE CAKE - SMELLAQUE
From smellaque.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love