Lemon Mousse Cake Recipe

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Servings: 1

Ingredients

Directions

  1. Preheat oven to 350 F. Line the bottom of an 8-inch springform pan with parchment but don't grease pan.
  2. Hot Large eggs in their shells in a bowl of warm water for 2 to 3 min.
  3. In a mixer or possibly with an electric beater, whip Large eggs with sugar over high speed for 15 min.
  4. Sift together flour, baking pwdr and salt.
  5. In a separate bowl mix butter, vanilla, lemon juice and zest. With the mixer on medium low speed, add in flour mix all at once. Let mix 30 seconds and add in butter mix all at once.
  6. Pour batter into pan and bake for 30-40 min, till cake springs back when you touch it.
  7. Syrup:Heat sugar, lemon juice and water together till sugar is dissolved. Set aside.
  8. Mousse:Soften gelatin in lemon juice with lemon zest added.
  9. Whip cream to soft peaks and chill.
  10. Hot Large eggs in their shells in hot water for 2 to 3 min.
  11. Whip Large eggs with sugar on high speed for 5 min. While Large eggs are whipping, heat gelatin mix over low heat, stirring. When Large eggs have doubled in volume, mix in whipped cream by hand. With mixer on low speed, add in gelatin mix and blend for 10 seconds.
  12. To Assemble:Place an 8-inch ring mold (or possibly springform pan ring) on a plate. Trim sponge cake to 6 inches in diameter and slice into 2 horizontally.
  13. 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.
  14. Spread mousse with a palette knife, getting mousse into every space. Place second cake disc on top of mousse and brush with syrup.
  15. Pour the rest of the mousse on top and spread proportionately. Refrigeratefor 3 hrs.
  16. Removing the mold is easy with the use of a blow dryer! Blow warm air over metal ring to hot 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!
  17. Garnish cake in the center with fresh berries.
  18. Yes, you CAN make a perfectly finished cake! By pouring a tart lemony mousse onto the outside of the cake, you create a flawless dessert once unmolded!

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