Lemon Cake With Whipping Cream Mousse Recipe 455

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.

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 CURD MOUSSE CAKE

Steps:

• For curd:
• Mix sugar and cornstarch in heavy large saucepan. Gradually add lemon juice, whisking until all cornstarch dissolves. Whisk in eggs and yolks. Add butter. Stir over medium heat until curd thickens and boils, about 12 minutes. Transfer to medium bowl. Chill until cold, at least 6 hours. (Can be made 1 week ahead.
• Press plastic wrap onto surface of curd and keep chilled.)
• For crust:
• Preheat oven to 350°F. Spray bottom of 8-inch-diameter springform pan with nonstick spray. Blend cookie crumbs and butter in small bowl. Press onto bottom of pan. Bake until golden, about 15 minutes. Cool.
• For mousse:
• Pour 5 tablespoons water into small saucepan. Sprinkle gelatin evenly over. Let stand until gelatin softens, about 15 minutes.
• Meanwhile, place 1 3/4 cups lemon curd in large bowl. Stir 3/4 cup curd in another small saucepan over medium-low heat until very warm.
• Stir gelatin mixture over medium-low heat until dissolved and liquid is clear (do not boil). Whisk warm gelatin mixture into 3/4 cup warm curd. Gradually whisk gelatin-curd mixture into curd in large bowl. Using electric mixer, beat egg whites in medium bowl until soft peaks form. Gradually add sugar, beating until whites are thick and glossy. Fold whites into curd mixture in 3 additions. Using same beaters, beat cream in another medium bowl until peaks form. Fold into egg white-curd mixture in 3 additions. Pour enough mousse over cooled crust to fill pan completely. Pour remaining mousse into small bowl and reserve. Cover and chill mousse cake, reserved mousse, and remaining curd overnight.
• Using long thin knife, cut around cake to loosen. Remove pan sides. Gently spread 3/4 cup of remaining curd over cake. Transfer reserved mousse to pastry bag fitted with small star tip. Pipe rosettes of mousse around top edge of cake. Chill cake until ready to serve. (Can be made up to 8 hours ahead.)
• Arrange lemon slices between rosettes. Cut cake into wedges.

LEMON MOUSSE CAKE

Steps:

• Cake: Preheat oven to 350 degrees. Butter two 9-inch round cake pans; line with parchment. Butter parchment, then dust with flour, tapping out excess. Whisk together milk, eggs, and vanilla seeds.
• In the bowl of a mixer fitted with the paddle attachment, beat together flour, sugar, baking powder, and salt on low speed until well combined. Continue beating while gradually adding butter until mixture is crumbly, about 3 minutes.
• Slowly add half of milk mixture; increase speed to medium and beat until fluffy, about 2 minutes. Slowly add remaining half of milk mixture, scraping down bowl as needed. Add lemon zest. Beat until incorporated, about 1 minute more.
• Remove bowl from mixer; divide batter evenly between prepared pans, spreading to edges using a small offset spatula. Tap pans on counter to release any air bubbles. Bake until golden brown and a tester inserted in centers comes out clean, 35 to 40 minutes. Transfer pans to a wire rack; let cool completely. Turn cakes out of pans and remove parchment.
• Filling: Sprinkle gelatin over water; let stand until softened, about 5 minutes. Whisk together yolks, sugar, and lemon zest and juice in a small, heavy saucepan. Cook, whisking constantly, over medium-low heat, until mixture is thick enough to coat the back of a spoon, 8 to 10 minutes. Remove pan from heat; add gelatin mixture, stirring constantly, until gelatin is dissolved and mixture is slightly cool. Add butter a few pieces at a time, stirring well after each addition, until smooth. Using a rubber spatula, press filling through a fine sieve into a bowl. Cover with plastic wrap, pressing it directly onto surface to prevent skin from forming, and refrigerate until set, at least 2 hours and up to overnight. Stir filling; gently fold in whipped cream. Refrigerate 1 hour. Stir before using.
• Using a serrated knife, split each cake horizontally into two equal layers. Place a cake layer, bottom-side down, on a serving platter. Spread 1 heaping cup filling evenly over it. Repeat process with two more cake layers. Top with remaining cake layer, bottom-side up. Refrigerate while you make meringue.
• Meringue: Combine sugar, egg whites, and salt in the heatproof bowl of a mixer set over (not in) a pot of simmering water. Whisk until sugar is dissolved and mixture is warm to the touch and feels completely smooth when rubbed between fingertips, 2 to 3 minutes. Transfer bowl to mixer fitted with the whisk attachment; whisk on low speed until foamy. Increase speed to medium-high and whisk until stiff, glossy peaks form and mixture has cooled completely, about 10 minutes. Add vanilla, cornstarch, and vinegar; whisk until incorporated, about 1 minute more.
• Assembly: Evenly spread top and sides of cake with a 1/2-inch thickness of meringue, smoothing with an offset spatula. Transfer remaining meringue to a pastry bag fitted with a 3/4-inch round tip. Position tip parallel to top of cake, about 1 inch from edge. Pipe meringue, using an even amount of pressure and dragging tip along surface of cake and down side of cake, on the diagonal, and working from right to left. Continue piping, rotating cake, to cover completely.
• Using a kitchen torch, move flame back and forth along top edge of meringue until evenly browned. Top with raspberries just before serving.

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.

NO-BAKE LEMON MOUSSE CAKE

Steps:

• Prepare a 9-inch springform pan by flipping the base so that the lip is on the bottom of the
• pan and then latch the pan in place. Spray the inside lightly with nonstick spray.
• For the crust: Combine the cookie crumbs and lemon zest in a medium bowl and toss to combine. Add the butter and toss to combine. Press the mixture firmly over the bottom of the prepared pan. Set aside.
• For the mousse: In the bowl of a stand mixer fitted with the whisk attachment, whip the cream on medium-high speed until medium peaks form. Transfer the cream to a separate large bowl and set aside.
• Combine the mascarpone, confectioners' sugar, lemon zest, lemon juice, lemon extract, vanilla and salt in the same bowl used to whip the cream. Beat on medium speed until smooth, about 1 minute. Scrape the bowl and whisk attachment and continue to beat until thoroughly combined, about 30 seconds longer. Remove the bowl from the mixer and use a rubber spatula to fold about a third of the whipped cream into the mascarpone cream. Fold the remaining cream into the mascarpone mixture in thirds.
• For assembly: Spread a third of the lemon mousse over the crumb crust. Arrange half of the ladyfingers in a single layer over the mousse. Add another third of the mousse and spread it evenly over the top. Add another layer of lady fingers. Spread the remaining mousse over the ladyfingers and smooth the top. Refrigerate the cake at least 6 hours or overnight.
• To serve, gently run a spatula between the mousse and the edge of the springform pan. Unlatch the pan and slide the cake off the base and onto a serving platter (or serve the cake right from the springform bottom). Smooth the sides of the cake with an offset spatula if desired. Sprinkle the coarsely crushed cookie crumbs in a ring around the outer edge of the top of the cake. Serve chilled.

LEMON MOUSSE CAKE 2004

Steps:

• Sponge.
• 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 for 15 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.
• Syrup:.
• Heat sugar, lemon juice and water together until sugar is dissolved. Set aside.
• Mousse:.
• 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.
• To Assemble:.
• Place an 8-inch ring mold (or springform pan ring) on a plate. Trim sponge cake to 6 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.
• Unmold cake.

SIMPLE LEMON MOUSSE

Steps:

• In a small saucepan, mix sugar, cornstarch and salt; whisk in egg yolks and milk until smooth. Whisk in lemon juice until blended; bring to a boil over medium heat, stirring constantly. Cook and stir until thickened slightly, 2 minutes longer. Stir in lemon zest., Transfer mixture to a bowl. Cover surface with plastic wrap; refrigerate until cold., To serve, in a small bowl, beat cream on high speed until soft peaks form. Fold into lemon mixture. Spoon into serving dishes. If desired, top with additional whipped cream and lemon slices.