Lemon Mousse Cake Recipes

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LEMON MOUSSE CAKE



Lemon Mousse Cake image

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

6 large or extra large eggs, room temperature is best
1 cup white sugar
1 tbsp vanilla extract
1 cup flour, sifted
2 tbsp melted salted butter
2 ounces Limoncello Liqueur (optional, for soaking into the cake once it is baked)
6 lightly beaten egg yolks
1 cup sugar
½ cup fresh lemon juice
zest of two lemons, finely minced
½ cup butter cut into small pieces
1/2 of the batch lemon curd, previously prepared and chilled
2 cups whipping cream
2 tbsp rounded icing sugar, powdered sugar
1/2 tsp vanilla extract
1 cup whipping cream
1 tsp vanilla extract
1 tbsp rounded icing sugar, powdered sugar
3/4 cup white sugar
3/4 cup water
peel of one lemon
1/2 cup additional white sugar to roll the candied peel in

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

LUSCIOUS LEMON MOUSSE CAKE



Luscious Lemon Mousse Cake image

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

1 recipe Vanilla Butter Cake
Grated zest from 1 lemon
2 teaspoons lemon extract
3 tablespoons (1.5 oz, 44ml) Limoncello (use water if you want to avoid alcohol)
1 teaspoon lemon extract
1 1/2 teaspoons gelatin powder
1 cup (8 oz, 236ml) heavy cream
2 tablespoons powdered sugar
1 1/4 cups Lemon Curd
1 Recipe Swiss Meringue Buttercream (or your favorite buttercream) flavored to taste with lemon extract, lemon zest and Limoncello
1 Recipe Simple Syrup flavored with 1/4 cup Limoncello (or to taste) or 1 teaspoon lemon extract
1 3/4 cups (16 oz, 455 g) Lemon Curd

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

FRESH LEMON MOUSSE



Fresh Lemon Mousse image

Provided by Ina Garten

Categories     dessert

Time 1h27m

Yield 6 servings

Number Of Ingredients 13

3 extra-large whole eggs
3 extra-large eggs, separated
1 cup plus 2 tablespoons sugar
2 teaspoons grated lemon zest
1/2 cup freshly squeezed lemon juice (4 lemons)
Kosher salt
1 cup heavy cream
1/2 cup good bottled lemon curd, at room temperature
Sweetened Whipped Cream, recipe follows
Sliced lemon, for garnish
1 cup cold heavy cream
1 tablespoon sugar
1/2 teaspoon pure vanilla extract

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



Lemon Mousse Cake image

A light vanilla layer cake filled with bright, lemon mousse is "frosted" with toasted marshmallow-like meringue for a truly magnificent dessert.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes one 9-inch cake

Number Of Ingredients 23

2 sticks (1 cup) unsalted butter, room temperature, cut into tablespoons, plus more for pans
3 cups cake flour (not self-rising), plus more for pans
1 1/4 cups whole milk
4 large eggs, room temperature
1 vanilla bean, seeds scraped
1 3/4 cups sugar
1 tablespoon baking powder
1 teaspoon kosher salt
Finely grated zest of 1 lemon
1 1/2 teaspoons unflavored gelatin (from a 1/4-ounce package)
1 tablespoon cold water
6 large egg yolks
1 cup sugar
1 tablespoon plus 2 teaspoons finely grated lemon zest, plus 3/4 cup fresh juice (from 5 to 6 lemons)
1 stick (1/2 cup) cold unsalted butter, cut into small pieces
1 cup heavy cream, whipped to stiff peaks
3 cups sugar
12 large egg whites, room temperature
Pinch of kosher salt
1 teaspoon pure vanilla extract
1 teaspoon cornstarch
1 teaspoon distilled white vinegar
2 cups raspberries

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 CURD MOUSSE CAKE



Lemon Curd Mousse Cake image

Categories     Cake     Citrus     Dessert     Bake     Wedding     Lemon     Spring     Bon Appétit     Kidney Friendly     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 10 to 12 servings

Number Of Ingredients 18

Curd
2 1/3 cups sugar
4 teaspoons cornstarch
1 cup fresh lemon juice
4 large eggs
4 large egg yolks
3/4 cup (1 1/2 sticks) unsalted butter, cut into 1/2-inch cubes
Crust
Nonstick vegetable oil spray
2 cups shortbread cookie crumbs (about 7 1/2 ounces)
1/4 cup (1/2 stick) unsalted butter, melted
Mousse
5 tablespoons water
4 teaspoons unflavored gelatin
6 large egg whites
3/4 cup sugar
1 1/2 cups chilled heavy whipping cream
Lemon slices, cut into quarters (garnish)

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



Lemon Mousse Cake image

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

1 box Betty Crocker™ Super Moist™ lemon cake mix
Water, vegetable oil and eggs called for on cake mix box
3/4 cup lemon pie filling (from 15- to 16-oz can)
2 containers Betty Crocker™ Whipped vanilla frosting

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

SIMPLE LEMON MOUSSE



Simple Lemon Mousse image

This classic, simple lemon mousse recipe is the refreshing dessert you need. Serve it with fresh fruit or eat it alone. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 6 servings.

Number Of Ingredients 9

2/3 cup sugar
2 tablespoons cornstarch
Dash salt
3 large egg yolks
2/3 cup whole milk
1/2 cup lemon juice
2 teaspoons grated lemon zest
1 cup heavy whipping cream
Lemon slices, optional

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.

Nutrition Facts : Calories 282 calories, Fat 18g fat (11g saturated fat), Cholesterol 140mg cholesterol, Sodium 52mg sodium, Carbohydrate 29g carbohydrate (25g sugars, Fiber 0 fiber), Protein 3g protein.

FAST LIGHT LEMON MOUSSE



Fast Light Lemon Mousse image

This smooth and refreshing dessert is popular at summer cookouts, but it makes a delicious light finish to hearty winter meals, too. For a pretty presentation, I serve it in individual glass dishes garnished with fresh sliced strawberries. -Joan Jay, Frisco, Texas

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 10 servings.

Number Of Ingredients 8

3/4 cup sugar
1/2 cup cornstarch
3 cups fat-free milk
2/3 cup lemon juice
1-1/2 teaspoons grated lemon zest
1/4 teaspoon vanilla extract
2 cups reduced-fat whipped topping
3 drops yellow food coloring, optional

Steps:

  • In a large saucepan, combine the sugar and cornstarch; gradually stir in milk until smooth. Bring to a boil over medium heat, stirring constantly. Cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat. Stir in the lemon juice, zest and vanilla. , Set saucepan in ice; stir until mixture reaches room temperature, about 5 minutes. Fold in whipped topping and food coloring if desired. Spoon into dessert dishes. Refrigerate for at least 1 hour before serving.

Nutrition Facts : Calories 145 calories, Fat 2g fat, Cholesterol 1mg cholesterol, Sodium 39mg sodium, Carbohydrate 29g carbohydrate, Fiber 0 fiber), Protein 3g protein.

LEMON CHEESECAKE MOUSSE



Lemon Cheesecake Mousse image

Creamy, thick, and tangy mousse. This mousse is a delight for special occasions and individual desserts. This can be made up to 2 days in advance of serving.

Provided by Maria Eldred

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 1h30m

Yield 12

Number Of Ingredients 10

1 tablespoon butter, melted
1 cup graham cracker crumbs
½ cup white sugar
⅔ cup lemon juice, or more to taste
2 (8 ounce) packages cream cheese, or as needed
1 (14 ounce) can sweetened condensed milk
2 cups heavy cream
1 teaspoon lemon zest, or to taste
3 lemon slices, quartered
1 small bunch mint leaves, or as needed

Steps:

  • Blend butter into crushed graham crackers in a bowl using a fork or an electric mixer until combined. Press 1 tablespoon crust mixture into the bottom of 12 dessert dishes or glasses.
  • Dissolve sugar into lemon juice in a bowl using a spoon. Set aside.
  • Whip cream cheese and sweetened condensed milk in a mixing bowl using an electric mixer on low speed until combined. Increase to medium speed and mix until smooth. Slowly add heavy cream while continuing to mix on medium speed until combined. Blend mixture on high speed for 2 minutes.
  • Reduce mixing speed to medium; incorporate lemon-sugar mixture until well blended, adding extra lemon juice to taste if desired. Whip on high speed until mixture is fluffy and holds its shape when blades are lifted, 3 to 4 minutes. Spoon or pipe filling into prepared crusts.
  • Refrigerate at least 1 hour until ready to serve. Sprinkle lemon zest on top of each serving. Garnish each with 1 quarter lemon slice and mint leaf.

Nutrition Facts : Calories 452.2 calories, Carbohydrate 37.9 g, Cholesterol 109.1 mg, Fat 32.3 g, Fiber 1.6 g, Protein 7.2 g, SaturatedFat 19.9 g, Sodium 217.3 mg, Sugar 28.7 g

LEMON MOUSSE CAKE



Lemon Mousse Cake image

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

1 cup sugar
3/4 cup water
2 lemons, very thinly sliced
1/4 cup butter
3/4 cup sugar
3 eggs
3 teaspoons grated fresh lemon rind
1 3/4 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
1 cup milk
1 cup sugar
2 tablespoons grated fresh lemon rind
2/3 cup lemon juice
4 eggs
1 package unflavored gelatin
1/4 cup cold water
2 cups whipping cream

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 MOUSSE CAKE



Lemon Mousse Cake image

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!

Provided by Anna Olson

Categories     bake,Citrus,dessert,eggs and dairy,Party Favourites

Yield 1 serving

Number Of Ingredients 18

6 egg
1 cup sugar
1 cup all purpose flour
¼ tsp baking powder
¼ tsp salt
½ cup unsalted butter, melted
½ tsp vanilla
2 Tbsp lemon juice
zest of one lemon
3 Tbsp sugar
1 Tbsp lemon juice
2 Tbsp water
1 ½ Tbsp powdered gelatin
½ cup lemon juice
zest of one lemon
1 cup whipping cream
3 egg
5 ½ Tbsp sugar

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.

NO-BAKE LEMON MOUSSE CAKE



No-Bake Lemon Mousse Cake image

I adore the light feel and fresh flavor of lemon desserts, especially during the summer. I designed this recipe to evoke the flavors of lemon cheesecake and the texture of tiramisu with delicate layers of mousse and ladyfingers. The best part? As with an old-fashioned icebox cake, all you need is a refrigerator, no oven required!

Provided by Dan Langan

Time 6h30m

Yield 12 servings

Number Of Ingredients 14

Nonstick spray
1 heaping cup lemon cookie crumbs (from about 22 lemon wafer cookies)
Zest of 1 medium lemon
3 tablespoons unsalted butter, melted
1 1/2 cups cold heavy cream
Two 8-ounce containers cold mascarpone cheese
1 1/4 cups confectioners' sugar
Zest of 2 medium lemons
1/3 cup fresh squeezed lemon juice
2 teaspoons lemon extract
1 teaspoon vanilla extract
Pinch fine salt
40 to 42 soft ladyfingers
12 lemon wafer cookies, crushed coarsely

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



Lemon Mousse Cake 2004 image

A wonderfully delicate cake, filled and covered in a lemon mouse. I usually make this cake at least once during July cool and refreshing and sometimes at Christmas, makes for a great dessert after a heavy meal. This is Anna Olsen recipe from her program Sugar. There is chilling time of three to four hours before serving this cake, so the estimated cooking and prep. time is not exact.

Provided by andypandy

Categories     Dessert

Time 1h30m

Yield 1 layer cake, 12-15 serving(s)

Number Of Ingredients 18

6 eggs
1 cup sugar
1 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, melted
1/2 teaspoon vanilla
2 tablespoons lemon juice
1 lemon, zest of
3 tablespoons sugar
1 tablespoon lemon juice
2 tablespoons water
1 1/2 tablespoons gelatin powder
1/2 cup lemon juice
1 lemon, zest of
1 cup whipping cream
3 eggs
5 1/2 tablespoons sugar

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.

Nutrition Facts : Calories 335.3, Fat 18.8, SaturatedFat 10.6, Cholesterol 206.1, Sodium 119.2, Carbohydrate 35.6, Fiber 0.3, Sugar 26.3, Protein 7.1

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Top Asked Questions

How do you make lemon mousse cake with Jello?
Before layering the cake, first spread a few tablespoons of lemon curd onto each layer, then layer into the prepare springform pan with 3 cups of mousse between each layer. Refrigerate the cake for at least an hour before adding the jello layer on top, then refrigerate overnight for best results! More Recipes! Enjoyed this lemon mousse cake?
How do you make lemon Mousse from lemon curd?
Once the lemon curd and lemon cake layers are COMPLETELY cooled, prepare the mousse. Pour the chilled heavy cream into a large mixer bowl and add the sugar and lemon extract. Whisk on high speed for 3 to 4 minutes, until stiff peaks form. Reserve approximately 1 cup of the resulting whipped cream for garnishing the top.
What is my lemon mousse cake made of?
My lemon mousse cake is so light and fluffy and packed with lemon flavor! It’s made with delicate lemon cake layers spread with lemon curd, a fluffy whipped cream and lemon curd mousse and topped with lemon jello! I’m using my ‘Simple Vanilla Cake ‘ and ‘Easy Lemon Curd’ recipes for this stunning cake!
How do you make a lemon cake?
Hide Images 1. 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. 2. In medium bowl, gently stir pie filling into frosting. 3. 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.

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