NO-BAKE LEMON MOUSSE CAKE
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
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
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 MOUSSE CAKE
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
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.
NO BAKE LIME MOUSSE TORTE
This torte is tart and tangy. I take it to a lot of potluck dinners and everyone raves and begs for the recipe. It is easy and can be made several days ahead. Decorate with dollops of whipped cream, raspberries, and fresh mint leaves, if desired.
Provided by RB1953
Categories Desserts Chocolate Dessert Recipes White Chocolate
Time 8h45m
Yield 12
Number Of Ingredients 10
Steps:
- Combine cookie crumbs and sugar in a large bowl. Pour in melted butter, and mix thoroughly. Press into the bottom and one inch up the sides of a 10-inch springform pan.
- Sprinkle the gelatin over the lime juice in a small bowl, and set aside to soften. Bring 1/2 cup of whipping cream to a simmer in a heavy pan. Remove from heat, and pour over the chopped white chocolate. Let soften for two minutes, then whisk until smooth. Mix the gelatin into the warmed chocolate until melted; set aside to cool to room temperature. Beat remaining 2 cups of cream to stiff peaks in a large bowl, and set aside.
- Beat the cream cheese with the sugar with an electric mixer until well blended. Slowly blend white chocolate mixture into cream cheese, then mix in lime zest. Fold the whipped cream into the cream cheese mixture, and pour into prepared crust. Cover pan with plastic wrap, and refrigerate overnight.
Nutrition Facts : Calories 669.2 calories, Carbohydrate 46.3 g, Cholesterol 146.7 mg, Fat 52 g, Fiber 0.4 g, Protein 7.7 g, SaturatedFat 31.5 g, Sodium 295 mg, Sugar 37 g
More about "no bake lemon mousse cake recipes"
LEMON MOUSSE CAKE RECIPE | NO-BAKE WITH 3 LAYERS
From recipe52.com
Ratings 1Calories 725 per servingCategory Dessert
- Place a heatproof bowl over a hot water bath. Mix 2 tablespoon of gelatin powder with ½ cup warm water. Stir at regular intervals until fully dissolved.
- Mix condensed milk, cream, lemon juice, and milk in a bowl. Now add bloomed gelatin and mix well. Pour cream cheese filling over the biscuit base.
RASPBERRY MOUSSE CAKE RECIPE {NO BAKE} - COOKING LSL
From cookinglsl.com
10 BEST LEMON MOUSSE CAKE RECIPES | YUMMLY
From yummly.com
LUSCIOUS LEMON MOUSSE CAKE - BAKING SENSE®
From baking-sense.com
LOW CARB LEMON MOUSSE RECIPE - EASY NO BAKE 4 …
From easyketoliving.com
NO-BAKE LEMON MOUSSE CAKE – FOOD NETWORK KITCHEN
From foodnetwork.com
NO-BAKE LEMON MOUSSE CHEESECAKE - JENNA KATE AT HOME
From jennakateathome.com
NO BAKE LEMON MOUSSE CAKE - DANI'S COOKINGS
From daniscookings.com
5/5 (1)
NO BAKE LEMON MOUSSE CAKE : OPTIMAL RESOLUTION LIST
From recipeschoice.com
TRIPLE CHOCOLATE MOUSSE CAKE WITH OREO CRUST - NO-BAKE RECIPE
From homecookingadventure.com
33 ABSOLUTELY DREAMY NO-BAKE LEMON DESSERTS - TASTE OF …
From tasteofhome.com
NO-BAKE LEMON MASCARPONE CHEESECAKE - THIS ITALIAN KITCHEN
From thisitaliankitchen.com
NO BAKE LEMON BLUEBERRY MOUSSE CAKE - LUISABAKES.COM
From luisabakes.com
NO BAKE LAYERED LEMON PIE BEST RECIPES
From findrecipes.info
NO-BAKE LEMON SHORTCAKE ICEBOX CAKE - BEYOND FROSTING
From beyondfrosting.com
LEMON RASPBERRY MOUSSE CAKE | THM: S - NORTHERN NESTER
From northernnester.com
NO-BAKE LEMON CHEESECAKE MOUSSE DESSERT CUPS - 12 TOMATOES
From 12tomatoes.com
EASY LEMON MOUSSE - THE TOASTY KITCHEN
From thetoastykitchen.com
BEST LEMON BLUEBERRY MOUSSE CAKE RECIPE - DELISH
From delish.com
BERRY LEMON YOGURT MOUSSE CAKE RECIPE - NO-BAKE BERRY …
From homecookingadventure.com
25 EASY NO-BAKE LEMON DESSERTS - THE TOASTY KITCHEN
From thetoastykitchen.com
EASY LEMON MOUSSE - I AM BAKER
From iambaker.net
NO BAKE LEMON MOUSSE PIE - LAUREN KELLY NUTRITION
From laurenkellynutrition.com
NO-BAKE LEMON MOUSSE CAKE RECIPE - FOOD NEWS
From foodnewsnews.com
NO-BAKE LEMON CHEESECAKE MOUSSE RECIPE - MY GINGER GARLIC …
From mygingergarlickitchen.com
LEMON MOUSSE CAKE RECIPES
From recipes.servegame.org
10 BEST NO BAKE LEMON DESSERTS RECIPES | YUMMLY
From yummly.com
LEMON MOUSSE CAKE | ONLY CRUMBS REMAIN
From onlycrumbsremain.com
NO BAKE MOUSSE CAKE - ALL INFORMATION ABOUT HEALTHY RECIPES AND …
From therecipes.info
30+ QUICK AND EASY NO BAKE LEMON DESSERTS - THE UNLIKELY BAKER
From theunlikelybaker.com
NO BAKE LEMON RECIPES RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
NO-BAKE LEMON CHEESECAKE MOUSSE CUPS - OVERTIME COOK
From overtimecook.com
NO BAKE LEMON MERINGUE MOUSSE CAKE - 5* TRENDING RECIPES WITH …
From food.theffeed.com
NO BAKE LEMON MOUSSE CAKE - ALL INFORMATION ABOUT HEALTHY …
From therecipes.info
NO BAKE KETO LEMON MOUSSE RECIPE - LOW CARB INSPIRATIONS
From lowcarbinspirations.com
NO-BAKE BERRY LEMON YOGURT MOUSSE CAKE :: HOME COOKING …
From instigostudios.com
LEMON BLUEBERRY SHORTBREAD MOUSSE CAKE - LIFE LOVE AND SUGAR
From lifeloveandsugar.com
NO BAKE LEMON CAKE RECIPES - BAILEYS CHOCOLATE MOUSSE BROWNIE …
From baileys-chocolate-mousse-brownie-cake.thetabaco.com
LEMON JELLY MOUSSE CAKE (NO BAKE) - BOSSKITCHEN.COM
From bosskitchen.com
NO BAKE LEMON MOUSSE CAKE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
LEMON CHEESECAKE MOUSSE — LET'S DISH RECIPES
From letsdishrecipes.com
NO BAKE LEMON CHEESECAKE - BAKE PLAY SMILE
From bakeplaysmile.com
NO-BAKE LEMON CHEESECAKE MOUSSE PARFAITS - NOURISH AND FETE
From nourish-and-fete.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