Lemon Mousse Cake

    Home / Recipe / Lemon Mousse Cake

Aug 25, 2015

0

Lemon Mousse Cake

Posted in : Uncategorized on by : globalwebdesign

Lemon Mousse Cake
Send to friend Send to friend Bookmark this recipe Printer-friendly version


Yield Servings
Author The Seaside Baker
Prep time
Cooking time 20 minutes
Total time 20 minutes

Description

This cake is bright and bursting with flavor.

Ingredients

  • Lemon Cake
  • 1 cup Butter, softened
  • 1 1/2 cups sugar
  • 1 teaspoon vanilla extract
  • 3 whole eggs
  • 2 egg yolks
  • 2 tablespoons lemon juice
  • 2 tablespoons grated lemon peel
  • 2 1/2 cups cake flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup buttermilk room temperature
  • Lemon Mousse
  • 4 whole eggs
  • 4 eggs, separated
  • 1 1/4 cups sugar
  • 1/2 teaspoon salt
  • 4 lemons juice and zest
  • 1 cup heavy cream
  • Whipped cream and garnish
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream
  • 1/4 cup sugar
  • fresh berries for garnish (optional)

Instructions

Lemon cake
  1. Preheat oven to 350° F degrees.
  2. Grease 3, 6- inch or 2, 8-inch round pans.
  3. Make sure all your ingredients are at room temperature.
  4. In a separate bowl, combine flour, salt, baking powder and baking soda. Mix. Set aside.
  5. In a mixer fitted with the paddle attachment, blend butter, sugar and vanilla lemon juice and lemon peel at medium speed until pale and fluffy.
  6. Add eggs, one at a time, scraping the bowl after each addition.
  7. Reduce speed to low and add a cup of flour mixture followed by 1/3 of the buttermilk.
  8. Repeat this 3 times, until you have incorporated all the flour mixture  and buttermilk.
  9. Pour into pans evenly and bake about 20 minutes. Cake is done when a knife inserted in the center is removed clean.
Lemon mousse
  1. In a heavy bottomed pot, add 4 whole eggs and 4 egg yolks. Reserve the remaining egg whites for later.
  2. Stir in sugar, lemon juice, lemon zest until combined.
  3. Cook on medium heat until curd has thickened and coats the back of your spoon, stirring continually (about 10 minutes).
  4. Remove from heat and carefully place in a bowl. Cover and refrigerate for at least one hour or until cold.
  5. Once curd is cold, beat egg whites in a clean dry bowl until stiff peaks form.
  6. Carefully fold the cold curd into egg whites.
  7. In a clean, dry bowl, beat heavy whipping cream until stiff peaks form.
  8. Fold in curd/egg white mixture.
  9. When cake is fully cooled, layer it with lemon mousse.
Whipped cream garnish
  1. Whip remaining heavy whipping cream, vanilla extract and sugar until stiff peaks form.
  2. Frost the top of the cake with whipped cream.
  3. Garnish with fresh berries (optional).