Lemon Mousse Cake Recipe
🕒 Cook Time: 1 hour
🕒 Prep Time: 2 hours
🕒 Total Time: 3 hours
Description:
Indulge in the delightful Lemon Mousse Cake, a cherished recipe from my sister’s catering business. This dessert is not just a treat; it’s an experience. Picture a lightly lemon-flavored cake filled and frosted with a tangy lemon mousse, crowned with sweetened lemon slices and fresh raspberries. Each bite is a burst of citrusy goodness that makes for a spectacular finale to any special meal. Don’t be daunted by the length of the recipe; the steps can be spread over a couple of days, ensuring a stress-free baking experience.
Ingredients:
- 1 cup sugar
- 3/4 cup water
- 2 lemons
- 1/4 cup butter
- 3/4 cup sugar
- 3 eggs
- 3 tablespoons fresh lemon rind
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup milk
- 1 cup sugar
- 3 tablespoons fresh lemon rind
- 1/2 cup lemon juice
- 2 eggs
- 2 teaspoons unflavored gelatin
- 2 tablespoons water
- 2 cups whipping cream
- Fresh raspberries for garnish
Instructions:
-
Prepare Lemon Syrup:
- Bring sugar and water to a boil in a saucepan, stirring until the sugar dissolves.
- Add thinly sliced lemons and bring to a boil. Remove from heat.
- Pour the lemons and syrup into a bowl and let stand for at least 2 hours or up to 6 hours to infuse flavors.
-
Prepare Cake:
- Preheat your oven to 350°F (175°C).
- Grease a 9-inch springform pan and line the bottom with parchment or wax paper.
- In a mixing bowl, beat butter and sugar until light and fluffy.
- Beat in eggs, one at a time, and add lemon rind.
- In a separate bowl, combine flour, baking powder, and salt. Gradually add to the butter mixture, alternating with milk.
- Pour the batter into the prepared pan and bake for 30-35 minutes until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely.
-
Prepare Lemon Mousse:
- In a saucepan, bring sugar, lemon rind, and lemon juice to a boil.
- In a bowl, beat eggs, then gradually pour in the hot lemon mixture, mixing well.
- Return the mixture to the saucepan and cook over medium heat, stirring constantly until thickened (about 5 minutes).
- Transfer the mixture to a bowl.
- Sprinkle gelatin over water in a small saucepan and let it stand for 5 minutes. Heat over low heat until dissolved, then stir into the lemon mixture.
- Cover the surface of the mousse with plastic wrap and let cool for 30 minutes until no longer warm.
- In another bowl, whip the cream until stiff peaks form, then fold into the lemon mixture. Refrigerate.
-
Assemble the Cake:
- Line a 10-inch springform pan with plastic wrap, leaving enough overhang to cover the top.
- Arrange lemon slices over the bottom of the pan, reserving the syrup.
- Spoon half of the lemon mousse over the lemons.
- Cut the cooled cake in half and brush the cut sides with 3/4 cup of the reserved lemon syrup.
- Place one cake layer over the mousse, cut side up.
- Spoon the remaining mousse over the cake.
- Place the second cake layer over the mousse, cut side down, and gently press to surround the cake with mousse.
- Cover with plastic wrap and refrigerate for at least 6 hours or up to three days.
-
Serve:
- Uncover the cake and gently invert it onto a plate.
- Remove the plastic wrap and smooth the sides if necessary with a metal spatula.
- Garnish with fresh raspberries and serve chilled.
Enjoy the luscious Lemon Mousse Cake, a divine dessert that will leave your taste buds tingling with delight! 🍋🍰
