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But this cake recipe has all the bells and whistles to to make me think it comes directly from heaven. Thanks! Place one cake layer over mousse, cut side up. Spoon remaining mousse over cake. I just add the flavorings at the end after the buttercream is done. We can all use a little lift these days. Position tip parallel to top of cake, about 1 inch from edge. Using a rubber spatula, press filling through a fine sieve into a bowl. The filled cake can be kept at room temperature for several days (unless it has a perishable filling). Hi Will, you can make the mousse ahead of time. When fully cooled, wrap in plastic and refrigerate at least 3 hours or overnight before filling and assembling the cake. Eileen, Can’t believe I am lucky enough to have come across your amazing site! It was a beautiful warm day here yesterday and the cake was so refreshing! Is it possible to finish it with a mirror glaze? That means for each layer you’ll brush 1/4 of the syrup. When the whites have cooled, with the mixer running on medium, add the butter one piece at a time. Whisk together yolks, sugar, and lemon zest and juice in a small, heavy saucepan. I love tis web site.I am going to look for my next culinary adventure from Eileen’s recipes. I’m always drumming up lemon recipes. Still good, I was just hoping and expecting for a lighter/fluffier texture, so that was disappointing. There is no need to reinvent my cake and buttercream recipes every time I come up with a new flavor. Fold the whites into the base in 2 parts, folding just until there are no streaks of egg whites. Can this cake be assembled and frozen for 30 days or so? The cake is very soft the day that it's baked. Add the vanilla and increase the speed to medium high and whip until the buttercream comes together. Add the flour and baking powder. Sorry I can’t help more. My son and his family have come and gone. I would start with the grated zest of 1 lemon and a couple of tablespoons of limoncello. thank you for sharing this..can’t wait to try it in my kitchen soon. I couldn’t say for sure. A few weeks ago I invited some friends to come over and celebrate the 3 things I love most, spring, food, and of course butter. Are the pans round? I love cakes with both filling and icing between the layers. Lemon Mousse Cake. In fact, it tastes better if it warms up a bit to soften the buttercream & cake. But maybe I’ll do a little research and put it on my list. Beat on medium speed until smooth, about 1 … Transfer pans to a wire rack; let cool completely. You can, but it will set up and you’ll have to work it a bit to spread it evenly on the layer. It’s available now on Amazon. Light, fluffy and not too sweet, Italian Meringue Buttercream is a dream to work with. Add vanilla, cornstarch, and vinegar; whisk until incorporated, about 1 minute more. zest of one lemon. Daily baking inspiration for the holidays and beyond! Spread the last 1/2 cup of curd onto the cake. What a gaw-jus cake! Working quickly, add a 1/2 cup of the mousse to the warmed gelatin. Is there a way to make the mousse or something as a replacement, that I wouldn’t need to worry about it setting out for the wedding? Heat the bloomed gelatin in the microwave in 10 second increments until it's hot to the touch. Scoop half the lemon mousse onto the layer and smooth until even. That’s great, Vanessa. That’s wonderful to hear. Butter parchment, then dust with flour, tapping out excess. but overall the cake still seemed light. The cake was a bit of a project, but I had so much fun. Thank you so very much for sharing your recipe! Enter to Win $10,000 to Makeover Your Home! And if I make it the night before can I put it in a piping bag to help put it on the cake evenly? These were a real hit. Do you soak the cake through? Beat until incorporated, about 1 minute more. Take the cake out and defrost in the plastic wrap. 1 Tbsp lemon juice. My. With the mixer running on medium low, pour the hot syrup in a steady stream between the edge of the bowl and the whisk. Yes, I used to do it all the time for wedding cakes. You can use water to bloom the gelatin. Method. Divide the batter between the 2 pans and spread so it's level. You want to use up the amount of syrup listed in the recipe. Gently place the second cake layer onto the mousse, careful not to squish the mousse layer. Repeat process with two more cake layers. Sounds wonderful. And this cake is truly luscious! Want to learn more about how I create my cake recipes? This time I was so sure I would succeed that I made the syrup with the limoncello, the lemon curd and attempted the Italian Meringue buttercream. 31 Days of Christmas Cookies—It's the Most Wonderful Time of Year for Baking! Lemon Mousse is made with only 3 ingredients and can be whipped up in minutes! I would recommend wrapping the cake after it is crumb coated then ice the cake with the final coating after it defrosts. I don’t have a recipe for southern Caramel cake. Then wrap it in aluminum foil. Prepare the lemon cake: In a large mixing bowl, beat together softened butter, sugar and lemon extract for a few minutes until fluffy. I first made it in 9 inch pans. 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. Bake as instructed in the recipe. Meringue: Combine sugar, egg whites, and salt in the heatproof bowl of a mixer set over (not in) a pot of simmering water. Increase the speed to medium high and whip to full peak. 2 Tbsp water. Hi Melissa, taste is always subjective. ¼ tsp baking powder. The assembled cake does freeze well. This year I told her I was making it so she can get excited (she’s been down in spirits lately) . It features a delicious and flavorful mousse made with blueberries, lemon juice and zest, unflavored gelatin, white chocolate chips, heavy cream, and powdered sugar. The curd and syrup are good The buttercream not so much. Pipe a ring of buttercream around the edge of the layer to form a "dam" for the mousse. Simple syrup is a pastry kitchen staple. I just flavor them to whichever cake I’m putting together. Spoon the lemon mousse filling into a piping bag fitted with a plain round nozzle. This Lemon Blueberry Mousse Cake successfully dazzles my guests at parties whenever it’s served. Place the butter on top of the bloomed gelatin. Transfer remaining meringue to a pastry bag fitted with a 3/4-inch round tip. Pipe the dam of buttercream as described in the recipe and scoop the mousse onto the layer. the flavor is good, but the cake itself came out somewhat dense and didnt rise much. If you bake 4 thinner layers just keep an eye on them in the oven since they will bake faster. With the mixer on low, add 1/2 the egg yolk mixture. zest of one lemon. The lemon mousse is pretty amazing though. Refrigerate while you make meringue. Use it to add a layer of flavor to your favorite cake or stir it into iced tea or a cocktail. I have now attempted to make it 3 times. Also, I have a private Facebook Group, Baking Sense Recipe Workshop (anyone who asks will be admitted). One or two bubbles is all you need to see. What a fantastic cake!!

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