Lemon Mousse Cake
Made for a meeting
Made for a meeting
- 2 eggs
- 1/4 cup water
- 1 cup sugar
- 1 teaspoon vanilla
- 1/2 teaspoon baking soda
- 1 tablespoon water
- 3 tablespoons lemon juice
- 1 cup cake flour
- 6 large egg yolks
- 3 tablespoon water
- lemon syrup
- 1/8 teaspoon kosher salt
- 2 teaspoons unflavored gelatin
- meyer lemon cake
- 1/3 cup almond flour
- 11/2 sticks unsalted butter
- 1 meyer lemon zested
- 1 tablespoon meyer lemon juice can sub reg. lemons
- 2/3 cup sour cream i used 0 fat greek yogurt
- 1/3 cup sugar
- 1 tablespoon lemon zest optional
- mousse
- 1 cup freshly meyer lemon juice
- 1 1/2 tablespoons meyer lemon zest
- 1 cup sugar + 2 tablespoons
- 2 tablespoons grand marnier or cointreau optional
- 1 1/2 cups heavy whipping cream
- white chocolate topping
- 3/4 teaspoon unflavored gelatin
- 1 cup white chocolate chips 6 ounces
- 1 1/2 cups heavy cream chilled
- whipped cream & raspberries
- Carbohydrate 62.261015064222 g
- Cholesterol 3213.52233335906 mg
- Fat 126.62554429952 g
- Fiber 1.41762908680356 g
- Protein 48.3331960038723 g
- Saturated Fat 60.6186164994377 g
- Serving Size 1 1 Serving (472g)
- Sodium 13268.703097861 mg
- Sugar 60.8433859774185 g
- Trans Fat 6.98429908187882 g
- Calories 1574 calories
Step-by-step
- Preheat oven to 350 and prepare a 9 or 10 inch springform pan - cut a piece of parchment to fit the bottom of springform pan, grease pan then place parchment on bottom and grease parchment.
- Combine cake flour, almond flour, baking soda and salt. Whisk together and set aside
- Add lemon zest to sugar and grind together with your fingertips to release oils into sugar.
- Cream butter, then add lemon sugar and continue to cream for 3-4 minutes until light yellow
- Add eggs one at a time incorporating well. Then continue beating for about 3 minutes.
- Add vanilla and sour cream (I use Stoneyfield or Fageno fat greek yogurt)
- Fold in flour mixture until fully incorporated - but not over mixed.
- Bake for 35-45 minutes and then cool.
- Place sugar, water and lemon in small saucepan. Bring to boil and then simmer until mixture becomes thicken and syrupy - about 5-10 minutes. Generously brush the top of cake gently with lemon syrup. Let soak into cake.
- Place cooled cake in refrigerator as you prepare Mousse.
- Pour water into medium saucepan and sprinkle the gelatin over it. Let the gelatin soften for 5 minutes.
- Whisk in the lemon juice, zest, sugar and egg yolks together. Place the pan over medium heat and cook, whisking constantly, until the mixture thickens and reaches 180 degrees on an instant-read thermometer. Pour the mixture through a fine-mesh sieve into a medium bowl. Stir in the orange liqueur (is using) and vanilla extract.
- Set the bowl containing the lemon mixture in a large mixing bowl filled one-third of the way with ice water (be careful that the water doesn’t splash into the lemon mixture). Stir the lemon mixture frequently until it is completely cool, about 10 minutes.
- In the bowl of an electric mixer, using the whisk attachment, whip the heavy cream at medium-high speed to firm peaks. Fold the lemon mixture into the whipped cream.
- Remove cake from refrigerator and add the mousse filling on top of cake. Using an offset spatula, spread it into an even layer. Spread to sides of pan, making sure mousse fills any gaps left from cooling. Refrigerate while preparing Topping
- Sprinkle gelatin over water in a small bowl and let sit until gelatin softens, about 5 minutes.
- Place chocolate chips in a medium heatproof bowl.
- Bring 1/2 cup cream to simmer in a small saucepan over medium-high heat. Remove from heat and add gelatin mixture, and stir until fully dissolved.
- Pour cream mixture over chocolate chips and let sit, covered, for 5 minutes.
- Whisk mixture gently until smooth.
- Let cool completely, stirring occasionally (mixture will thicken slightly)
- Using stand mixer fitted with whisk, whip remaining 1 cup cream on medium-low speed until foamy, about 1 minutes.
- Increase speed to high and whip until soft peaks form - 1-3 minutes.
- Using rubber spatula, fold remaining whipped cream into white chocolate mixture until no white streaks remain.
- Spoon white chocolate mixture over mousse layer of cake. Smooth top with spatula, carefully spreading to edge of pan.
- Return cake to refrigerator and chill until set - at least 2 1/2 hours.
- To serve, run thin knife between cake and sides of pan. Remove sides of pan carefully and smooth edges of cake if needed with an offset spatula or clean knife.
- Cake can be garnished with Whipped Cream, Raspberries or lemon peel (or candied lemon peel) and mint.
A Lemon Mousse Cake for Any Occasion
As a busy professional woman, time is often my most precious commodity. Finding recipes that are both elegant and efficient is a constant quest. This Lemon Mousse Cake perfectly balances sophistication with practicality, making it ideal for everything from casual weeknight desserts to impressive dinner party finales. The recipe's intricate layers belie its surprisingly manageable preparation, a fact I discovered quite by accident. I was initially intimidated by the number of steps, but each stage is straightforward and rewarding, leading to a result that's far beyond what you might expect from a relatively simple process. The vibrant yellow of the cake, the airy lightness of the mousse, and the luxurious sheen of the white chocolate topping are a feast for the eyes, and the delicate balance of sweet and tart flavours is a true pleasure.
The beauty of this recipe is its versatility. The cake itself is a delightful lemony sponge, tender and moist. The mousse, a cloud of citrusy perfection, offers a refreshing contrast to the cake's denser texture. And the white chocolate topping adds a touch of decadent richness, completing the symphony of flavors and textures. I’ve found this cake to be incredibly adaptable to different occasions. For a more casual setting, a simple dusting of powdered sugar is all it needs. For a special celebration, fresh raspberries or a sprig of mint adds an extra touch of elegance. This flexibility is a significant plus for someone like me who's always juggling multiple commitments.
One of the unexpected joys of this recipe is the process itself. The rhythmic whisking of the cream, the careful folding of the mousse, the anticipation as the cake bakes – these actions become a form of mindful meditation, a welcome break from the whirlwind of daily life. It's a reminder to slow down, savor the moment, and appreciate the simple pleasure of creating something beautiful and delicious. I’ve learned that baking isn’t just about the final product; it’s about the journey, the sense of accomplishment, and the joy of sharing something homemade with friends and family. This Lemon Mousse Cake is more than just a dessert; it's a testament to the power of taking the time to create something special.
The Cake Layers: The foundation is a delightfully moist and lemony sponge cake. The almond flour adds a subtle nutty undertone, complementing the bright citrus notes. The careful creaming of the butter and sugar ensures a light and airy texture, while the addition of sour cream (or Greek yogurt, my preferred choice) adds moisture and tang. The baking time might require slight adjustments depending on your oven, so keep an eye on it!
The Lemon Mousse: This is where the magic really happens. The mousse is incredibly light and fluffy, yet rich and creamy. The key is to use high-quality ingredients. The addition of orange liqueur (if you’re inclined) adds a sophisticated twist. And do ensure the mixture is completely cool before folding it into the whipped cream. This is crucial for preventing the mousse from separating.
The White Chocolate Topping: This layer adds a luxurious touch of richness and visual appeal. The gleaming white chocolate layer beautifully complements the vibrant yellow of the mousse and cake. The use of gelatin helps to create a smooth, stable topping that holds its shape beautifully. Don't skimp on the chilling time; it's essential for the topping to set properly.
Serving and Presentation: Once the cake is set, gently run a thin knife around the edges to release it from the springform pan. This ensures a clean and elegant presentation. A simple dusting of powdered sugar or fresh berries is all you need to elevate this beautiful dessert. A slice of this cake is the perfect ending to any meal, a delightful treat for any occasion. It's a recipe I return to time and again, always marveling at how something so beautiful and delicious can be relatively simple to make.
This Lemon Mousse Cake is not just a dessert, but an experience. From the zest of the lemon to the smooth creaminess of the mousse and the delicate sweetness of the white chocolate, it's a testament to the joy of creating and sharing something special. So, gather your ingredients, put on some music, and enjoy the process. You’ll be amazed at what you can create!
