Best 5 Lemon Cake With Whipping Cream Mousse Recipes

LEMON MOUSSE CAKE

Steps:

• Preheat oven to 350 F. Line the bottom of an 8-inch springform pan with parchment but do not grease pan.
• Warm eggs in their shells in a bowl of hot water for 2 to 3 minutes.
• In a mixer or with an electric beater, whip eggs with sugar over high speed for15 minutes.
• Sift together flour, baking powder and salt.
• In a separate bowl mix butter, vanilla, lemon juice and zest. With the mixer on medium low speed, add flour mixture all at once. Let mix 30 seconds and add butter mixture all at once.
• Pour batter into pan and bake for 30-40 minutes, until cake springs back when you touch it.
• Heat sugar, lemon juice and water together until sugar is dissolved. Set aside.
• Soften gelatin in lemon juice with lemon zest added.
• Whip cream to soft peaks and chill.
• Warm eggs in their shells in warm water for 2 to 3 minutes.
• Whip eggs with sugar on high speed for 5 minutes. While eggs are whipping, melt gelatin mixture over low heat, stirring. When eggs have doubled in volume, fold in whipped cream by hand. With mixer on low speed, add gelatin mixture and blend for 10 seconds.
• Place an 8-inch ring mold (or springform pan ring) on a plate. Trim sponge cake to6 inches in diameter and slice into 2 horizontally.
• Place one disc inside the mold. Brush lightly with lemon syrup. Pour half of the mousse over the cake, letting it spill over the sides.
• Spread mousse with a palette knife, getting mousse into every space. Place second cake disc on top of mousse and brush with syrup.
• Pour the rest of the mousse on top and spread evenly. Chill for 3 hours.
• Removing the mold is easy with the use of a blow dryer! Blow hot air over metal ring to warm slightly. Gently lift mold (if it seems to be sticking, keep warming with the dryer.) You will have a cake with sharp edges and perfect sides!
• Garnish cake in the center with fresh berries.

LEMON CAKE WITH WHIPPING CREAM MOUSSE RECIPE - (4.5/5)

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-inch or 9-inch round pans. In chilled medium bowl, beat whipping cream and powdered sugar with electric mixer on high speed until stiff peaks form. Fold in lemon curd and lemon peel. 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 in refrigerator.

LEMON MOUSSE CAKE

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.

SIMPLE LEMON MOUSSE

Steps:

• In a small saucepan, mix sugar, cornstarch and salt; whisk in egg yolks and milk until smooth. Whisk in lemon juice until blended; bring to a boil over medium heat, stirring constantly. Cook and stir until thickened slightly, 2 minutes longer. Stir in lemon zest., Transfer mixture to a bowl. Cover surface with plastic wrap; refrigerate until cold., To serve, in a small bowl, beat cream on high speed until soft peaks form. Fold into lemon mixture. Spoon into serving dishes. If desired, top with additional whipped cream and lemon slices.

EASY LEMON MOUSSE

Steps:

• In a medium bowl, stir pudding and milk and set aside. Beat whipping cream and sugar until peaks form. Add about 1/4 of the whipped cream to the pudding and gently fold it in to lighten it. Fold the remaining whipped cream into pudding and serve in small bowls or cocktail glasses on an underliner plate. Place a few berries on each dessert to garnish and serve a few cookies on the underliner plates.