LEMON CAKE WITH RASPBERRY MOUSSE
Delight in a delicious cake with raspberry filling and raspberry-whipped cream mousse frosting.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h10m
Yield 16
Number Of Ingredients 9
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Grease or spray two 8- or 9-inch round cake pans. In large bowl, beat cake mix, buttermilk, oil, lemon peel and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pans.
- Bake as directed on box. Cool 10 minutes. Run knife around side of pans to loosen cakes; remove from pans to cooling racks. Cool completely, about 1 hour.
- Place 1 cake layer, rounded side down, on serving plate. Spread 3/4 cup of the pie filling over cake layer to within 1/4 inch of edge. Top with second layer, rounded side up.
- In chilled medium bowl, beat whipping cream with electric mixer on high speed until soft peaks form. Beat in remaining 1 1/4 cups pie filling on low speed just until blended. Frost side and top of cake with raspberry mousse. Garnish with fresh raspberries and mint leaves. Store loosely covered in refrigerator.
Nutrition Facts : Calories 310, Carbohydrate 35 g, Cholesterol 70 mg, Fat 3 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 230 mg, Sugar 22 g, TransFat 0 g
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medo s
[email protected]I made this cake for my birthday and it was a huge hit! Everyone loved it. The cake was so moist and flavorful, and the mousse was light and fluffy. I will definitely be making this again.
Larry Manzanares
[email protected]This cake was amazing! It was so moist and flavorful, and the mousse was the perfect topping. I will definitely be making this again.
Danish Atta
[email protected]The cake was a bit dense, but the mousse was delicious. I would recommend using a different cake recipe or using less flour.
Demetre Dudu
[email protected]This cake was delicious! The combination of lemon and raspberry was perfect. The cake was moist and flavorful, and the mousse was light and fluffy. I will definitely be making this again.
Jaye Stovall Akintonde
[email protected]I'm not a big fan of lemon desserts, but this cake was surprisingly good. The cake was moist and fluffy, and the mousse was light and airy. The raspberry flavor was a nice touch. I would definitely recommend this recipe.
Robert Powell
[email protected]This cake was so easy to make and it turned out perfect! The lemon flavor was subtle and the raspberry mousse was the perfect topping. I will definitely be making this again.
worldpen_comedy1
[email protected]The cake was a bit dry, but the mousse was delicious. I would recommend using a different cake recipe or adding more moisture to the batter.
Asmim Tabassum
[email protected]This recipe was a bit too sweet for my taste, but it was still very good. The cake was moist and flavorful, and the mousse was light and airy. I would recommend reducing the amount of sugar in the recipe by about 1/4 cup.
Olisa Emeka
[email protected]This cake was amazing! The lemon flavor was perfect and the raspberry mousse was so light and fluffy. I loved the combination of flavors and textures. I will definitely be making this again.
Trick Shot Bros
[email protected]I made this cake for a party and it was a huge hit! Everyone loved it. The cake was so moist and flavorful, and the mousse was the perfect topping. I will definitely be making this again.
Xurool Xeliqz
[email protected]The recipe was easy to follow and the end result was stunning. The cake was so moist and flavorful, and the mousse was light and fluffy. I will definitely be making this again!
Adien Roy
[email protected]This lemon cake with raspberry mousse was a delightful treat! The cake was moist and fluffy, with a perfectly balanced lemon flavor. The raspberry mousse was light and airy, with a tartness that complemented the sweetness of the cake perfectly. I wou