LUSCIOUS LEMON MOUSSE CAKE – LAYER CAKE PERFECTION
Lemon mousse cake may be the layer cake. Lemon cake with lemon mousse lemon curd and Limoncello syrup. (Limoncello liquor is discretionary.)
I am eager to share this recipe! This was the cake taste for my customized cake enterprise. After I introduced the Chocolate Chip Cookie Cake top billing was shared by both cake tastes.
The step that may be the most unknown to non-pastry-chefs is the way to"liason" or"temper" that the gelatin to the mousse. Tempering gelatin is just like the procedure for tempering eggs to generate custard.
Yield: 16-20 SERVINGS time: 1 HOUR period: 35 MINUTES period that is frightening: 4 HOURS period: 5 HOURS 35 MINUTES
Lemon mousse cake may be the layer cake. Lemon cake with lemon mousse lemon curd and Limoncello syrup. (Limoncello liquor is discretionary.)
INGREDIENTS
CAKE
- Zest from 1 lemon
- 2 tsp lemon extract
- 3 tbsp (1.5 ounce, 44ml) Limoncello (use water If You Would like to Prevent alcohol)
- 1 tsp lemon extract
- 1 1/2 tsp gelatin powder
- Sugar
ASSEMBLY
1 3/4 cups (16 ounce, 455 gram ) Lemon Curd
INSTRUCTIONS
CAKE
- Mix in accordance with this recipe, including the zest into the extract along with the ingredients together with the vanilla.
- As instructed in the recipe, bake. Wrap the chilled layers and cool until firm (I love to bake the cake a day ahead)
- Cut on the borders and top off both cakes when you are ready to build the cake. So that you have a total of 4 cake layers split each cake. Take buttercream and your syrup prepared before you start creating the Lemon Mousse.
- Sprinkle the gelatin. Whisk to blend and set aside to blossom. Whip the cream with the sugar and put aside.
- Put the curd in a large bowl and then use a spatula to smooth the curd out. Till no lumps of curd stay Twist 1/3 of the cream into the lemon curd. Until it is about 1/2 manner integrated, fold in the cream.
- Till it is warm to the touch, heat the gelatin from the microwave in 10 second increments. Working quickly, add a 1/2 cup of this mousse into the gelatin that is heated. Whisk until incorporated. Pour back. In case the mousse is soft, refrigerate to allow it simmer before building the cake.
- Place of the cake, flat side down, onto a plate or a cardboard cake round. Brush the coating generously. Pipe a ring of buttercream round the border of this coating to make a"dam" to your mousse. Scoop of the mousse and smooth till even.
- Gently place the second cake layer cautious not to squish the mousse coating. Brush the coating with pipe and syrup a dam of buttercream. Put aside of the lemon curd and scoop the remainder. Smooth the curd until (be careful not overly push hard or you may squish the mousse layer under ).
- Put the 3rd cake coating, brush and pipe a dam. Fill with all the remaining mousse. Top with the 4th coating, brush with butter. Place the cake into the fridge for approximately 20 minutes to place the buttercream"dams" along with the mousse.
- Ice the cake with a crumb coating of buttercream. Refrigerate the cake for at least an hour to place the buttercream and permit the mousse time. Ice the cake with a coat of buttercream.
- Distribute the cup of curd. Refrigerate to be sure that the filling is set, preferably.
- Remove in the fridge 1/2 hour.
- The cake has to be kept in the fridge due to the mousse filling. Take the cake out 1/2 hour to one hour.