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Prep Time: 120 Minutes Cook Time: 60 Minutes |
Ready In: 180 Minutes Servings: 12 |
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I got this dessert recipe from my sister who has a catering business and this is one of her best sellers. It makes a spectacular finale to a special meal.It's a lightly lemon flavoured cake filled and frosted with a tangy lemon mousse and topped with sweetened lemon slices and fresh raspberries.Don't let the length of the recipe intimidate you, the steps can be divided over a couple of day. Ingredients:
1 cup sugar |
3/4 cup water |
2 lemons, very thinly sliced |
1/4 cup butter |
3/4 cup sugar |
3 eggs |
3 teaspoons grated fresh lemon rind |
1 3/4 cups all-purpose flour |
1 tablespoon baking powder |
1/4 teaspoon salt |
1 cup milk |
1 cup sugar |
2 tablespoons grated fresh lemon rind |
2/3 cup lemon juice |
4 eggs |
1 package unflavored gelatin |
1/4 cup cold water |
2 cups whipping cream |
Directions:
1. Bring sugar and water to a boil in saucepan, stirring to dissolve sugar.
2. Add lemons;return just to boil.
3. Pour lemons and syrup into bowl, and let stand at least 2 hours or up to 6 hours.
4. Grease 9 spring form pan; line bottom with parchment or wax paper.
5. Beat butter and sugar until fluffy.
6. Beat in eggs, one at a time, and lemon rind.
7. Combine dry ingredients together and add to butter mixture alternately with milk making 3 additions of flour and 2 of milk.
8. Bake at 350 for 30-35 minutes or until toothpick inserted in centre comes out clean.
9. Cool completely.
10. MOUSSE:.
11. Bring sugar, lemon rind and juice to boil.
12. In a bowl beat eggs; pour in hot lemon mixture and mix well.
13. Pour back into pan and bring to just a boil over medium heat, stirring constantly.
14. Cook and stir constantly for 5 minutes, or until thickened.
15. Scrape into a bowl.
16. Sprinkle gelatin over cold water in small saucepan; let stand 5 minutes.
17. Heat over low heat until dissolved; stir into lemon mixture, mixing well.
18. Place plastic wrap on surface of mousse and let cool, stirring once, gently,for 30 minutes or until no longer warm.
19. In another bowl, whip cream and fold into lemon mixture.
20. Refrigerate.
21. Line 10 spring form pan (I use the same pan for baking the cake and assembling) with enough plastic wrap to leave overhang to cover top.
22. Arrange lemon slices over bottom of pan, reserving syrup.
23. Spoon half of mousse over lemons.
24. Cut cake in half and brush cut sides with 3/4 cup reserved lemon syrup.
25. Place one cake layer over mousse, cut side up.
26. Spoon remaining mousse over cake.
27. Place second cake layer over mousse, cut side down, and press to surround cake with mousse.
28. Cover with plastic wrap and place on tray to catch any leaks.
29. Refrigerate for at least 6 hours, or up to three days.
30. Uncover cake and invert gently onto plate, remove plastic wrap and smooth sides if necessary with metal spatula.
31. Garnish with fresh raspberries.
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