By Carrie Ann on September 02, 2002
Photo by cassiedeaf20
Photo by cassiedeaf20
"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."
Serving Size: 1 (203 g)
Servings Per Recipe: 12
"This turned out outrageously beautiful & delicious too! Made for 2 lemon-lovers' birthdays. The cake is dense - next time I'll be using buttermilk in stead of regular to see if that gives it a bit more lift - but the taste is great! Lemony perfection in cake encased in the creamiest, dreamiest lemon mousse you have ever tried. Technique works exactly as described. The final inversion reveals a lacy candied lemon top that rivaled any high end bakery. Did I mention how good the mousse is? The cake, though dense provides a nice pop of lemon from the syrup drenching & also provides internal structure to maintain cake integrity. Great cake! Thank you Carrie Ann - this is going into our keeper file! A big birthday hit! Thank you!"
"This was a delicious lemon dessert! It was time consuming, however, as mentioned in other reviews, it was very well worth it. I tested it out on my husband, he thought the cake was a little dry, although, I did not use the entire 3/4 cup of syrup to brush the cake with. Next time I will be sure to use all of the syrup. This reminded me of a dessert cake that you would find in Europe--something that is not overly sweet. The tang from the lemons is superb! The mousse was sooo good! I will make this again."
"Rating the mousse only: This is an excellent lemon mouse, not too tart or sour IMO, just right! I made it to use on a different cake. This would be great all by itself in a pretty dessert glass with a dollop of whipped cream. Thanks for posting!"
"I made Lemon Mouse Cake last year for my mom birthday. it took me for 2 days to make it but it's worthy. my mom love it and say it was absolutely delicious. My dad was absolutely exhilarate for cake. This year, I plan making again for mom birthday. Thank for begin share this recipe."
"Instead of making the cake, I used lady fingers. I just lined the sides of the spring form pan with ladyfingers soaked with the syrup (You can also skip the syrup portion and use lemoncello if you are in a time crunch). You can choose to put the ladyfingers as a middle section but I omit the layer. Beautiful and light...great after a heavy dinner. Else, mousse light and fluffy"
"Absolutely delicious and decadent. While a bit time consuming, it's not labor intensive. It's just gorgeous when all assembled. The only thing I wish is that the cake itself was more light and fluffy rather than dense like a lemon pound cake. But, it still gets 5 stars."