Lemon Mousse Cake

Recipe by Carrie Ann
READY IN: 3hrs
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Bring sugar and water to a boil in saucepan, stirring to dissolve sugar.
  • Add lemons;return just to boil.
  • Pour lemons and syrup into bowl, and let stand at least 2 hours or up to 6 hours.
  • Grease 9" spring form pan; line bottom with parchment or wax paper.
  • Beat butter and sugar until fluffy.
  • Beat in eggs, one at a time, and lemon rind.
  • Combine dry ingredients together and add to butter mixture alternately with milk making 3 additions of flour and 2 of milk.
  • Bake at 350 for 30-35 minutes or until toothpick inserted in centre comes out clean.
  • Cool completely.
  • MOUSSE:
  • Bring sugar, lemon rind and juice to boil.
  • In a bowl beat eggs; pour in hot lemon mixture and mix well.
  • Pour back into pan and bring to just a boil over medium heat, stirring constantly.
  • Cook and stir constantly for 5 minutes, or until thickened.
  • Scrape into a bowl.
  • Sprinkle gelatin over cold water in small saucepan; let stand 5 minutes.
  • Heat over low heat until dissolved; stir into lemon mixture, mixing well.
  • Place plastic wrap on surface of mousse and let cool, stirring once, gently,for 30 minutes or until no longer warm.
  • In another bowl, whip cream and fold into lemon mixture.
  • Refrigerate.
  • 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.
  • Arrange lemon slices over bottom of pan, reserving syrup.
  • Spoon half of mousse over lemons.
  • Cut cake in half and brush cut sides with 3/4 cup reserved lemon syrup.
  • Place one cake layer over mousse, cut side up.
  • Spoon remaining mousse over cake.
  • Place second cake layer over mousse, cut side down, and press to surround cake with mousse.
  • Cover with plastic wrap and place on tray to catch any leaks.
  • Refrigerate for at least 6 hours, or up to three days.
  • Uncover cake and invert gently onto plate, remove plastic wrap and smooth sides if necessary with metal spatula.
  • Garnish with fresh raspberries.
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