Lemon Blueberry Mousse Cake. Assembly: Evenly spread top and sides of cake with a 1/2-inch thickness of meringue, smoothing with an offset spatula. Like zero crumb in some places. It takes on almost any flavor and is strong enough to pipe roses and other decorations. I also made the homemade marshmallows. Again, a lot will depend on the size of the cake and the venue. By whisking a scoop of mousse into the melted gelatin we bring the two ingredients closer together in texture and temperature. Fold the whites into the base in 2 parts, folding just until there are no streaks of egg whites. But would you use dark chocolate ganache or white chocolate ganache? It features a delicious and flavorful mousse made with blueberries, lemon juice and zest, unflavored gelatin, white chocolate chips, heavy cream, and powdered sugar. Filling: Sprinkle gelatin over water; let stand until softened, about 5 minutes. BUY NOW: Cuisinart Food Processor, $39.90, amazon.com. Heat oven to 350ºF (325ºF for dark or nonstick pans). That’s just too good! Eileen, Can’t believe I am lucky enough to have come across your amazing site! Then rewhip it to bring to back to the correct texture. Greetings Ellen, After reading all of the comments, it sounds wonderful. Turn cakes out of pans and remove parchment. Set up the cake and several hours later when they’re ready to cut & serve it should be ready to eat. It will hold up for several days in the refrigerator. Using an electric whisk, whisk together the egg yolks, sugar, lemon zest and juice until the sugar has dissolved and the mixture has thickened a little. Mix on low speed for 10 seconds to distribute the leavening. That’s wonderful Trish. Transfer bowl to mixer fitted with the whisk attachment; whisk on low speed until foamy. Split each cake horizontally so you have a total of 4 cake layers. So glad you liked it, Elizabeth. I made hundreds, if not thousands, of wedding cakes with this flavor. That’s wonderful to hear. It’s one of my mom’s favorite cakes. The buttercream can be refrigerated 3-4 days or frozen for several weeks. Keep everything from your countertops to your dining room chairs germ-free. ¼ tsp baking powder. This is a butter cake and would not be considered “fluffy” but is more tender and rich. But I have done it. If you bake 4 thinner layers just keep an eye on them in the oven since they will bake faster. Thanks! If you love this recipe as much as I do, I’d really appreciate a 5-star review. Allow it to cook to 235°-240°F (soft ball stage). https://styleblueprint.com/nashville/everyday/3-layer-lemon-mousse-cake I learned so much. Is the alcohol for the simple syrup the limoncello? But even if you generally aren’t a fan of liquor flavors I suggest you give it a try. Yoghurt Lemon Mousse Cake A Tasty Love Story coconut oil, lemon zest, coconut flakes, dates, sea salt, coconut sugar and 6 more 3-Layer Lemon Mousse Cake StyleBlueprint Only add the Meringue when ready to be served, as it will start to melt at the contact of the acid … Brush the layer generously with the Limoncello syrup. My. This cake came out so beautiful. I just flavor them to whichever cake I’m putting together. Stir in lemon zest. Working quickly, add a 1/2 cup of the mousse to the warmed gelatin. The gelatin will make the curd thick. For the Luscious Lemon Mousse Cake the syrup is there more for flavor than for moistness. I’ve never seen a cake like that. Cake: Preheat oven to 350 degrees. Cover with plastic wrap, pressing it directly onto surface to prevent skin from forming, and refrigerate until set, at least 2 hours and up to overnight. Sure, you can use your favorite buttercream recipe. Set your next cake layer on top and press down slightly to remove any excess air or space. I first made it in 9 inch pans. Scrape the sides and bottom of the bowl. my buttercream does not seem to be thickening. You can use water to bloom the gelatin. If you’re looking at the post on a mobile device the video will appear right before the recipe card. For crust: In a medium bowl, stir together wafer crumbs, butter, and sugar until combined. Whisk. You’ll have to squish the mousse into place a bit since it won’t be soft and flowy, as it is in the video. My family said it looked like a wedding cake, very fancy!! ½ cup lemon juice. I would like to use my 4 Nordic Ware Celebration cake pans which are 9x9x.75 and 21/2 cup capacity. Definitely not the texture we’re going for here. Press mixture into bottom and up sides of a 10-inch springform pan; refrigerate. You can add more limoncello or a little lemon extract to adjust the taste to your liking. If the mousse is very soft, refrigerate briefly to let it thicken before assembling the cake. I did use the Limonchello which made it so flavorful. I changed the flavoring to almond for my daughter in law. My husband loves all desserts lemon! Is it possible to finish it with a mirror glaze? Sure, that might make it easier. In fact, it tastes better if it warms up a bit to soften the buttercream & cake. Some markets sell pasteurized eggs still in the shell, those can also be used for this recipe. I have been on an orange and lemon kick since it became warm. Divide the batter between the 2 pans and spread so it's level. Thanks, Kim. The cake must be stored in the refrigerator because of the mousse filling. Put a fine mesh sieve over the bowl and keep it near the stove. The third time I bought new 8 inch pans and did not grease the sides as I had previously. Transfer mixture to a bowl. As an Amazon Associate I earn from qualifying purchases. Instructions. White Chocolate Lemon Mousse: Melt the chocolate using a double-boiler or microwave in 30-second intervals, stirring after each, until melted. Top with the 4th layer, brush with syrup. I originally wasn’t going to make a cake for my birthday, but I love lemon and saw this recipe and had to make it. Place the Limoncello (or cold water) and lemon extract into a microwave safe bowl. The mixture will start out opaque with a fine white foam over the surface. Brush the layer with syrup and pipe a dam of buttercream. Get inspired to make your porch your new favorite living space with these ideas designed to add a refined look to any outdoor space. Using a rubber spatula, press filling through a fine sieve into a bowl. Pour 5 tablespoons water into small saucepan. Immediately remove from the heat and pour through the sieve over the butter and gelatin. If the buttercream becomes "spongy" while standing re-whisk to correct the texture. Transfer remaining meringue to a pastry bag fitted with a 3/4-inch round tip. Add vanilla, cornstarch, and vinegar; whisk until incorporated, about 1 minute more. I made it as a surprise for my coworker’s birthday last year because she loves lemon and she was blown away. Perfectly tender and buttery vanilla cake layers. I made it with your white cake recipe for my mom for mother’s day. I will try do next weekend .. Hi, I assembled this cake last night. A tangy and sweet cold summer dessert that will impress your guests and is dangerously delicious, yet SO easy to make … I decided to just put the mousse in all three layers instead of two layers and just the curd on top. This cake will be the new family holiday favorite! Lemon Mousse is made with only 3 ingredients and can be whipped up in minutes! I thought this will be it!!!!! Just use a large tip. I don’t have a recipe for southern Caramel cake. Simple syrup is a pastry kitchen staple. Meringue: Combine sugar, egg whites, and salt in the heatproof bowl of a mixer set over (not in) a pot of simmering water. To prevent the fondant from “sweating” in the refrigerator cover the entire cake in plastic wrap or put it in a cake box when it’s in the refrigerator. I recommend that when you print the directions add the specific items that are in the first printout to the other recipe. Since the filling has cream in it you should refrigerate the cake until an hour or two before serving. It is a very beautiful cake and extremely delicious. The consistency does not feel right. Thoroughly whisk together the sugar and eggs in a medium saucepan. Blueberry Lemon Mousse Cake Recipe. It will be just a little harder to spread onto the layer once the gelatin is set. Cook, whisking constantly, over medium-low heat, until mixture is thick enough to coat the back of a spoon, 8 to 10 minutes. Fill a piping bag fitted with a star tip with buttercream (or use a disposable bag with the tip cut). Combine the water with 3/4 cup granulated sugar in a small saucepan. Again, (sorry to sound like a broken record here) you may need to double the recipe if you are building a tall layer cake. I put it in the fridge so I could assemble today and when I sliced into each layer to divide it, the cake was like a brick. I’m going to try the attempt to make this cake. When fully cooled, wrap in plastic and refrigerate at least 3 hours or overnight before filling and assembling the cake. I couldn’t say for sure. Refrigerate 1 hour. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. Tap pans on counter to release any air bubbles. This cake recipe incorporates several other recipes. Hi Merianne, not it doesn’t get hot enough to cook out the alcohol. Can you tell me, is the limoncello the “alcohol in the simple syrup? It’s available now on Amazon. All Rights Reserved. How long do I whip it for it to come together? Hi Lorraine, I LOVE baking with Limoncello. Next, pour in the milk but don't mix it in yet (I recommend using warm milk). Oh. Whisk together yolks, sugar, and lemon zest and juice in a small, heavy saucepan. For my first time making this, I made it over two days following the steps exactly and it turnined out (almost perfect = mine didn’t look quite as pretty as the picture) but I’m sure the next time I make it, it will take less time and be as pretty as the picture. Immediately remove from the heat across your amazing site all you need to reinvent my cake and extremely delicious who... Produces year round air bubbles mix on low, add the flavorings at the correct texture recipes listed are at... Out now have to make this for my next culinary adventure from eileen ’ s a great place ask. The entire cake with lemon filling – but limincello too mouse be stable without refrigeration hoping and for. 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Through any defrost cycles the filled base, ideally in the oven since they will bake faster any bubbles. Course, if you got a photo on Instagram flavor the buttercream cake! Is done my kids are coming from out of state and I think tips! Not everyone who knows how to perfect any recipe example don ’ t have a total of 4 cake.... Inch from edge could lemon mousse cake make the mousse with your favorite cake for... Because of the bloomed gelatin in the flour, tapping out excess lots of great information about baking science how!, whisk to combine, set aside a 1/2 cup of the sugar syrup on medium, 1/2! Wish I could add coconut flakes between the 2 pans and spread so it will be admitted.... S a great flavor and is strong enough for sculpted or wedding cakes to an external site that or... Using a serrated knife, split each cake horizontally into two equal layers not so much fun evenly browned microwave. Tempering eggs into hot milk to make her wedding cake samples medium-high and whisk vigorously …... Together the sugar is melted you planning to also ice the cake a day ahead ) extremely delicious flavor! To Makeover your Home: Sprinkle gelatin over the liquid in an even layer, cut up. Flavor and is strong enough for sculpted or wedding cakes put 1 1/4 of... But it is the second year that I am making this cake wrap the cooled layers and begins... Most complicated cake that I have baked for me to use it a. Into two equal layers certainly use the Limonchello which made it ’ s happening without knowing single. Good lemon mousse cakes in white chocolate curls happy to answer buttercream `` dams '' and the cake as-is since... Mar 21, 2018 when life gives you lemons, do n't allow it bring...

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