Lemon Blueberry Mousse Cake Recipes
LEMON MOUSSE CAKE
Lemon Mousse Cake sounds like a dessert you would find on a restaurant's menu, but take a look. It's two steps and made-from-a-mix easy.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h3m
Yield 16
Number Of Ingredients 4
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Make, bake and cool cake as directed on box for two 8- or 9-inch rounds.
- In medium bowl, gently stir pie filling into frosting.
- Place 1 cake layer, rounded side down, on serving plate. Spread with 1 cup of the lemon mixture to within 1/4 inch of edge. Top with second layer. Frost side and top of cake with remaining lemon mixture. Store loosely covered.
Nutrition Facts : Calories 370, Carbohydrate 52 g, Cholesterol 40 mg, Fat 3 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 300 mg, Sugar 39 g, TransFat 2 1/2 g
LEMON CURD MOUSSE CAKE
Categories Cake Citrus Dessert Bake Wedding Lemon Spring Bon Appétit Kidney Friendly Peanut Free Tree Nut Free Soy Free
Yield Makes 10 to 12 servings
Number Of Ingredients 18
Steps:
- For curd:
- Mix sugar and cornstarch in heavy large saucepan. Gradually add lemon juice, whisking until all cornstarch dissolves. Whisk in eggs and yolks. Add butter. Stir over medium heat until curd thickens and boils, about 12 minutes. Transfer to medium bowl. Chill until cold, at least 6 hours. (Can be made 1 week ahead.
- Press plastic wrap onto surface of curd and keep chilled.)
- For crust:
- Preheat oven to 350°F. Spray bottom of 8-inch-diameter springform pan with nonstick spray. Blend cookie crumbs and butter in small bowl. Press onto bottom of pan. Bake until golden, about 15 minutes. Cool.
- For mousse:
- Pour 5 tablespoons water into small saucepan. Sprinkle gelatin evenly over. Let stand until gelatin softens, about 15 minutes.
- Meanwhile, place 1 3/4 cups lemon curd in large bowl. Stir 3/4 cup curd in another small saucepan over medium-low heat until very warm.
- Stir gelatin mixture over medium-low heat until dissolved and liquid is clear (do not boil). Whisk warm gelatin mixture into 3/4 cup warm curd. Gradually whisk gelatin-curd mixture into curd in large bowl. Using electric mixer, beat egg whites in medium bowl until soft peaks form. Gradually add sugar, beating until whites are thick and glossy. Fold whites into curd mixture in 3 additions. Using same beaters, beat cream in another medium bowl until peaks form. Fold into egg white-curd mixture in 3 additions. Pour enough mousse over cooled crust to fill pan completely. Pour remaining mousse into small bowl and reserve. Cover and chill mousse cake, reserved mousse, and remaining curd overnight.
- Using long thin knife, cut around cake to loosen. Remove pan sides. Gently spread 3/4 cup of remaining curd over cake. Transfer reserved mousse to pastry bag fitted with small star tip. Pipe rosettes of mousse around top edge of cake. Chill cake until ready to serve. (Can be made up to 8 hours ahead.)
- Arrange lemon slices between rosettes. Cut cake into wedges.
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LEMON BLUEBERRY MOUSSE CAKE – BY THE RECIPES
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Cuisine AmericanCategory DessertServings 8-10Estimated Reading Time 2 mins
- Combine crushed Nilla wafers and melted butter in a large bowl, stir together until completely combined and mixture is the texture of wet.
- Place blueberries in a food processor, blend until pureed. Stir in lemon juice and lemon zest, then sprinkle gelatin on top. Let sit for 5 to 10 minutes to bloom.
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- Heat the oven to 180°C/160°C fan/gas 4. Using an electric hand mixer, beat the egg yolks and sugar until pale, light and creamy (about 5-6 minutes).
- In a separate clean mixing bowl, whisk the egg whites to medium-stiff peaks. Use a large metal spoon or spatula to fold the flour and zest into the yolk/sugar mix, then fold in the egg whites (see introduction). Divide the batter between the cake tins and bake for 20-25 minutes until pale golden and springy to the touch (or a skewer pushed into the centre comes out clean). Cool in the tin for a few minutes, then turn out onto a wire rack to cool – the cakes will sink a little.
- For the mousse filling, use a balloon whisk or electric hand mixer to whip the double cream in a bowl until it forms soft peaks. Whisk in the lemon curd, then stir in the blueberries.
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- Preheat the oven to 200 °C (390 degrees F) and line a 40 x 30 cm (16 x 12 inches) baking sheet with parchment paper.
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5/5 (2)Calories 661 per servingCategory Dessert
- Preheat the oven to 350/177C. This recipe will make a three-layer cake using 8-inch cake pans and a two-layer cake using 9-inch cake pans. Line the pans with parchment paper and spray the sides with a baking spray.
- Prepare the lemon cake: In a large mixing bowl, beat together softened butter, sugar and lemon extract for a few minutes until fluffy. Add the eggs and beat again until creamy and smooth, about 2 to 3 minutes. Next, pour in the milk but don't mix it in yet (I recommend using warm milk). In a separate bowl, combine all the dry ingredients: flour, baking powder and salt. Sift the dry ingredients into the cake batter and whisk in the dry ingredients and milk by hand to avoid over-mixing the batter. Add the lemon zest last and fold it in gently.
- Divide the cake batter evenly between the prepared pans. Bake in preheated oven for approximately 30 minutes or until a toothpick inserted into the center comes out clean. Allow the cake layers to cool completely on a wire rack, then use a long, serrated knife to level off the tops. Place the cake layers into the freezer for faster cooling.
- While the cake layers are baking, prepare the lemon curd. Juice approximately 4 to 5 large lemons over a fine mesh strainer set up over a glass bowl or large measuring cup. Double strain the juice for smoothest lemon curd. Set juice aside. In a small stainless steel pot, combine the eggs, egg yolks and sugar. Whisk vigorously for 3 to 4 minutes, until the mixture is thick and more pale in color; it should ribbon off the whisk. Add the lemon juice and whisk to combine.
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- Preheat oven to 350 degrees. I would suggest lining the sides of a 9 inch springform pan with parchment paper that goes about one inch above the sides of the pan. The mousse will come all the way to the top and just a touch above. The parchment paper ensure that the pan sides will be tall enough. It’ll also make it easier to remove the cake from the pan at the end. 2
- . To make the crust, combine the crust ingredients in a medium sized bowl, then press into the bottom of the springform pan.
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- Grease individual skillets, ramekins or a single 8-inch baking dish and set on top of a baking sheet. Set aside.
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