Lime Mousse Cake Recipes

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WHITE CHOCOLATE LIME MOUSSE CAKE



White Chocolate Lime Mousse Cake image

The line at the dessert table convinced me this cake was a winner when I served it at a party. It makes a pretty presentation, baking up nice and high. The zippy lime and gingersnap flavors really come through.

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 12-16 servings.

Number Of Ingredients 11

2 cups crushed gingersnaps (about 38 cookies)
2 tablespoons sugar
1/3 cup butter, melted
FILLING:
1 envelope unflavored gelatin
6 tablespoons lime juice
9 ounces white baking chocolate, chopped
2-1/2 cups heavy whipping cream
3 packages (8 ounces each) cream cheese, softened
1 cup sugar
1 tablespoon grated lime zest

Steps:

  • In a large bowl, combine the gingersnaps, sugar and butter; press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan. Set aside. , In a microwave-safe dish, sprinkle gelatin over lime juice. Let stand for 1 minute. Microwave on high for 10-20 seconds; stir until gelatin is dissolved. Set aside. , In a microwave, melt chocolate with 1/2 cup cream; stir until smooth. Cool slightly; stir in dissolved gelatin. , In a large bowl, beat cream cheese and sugar until smooth. Gradually add chocolate mixture and lime zest and mix well. , In another large bowl, beat remaining cream until stiff peaks form. Gently fold into cream cheese mixture. Spoon over the crust. Cover and chill overnight. Refrigerate leftovers.

Nutrition Facts : Calories 348 calories, Fat 25g fat (15g saturated fat), Cholesterol 77mg cholesterol, Sodium 206mg sodium, Carbohydrate 30g carbohydrate (22g sugars, Fiber 0 fiber), Protein 3g protein.

NO BAKE LIME MOUSSE TORTE



No Bake Lime Mousse Torte image

This torte is tart and tangy. I take it to a lot of potluck dinners and everyone raves and begs for the recipe. It is easy and can be made several days ahead. Decorate with dollops of whipped cream, raspberries, and fresh mint leaves, if desired.

Provided by RB1953

Categories     Desserts     Chocolate Dessert Recipes     White Chocolate

Time 8h45m

Yield 12

Number Of Ingredients 10

2 cups gingersnap cookie crumbs
2 tablespoons white sugar
5 tablespoons melted butter
1 (.25 ounce) envelope unflavored gelatin
⅔ cup lime juice
2 ½ cups heavy cream, divided
9 ounces white chocolate, chopped
3 (8 ounce) packages cream cheese, softened
1 cup white sugar
2 tablespoons grated lime zest

Steps:

  • Combine cookie crumbs and sugar in a large bowl. Pour in melted butter, and mix thoroughly. Press into the bottom and one inch up the sides of a 10-inch springform pan.
  • Sprinkle the gelatin over the lime juice in a small bowl, and set aside to soften. Bring 1/2 cup of whipping cream to a simmer in a heavy pan. Remove from heat, and pour over the chopped white chocolate. Let soften for two minutes, then whisk until smooth. Mix the gelatin into the warmed chocolate until melted; set aside to cool to room temperature. Beat remaining 2 cups of cream to stiff peaks in a large bowl, and set aside.
  • Beat the cream cheese with the sugar with an electric mixer until well blended. Slowly blend white chocolate mixture into cream cheese, then mix in lime zest. Fold the whipped cream into the cream cheese mixture, and pour into prepared crust. Cover pan with plastic wrap, and refrigerate overnight.

Nutrition Facts : Calories 669.2 calories, Carbohydrate 46.3 g, Cholesterol 146.7 mg, Fat 52 g, Fiber 0.4 g, Protein 7.7 g, SaturatedFat 31.5 g, Sodium 295 mg, Sugar 37 g

CITRUS MOUSSE CAKE WITH BUTTERCREAM FROSTING



Citrus Mousse Cake with Buttercream Frosting image

This tall, tangy lemon cake filled with layers of lime mousse and frosted with white buttercream is just the thing for a birthday, bridal shower, or other especially delicious occasion.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 4h15m

Number Of Ingredients 12

2 1/2 sticks unsalted butter, room temperature, plus more for pans
3 3/4 cups unbleached all-purpose flour, plus more for pans
3 1/4 teaspoons baking powder
1/4 teaspoon baking soda
2 teaspoons kosher salt
2 1/2 cups sugar
2 teaspoons finely grated lemon zest, plus 1/4 cup fresh juice
5 large eggs, room temperature
1 1/2 cups buttermilk, room temperature
Citrus Mousse Filling
4 cups Italian Meringue Buttercream
Edible flowers, meringues, confetti candies, and candy pearls, for decorating (optional)

Steps:

  • Preheat oven to 325 degrees. Butter two 8-by-2-inch round cake pans. Line with parchment; butter parchment. Dust with flour, tapping out excess.
  • Whisk together flour, baking powder, baking soda, and salt until thoroughly combined, 30 seconds. Beat butter with sugar and zest until light and fluffy. Beat in eggs, one at a time, thoroughly combining after each addition and scraping down bowl as needed. Beat in lemon juice. With mixer on low, add flour mixture in 3 batches, alternating with buttermilk and beginning and ending with flour.
  • Divide batter evenly between prepared pans, smoothing tops with an offset spatula. Bake, rotating pans halfway through, until tops spring back when lightly touched and are light golden, about 1 hour, 10 minutes. Transfer pans to wire racks; let cool 10 minutes. Turn out of pans, remove parchment, and let cool completely, about 2 hours. Cakes can be made to this point and refrigerated, well wrapped in plastic, up to 1 day.
  • Trim tops of cakes flat. Split each cake horizontally into 3 equal layers. Line an 8-inch cake pan with 2 parchment strips, leaving a 3-inch overhang on all sides. Place 1 cake layer in pan, bottom-side down. Spread 1 cup mousse evenly over it; top with a second cake layer. Repeat, spreading 1 cup mousse between each layer. Finish with a cake layer, bottom-side up. Refrigerate, covered in plastic, at least 1 hour and up to overnight.
  • Turn cake out of pan onto a cake plate. Spread 1 cup buttercream evenly over top and sides to create a crumb coat. Refrigerate 15 minutes. Spread remaining 3 cups buttercream over top and sides. Decorate as desired.

SIMPLE LIME MOUSSE



Simple Lime Mousse image

Simple Lime Mousse is the perfect pairing of zesty lime and fluffy whipped cream. "It's light and refreshing, especially after a meal that's left your taste buds tingling," assures field editor Shirley Glaab of Hattiesburg, Mississippi.

Provided by Taste of Home

Categories     Desserts

Time 10m

Yield 4 servings.

Number Of Ingredients 6

1 cup heavy whipping cream
1/4 cup sugar
2 tablespoons lime juice
1 tablespoon grated lime zest
1 teaspoon vanilla extract
Lime slices and fresh mint, optional

Steps:

  • In a large bowl, beat cream until it begins to thicken. Add the sugar, lime juice, zest and vanilla; beat until stiff peaks form. Spoon into dessert dishes. Garnish with lime and mint if desired.

Nutrition Facts : Calories 259 calories, Fat 22g fat (14g saturated fat), Cholesterol 82mg cholesterol, Sodium 23mg sodium, Carbohydrate 15g carbohydrate (14g sugars, Fiber 0 fiber), Protein 1g protein.

LIME MOUSSE CAKE



Lime Mousse Cake image

Categories     Cake     Food Processor     Mixer     Chocolate     Dessert     Mother's Day     Cream Cheese     Lime     Summer     Birthday     Shower     Chill     Party     Bon Appétit     Kidney Friendly     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 12 to 14 servings

Number Of Ingredients 12

Crust
2 cups ground gingersnap cookies (about 38 cookies)
2 tablespoons sugar
5 tablespoons unsalted butter, melted
Filling
6 tablespoons Key lime juice or fresh lime juice
1 envelope unflavored gelatin
2 1/2 cups chilled whipping cream
9 ounces good-quality white chocolate (such as Lindt or Baker's), chopped
3 8-ounce packages cream cheese, room temperature
1 cup sugar
1 1/2 tablespoons grated lime peel

Steps:

  • For crust:
  • Combine ground cookies and sugar in processor. Add melted butter and process, using on/off turns, until moist clumps form. Press mixture onto bottom and 1 inch up sides of 10-inch-diameter springform pan.
  • For filling:
  • Place lime juice in bowl. Sprinkle gelatin over to soften. Bring 1/2 cup cream to simmer in heavy medium saucepan. Remove from heat. Add white chocolate and stir until melted and smooth. Stir in gelatin mixture. Cool slightly. Using electric mixer, beat cream cheese, sugar and lime peel in large bowl to blend. Slowly beat white chocolate mixture into cream cheese mixture. Using clean dry beaters, beat remaining 2 cups whipping cream in another large bowl to peaks. Fold into white chocolate mixture. Pour filling into prepared crust. Cover and refrigerate overnight. (Can be prepared 2 days ahead. Keep refrigerated.) Release pan sides from cake. Transfer cake to platter and serve.

LIME MOUSSE CAKE



Lime Mousse Cake image

I got this recipe from Epicurious and it quickly became a favorite. Much easier to make than it looks, it's lighter (and easier) than a cheesecake, and everyone seems to love it. The best part is you can make it ahead of time and forget about it until it's time to serve. It's a great ending for a Mexican or summer menu.

Provided by Claire de Luna

Categories     Dessert

Time 20m

Yield 12-14 serving(s)

Number Of Ingredients 10

2 cups ground gingersnap cookies (about 38 cookies)
2 tablespoons sugar
5 tablespoons unsalted butter, melted
6 tablespoons key lime juice or 6 tablespoons fresh lime juice
1 (1/4 ounce) envelope unflavored gelatin
2 1/2 cups chilled whipping cream
9 ounces good-quality white chocolate, chopped (such as Lindt or Baker's)
3 (8 ounce) packages cream cheese, room temperature
1 cup sugar
1 1/2 tablespoons lime zest

Steps:

  • For crust: Combine ground cookies and sugar in processor. Add melted butter and process, using on/off turns, until moist clumps form. Press mixture onto bottom and 1 inch up sides of 10-inch-diameter springform pan.
  • For filling: Place lime juice in bowl. Sprinkle gelatin over to soften. Bring 1/2 cup cream to simmer in heavy medium saucepan. Remove from heat. Add white chocolate and stir until melted and smooth. Stir in gelatin mixture. Cool slightly. Using electric mixer, beat cream cheese, sugar and lime peel in large bowl to blend. Slowly beat white chocolate mixture into cream cheese mixture. Using clean dry beaters, beat remaining 2 cups whipping cream in another large bowl to peaks. Fold into white chocolate mixture. Pour filling into prepared crust. Cover and refrigerate overnight. (Can be prepared 2 days ahead. Keep refrigerated.) Release pan sides from cake. Transfer cake to platter and serve.

Nutrition Facts : Calories 602.3, Fat 49.7, SaturatedFat 31, Cholesterol 146, Sodium 207.7, Carbohydrate 34.9, Sugar 31.6, Protein 7.1

LEMON MOUSSE CAKE



Lemon Mousse Cake image

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

1 box Betty Crocker™ Super Moist™ lemon cake mix
Water, vegetable oil and eggs called for on cake mix box
3/4 cup lemon pie filling (from 15- to 16-oz can)
2 containers Betty Crocker™ Whipped vanilla frosting

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

KEY LIME MOUSSE CAKE



Key Lime Mousse Cake image

Make and share this Key Lime Mousse Cake recipe from Food.com.

Provided by grandma2969

Categories     Dessert

Time 45m

Yield 12 serving(s)

Number Of Ingredients 9

1 (9 ounce) package yellow cake mix
2 tablespoons all-purpose flour
1/2 cup cold water
1 egg
1 cup frozen limeade concentrate, thawed
1 (12 ounce) container Cool Whip, thawed
1 (3 1/3 ounce) package instant white chocolate pudding and pie filling mix
1 lime
2 tablespoons white chocolate chips, grated

Steps:

  • preheat oven to 325*.
  • Grease and flour 9" springform pan. In small batter bowl, combine cake mix and flour, mix well using whisk. Add water and egg; whisk till smooth.
  • Pour batter into pan.
  • Bake 25-28 m inutes till toothpick inserted in center comes out clean.
  • Remove from oven to wire rack and cool completely. Leave cake in pan.
  • Brush cake with 1/2 cup of the limeade concentrate (thawed).
  • Attach large star tip to pastry bag, fill with 1 cup of Cool Whip and set this aside in refrigerator to decorate later.
  • In medium microwave safe bowl, micro cream cheese on high 30 seconds or softened. whisk till smooth.
  • Gradually add remaining limeade concentrate, whisking until smooth. add remaining whipped topping and pudding mix, mix till smooth with spatula.
  • Spoon filling over cake, spread evenly using small spreader.
  • Zest lime, then slice lime thinly, cut slices in half.
  • If desired, you may grate white chocolate morsels on hand grater, over filling.
  • Run a smooth blade knife around inside of cake and release collar.
  • Use reserved Cool Whip that is in pastry bag to pipe design around top edge of cake.
  • Place lime halves between design (stars) and sprinkle lime zest over cake.
  • Tastes better if you chill cake for 1 hour before serving.

Nutrition Facts : Calories 264.7, Fat 10.7, SaturatedFat 7, Cholesterol 18.3, Sodium 154.5, Carbohydrate 41.1, Fiber 0.4, Sugar 31.7, Protein 2.1

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KEY LIME MOUSSE CAKE - PAULA DEEN MAGAZINE
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From pauladeenmagazine.com
Author Nancy Meeks
Published May 12, 2022
Estimated Reading Time 1 min
  • For crust: In a medium bowl, stir together all ingredients. Press into bottom and up sides of a 10-inch springform pan; refrigerate.
  • For filling: In a small bowl, stir together lime juice and gelatin; let stand for 5 minutes or until softened. In a small saucepan, cook ½ cup cream and white chocolate over low heat, stirring frequently, until mixture is melted and smooth.
  • In a large bowl, beat cream cheese, sugar, and lime zest with a mixer at medium speed until combined. Add white chocolate mixture, and beat at low speed until combined.
  • In another large bowl, beat remaining 2 cups cream with a mixer at high speed until soft peaks form. Fold whipped cream into white chocolate mixture, and pour into prepared crust.
  • Remove from freezer, and gently run a knife around edges of pan to release crust from sides of pan. Garnish with white chocolate curls and lime wedges, if desired.


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