Today we bring you a very refreshing lemon mousse cake that takes some work, but in the end it is worth spending a few hours in its preparation because the result is delicious, especially if you like the taste of lemon and butter.
The original recipe is Eileen, of Baking Sense and involves making a cake butter and vanilla , filled with a mousse of lemon curd. To finish it we have covered it with a cream of butter ( buttercream ) of Swiss meringue flavored with lemon extract and Limoncello. You can buy this cake delivery in Delhi on your birthday.
LEMON MOUSSE CAKE
|For the Cake:||For the Mousse of Lemon Curd:|
|6 buds at room temperature||35 g of Limoncello or water|
|230 g of natural yogurt||Half a Teaspoon of Lemon Extract|
|Lemon zest||10 g of Gelatin Powder|
|2 teaspoons of lemon extract||177 g of Cream|
|A spoonful of vanilla extract||14 g of Icing Sugar|
|285 g of confectionery flour||255 g of Lemon Curd|
|255 g of sugar||For the Swiss Meringue Buttercream:|
|4 g of chemical yeast||4 Clear|
|5 g of salt||330 g of Sugar|
|4 g of baking soda||400 g of Butter|
|255 g of butter in Ointment||Half a Tablespoon of Lemon Extract|
|3 clear mounted||Half a Tablespoon of Limoncello|
|85 g of sugar||The Zest of a Lemon (optional)|
|To Assemble the Cake:|
|200 ml of Syrup to set|
|2 tablespoons of Limoncello for the Syrup|
|325 ml Lemon Curd|
To Make the Cake:
- We heat the oven to 180º C. and prepare a removable mold 18 centimeters in diameter. Mix the yolks with half of the yogurt, the lemon zest, the lemon extract and the vanilla extract.
- We put the 255 g of sugar in the glass of a food processor along with the flour , the chemical yeast , the sodium bicarbonate and the salt.
- We beat a little to mix them and add the butter in ointment. We work with the robot until we get a paste.
- Add the other half of the yogurt to the pasta and mix; then we toss half of the yolk and yogurt shake. We continue beating at low speed and when it has fully incorporated we add the rest of the yolk shake.
- We make a meringue with the three whites and the 85 g of sugar, and we incorporate them in an enveloping way to the dough.
- We put the dough in the mold and bake between 45 and 55 minutes, or until the tip of a biscuit thermometer turns red. Remove from the oven, let stand 15 minutes and remove from the oven.
- Allow to cool on a rack before cutting it into four layers and remove the edges and surfaces.
For the Swiss Meringue Buttercream:
- We follow the instructions of our buttercream recipe of Swiss meringue: we put the whites and the sugar in a bowl. Heat the water bath until the sugar dissolves completely and we will not stop stirring with rods so that the egg whites do not curdle.
- We pass the whites to the bowl of the blender or robot and assemble, it will take a while to assemble.
- When the meringue makes hard peaks we check the temperature. If it is hot we will wait a little so that the butter does not melt.
- Once the meringue is tempered, we change the rod for the blade , and begin to add the butter, beating at medium speed. Halfway through the process the mixture will cut, but continue beating for ten minutes. It is very important not to stop beating.
- Add the extract, the liquor and the zest (if we use it) and mix. We throw a quarter in a disposable pastry bag with a smooth nozzle and reserve.
For the Mousse of Lemon Curd:
- We put the lemon liqueur, or the water, in a glass together with the lemon extract, and we throw out the gelatin to hydrate it. Let soak for about five minutes. We heat in the microwave for 10 seconds. We withdraw and reserve.
- We mount the cream with the icing sugar and reserve.
- Mix the lemon curd with the whipped cream wrapped with a spatula.
- We take the liquid gelatin, but without it being too hot and mix carefully.
To Assemble the Cake:
- We mixed the jelly syrup with the limoncello and we put it in a bottle. We place a first layer of biscuit on a stand rotating , sprayed with syrup and escudillamos buttercream above for forming a ring backfill with half the mousse of lemon curd.
- We put a second layer of sponge cake, sprinkle with syrup, make another buttercream ring on top and over the edge, and fill with 225 ml of lemon curd.
- We covered with a third layer of biscuit, sprayed with syrup and repeat ring buttercream , but this time by replenishing with the rest of the mousse of lemon curd as we did in the first layer.
- Cover with the fourth layer of sponge cake, sprinkle with syrup and put in the fridge for 20 minutes.
- Cover the cake with a thin layer of buttercream to cover pores and put it back in the fridge for at least an hour.
- We apply another layer of buttercream and smooth. Pour a buttercream ring with a disposable sleeve with a curly nozzle on the surface and fill with the remaining 100 ml of lemon curd. We finished by cupping buttercream around the base of the cake.
- Refrigerate the lemon mousse cake for three or four hours at least. When we are going to serve it, we take it out and put it on the stand with the help of an elevator , and let it warm up for at least half an hour before cutting it… Enjoy it!
Some Useful Tips:
- Always sieve at least twice the flour with the leavening agents and the salt before using them.
- The biscuit dough can be divided into two molds of equal size to make it easier to cut the layers.
- To make the jigsaw syrup you have to put in a saucepan 75 ml of water with 75 g of sugar and heat it until the sugar has been diluted. Remove from heat and let cool.
- The limoncello can be substituted for any lemon liqueur.