Zutaten für Lemon Mousse Cake
- Sugar
- Water
- 2 lemons (for garnish)
- Butter
- 4 large eggs
- Fresh Lemon Rind
- All Purpose Flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- Milk
- 1/4 cup lemon juice (plus 1/4 cup for mousse)
- Unflavored Gelatin
- Whipping Cream
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Zubereitung von Lemon Mousse Cake
- **Day 1: Prepare the Lemon Cake Layers**
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt.
- In a separate bowl, cream together 1 cup (2 sticks) unsalted butter and 1 3/4 cups granulated sugar until light and fluffy.
- Beat in 4 large eggs one at a time, then stir in 1 cup buttermilk and 1/4 cup lemon juice.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Divide batter evenly between the prepared cake pans.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cakes cool in pans for 10 minutes before inverting onto wire racks to cool completely.
- **Day 2: Make the Lemon Mousse and Assemble the Cake**
- **Prepare the Lemon Mousse:** In a large bowl, beat 1 cup heavy cream until stiff peaks form. In a separate bowl, whisk together 1 cup granulated sugar, 1/4 cup lemon juice, and 1 teaspoon lemon zest.
- Gently fold the whipped cream into the lemon mixture until combined.
- **Assemble the Cake:** Once the cakes are completely cool, level the tops with a serrated knife if needed.
- Place one cake layer on a serving plate or cake stand.
- Spread half of the lemon mousse over the first layer.
- Top with the second cake layer and frost the entire cake with the remaining mousse.
- **Prepare the Garnish:** Thinly slice 2 lemons. Dip the slices in a mixture of 1/4 cup granulated sugar and 1 tablespoon water. Arrange the sugared lemon slices and fresh raspberries on top of the cake.
- Refrigerate for at least 2 hours before serving to allow the mousse to set.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
186g
Fat
64g
Carbs
21g
