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Lemon Mousse Gateau
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Brief Description
Vanilla cake with lemon mousse filling, topped with powdered sugar, raspberries and leaves; refrigerate overnight before serving.
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Main Ingredient
eggs
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Category: Cakes
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Cuisine: French
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Prep Time: 600 min(s)
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Cook Time: 40 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
Perfect for Afternoon Tea.
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Posted By: DeviTitus
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Posted On: Dec 07, 2018
Number of Servings:
Ingredients:
- 3 - eggs
- 1/2 cups - plus 1 tablespoon sugar
- 1 teaspoons - vanilla
- 3/4 cups - flour
- 2 - lemons (grated zest and juice from)
- 2 teaspoons - unflavored gelatin powder
- 3 - eggs separated
- 1/2 cups - sugar
- 2/3 cups - whipping cream
- - powdered sugar
- - raspberries
- - lemon, geranium or raspberry leaves
Directions:
Preheat oven to 350 degrees F. Grease a 9-inch spring form pan and line with waxed paper.
To make cake: Beat eggs and sugar until very thick and light. Stir in vanilla. Then sift flour onto mixture and fold in gently. Spoon into prepared pan and bake 25 minutes until golden and cake springs back when lightly pressed.
Turn cake onto rack covered with sugared waxed paper. Peel off lining paper and cool completely. With serrated knife, slice cake horizontally into 2 layers. Wash and dry cake pan and line bottom and sides with waxed paper. Place 1 cake layer in bottom of pan.
For Filling:
Into a bowl, place juice from 1 lemon and 1 tablespoon of water. Sprinkle with gelatin. Let stand 10 minutes to soften.
In another bowl, beat together egg yolks, sugar and lemon zest until thick. Gradually beat in remaining lemon juice, keeping mixture as thick as possible.
Place bowl of gelatin over a pan of simmering water until gelatin has dissolved. Immediately beat it into egg-yolk mixture.
In a bowl, whip cream until it just holds its shape. Fold cream into egg mixture.
Beat egg whites until stiff but not dry. Gently fold into mousse. Pour mixture into prepared pan. Level surface. Cover and refrigerate 45-60 minutes until lightly set. Place second layer of cake on top. Cover and refrigerate overnight.
To serve:
Remove sides of pan and carefully peel away paper. Place a flat plate on top of cake and quickly invert cake. Ease off bottom of pan. Dust cake with sifted powdered sugar and decorate with raspberries; garnish with leaves of berries.
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