á step thát is probábly leást known by non-pástry chefs is how to "spend" or "soften" gelátin into the mousse. Tempering gelátin is similár to the process of hárdening eggs into hot milk to máke pudding.
If you just pour wárm gelátin into á cold mousse, it might immediátely become á smáll rubber lump. Obviously not the texture we will use here. By sháking the mousse spoon into melted gelátin we bring the two ingredients closer together in texture ánd temperáture. Now we háve smooth mousse. Chárging is árránged with enough gelátin to hold it when the cáke is sliced.
Limoncello mákes á speciál táste, if you cán't or don't wánt to do liquor, you cán leáve it. You cán use wáter to bloom gelátin. But even if you áre generálly not á fán of liquor, I suggest you try it. Limoncello ádds á deep lemon flávor without leáving á boozy áftertáste. You cán see this post to see why álcohol improves táste.
Delicious Lemon Mousse Cáke
Results: 12-16 SLIC Prepárátion time: 1 HOUR Roást time: 35 MINUTES Cooling time: 4 HOUR Totál time: 5 HOURS 35 MINUTES
Delicious lemon mousse cáke cán be á perfect láyer cáke. Lemon cáke with Limoncello syrup, spicy lemon lemon, ánd creámy lemon mousse. (Limoncello liquor is optionál.)
INGREDIENTS
Cáke
- 1 recipe for Vánillá Butter Cáke
- Gráted skin from 1 lime
- 2 teáspoons of lemon extráct
- 1 Lemon Curd Recipe is divided. Use 1 1/4 cup (12 oz, 340g) for mousse
- 1 cup (8 oz, 236ml) thick creám
- 2 táblespoons of powdered sugár
- 1 1/2 teáspoons of gelátin powder
- 3 táblespoons (1.5 oz, 44 ml) Limoncello (use wáter if you wánt to ávoid álcohol)
- 1 teáspoon of lemon extráct
- 1 Itálián Recipe Meringue Buttercreám is seásoned sufficiently with lemon, lemon peel ánd Limoncello extráct
- 1/2 Simple Syrup Recipe seásoned with 2 táblespoons of Limoncello (or more to táste) or 1 teáspoon of lemon extráct
- 1 3/4 cup (16 oz, 455 g) Lemon Curd
INSTRUCTIONS
Cáke
- Mix the cáke áccording to the recipe, ádd excitement to the dry ingredients ánd extráct the lemon with vánillá.
- Divide the dough between two 8 "páns covered with round párchment or butter ánd flour. Báke ás instructed. Wráp the cold láyer ánd cool it to cool (I like báking cookies the dáy before)
- When you áre reády to ássemble the cáke, cut the brown edges ánd the dome of the top of the two cákes. Sepáráte eách cáke horizontálly so thát you háve á totál of 4 láyers of cáke. See how to prepáre láyers here. Prepáre your syrup ánd buttercreám before stárting máking Lemon Mousse.
- Pláce Limoncello (or cold wáter) ánd extráct lemon into á sáfe microwáve bowl. Sprinkle gelátin over the liquid, sháke briefly to combine ánd set áside for blossoming. Beát the creám with powdered sugár ánd set áside.
- Pláce 1 1/4 cup of lemon into á lárge bowl ánd use á spátulá to smooth the curd to breák the lump. (Sáve the rest to fill ánd finish the cáke). Fold 1/3 of the creám into the lemon curd until there áre no lumps of curd left. Fold in the remáining creám until ábout 1/2 wáy is inserted.
- Heát the gelátin thát hás bloomed in the microwáve in 10 seconds until it is hot to the touch. Work quickly, ádd 1/2 cup of mousse to wárm gelátin. Sháke it immediátely until it is completely inserted. Pour the gelátin mixture báck into the mousse. Immediátely sháke until the mousse is smooth ánd the gelátin is evenly mixed. If the mousse is very soft, let it cool for á while to let it thick before ássembling the cáke.
- Fill the piping bág with á stár end with buttercreám (or use á disposáble bág with á cut edge).
- árránge one láyer of cáke, flát side down, on á round cárton or serving pláte. Brush the láyers generously with Limoncello syrup. Pipe the buttercreám ring áround the edge of the láyer to form á "dám" for mousse. Táke hálf the lemon mousse to the láyer ánd puree until smooth.
- Gently pláce the second láyer of cáke into the mousse, being cáreful not to squeeze the mousse láyer. Sprinkle the láyer with buttercreám syrup ánd dám pipe. Set áside 1/2 cup of lemon curd ánd scoop the remáining into á láyer. Smooth the curd until smooth (be cáreful not to press too hárd or you might contámináte the mousse láyer below).
- Pláce á third láyer of cáke, brush with syrup ánd dám pipe. Fill with the remáining lemon mousse. Top with the 4th láyer, brush with syrup, Put the cáke in the refrigerátor for ábout 20 minutes to árránge the "dámn" buttercreám ánd mousse.
- Ice cáke with á thin láyer of buttercreám butter. Cool the cáke for át leást one hour to set the buttercreám ánd let the mousse time become á gel. Ice cáke with the finál láyer of buttercreám.
- Use á piping bág equipped with á stár end to connect the boundáry áround the top of the cáke. Spreád 1/2 cup of curd to the cáke. Chill for át leást 3-4 hours to ensure filling is fully reguláted, preferábly át night.
- Remove the cáke from the refrigerátor 1/2 hour before serving.
- The cáke must be stored in the refrigerátor becáuse the contents of the mousse. Táke the cáke 1/2 hour to án hour before serving to máke it soft before serving. The rest of the food cán be stored in the refrigerátor ánd the cáke freezes very well.
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