Lemon Mousse Cake With Raspberry Sauce Recipes

LEMON CAKE WITH RASPBERRY MOUSSE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Grease or spray two 8- or 9-inch round cake pans. In large bowl, beat cake mix, buttermilk, oil, lemon peel and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pans.
• Bake as directed on box. Cool 10 minutes. Run knife around side of pans to loosen cakes; remove from pans to cooling racks. Cool completely, about 1 hour.
• Place 1 cake layer, rounded side down, on serving plate. Spread 3/4 cup of the pie filling over cake layer to within 1/4 inch of edge. Top with second layer, rounded side up.
• In chilled medium bowl, beat whipping cream with electric mixer on high speed until soft peaks form. Beat in remaining 1 1/4 cups pie filling on low speed just until blended. Frost side and top of cake with raspberry mousse. Garnish with fresh raspberries and mint leaves. Store loosely covered in refrigerator.

RASPBERRY MOUSSE CAKE

Steps:

• Preheat the Oven to 350˚F.
• Butter a cake pan or springform pan. Line the bottom with parchment paper.
• Beat 3 large eggs with 1/2 cup sugar using the whisk attachment for 6 min (7 min for cold eggs) on high speed.
• Sprinkle the top with 1/2 cup flour and fold in gently with a spatula just until all of the flour is incorporated. DO NOT OVERMIX or it won't rise well. Transfer to your prepared cake pan and bake for 23 min. Cool to room temp (I popped it into the freezer 10 minutes to speed up the cooling process).
• In a Small saucepan, combine 1 1/4 cups fresh or frozen raspberries with 1/4 cup sugar. Whisk together until it's the consistency of a raspberry sauce. Remove from heat and strain the raspberry sauce through a fine mesh sieve and push on the raspberries with a spoon to separate the juice from the seeds. You want to extract as much of the juice as possible.
• Pour the juice back into the saucepan. Whisk in 1 Tbsp fresh lemon juice and 1/2 Tbsp Knox unflavored gelatin and put back over the heat just until the gelatin is dissolved into the raspberry sauce. Refrigerate raspberry sauce until it's room temp. Be careful not to leave it in the fridge too long since the gelatin starts to set quickly.
• Whip 1 cup heavy whipping cream to soft peaks. Add 1 1/2 Tbsp confectioners sugar (powdered sugar). Continue beating until firm peaks form. Refrigerate until ready to use.
• Once the raspberry sauce is cooled to room temp (make sure it's not warm or it wont be spreadable after it's mixed with the whipped cream), use a spatula to fold raspberry sauce into the whipped cream (pour about 1/4 of the raspberry sauce at a time). Spread the raspberry mouse over the cooled cake. Refrigerate for 2-3 hours or overnight before serving.
• When the mousse is firm enough to decorate, beat 1 cup heavy cream with 1 1/2 Tbsp powdered sugar until firm peaks form then pipe rounds of whip cream around the perimeter of the cake and decorate with raspberries and tiny basil leaves for effect :)

LEMON MOUSSE CAKE WITH RASPBERRY SAUCE

Steps:

• Preheat oven to 350F, and grease 6 custard cups.
• Beat egg whites with the salt until soft peaks form. Gradually beat in half the sugar until whites are stiff but not dry. Set aside.
• In a separate bowl and using the same beaters, beat the egg yolks with the remaining sugar until light in colour. Beat in the lemon juice, rind, milk, flour and butter until combined.
• Fold in the egg whites into the yolk mixture until no white streaks remain.
• Divide the batter among the cups, place on a cookie sheet and bake for about 40 minutes (or until the tops are set and golden) with a shallow tray of warm water on the rack beneath.
• Leave to cool for 15 minutes before serving.
• For the sauce:.
• Purée the raspberries in a processor and press through a sieve to remove the seeds. Whisk in the icing sugar and lemon juice until smooth. Pour over the cakes.

LEMON POUND CAKE WITH RASPBERRY SAUCE

Steps:

• 1. Preheat oven to 350^. Grease a 8x5-inch loaf pan. Sift together the first 3 ingredients in a medium bowl. Set aside. In a large bowl, whisk together the next 5 ingredients. Slowly whisk dry ingredients into wet ingredients. With rubber spatula, fold canola oil into batter until all incorporated.
• 2. Pour batter into prepared pan and bake for 50 minutes or until a toothpick stuck into the center comes out clean. Cool in pan for 10 minutes, then remove from pan and slice.
• 3. To make raspberry sauce, place raspberries and sugar in saucepan and bring to boil. Pour through sieve to remove seeds, Drizzle sauce over cake slices to serve. --- For a quicker method I just melt raspberry jelly and a tad of water.

LEMON CAKE WITH RASPBERRY MOUSSE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottoms only of two 8- or 9-inch round cake pans with shortening or cooking spray. In large bowl, beat cake mix, buttermilk, oil, lemon peel and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pans.
• Bake 8-inch rounds 30 to 36 minutes, 9-inch rounds 28 to 33 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around side of pans to loosen cakes; remove from pans to cooling racks. Cool completely, about 1 hour.
• Place 1 cake layer, rounded side down, on serving plate. Spread 3/4 cup of the pie filling over cake layer to within 1/4 inch of edge. Top with second layer, rounded side up.
• In chilled medium bowl, beat whipping cream with electric mixer on high speed until soft peaks form. Beat in remaining 1 1/4 cups pie filling on low speed just until blended. Frost side and top of cake with raspberry mousse. Garnish with fresh raspberries and mint leaves. Store loosely covered in refrigerator.
• ***For a smooth mousse, strain the raspberry seeds out of the pie filling. Place the filling in a mesh strainer or sieve over a bowl and use the back of a spoon to press the filling through the sieve.**.

LEMON-RASPBERRY MOUSSE

Steps:

• Cover bottom of an 8x8 casserole dish with vanilla wafers. In a small heat proof bowl, combine jello, boiling water and lemon juice, stir to dissolve. Once dissolved, add ice cubes and mix until ice cubes are dissolved. In a separate bowl, beat cream cheese, sugar and lemon zest. Gradually add jello mixture to cream cheese mixture - whisking as you incorporate. Whisk in 2 cups of cool whip. Pour half of jello cream cheese mixture over the vanilla wafers. Cover with more wafers. Heat 1/3 cup of raspberry preserves in the microwave for 30 seconds. Brush over the tops of the vanilla wafers with a pastry brush or back of a spoon. Pour the remaining jello mixture over the top of preserves. Stand wafers around the edge of the dish. Chill over night. Prior to serving: Top with remaining cool whip and fresh fruit. We prefer Raspberries, Blueberries and Kiwi!

LEMON MOUSSE WITH RASPBERRY SAUCE

Steps:

• Whisk eggs and yolks in heavy non-aluminum saucepan until foamy.
• Whisk in 1 1/2 cups sugar, then lemon juice; mix in peel.
• Stir over low heat until mixture thickens to consistancy of heavy custard, about 10 minutes; do not boil.
• Remove from heat and whisk in butter.
• Transfer mixture to bowl and cool until very thick, stirring occasionally, about 50 minutes.
• Whip cream in medium bowl to soft peaks.
• Fold cream into lemon mixture just until combined.
• Spoon mousse into individual serving glasses.
• Cover and refrigerate until set, about 2 hours.
• (Can be prepared one day ahead.).
• Coarsely mash berries in small bowl using fork.
• Mix in 2 tablespoons sugar;taste, adding more sugar if desired.
• Cover and refrigerate 1 hour to release juices.
• (Can be prepared one day ahead.).
• Spoon sauce over centers of mousse, garnish with mint sprigs and serve.