Made for MARC meeting
CAKE LAYER
Preheat oven to 350 and prepare a 9 or 10" springform pan - cut a piece of parchment to fit the bottom of springform pan, grease pan then place parchment on bottom and grease parchment.
1. Combine cake flour, almond flour, baking soda and salt. Whisk together and set aside
2. add lemon zest to sugar and grind together with your fingertips to release oils into sugar.
3. cream butter, then add lemon sugar and continue to cream for 3-4 minutes until light yellow
4. add eggs one at a time incorporating well. then continue beating for about 3 minutes.
5. Add vanilla and sour cream(I use Stoneyfield or Fageno fat greek yogurt )
6. Fold in Flour mixture until fully incorporated - but not over mixed.
Bake for 35- 45 minutes and then cool.
Lemon Syrup - Prepare while cake is baking
Place sugar, water and lemon in small saucepan. bring to boil and them simmer until mixture becomes thicken and syrupy - about 5-10 minutes.
Generously brush the top of cake gently with lemon syrup. Let soak into cake.
Place cooled cake in refrigerator as you prepare Mousse.
Prepare Lemon Mousse:
1. Pour water into medium saucepan and sprinkle the gelatin over it. Let the gelatin soften for 5 minutes.
2. Whisk in the lemon juice, zest, sugar and egg yolks together. Place the pan over medium heat and cook, whisking constantly, until the mixture thickens and reaches 180 degrees on an instant-read thermometer. Pour the mixture through a fine-mesh sieve into a medium bowl. Stir in the orange liqueur (is using) and vanilla extract.
3. Set the bowl containing the lemon mixture in a large mixing bowl filled one-third of the way with ice water (be careful that the water doesn’t splash into the lemon mixture). Stir the lemon mixture frequently until it is completely cool, about 10 minutes.
4. In the bowl of an electric mixer, using the whisk attachment, whip the heavy cream at medium-high speed to firm peaks. Fold the lemon mixture into the whipped cream.
5. Remove cake from refrigerator and add the mousse filling on top of cake. Using an offset spatula, spread it into an even layer. Spread to sides of pan, making sure mousse fills any gaps left from cooling. Refrigerate while preparing Topping
White Chocolate Top Layer
1. Sprinkle gelatin over water in a small bowl and let sit until gelatin softens, about 5 minutes.
2. Place chocolate chips in a medium heatproof bowl.
3. Bring 1/2 cup cream to simmer in a small saucepan over medium-high heat. Remove from heat and add gelatin mixture, and stir until fully dissolved.
4. Pour cream mixture over chocoalte chips and let sit, covered, for 5 minutes.
5. whisk mixture gently untilk smooth.
6. Let cool completely, stirring occasionally( mixture will thicken slightly)
7. Using stand mixer fitted with whisk, whip remaining 1 cup cream on medium-low speed until foamy, about 1 minutes.
8. Increase speed to high and whip until soft peaks form - 1 - 3 minutes.
9. Using rubber spatula, fold remaining whipped cream into white chocolate mixture until no white streaks remain.
10. Spoon white chocolate mixture over mousse layer of cake. Smooth top with spatula, carefully spreading to edge of pan.
11. Return cake to refrigerator and chill until set - at least 2 1/2 hours.
to serve, run thin knife between cake and sides of pan. Remove sides of pan carefully and smooth edges of cake if needed with an off set spatula or clean knife.
Cake can be garnished with Whipped Cream, Raspberries or lemon peel ( or candied lemon peel) and mint.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (472g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 1574 | ||
Calories from Fat: 1140 (72%) | ||
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Amt Per Serving | % DV | |
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Total Fat 126.6g | 169 % | |
Saturated Fat 60.6g | 303 % | |
Monounsaturated Fat 45.9g | ||
Polyunsanturated Fat 13.1g | ||
Cholesterol 3213.5mg | 989 % | |
Sodium 13268.7mg | 458 % | |
Potassium 480.3mg | 13 % | |
Total Carbohydrate 62.3g | 18 % | |
Dietary Fiber 1.4g | 6 % | |
Sugars, other 60.8g | ||
Protein 48.3g | 69 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1574
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