This recipe is taken from the 1994 Milk Calendar. This is the Luscious Lemon Mousse Cake recipe.
- Prep: 30 min
- Cooking: 5 min
- Refrigeration: 4 h
- 1 pouch (1/4 oz/7 g) unflavoured gelatin
- 1/4 cup (60 mL) cold water
- 3/4 cup (180 mL) sugar
- 3/4 cup (180 mL) fresh lemon juice
- 1 tbsp (15 mL) grated lemon peel
- 4 egg yolks
- 4 oz (125 g) Canadian Cream cheese softened
- 1 1/2 cups (375 mL) 35 % cream
- 2 cups (500 mL) cubes of cake (angel, pound or sponge)
- 4 cups (1 L) fresh whole strawberries trimmed
- 1 cup (250 mL) 35 % cream
- 1 tbsp (15 mL) sugar
- 1 lemon sliced
Sprinkle gelatin over cold water in a small saucepan. Heat gently until dissolved.
Meanwhile, in a medium saucepan, heat sugar with lemon juice and peel. Beat hot lemon mixture into egg yolks. Return to the heat. Cook just until mixture thickens. Whisk in dissolved gelatin. Cool to room temperature.
Beat Cream cheese until smooth. Beat in cooled lemon custard a little at a time. Whip cream until light. Fold into lemon mixture. Fold in cake cubes.
Arrange berries snugly into the bottom of a 9-inch (23 cm) springform pan with the points of berries up. (Use any extra berries as garnish.) Spoon lemon mousse over berries. Shake pan gently to evenly distribute the mousse. Refrigerate 4 hours.
To serve, run a knife around edge of cake and remove sides of pan.
To garnish, whip cream until light. Add sugar. Decorate cake with whipped cream, lemon slices and any extra berries.
This cake is also delicious made with lime juice instead of lemon.
Top 5 Nutrients
|Calcium:||7 % / 78 mg|
|Vitamin A:||31 %|
|Vitamin C:||56 %|
|Vitamin B12:||19 %|