Lemon Carousel Mousse Cake |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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Not as time consuming as you may think. Pretty and impressive enough for a special occasion. Ingredients:
9 or 10'' round , store bought or homemade plain spongecake |
or any plain white cake |
fresh strawberries (about 1 quart) |
lemon mousse |
1/2c water |
4tsp gelatin |
3/4c lemon juice |
1/2c sugar |
3 eggs, separated |
1/2c sugar |
1c whipping cream |
Directions:
1. Line the bottom and sides of a 9 or 10'' springform pan with parchment paper making sure the strips of paper for sides are an inch or two above the top rim of the springform.
2. Using a serrated knife carefully slice cake into 2-3'' slices. (you will only need the top and bottom.)
3. Place bottom part of cake into springform.
4. Wash and remove stems from strawberries, pat dry. Slice some of the strawberries in half lengthwise. Place sliced berries on sponge in springform cut side facing outward filling in completely around the outer edge of inside of pan. Fill in with remaining berries stem side down until bottom is covered.
5. LEMON MOUSSE
6. Sprinkle gelatin over water and set aside
7. Combine lemon juice, sugar and egg yolks in a small saucepan. Cook over low heat until warm and sugar is dissolved; whisk in gelatin and heat until gelatin dissolves. (do not boil) Scrape into a large bowl and set aside to cool.
8. Beat egg whites in a medium size bowl to soft peaks, slowly add sugar and beat until still but not dry. Set aside.
9. In another bowl beat chilled heavy cream until thick but not too stiff.
10. When gelatin mixture is cool and slightly thickened gently fold in the egg whites, then fold in the whipped cream.
11. Pour mousse over the berries in the springform. Place top bit of spongecake over mousse. Cover and chill 2-3 hours.
12. To serve remove from pan and dust with icing sugar just before servin
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