Lemon Mousse Cake Recipe

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Lemon Mousse Cake
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Ingredients
18
Count
Nutrition
330
Calories
Total time
180
Minutes
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Ingredients:

Directions:

  1. Bring sugar and water to a boil in saucepan, stirring to dissolve sugar.
  2. Add lemons;return just to boil.
  3. Pour lemons and syrup into bowl, and let stand at least 2 hours or up to 6 hours.
  4. Grease 9 spring form pan; line bottom with parchment or wax paper.
  5. Beat butter and sugar until fluffy.
  6. Beat in eggs, one at a time, and lemon rind.
  7. Combine dry ingredients together and add to butter mixture alternately with milk making 3 additions of flour and 2 of milk.
  8. Bake at 350 for 30-35 minutes or until toothpick inserted in centre comes out clean.
  9. Cool completely.
  10. MOUSSE:.
  11. Bring sugar, lemon rind and juice to boil.
  12. In a bowl beat eggs; pour in hot lemon mixture and mix well.
  13. Pour back into pan and bring to just a boil over medium heat, stirring constantly.
  14. Cook and stir constantly for 5 minutes, or until thickened.
  15. Scrape into a bowl.
  16. Sprinkle gelatin over cold water in small saucepan; let stand 5 minutes.
  17. Heat over low heat until dissolved; stir into lemon mixture, mixing well.
  18. Place plastic wrap on surface of mousse and let cool, stirring once, gently,for 30 minutes or until no longer warm.
  19. In another bowl, whip cream and fold into lemon mixture.
  20. Refrigerate.
  21. Line 10 spring form pan (I use the same pan for baking the cake and assembling) with enough plastic wrap to leave overhang to cover top.
  22. Arrange lemon slices over bottom of pan, reserving syrup.
  23. Spoon half of mousse over lemons.
  24. Cut cake in half and brush cut sides with 3/4 cup reserved lemon syrup.
  25. Place one cake layer over mousse, cut side up.
  26. Spoon remaining mousse over cake.
  27. Place second cake layer over mousse, cut side down, and press to surround cake with mousse.
  28. Cover with plastic wrap and place on tray to catch any leaks.
  29. Refrigerate for at least 6 hours, or up to three days.
  30. Uncover cake and invert gently onto plate, remove plastic wrap and smooth sides if necessary with metal spatula.
  31. Garnish with fresh raspberries.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 329.8 Kcal (1381 kJ)
Calories from fat 118.01 Kcal
% Daily Value*
Total Fat 13.11g 20%
Cholesterol 136.43mg 45%
Sodium 108.99mg 5%
Potassium 265.76mg 6%
Total Carbs 47.86g 16%
Sugars 29.59g 118%
Dietary Fiber 0.9g 4%
Protein 6.72g 13%
Vitamin C 10.8mg 18%
Iron 1mg 6%
Calcium 118.5mg 12%
Amount Per 100 g
Calories 200.29 Kcal (839 kJ)
Calories from fat 71.67 Kcal
% Daily Value*
Total Fat 7.96g 20%
Cholesterol 82.86mg 45%
Sodium 66.19mg 5%
Potassium 161.4mg 6%
Total Carbs 29.07g 16%
Sugars 17.97g 118%
Dietary Fiber 0.55g 4%
Protein 4.08g 13%
Vitamin C 6.5mg 18%
Iron 0.6mg 6%
Calcium 72mg 12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 7.5
    Points
  • 9
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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