Tangy Lemon Berry Mousse Cake Recipe

A soft spongy lemon cake recipe with a layered fresh berry mousse topping.

Special Offer

Get the Fat Burning Kitchen Book - FREE

Your 24 Hour Diet Transformation to Make Your Body a Fat-Burning Machine! Get your FREE copy here.

Ingredients

Tangy Lemon Cake Layer:
3/4 cup butter
1 cup sugar
3 eggs, beaten
1 1/2 cups self raising flour
grated rind of 1 orange
grated rind of 1 lemon
Berry Mousse Layer:
3 Tbsp fresh lemon juice
2 1/4 tsp powdered gelatin
2 cups fresh berries (pitted cherries, raspberries, or strawberries)
1/2 cup plus 2 Tbsp sugar
2 cups cold heavy cream
* optional: 1 drop pink food coloring
Berry Glaze:
2 cups fresh berries
1-2 tbsp water
1/4 cup sugar

Directions

Sponge Cake Layer:

Preheat oven to 350F, and grease a 9x12 baking pan.

Cream together butter and sugar until fluffy and then gradually beat in eggs one at a time.

Fold in flour, orange and lemon rinds.

Pour into greased pan and bake for 1 - 1.5 hours until it is set in the middle, and is golden brown.

Remove from oven and let cool in baking pan.

In the meanwhile, prepare the berry mousse:

Place lemon juice in a small bowl and sprinkle with gelatin. Let sit until gelatin softens.

In a blender, puree 2 cups fresh berries until smooth, scraping down bowl as needed. *Optional, add 1 drop of pink food coloring for added vibrance.

Pour through a fine-mesh sieve into a measuring cup, pressing on solids (you should have about 1 cup of puree); set aside solids for your glaze.

In a small saucepan, combine berry puree and 1/2 cup sugar over medium cook until bubbling.

Add gelatin mixture and cook, stirring constantly, just until gelatin dissolves, about 1 minute.

Transfer mixture to a small bowl and let cool to room temperature, 20 minutes.

In a large bowl, using an electric mixer, beat cream and 2 tablespoons sugar on medium-high until firm peaks form, about 4 minutes.

With a rubber spatula, gently fold in berry puree mixture until combined.

Pour over cooled cake.

Smooth top and refrigerate until set, about 2 hours (or up to overnight).

Before serving prepare berry sauce by heating berries in a medium saucepan until they begin to soften and liquefy. Add sugar water to desired consistency and bring to a boil.

Let come to a simmer. Take off stove and use a hand held blender to liquefy about 3/4 of the sauce.

Pour warm over individual slices of cake.

Yummigram - Recipe App!
Homemade Apple Pie
Cherry Berry Glazed Cheesecake
Potatoes au Gratin
Lemon Lime Meringue Pie
Chocolate Cake from Scratch
Best Baking Powder Biscuits
Amaretto Peach Cheesecake
Berry Mousse Tart
Almond Rum Stollen Cake
Contact Us | Privacy Policy | Site Map