3-Layer Lemon Mousse Cake
Pastry Chef Shawntae Johnson Rosser, Table 3 Restaurant and Market
Chef Rosser was kind enough to share her family’s recipe for three-layer lemon mousse cake, and we couldn’t be more grateful! In the version of the dessert, a cake is layered with a lemon curd and lemon mousse. Yum!
3-Layer Lemon Mousse Cake
Prep time:
Cook time:
Total time:
Ingredients
The Cake
- 3 cups cake flour, sifted
- 3 tsp baking powder
- ½ tsp salt
- ½ cup butter – soft
- ½ cup vegetable oil
- 2½ cups granulated sugar
- 3 whole eggs
- 6 egg yolks
- 1¼ cup milk
- 1 tbsp vanilla extract
Lemon Curd
- ¾ cup lemon juice
- 1 tbsp lemon zest
- ¾ cup sugar
- 3 whole eggs
- 2½ tbsp gelatin powder
- ½ cup butter, cubed
Lemon Mousse
- 8 oz cream cheese, room temp
- 1 cup sugar, divided
- 3 cups heavy cream
- 6 tbsp lemon juice
- 1 tbsp lemon extract
- 1 tbsp vanilla extract
Instructions
Note: All three layers will be added to an 8-inch or 9-inch spring form pan. First, you will make and cook the cake, then add the lemon curd and finally spread the lemon mousse over the top (like icing).
The Cake — Base Layer
- Pre-heat the oven to 350 °F. Spray the bottom of 8-inch or 9-inch spring form pan with non-stick oil and coat with flour.
- Sift together flour, baking soda and salt. Set aside.
- Cream butter and vegetable oil together until fluffy, about 5-7 minutes. Add sugar to butter and continue to mix. Then, add eggs and egg yolks one at a time until incorporated. Add milk and flour to butter mixture in rotations (1/2 milk, then ½ flour, ending with flour). Then, stir in the vanilla.
- Pour ½ the batter into the spring form pan (you may freeze the rest of the batter for future use).
- Cook for about 25 minutes or until the center of the cake springs back or a toothpick inserted into the middle of the cakes comes out clean. Do not remove the cake from the spring form pan.
Middle Layer — Lemon Curd
- Combine lemon juice, lemon zest, sugar and eggs. Cook over low to medium heat stirring constantly until thick. Remove from heat and stir in butter cubes.
- Follow the direction on the gelatin package in order to bloom the gelatin. Then, add the gelatin to the hot curd.
- Pour the curd directly over the cake layer in the spring form pan. Refrigerate until curd is cool and firm, at least 4 hours.
- Note: This curd is firmer than most because it has to withstand being cut. You may want to add additional gelatin until you get it to your desired firmness.
- The curd can be made a couple days ahead and kept in the refrigerator.
Top Layer – Lemon Mousse
- Whip the cream cheese with ½ cup sugar, vanilla and lemon extracts until fluffy, then add lemon juice and whip until mixed.
- In a separate bowl, whip heavy cream and ½ cup sugar until stiff peaks form. Then, fold whipped cream into cream cheese mixture until well blended.
- Spread evenly over cooled and firm lemon curd. Place the completed cake refrigerate for at least 2 hours.
To Serve:
- Top the cake with thin lemon slices and fresh mint (optional) or lemon zest.
- Gently remove the cake from the spring form pan and serve.
Note
- This cake can be made a day ahead and freezes well.
Find more holiday recipes from local chefs here!
