3-Layer Lemon Mousse Cake

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 1/2 flour, ending with flour). Then, stir in the vanilla.
• Pour 1/2 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 1/2 cup sugar, vanilla and lemon extracts until fluffy, then add lemon juice and whip until mixed.
• In a separate bowl, whip heavy cream and 1/2 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.