Lemon Berry Mousse Cake [Project]

This week’s project was this delectable looking cake, Lemon Berry Mousse Cake.  Why did I want to make it?  Well, three reasons.  First, it’s so pretty.  Second, it’s so good.  And third, I have yet to master the art of mousse.
I have found that different mousse recipes tend to yield slightly different results, which I suppose is to be expected… But it seems to me that some are just softer than I would wish them to be, and I’m not sure if that’s just the way it has to be, or if it’s my technique that needs to refined.  Chocolate mousse, I have found, yields the best result; it always seems to hold it’s shape a little better.  Other types of mousse, like this lemon one, tend to come out softer.  Maybe it needs to be a little colder?  I’m not sure.  
At any rate, mousse is always delicious.  And this time was no exception.  🙂  Here’s how I made this cake!

First, cake.  I had made some lemon cakes the other day and stuck them in the freezer… So I pulled those out to let them thaw.  


Next, eggs.  Mousse takes a LOT of eggs.  Especially this recipe.  Egg yolks, to be exact.  So, as per-usual, I pulled out a pencil and gave them some personality.  🙂 

 Next, I separated the eggs and froze the whites.  Did you know that you can freeze egg whites for baking?  Egg yolks, no… But whites, yes.  🙂

Then I gathered up the rest of my ingredients– Lemon juice, sugar, butter, whipping cream, gelatin, etc… Lots goes into there!

Once that stuff is all together, I had to cook the egg yolks with lemon juice, sugar, etc. until it began to thicken, and then stir in a mixture of warm, softened (and dissolved) gelatin and water.

Once the gelatin has been added, I had to set the bowl of lemon curd into a larger bowl of ice water, making sure not to splash in the water.  The lemon mixture then needed to be stirred, and cooled until it was slightly cooler than room temperature.

While the lemon curd was cooling, in between stirring, I trimmed the tops of the cakes and wrapped the cakes in plastic collars.

Then I whipped my cream, and by this time, the lemon was cool enough to use.  So, I folded the two together, until the mousse was nicely combined.

Then for the finishing touches!  I put a thin layer of mousse over the cakes, and then sprinkled them generously with fresh raspberries and blackberries.

Then, I finished with another, thicker, layer of mousse.  Once that was done, I used a little spatula to make these waves in the mousse for decorative purposes.  I thought it looked pretty good.  🙂

And into the fridge they went!  Overnight.

Next, what did I do with the leftover fruit, cake, and mousse?  The same thing I always do– I made a trifle!  


After the cakes had chilled overnight, I decided to finish one of them with this lovely mulberry colored ribbon, and cut the other one for some pictures…


Now, since both of these cakes were sponsored, I needed to re-assemble and wrap up the other cake to go– So I wrapped it in a new collar, finished it with a matching ribbon, and boxed both cakes up to be ready to go! 

Many thanks to Dan and Ben for sponsoring these cakes!  Can’t wait to hear what you think of them.

Back next week!  Thanks for reading. 


**EDIT:  This recipe is now on the blog!  Click Here to see it.


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s