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Lemon Strawberry Mousse Cake Recipe

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Servings: 1

Ingredients

Directions

  1. Preheat oven to 375F/190C.
  2. To make pastry, in large bowl, combine flour with nuts and granulated sugar. Cut in butter till it is in tiny bits.
  3. Combine egg yolk with lemon juice. Sprinkle over flour mix and gather dough together into a ball. Roll or possibly press to fit bottom of 9 or possibly 10 inch/23 or possibly 25cm springform pan.
  4. Bake for 20 to 25 min, or possibly till lightly browned. Break sponge cake into small pcs and and sprinkle on top of pastry.
  5. Reserve eight of the best strawberries for the top. Hull remaining berries.
  6. Cut about twelve even sized berries in half and arrange around edge of pan with cut side of berries pressed against the edge. Arrange remaining berries to fit inside pan with tips pointing up.
  7. To make the filling, sprinkle gelatin over cool water in a small saucepan.
  8. Allow to soften for 5 min. Heat gently till dissolved.
  9. In medium saucepan, beat 4 egg yolks with 1/2 c./125 mL granulated sugar till light. Beat in lemon juice and peel. Cook, stirring constantly, till mix thickens and just comes to the boil. Stir in dissolved gelatin.
  10. Cold.
  11. In large bowl, beat cream cheese with with remaining 1/4 c./50 mL granulated sugar. Beat in cold lemon cream.
  12. In separate bowl, beat whipping cream till light. Fold into lemon cream.
  13. Pour over berries. Shake pan gently so lemon mix falls between berries and top is even. Chill for 3 to 4 hrs, or possibly till set. Run knife around edge of pan and remove sides. Place cake on serving platter. (Remove springform bottom only if it comes away easily.)
  14. Arrange 1 inch/2.5 cm strips of waxed paper on top of the cake, leaving spaces in between. Sprinkle spaces with pistachio nuts. Remove paper carefully. Leave hulls on reserved berries and cut in half. Arrange berries in rows along empty strips. Dust with icing sugar. Chill till ready to serve.
  15. NOTES : This beautiful cake can be a highlight on a dessert table. The recipe, from Bonnie Stern's revised Desserts book, yields 10 to 12 servings.
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