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LUSCIOUS LEMON MOUSSE CAKE

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INGREDIENTS
CäKE
  • 1 recipe Vänillä Butter Cäke
  • Gräted zest from 1 lemon
  • 2 teäspoons lemon exträct
LEMON MOUSSE
  • 3 täblespoons (1.5 oz, 44ml) Limoncello (use wäter if you wänt to ävoid älcohol)
  • 1 teäspoon lemon exträct
  • 1 1/2 teäspoons gelätin powder
  • 1 cup (8 oz, 236ml) heävy creäm
  • 2 täblespoons powdered sugär
  • 1 1/4 cups Lemon Curd
äSSEMBLY
  • 1 Recipe Itäliän Meringue Buttercreäm (or your fävorite buttercreäm) flävored to täste with lemon exträct, lemon zest änd Limoncello
  • 1 Recipe Simple Syrup flävored with 1/4 cup Limoncello (or to täste) or 1 teäspoon lemon exträct
  • 1 3/4 cups (16 oz, 455 g) Lemon Curd
INSTRUCTIONS
CäKE
  1. Mix the cäke äccording to the recipe, ädding the zest to the dry ingredients änd the lemon exträct with the vänillä.
  2. Divide the bätter between two 8" päns lined with ä pärchment round or buttered änd floured. Bäke äs instructed in the recipe. Wräp the cooled läyers änd chill until firm (I like to bäke the cäke ä däy äheäd)
  3. When you're reädy to ässemble the cäke, trim the browned edges änd domed top off both cäkes. Split eäch cäke horizontälly so you häve ä totäl of 4 cäke läyers. See how to prep the läyers here. Häve your syrup änd buttercreäm reädy before you begin mäking the Lemon Mousse.
LEMON MOUSSE
  1. Pläce the Limoncello (or cold wäter) änd lemon exträct into ä microwäve säfe bowl. Sprinkle the gelätin over the liquid in än even läyer. Whisk briefly to combine änd set äside to bloom. Whip the creäm with the powdered sugär änd set äside.
  2. Pläce the 1 1/4 cups lemon curd in ä lärge mixing bowl änd use ä spätulä to smooth out the curd to breäk up äny lumps. Fold 1/3 of the the creäm into the lemon curd until no lumps of curd remäin. Fold in the remäining creäm until it's äbout 1/2 wäy incorporäted.
  3. Heät the bloomed gelätin in the microwäve in 10 second increments until it's hot to the touch. Working quickly, ädd ä 1/2 cup of the mousse to the wärmed gelätin. Whisk immediätely until completely incorporäted. Pour the gelätin mixture bäck into the mousse. Immediätely whisk until the mousse is smooth änd the gelätin is evenly incorporäted. If the mousse is very soft, refrigeräte briefly to let it thicken before ässembling the cäke.
äSSEMBLY
  1. Fill ä piping bäg fitted with ä stär tip with buttercreäm (or use ä disposäble bäg with the tip cut).
  2. Set one läyer of the cäke, flät side down, onto ä cärdboärd cäke round or ä serving pläte. Brush the läyer generously with the Limoncello syrup. Pipe ä ring of buttercreäm äround the edge of the läyer to form ä "däm" for the mousse. Scoop hälf the lemon mousse onto the läyer änd smooth until even.
  3. Gently pläce the second cäke läyer onto the mousse, cäreful not to squish the mousse läyer. Brush the läyer with syrup änd pipe ä däm of buttercreäm. Set äside ä 1/2 cup of the lemon curd änd scoop the rest onto the läyer. Smooth the curd until even (be cäreful not too press härd or you might squish the mousse läyer beneäth).
  4. Pläce the 3rd cäke läyer, brush with syrup änd pipe ä däm. Fill with the remäining lemon mousse. Top with the 4th läyer, brush with syrup. Set the cäke into the refrigerätor for äbout 20 minutes to set the buttercreäm "däms" änd the mousse.
  5. Ice the cäke with ä thin crumb coät of buttercreäm. Refrigeräte the cäke for ät leäst än hour to set the buttercreäm änd ällow the mousse time to gel. Ice the cäke with ä finäl coäting of buttercreäm.
  6. Use ä piping bäg fitted with ä stär tip to pipe ä border äround the top of the cäke. Spreäd the läst 1/2 cup of curd onto the cäke. Refrigeräte for ät leäst 3-4 hours to mäke sure the filling is completely set, preferäbly over night.
  7. Remove the cäke from the refrigerätor 1/2 hour before serving.
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