LEMON CAKE WITH RASPBERRY MOUSSE
Make and share this Lemon Cake With Raspberry Mousse recipe from Food.com.
Provided by Shelby Jo
Categories Dessert
Time 2h
Yield 16 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottoms only of two 8- or 9-inch round cake pans with shortening or cooking spray. In large bowl, beat cake mix, buttermilk, oil, lemon peel and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pans.
- Bake 8-inch rounds 30 to 36 minutes, 9-inch rounds 28 to 33 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around side of pans to loosen cakes; remove from pans to cooling racks. Cool completely, about 1 hour.
- Place 1 cake layer, rounded side down, on serving plate. Spread 3/4 cup of the pie filling over cake layer to within 1/4 inch of edge. Top with second layer, rounded side up.
- In chilled medium bowl, beat whipping cream with electric mixer on high speed until soft peaks form. Beat in remaining 1 1/4 cups pie filling on low speed just until blended. Frost side and top of cake with raspberry mousse. Garnish with fresh raspberries and mint leaves. Store loosely covered in refrigerator.
- ***For a smooth mousse, strain the raspberry seeds out of the pie filling. Place the filling in a mesh strainer or sieve over a bowl and use the back of a spoon to press the filling through the sieve.**.
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Anthony Naughton
anthony_n@hotmail.comThis cake is too sweet for my taste. I would reduce the amount of sugar next time.
Daauud Muuse
mdaauud40@gmail.comI'm not a fan of raspberry, so I substituted blueberries instead. The cake was still delicious!
Kizzy Boles
kb26@yahoo.comThis cake is a bit pricey to make, but it's worth every penny. It's a special occasion cake that's sure to wow your guests.
Ummey Rumayan
rumayan_ummey@aol.comI'm not a baker, but this cake was surprisingly easy to make. I followed the recipe step-by-step and it turned out perfect.
Ennie David
davide49@hotmail.co.ukThe raspberry mousse is the star of this cake. It's so light and fluffy, and it pairs perfectly with the lemon cake.
Warren Skaggs
skaggs.warren64@hotmail.comI love that this cake can be made ahead of time. It's perfect for busy weeknights when I don't have a lot of time to cook.
Boddy mashage Center in Nepal
b_nepal@hotmail.comThis cake is a bit time-consuming to make, but it's worth the effort. The end result is a stunning and delicious cake that's sure to impress your guests.
ThunderBou BoiThunder
boithunder-thunderbou7@gmail.comI made this cake for a potluck and it was gone in minutes. Everyone raved about how delicious it was.
Tayyaba Tariq
t-tariq80@yahoo.comI'm not usually a big fan of lemon desserts, but this cake changed my mind. It's the perfect balance of sweet and tart.
Dm Radaiu
dm_radaiu48@hotmail.comThe combination of lemon and raspberry is divine. This cake is perfect for any occasion.
Shourav Hassan
hassan@hotmail.comThis cake is so easy to make and the results are always amazing. I love that I can use fresh or frozen raspberries, depending on what I have on hand.
Princewill Etok
e.p83@yahoo.comI baked this cake for my family and friends last weekend and it was a huge hit! The lemon flavor was bright and zesty, and the raspberry mousse was creamy and fluffy. Everyone loved it.