One Perfect Bite, this is one cake that i'm longing to make. When Mary gave a hint that she's going to make a lemon mousse cake during her 'lemon' week, i just cant wait to look at the recipe. A fairly large cake but let me tell you that it wont take you long to finish that cake! I've used gingernuts cookies for the crumbs instead and i should say that the ginger spice goes very well with lemon curd mousse. I've made a little changes to the original recipe; an increased amount of gelatine used here for the mousse as i was a little worried that the mousse will melt or getting too soft due to our temperature here. As Mary mentioned in the post, you can use your favourite lemon curd recipe if you have one but just to make sure you make abt 3.5cups for this cake. The lemon curd which i made previously for my pavlova was very nice but i thought i wanted to try out the recipe given here. Both the lemon curd tasted quite alike but this lemon curd here produced a lighter yellow. A lovely dessert , it did took a little bit of time to make this but the end result was satisfying! Oh, i kept the last 3 pieces of this cake in the freezer and it was even better..an ice cream cake!
Recipe ( from One Perfect Bite , with slight changes)
2 1/3 cups sugar
4 tsps cornstarch
1 cup fresh lemon juice
4 large eggs
4 large egg yolks
3/4 cup(1 1/2 sticks) unsalted butter, cut into 1/2 inch cubes
Nonstick vegetable oil spray
2 cups( 7.5oz) gingernuts cookie crumbs
1/4cup ( 1/2 stick) unsalted butter, melted
5 tbsp water
6 tsps gelatine powder
6 large egg whites ( pasteurised, if possible)
3/4 cup sugar
1tsp of cream of tartar
1-1.5cups chilled heavy whipping cream
1.To make curd: Mix sugar and cornstarch in a heavy large saucepan. Gradually add lemon juice, whisking until all cornstarch dissolves. Whisk in eggs and yolks. Add butter. Stir over medium heat until curd thickens and boils, about 12 minutes. Transfer to medium bowl, chill until cold, at least 6 hours. ( can be made 1 week ahead, press plastic wrap onto surface of curd and kept chilled)
2. To make crust: Preheat oven to 350F. Spray bottom of 9inch diameter springform pan with nonstick spray. Blend cookie crumbs and butter in small bowl, press onto bottom of pan. Bake until golden, about 15mins, let cool.
3. To make mousse: Pour 5 tbsps water into a saucepan. Sprinkle gelatin evenly over water.Let stand until gelatin softens, about 15minutes. Meanwhile place 1 3/4 cups of lemon curd in a large bowl. Leave aside. Stir in 3/4 cup of curd into the gelatin mixture over medium low heat until very warm and gelatine dissolves. Gradually whisk gelatine-curd mixture into that lemon curd (1 3/4 cups) in large bowl earlier. Remove 3/4 of curd and set aside for final assembly. Using electric beaters, beat egg whites and cream of tartar until soft peaks form, Continue beating, gradually adding sugar until thick and glossy. Fold whites into curd mixture in 3 additions. Using same beaters, beat heavy cream in another bowl until medium peaks form. Fold into eggwhite-curd mixture in 3 additions. Pour enough mousse over cooled crust to fill pan completely. Pour remaining mousse into small bowl and reserve. Cover and chill mousse cake,reserved mousse and remaining curd overnight.
4.To serve: Using long thin knife, cut around cake to loosen. Remove pan sides. Gently spread 3/4 cup or remaining curd over cake. Transfer reserved mousse to pastry bag fitted with small star tip and pipe rosettes around top edge of cake ( or any decor you like) Chill cake until ready to serve. ( can be made up to 8 hours ahead).Cut cake into slices. Yield 10-12 servings.
as i have added extra gelatine to the curd mixture earlier, it was a bit challenging to spread the curd on the top of the cake during the final assembly. I warmed up the curd back a little to make that more spreadable.