Lemon Poppy Seed Cake with Meyer Lemon Mousse

/ Sunday, February 23, 2014

I was feeling something fresh this week. I have been making doughnuts, cannolis, and so many other heavy desserts that I just wanted to sit back and make something a bit lighter. So, lemon mousse seemed to fit all my requirements.
I went back to one of my favorite food blogs, Tartelette, to find a recipe, and I found an amazing one.
This cake is nice, light, and a great dessert that reminds me of summertime during this cold winter.




Lemon Poppy Seed Cake with Meyer Lemon Mousse

From: Tartelette
Makes 6 small cakes


For the cake:
1 1/2 cups (185gr) all purpose flour
1 cup (200gr) sugar
1 tablespoon (14gr) baking powder
1/4 (1.5gr) teaspoon salt
1/2 cup egg whites (about 3-4)
3/4 (175ml) cup milk
1/4 cup (62.5ml) fresh lemon juice
grated zest of one lemon
1 tablespoon (9gr) poppy seeds
1 stick (113gr) butter, melted

Preheat oven to 300F. In a bowl, combine all the dry ingredients for the cake. Set aside. In a separate bowl combine the egg whites and the milk. Make a well in the center of the flour mix and slowly add in the egg white mixture while stirring with a whisk. Add in the lemon juice, zest, the poppy seeds and the melted butter. Mix with a whisk until smooth. Line a half sheet pan or a 9x13 inch pan with parchment paper, lightly spray with cooking spray and pour in the batter. Bake for 20 minutes or until a toothpick inserted in the center comes back clean. Let cool and cut out six 3-inch rounds to fit your ring molds.*  Place the cakes on baking tray. Set aside.

Soaking syrup:
1/4 cup fresh lemon juice
1/4 cup water
3 Tbs of sugar

In a small saucepan set over low heat dissolve lemon juice in  water with a couple of tablespoons of sugar. Let cool to room temperature and brush the cake rounds with the syrup using a pastry brush.

Strawberries:
1 to 2 cups strawberries

Quickly wash the strawberries, pat them dry and slice into 1/8 inch to a 1/4 inch thick slices and line the cake rings with them. Set aside.

Meyer Lemon Mousse:
1 1/2 teaspoons (about 1 pckt) gelatin
2 tablespoons (30ml) cold water
1 1/4 (310ml) whole milk
1/2 vanilla bean, split lengthwise and scraped (throw the seeds in the pot with the milk)
3 large egg yolks
1/4 cup (50 grams)sugar
1/4 cup (40 gr)cornstarch
1/4 cup (62.5ml) fresh lemon juice
2 tablespoons lemon zest
1 cup (250ml) heavy cream

In a ramekin, sprinkle the gelatin over the water and let stand until you prepare the cream. In a medium bowl, whisk the sugar and egg yolks together, add the cornstarch mixing until you get a smooth paste. Set aside.
Meanwhile in a saucepan combine the milk and vanilla bean on medium heat until boiling. Remove from heat and add slowly to egg mixture, whisking constantly to prevent curdling, (pour through a strainer if this happens). Remove vanilla bean. Place the egg mixture back into a medium saucepan and cook over medium heat until thick, stirring constantly. Add the lemon juice and zest, cook another 30 seconds and remove from the heat. Immediately add in the gelatin and stir until completely dissolved. Place a piece of plastic wrap on the surface of the cream so that it does not develop a skin as it cools to room temperature.
Whip the heavy cream until stiff peaks form and gently fold it into the pastry cream. Pipe or spoon the mousse immediately in the cake rings, level the top with an offset spatula and refrigerate. If you have any leftover, spoon into dessert dishes or glasses for quick snack.**

Recipe Notes:

I made this recipe with 2 regular lemons, instead of meyer lemons because of meyer lemons were unavailable at my grocery store. It works just as well however!

*I used bottomless cake rings for the molds, and places them on a parchment-lined baking sheet to refrigerate. If you do not have ring molds I would highly suggest buying some as they are extremely helpful in many recipes including this one.

**To remove cakes from rings, heat a knife under water and cut around the edges. Apply a little bit of pressure to the top, and slide the cakes out onto a plate.




Until next week!


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