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Category: Cakes from Cake Mixes
Prep Time: Cook Time: Total Time:
1 pkg French vanilla cake mix
1 cup sour cream
3 eggs
1/4 cup oil, preferably canola
1 tbsp grated lemon zest
3 cups heavy cream
3 tbsp sugar
1 jar (10 oz) lemon curd
Yellow food coloring, optional
1 cup seedless raspberry preserves
1 cup fresh raspberries
Grated lemon zest
Preheat oven to 350. Butter and flour 2 (9 inch) round cake pans. At low speed, beat cake mix, sour cream, eggs, oil, 1/4 cup water and zest until just combined, about 30 seconds. Increase speed to medium; beat until light and fluffy, 2 minutes. Divide batter between pans.
Bake 25 minutes or until toothpick inserted into centers comes out clean. Cool on racks 10 minutes. Remove from pans; cool completely on racks.
Meanwhile, at medium high speed, beat cream and sugar until stiff peaks form; reserve 3/4 cup. Cover and refrigerate remaining whipped cream. For lemon mousse, tint curd with food coloring, if desired, fold in reserved 3/4 cup whipped cream. Cover and refrigerate.
Cut each layer in half horizontally. Place one layer on serving plate. Spread with 1/3 cup preserves, leaving 1/2 inch border from edge. Spread 1/2 cup lemon mousse over preserves. Top with another cake layer; repeat layering with preserves and lemon mousse, another cake layer, preserves, lemon mousse and final cake layer. Spread top and side of cake with remaining whipped cream. Top with raspberries. Garnish with lemon zest, if desired. Refrigerate until ready to serve.
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RASPBERRY LEMON MOUSSE LAYER CAKE
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Category: Cakes from Cake Mixes
Prep Time: Cook Time: Total Time:
1 pkg French vanilla cake mix
1 cup sour cream
3 eggs
1/4 cup oil, preferably canola
1 tbsp grated lemon zest
3 cups heavy cream
3 tbsp sugar
1 jar (10 oz) lemon curd
Yellow food coloring, optional
1 cup seedless raspberry preserves
1 cup fresh raspberries
Grated lemon zest
Preheat oven to 350. Butter and flour 2 (9 inch) round cake pans. At low speed, beat cake mix, sour cream, eggs, oil, 1/4 cup water and zest until just combined, about 30 seconds. Increase speed to medium; beat until light and fluffy, 2 minutes. Divide batter between pans.
Bake 25 minutes or until toothpick inserted into centers comes out clean. Cool on racks 10 minutes. Remove from pans; cool completely on racks.
Meanwhile, at medium high speed, beat cream and sugar until stiff peaks form; reserve 3/4 cup. Cover and refrigerate remaining whipped cream. For lemon mousse, tint curd with food coloring, if desired, fold in reserved 3/4 cup whipped cream. Cover and refrigerate.
Cut each layer in half horizontally. Place one layer on serving plate. Spread with 1/3 cup preserves, leaving 1/2 inch border from edge. Spread 1/2 cup lemon mousse over preserves. Top with another cake layer; repeat layering with preserves and lemon mousse, another cake layer, preserves, lemon mousse and final cake layer. Spread top and side of cake with remaining whipped cream. Top with raspberries. Garnish with lemon zest, if desired. Refrigerate until ready to serve.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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