Lemon Mousse Cake

Layer of genoise sponge topped with a zesty, tangy lemon mousse and a layer of limoncello jelly. Finished with some slices of candied lemon.

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I love lemony desserts, and this is definitely one of the most deliciously sharp and sweet lemon desserts I have ever made!

I made this cake when I visited my family at the weekend and I was asked to provide dessert. I wanted to make something light and summery, and not too rich, so I thought a light lemon mousse would be perfect. To make this a bit more sophisticated I also added a layer of limoncello jelly to the top of my mousse.

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Everyone loved this dessert and it was surprisingly easy to make (it just needs a lot of time to set!), so if your looking for a simple but impressive dessert,then this one is for you!

I will be bringing this along to Fiesta Friday#80 this week, hosted by the wonderful Angie. And very excitingly, my Raspberry and Mint Jam Tarts have been featured this week! Hope everyone has a fantastic Friday!

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Ingredients: serves 10-12

The Sponge:

  • 3 eggs
  • 100g plain flour
  • 100g caster sugar

The Lemon Mousse:

  • 4 eggs, separated
  • 300ml double cream
  • 8 gelatine leaves
  • 4 lemons
  • 150g caster sugar

The Limoncello Jelly:

  • 100ml limoncello
  • 2 lemons
  • 100g caster sugar
  • 4 leaves of gelatine

The Candied Lemons:

  • 200g water
  • 150g sugar
  • 1 lemon

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To Make:

The Sponge:

Preheat the oven to 180C and line a 25cm springform cake tin with greaseproof paper.

Separate the egg yolks and egg whites. Whisk the egg whites to soft peaks, then add 80g caster sugar and whisk until stiff peaks form.

Whisk together the egg yolks with the rest of the sugar until pale and fluffy. Pour into the egg whites and fold in. Then fold in the flour.

Spoon into the prepared cake tin, and level off. Bake in the preheated oven for 18-20 minutes, until golden brown and springy.

Transfer to a wire rack and leave to cool.

The Lemon Mousse:

Whisk the egg whites in a clean bowl until stiff peaks form, then whisk in the sugar until smooth and glossy.

In a separate bowl whisk together the lemon juice, zest and egg yolks. Finally, in a third bowl whisk the double cream until stiff peaks form.

Soak the gelatine in water, and then transfer to a small pan with a few tbsp of water, and heat until the gelatine completely melts.

Fold the yolk mixture, gelatine and cream into the egg whites, until the mixture is completely homogenised.

Return the sponge to the bottom of the springform cake tin, and pour the mousse over the top. Leave to set in the fridge for at least 4 hours.

The Limoncello Jelly:

Soak the gelatine in cold water for 5 minutes.

Combine the sugar, limoncello, lemon juice and gelatine in a small pan and heat until the gelatine completely dissolves, pour over the set mousse and leave to chill in the fridge for a further 2 hours.

The Candied Lemons

Cut the lemons into around 8-10 circular slices.

Combine the sugar and water in a saute pan and heat until the sugar has dissolved.

Place the lemons into the sugar syrup and simmer for 15-20 minutes until the syrup has reduced by about 2/3 and the lemon has turned translucent.

Transfer to a baking tray lined with greaseproof paper and leave to cool.

Assembling:

Carefully remove the cake from the springform tin, and decorate with the candied lemons.

Cut into 10-12 slices and serve. Delicious with a generous glass of limoncello on the side!

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Lemon and Elderflower Madelines

Sweet, lemony madelines, dipped in a fragrant elderflower icing.

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This was my first attempt at incorporating my elderflower cordial into some baking and I think it has worked really well!

I decided that the saftest combination for elderflower was lemon, so I’ve made some lemony madelines and used elderflower in the icing, so give it a subtle flowery flavour!

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These are a perfect summery treat, and I brought mine along to a picnic at rose hill in London at the weekend. The cakes were very much appreciated by my friends and they were the perfect snack for sitting in the sunshine! (Unfortunately I am now VERY sunburned!)

I will be bringing these along to Fiesta Friday this week hosted by Angie, hope everyone has a lovely Friday!

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Variations:  There are endless possibilities with madelines! A friend of mine made orange madelines and dipped them in dark chocolate, which was delicious. You could also use lavender to flavour the sponge for an alternative floral taste.

Ingredients: Makes 24 Madelines

The Sponge:

  • 3 eggs
  • 130g caster sugar
  • 200g plain flour
  • 1 lemon
  • 4tbsp milk
  • 200g butter, melted

The Elderflower icing:

  • 300g icing sugar
  • 4-5 tbsp elderflower cordial

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To Make:

The Madelines:

Preheat the oven to 180C and grease a 12 hole madeline tray

Beat the eggs with the sugar until pale and frothy. Fold in the flour, butter, milk and lemon zest. Leave to chill in the fridge for at least 1 hour.

Spoon the mixture into  the prepared tray, until each hole is about 3/4 full.

Bake in the preheated oven for 10-12 minutes, until golden brown and cooked though. Transfer to a wire rack and leave to cool completely before icing.

The Icing:

Sift the icing sugar into a bowl and mix in the elderflower cordial one tbsp at a time, to form a thick paste.

Dip each madeline into the icing, and leave to set on the wire rack.

Serve once the icing has dried and enjoy!

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Lusciously Lemony Blueberry Cake

Moist, blueberry sponge, sandwiched together with tangy lemon curd and fresh blueberries, coated in a sweet lemon buttercream.

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I have been wanting to develop my piping skills on a proper cake for quite a while now, so I decided to make time to practice at the weekend.

I had seen quite a few videos online showing how to pipe roses onto cakes, which loooked really easy, so I have tried my hand at it on this cake and I think has turned out really nicely!

I have made a very summery cake with lemon and blueberries, to celebrate blueberry season! It’s a really good flavour combination, as the sweet blueberries and tart lemon complement eachother beautifully.

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I took this into work, and people were very impressed with the decoration (and the taste of course!). This would make a great celebration cake, so I will definitely be making it again for a special occasion!

It was super simple to do, but looks really effective, so I will definitely be using this decorating method on different cakes! Maybe next time I will try two toned roses instead.

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Variations: You could use a different berry in the sponge, I think raspberry would work well. Also, you could use a different flavour for the buttercream, so lime or orange would probably taste really good!

Ingredients: Serves 8-10

The Sponge:

  • 250g butter
  • 250g caster sugar
  • 4 eggs
  • 250g blueberries
  • Juice and zest of two lemons
  • 300g self raising flour

The Buttercream:

  • 250g Butter
  • Juice and zest of two lemons
  • 650g Icing Sugar

Filling & Decorating:

  • 100g fresh blueberries
  • 4 tbsp lemon curd

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To Make:

The Sponge:

Preheat the oven to 180C, grease and line two 20cm circular cake tins.

Blitz the blueberries with the lemon juice and zest in a small blender.

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In a large bowl, cream together the  butter and sugar until light and fluffy. Fold in the eggs one at a time, followed by the blueberry liquid. Finally fold in the flour.

Spoon the mixture into the prepared cake tins, making sure each has an equal amount. Bake in the preheated oven for 20-25 minutes, until cooked though and golden brown.

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Leave to cool completely on a wire rack before icing.

The Buttercream: 

Cream together the butter, lemon juice and zest in a large bowl. Gradually add the icing sugar until it reaches a stiff, and glossy consistency.

Assembling:

Place one of the sponges on a cake stand and spread  half the lemon curd over the top, Then add a layer of lemon buttercream, followed by the remaining curd and a scattering of fresh blueberries.

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Place the second sponge on top, then coat the outside of the cake with a thin layer of buttercream.

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Spoon the rest of the buttercream into a piping bag, fitted with a star shaped nozzle. Pipe a row of dots around the base of the cake, then pipe roses all round the side of the cake  and on top. (You make the rose shape, by piping a swirl from the centre out).

Decorate with a few fresh blueberries and serve!

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Lemon and Thyme Shortbread, Dipped in White Chocolate

Buttery, crumbly shortbread, flavoured with citrus lemon and floral thyme, dipped in sweet, creamy white chocolate. 

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Yesterday was the Comic Relief Bake Off at work, and the challenge was biscuits! I couldn’t turn down the excuse to do yet more baking and raise some money for a good cause, so of course, I made a batch of biscuits to give in!

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Shortbread is one of my favourite types of biscuit, because I love the buttery and crumbly texture it has. But, while it is delicious just in its original form, I wanted to bake something a little bit more exciting for the bake-off.

I decided to use lemon and thyme to flavour my shortbread, because I thought the combination would make a really light and refreshing biscuit. But just to add a little extra indulgence and sweetness, I’ve dipped them in white chocolate.

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I don’t make biscuits very often, so I was a little bit worried about how these would turn out, but I was pleasantly surprised! The biscuits have a lovely texture, the flavours work well and they really catch peoples interest!

Variations: The Lemon could be swapped for orange or lime, and the thyme could be changed to mint.

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Ingredients: Makes 40 Shortbread

  • 300g Plain Flour
  • 200g Butter
  • 150g Caster Sugar
  • Zest and Juice of 2 Lemons
  • A Handful of Lemon Thyme Leaves
  • 200g White Chocolate

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To Make:

Pre-heat the oven to 180°C and grease some baking trays.

Rub the butter into the flour and sugar, until the mixture resembles bread crumbs.

Mix in the lemon zest and thyme leaves.

Squeeze in the lemon juice, then mix through, and form into a ball.

Turn out onto a floured work surface, and roll out until 1cm thick.

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Cut out the biscuits in flower and heart shapes (or whatever shaped cutters you have!), and transfer to the prepared baking trays.

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Bake in the preheated oven for 10-12 minutes, until golden brown.

Cool on a wire rack.

Melt the white chocolate in a bowl.

Spoon some melted chocolate over one half of each biscuit and smooth out into a thin layer.

Leave the chocolate to set, then serve and enjoy!

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