Posted by: Chefmom 06-28-99 10:16 AM
Lemon Mousse Torte
1 recipe White Velvet Butter Cake, flavored almond
1 recipe Lemon Moussé
Purchased RasPosted by: erry Filling or rasPosted by: erry jam
1 recipe Italian Meringue Buttercream
White Velvet Butter Cake
Source: The Cake Bible, by Rose Levy Beranbaum
4 large egg whites
1 cup milk
1 tsp Vanilla
2 tsp Almond Extract
3 cups sifted cake flour
1 Tbsp + 1 tsp Baking Powder
1 ½ cups sugar, I use superfine
¾ tsp Salt
12 Tbsp (1 ½ sticks) Unsalted Butter, cut into cubes and softened
Preheat oven to 350°. Prepare two 8-inch pans (or one 10-inch ) with bakers grease, or shortening and line with a parchment circle.
In a bowl, or large measuring cup lightly fork-whisk egg whites, ¼ cup of milk and vanilla and almond flavors. Set aside.
In mixing bowl, combine dry ingredients (flour, baking powder, sugar and salt) and mix with paddle on low for 30 seconds to combine.
Add butter and remaining ¾ cup of milk. Mix on low until moistened, increase speed to medium. Beat for 1 ½ minutes. Scrape bowl and beater.
Gradually add reserved egg white/milk mixture in three batches. Beat for 20 seconds after each addition, and scrape bowl/beater each time.
Pour batter into prepared pan(s), and smooth top with a spatula. I like to wrap sides with moist towel strips to ensure a perfect, even layer.
Bake 30-35 minutes (check after 25). top of cake will be a light golden, and will spring back when lightly touched. Let cool 10 minutes in pan, then turn out onto a paper towel covered rack, cool top side up to prevent any cracking.
Cool completely. (Can be frozen, wrapped well, for up to 3 months.)
Lemon Moussé
1/3 cup cool water
3 tsp (1 pkg) Knox unflavored gelatin
¾ cup fresh lemon juice
Zest of 4 lemons
6 large eggs, separated (keep 4 of whites)
¾ cup sugar
¼ cup sugar (for whites)
1 cup heavy cream
Bring water to boil in a medium saucepan.
Sprinkle gelatin over water, set aside.
Whip cream to stiff peak in a metal bowl, set in freezer or
refrigerator.
Squeeze juice from zested lemons. Place yolks in a medium bowl (set aside 4 whites in a mixing bowl).
Whisk yolks with ¾ cup sugar and slowly add lemon juice and zest.
Whisk egg yolks over boiling water (don't touch bowl to water) until it reaches 170°. Whisk constantly to keep yolks from scrambling.
Immediately add gelatin and whisk to dissolve. Place bowl over ice water and stir to cool. When it reaches 100°, whip whites with ¼ cup of sugar to a glossy, softly stiff peak.
When mixture is 80 - 90°, fold in whites, then fold in heavy cream. Chill in a bowl and use for cake, or pour into molds to serve on its own.
Italian Buttercream
4 sticks, 1-lb. unsalted butter, slightly soft
1 cup Crisco shortening
8 large egg whites
3/4 tsp cream of tartar
1/2 cup sugar
2 tsp clear vanilla, or pure vanilla (powdered vanilla is just
wonderful in
this buttercream!!!!)
1 cup sugar
1/4 cup water
In a mixer, or by hand, beat butter and shortening together until smooth. Set aside in a cool area (68º).
Combine egg whites and cream of tartar in large mixing bowl. Whip on a low medium until frothy.
When white color is constant, slowly add 1/2 cup of sugar in a very fine stream. Continue to beat on medium.
While egg whites are beating, combine 1 cup of sugar and water in a small saucepan.
Stir until dissolved, cook over medium heat until boiling.
Cook to 250º. If egg whites haven't yet reached a shiny, but softly stiff stage, turn them up onto high to finish beating.
If whites reach shiny/soft/stiff stage before sugar syrup is ready, reduce speed to stir and keep mixing until syrup is ready.
Increase speed of mixture. Pour a Tablespoon of syrup into whites (stay away from pouring them onto whip), beat for 10 seconds, continue until all of syrup is used.
Beat meringue until bottom of bowl has cooled to about 98.
Using paddle, add butter, one heaping tablespoon at a time allowing mixture to mix for 10-15 seconds between additions.
Continue until all butter is mixed in.
If mixture breaks, continue beating at low-medium speed and mixture will come back together.
Cool for about an hour before using.
Assembly: Trim layers so that tops are flat. Cut cake layers in half or thirds.
Calculate amount of remaining ingredients to use in filling each layer based on number of layers.
Place first layer on disc or serving dish. Spread a very, very thin ribbon of raspberry over top of layer.
Spread with a layer of Lemon Mousse.
Repeat layering, ending with a cake layer. (Do not top final layer with raspberry or mousse.)
Finish outside with a crumb coating of Italian Buttercream.
Refrigerate for at least 1 hour to firm everything up before
finishing.
Optional garnish: Press toasted almonds onto sides of cake before buttercream sets; top with piped buttercream rosettes and finish each rosette with a dot of raspberry filling and 1 toasted almond.