The cake must be stored in the refrigerator because of the mousse filling. I think your tips and advice are brilliant and you are very good to reply to everyone! Regarding flavoring the Italian buttercream, do you replace some or all of the water in the sugar syrup with limoncello or add in at end? If you’re reading the post on a desktop device the video is “sticky”, meaning it appears at the top of the page then follows on the right sidebar as you scroll through the post. Have your syrup and buttercream ready before you begin making the Lemon Mousse. Combine the yolks, 1/2 the sour cream and the vanilla in a small bowl, whisk to combine, set aside. I think the dark chocolate flavor might take over the cake and you’ll loose some of the flavor subtleties. Thank you so very much for sharing your recipe! You must be sure to keep stirring across the entire bottom and corners of the pot so the custard does not have a chance to stick. Thank you for sharing your recipe! 3 tablespoons (1.5 oz, 44ml) Limoncello (use water if you want to avoid alcohol), 1 Recipe Italian Meringue Buttercream (or your favorite buttercream) flavored to taste with lemon extract, lemon zest and Limoncello, 1 Recipe Simple Syrup flavored with 1/4 cup Limoncello (or to taste) or 1 teaspoon lemon extract. For the orange mousse. Can I coat this cake in rolled fondant? Good to know about tempering the gelatin into the mousse, I think I will practice that before trying the cake. Glad you liked the mousse. For example don’t forget to add the lemon zest and limoncello and it is not spell out out in the cake recipe. Place all ingredients into a saucepan and heat slowing until thickened. I think I just died and went to cake heaven. If you’re looking at the post on a mobile device the video will appear right before the recipe card. You want to use up the amount of syrup listed in the recipe. Oh and orange curd is really good, I put it in a cheesecake and on top in swirls everyone loved it. (If you prepare the mousse a day in advance use the lesser amount of gelatine as the mousse will get more stiff if left for a whole day in the fridge. Before you serve the mousse, decorate with a bit of whipped cream, maybe some mint leaf or lemon verbena and a little chopped unsalted pistachio nuts. Do you think it will be Ok? Hi, thanks for this awesome recipe! I made it with your white cake recipe for my mom for mother’s day. Filed Under: Cakes/Cupcakes Recipes, Layer Cakes, Recipes Tagged With: layer cake, lemon curd, limoncello, mousse. Yum! Remove from heat and allow to cool completely before adding the liquor/flavoring. Again thank-you. This recipe seems so perfect for her special day. I am also planning to make the chocolate chip cake as well. It is subtle and creamy and usually has a flavor component of tart along with the sweet. I’ve made this cake using lemon zest and juice in the syrup to replace the limoncello. Fold 1/3 of the the cream into the lemon curd until no lumps of curd remain. The simple syrup can be stored in the refrigerator for several weeks.Without the added liquor, this syrup is also great for sweetening iced tea or lemonade. This is a butter cake and would not be considered “fluffy” but is more tender and rich. That’s great, Vanessa. But I think it’s totally worth the effort, especially for a special occasion. Sorry I can’t help more. The thing I was wondering about is you spoke of a video of your assembling the cake I checked the whole page I saw no video or any link to find one? You can, but it will set up and you’ll have to work it a bit to spread it evenly on the layer. If you simply poured the warm gelatin into the cool mousse it might immediately set into little rubbery lumps. I used to make sheets of this cake, slice it up and freeze it for wedding cake samples. It’s a great place to ask recipe questions and get answers from a great group of bakers. Learn how your comment data is processed. For the mousse, combine the cream, vanilla, lemon verbena leaves and white chocolate in a saucepan. Heat until chocolate melts then add the yolks. Were you planning to also ice the cake with ganache or just use it as a dam? I felt like I was in a cake war. The Lemon cello makes this cake consider it custom lemon flavoring. Can you use a different buttercream recipe? Since Meringue buttercream is all about the butter, I can’t say that margarine would be a good substitute. I haven’t worked with dairy free recipes so I can’t give a good, proven alternative to the cream in the mousse. Sure, you can use your favorite buttercream recipe. A lemon mousse from scratch is usually made from eggs and heavy cream with quite a bit fresh lemon juice. Hi Melissa, taste is always subjective. I like to have more filling:cake ratio, if you get what I mean. Sprinkle some praline and sherbet over the top, then place the flakes on, one by one to the cover the whole mouse.