Tuesday, February 8, 2011

The Perfect Valentine’s Day Cake--Meyer Lemon and Strawberry Mousse Cakes

Meyer Lemon and Strawberry Mousse Cakes

I love the autumn and winter season.  There’s something in the air that makes everything more romantic.  Maybe it’s the chilling weather that makes you want to cuddle up with your significant other.  Or, it could be the falling leaves from the back yard that resemblance some romantic movie scenes.  Perhaps, it’s the warmth and sweet scents of a cake baking in the oven that brings back some loving memoires.  Oh, isn’t Valentine’s Day just around the corner?  I guess that is probably why.  :P
   

Meyer Lemon and Strawberry Mousse Cakes

Meyer Lemon is one of my favorite fruit.  It is a citrus fruit native to China, very much to my surprised somehow.  I don’t recall seeing or using much of them back home (Hong Kong).  Meyer lemon is a cross between a lemon and either a mandarin or common orange.  Its trees produce fruit throughout the year and the majority of the crop is ready in winter.  Maybe that’s another reason why I love winter so much because I get to harvest more of these yummy fruit from my in-law’s yard.  Hooray!     

Meyer Lemon and Strawberry Mousse Cakes

These Meyer Lemon and Strawberry Mousse Cakes are festive, beautiful, and delicious.  They represent layers of love and happiness.  Just like lives, there are sweet and sour moments.  I cherish and savor every moment of it.  If you haven’t plan on how to celebrate your Valentine’s Day yet, why not make this cake to celebrate with your loved ones.  (*wink wink*)  I’m sure you’ll fall in love all over again. 

DMeyer Lemon and Strawberry Mousse Cakes







Meyer Lemon and Strawberry Mousse Cakes:
 
Ingredients for the cake layer:

5 eggs, separated
3 oz butter
1/4 cup heavy cream
1/4 cup plain yogurt
1/2 cup cake flour
1/2 cup + 2 tablespoon caster sugar
1 teaspoon vanilla extract
5/8 teaspoon cream of tartar
pinch of salt

For the cake layer:

Preheat the oven to 350F. Grease a 10X15-inch baking sheet (or jelly roll pan) and line it with parchment paper, set aside. Melt butter in a microwave oven, let cool. Separate the egg yolks and the egg whites.
Use an electrical mixer to beat egg whites and salt for 3 minutes, then add cream of tartar and continue beating until soft peaks. Pour in about half of the sugar in the egg whites and beat until stiff peaks, set aside.

In another bowl, beat egg yolks and the remaining of the sugar until pale yellow (3-5 mins). Then add heavy cream, yogurt and vanilla extract, beat until well combined. Add melted butter and continue to beat mixture.
Turn mixer to low speed and sift in cake flour, mix until just combined, do not over mix.

Fold egg whites into the flour mixture gently with a rubber spatula just until all ingredients are incorporated. Do not stir or beat. For a better result, fold in egg whites in 3 batches.
Pour batter onto baking sheet. Bake at 350F for 8-10 minutes. When the surface is dry and spongy when touch, it's done. Let cakes cool completely in the baking pan on a wire rack.


Ingredients for the Meyer Lemon Mousse:

Grated zest of 1 Meyer lemon
1/2 cup (125 ml) Meyer lemon juice
1/4 cup (50gr) sugar
2 eggs
1 cup (250 ml)heavy cream
1/2 teaspoon vanilla extract

For the Meyer Lemon Mousse:

Combine the zest, sugar, and juice in a saucepan, bring to a simmer. In a small bowl, beat the eggs until light. Beat half of the lemon mixture into the eggs to temper. Scrape the egg mixture back into the saucepan and cook, stirring constantly until it thickens up, about 3 minutes. Strain and let it cool to room temperature.

In a stand mixer, whip the cream to stiff peaks. Incorporate the cooled lemon curd to the cream in three additions.

Ingredients for the Strawberry Mousse:
2 teaspoons powdered gelatin
1 tablespoon water
8 oz (210gr) strawberries, pureed
1/4 cup (50gr) sugar
1/2 teaspoon lemon zest
1 tablespoon lemon juice
3/4 cup (6oz - 190ml) heavy cream

For the Strawberry Mousse:

Sprinkle the gelatin over the water in a small bowl and set aside to bloom (soften).
In a medium saucepan set over medium heat, stir together the strawberries and sugar just until hot. Add the gelatin and stir until it is completely melted. Let cool to room temperature.

Whip the heavy cream to medium peaks. Once the strawberries are cooled, carefully fold the whipped cream into the fruit base.

To assemble:

Spray a 9 by 5-inch nonstick loaf pan with cooking spray. Using 2 pieces of parchment paper, line the pan, allowing the excess to hang over the ends and sides.  Cut the cooled cake in thirds, vertically, creating 3 pieces of 9 by 5-inch cake layers.  Place a layer of cake on the bottom of the lined loaf pan. Top with half of the lemon mousse. Use a specula to even out the surface. Place another piece of cake on top and spread it with the strawberry mousse. Top it with the last layer of cake and the remaining half of the lemon mousse. Smooth the top with a specula and fold the overhanging parchment paper over the mousse and refrigerate overnight.

When ready to serve, lift the cake out with the overhanging parchment paper. Peel off the paper and cut into 1.5 inch thick slices. Top with strawberry and/or candied Meyer lemon and enjoy.



42 comments:

  1. ha, this looks too difficult, so that is what i would check but, i also want to check the other two boxes! yummy! and will try it! it is officially book marked :)

    and of course you are welcome for the comment. i love your blog :)
    -meg
    @ http://www.clutzycooking.blogspot.com
    @ http://www.myscribblednotebook.blogspot.com

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  3. @ Meaghan: It might look difficult but really, is not. It tastes so delicious it's worth the extra steps. :)

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  4. This is beautiful and I have no doubt it tastes as good as it looks. I'm saving this recipe.

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  5. This is one of the most adorable desserts for Vday that I've seen. And it sounds like it tastes super good too!

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  6. Yum! This looks so good! It's unusual to see a Valentine's day dessert not feature chocolate. I like how delicate it looks. Thanks for sharing.

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  7. This cake looks amazing! I am definitely making it ASAP! I bet it would be awesome topped with a strawberry gelee

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  8. @ laxsupermom: Yes, most Valentine's Day desserts feature chocolate. I do have another Valentine's Day dessert recipe (with chocolate) to share with you all in a few days. So stay tuned. I think strawberries is another Valentine's Day favorites ingredient because of its bright red color. :) This will be a very refreshing cake after the Valentine's Day feast.

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  9. Wow! Amy, this is absolutely gorgeous! A picture of perfection. If it tastes as good as it looks, then I'll be in heaven! xo

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  10. WOW, that looks amazing :) thanks for joining my giveaway :)

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  11. I love the presentation of your cake. So beautiful. I just daydreamed about taking that fork and digging in. I imagine this to taste incredibly refreshing and just perfect for Valentine's Day.

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  12. This is such an elegant sweet Amy and I love the heart painted plates you used.

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  13. Your cake looks absolutely gorgeous! Lemon and strawberry go so well together:) How fortunate for you to be able to get these lemons (and other produce) from you in-law's yard! :)

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  14. that should be YOUR in-law's yard:)

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  15. Looks so delicious and something I would love to try:) Thanks so much for the recipe..I cant wait to make it:) Kisses

    Ps: I am hosting a beautiful GIVEAWAY today! Hope you’ll join in :)

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  16. Wow! This is an amazing looking dessert. Your photography is stunning! Thanks for stopping by and commenting on my english muffins. Have a nice night.

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  17. First off, can I just tell you how jealous I am of that Meyer Lemon Tree!? To this day, I have never had a Meyer Lemon...and always look around hopefully at the grocery store since we can't grow them in this frozen terrain :( Second...YUM! Such beautiful, perfect slices and I can just imagine how amazing it tastes! =)

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  18. So pretty and sounds absolutely delicious! I love lemon :)

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  19. This is fantastic! Looks so moist and delicious. Love the matching plates and napkin, so elegant...

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  20. Your cake looks beautiful! I love lemons too and any other citrus as well! Your 'valentine' plates are so pretty!

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  21. That is so Beautiful!!! Love the pretty layers!~

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  22. What a beautiful cake ! I love the layers. And a gorgeous blog too.

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  23. Wow, truly a beautiful cake! Bet it tastes amazing! Happy Valentine's Weekend:@)

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  24. What a beautiful cake, Amy. Actually, because I'm relatively new to your blog I've been browsing through your earlier entries and found them to be as great as this one is. I'll definitely be back. I hope you have a great day. Blessings...Mary

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  25. I seriously can't decide which to make tomorrow, this or the meringues. The plates are adorable!

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  26. Beautiful and so tempting! I love strawberry and lemon together. You are so lucky to have access to meyer lemons! They are very difficult to find around here. I'm saving your lovely recipe. :)

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  27. Hey there- me again :) I'm featuring you today! I hope you can stop by.

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  28. @ Katie: Thank you so much for featuring my Meyer Lemon and Strawberry Mousse Cake. Much appreciated! :) Have a wonderful day.

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  29. This is a beautiful cake. I made lemon curd cupcakes this week and I can't help noticing, after reading your last three posts, that I am cooking much the same things as you. I am definitely going to follow along.!!!! I can't wait to see what you come up with next.

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  30. This looks absolutely heavenly :). You've got a great blog and I'm following you now. looking forward to your beautiful food, Miriam@Meatless Meals For Meat Eaters

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  31. that look really delcious - and strawberries and lemon - a winning combo!

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  32. This is beautiful and sounds delicious!!

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  33. Beautiful! What a showstopper! I think I have a Meyer Lemon tree in my back yard? I will have to look it up :)
    mickey

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  34. oh my, this looks too pretty to eat! and i bet this brings a little sunshine to the tastebuds with flavours like that!

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  35. This is such a beautiful cake! I love the flavors you used. Visiting from SFAS.

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  36. Have to try this cake :) so cute

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  37. I was wondering if there was a typo in your recipe as there is only 1/2 c. flour. I followed the instructions exactly and the cake is somewhat gooey even though I baked it a little longer than 10 min. in a jelly roll pan. It all tastes delish and thanks for the recipe!

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    1. Thank you for your question, Jessica. 1/2 a cup of cake flour is correct. The bake batter should be very light and fluffy, not gooey at all. If your egg whites are beat to stiff peak and fold into the batter without deflating too much, your cake should comes out just right. Also, my baking pan was 10 by 15-inch, a rather large size for the amount of batter. So, the cake is only a very thin layer. Mine always baked up in 8 minutes. Hope it helps. Thank you so much for trying the recipe. I'm glad you like the flavor.

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    2. Thanks! I will try beating them stiffer next time because I will definitely make this again.

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