Ingredients :
- FOR CAKE
- 6 ounces (1/2 stick) unsalted butter, at room temperature
- 1 1/2 cups granulated sugar
- 3 large eggs
- 1 1/2 teaspoons vanilla extract
- 1/4 teaspoon lemon extract
- 1/3 cup milk
- 1 cup sour cream
- 2 1/2 cups cake flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- FOR LEMONADE MOUSSE
- 1 box (3 ounce) lemon flavored jello
- 1 1/2 cups boiling water
- 1/3 cup frozen strawberry lemonade concentrate, thawed
- 8 ounces marscapone cheese, at room temperature
- 1/2 teaspoon finely grated lemon zest
- 1 1/2 cups cold heavy whipping cream
- 1 teaspoon vanilla extract
- STABALIZED WHIPPED CREAM TOPPING
- 1 cup cold heavy whipping cream
- 3 tablespoons confectioner's sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon unflavored gelatin
- 1 tablespoon cold water
- FOR STRAWBERRY SAUCE
- 4 cups fresh strawberries, stems removed, cut in half or thirds if large. i had small ones so left them whole
- 1 tablespoon water
- 1 teaspoon fresh lemon juice
- 1/8 teaspoon salt
- 1/2 cup granulated sugar
- GARNISH
- as needed fresh strawberries
- 1 tablespoon shaved white chocolate
- 1 tablespoon shaved dark chocolate
- as needed Red and pink sprinkles
Method :
- Spray a 9 inch springform pan with bakers spray. Line a baking sheet with foil to hold springform pan while baking. Preheat oven to 350°F
- Combine flour, baking powder and salt in a bowl, whisk to blend
- Combine in another bowl milk, sour cream and both extracts, set aside
- In a large bowl beat butter and sugar until light and fluffy
- Add eggs , one at a time beating each egg in
- Add flour aiternating with milk/sour cream mixture, stirring just until blended
- Spread evenly in prepared sprinform pan, place on foil lined baking sheet and bake about 30 to 40 minutes until a toothpick comes out just clean. Be sure not to over bake for a moist cake. Cool 15 minutes in pan, release from pan to cool completely. Wash and dry springform pan to use to mold mousse to cake in next step
- MAKE STRAWBERRY LEMONADE MOUSSE
- In a bowl combine lemon jello and boilig water and stir until completely dissoved. Let cool to lukewarm
- In another bowl beat mascarpone, strawberry lemonade concentrate vanilla and lemon zest beat until smooth. Beat in jello until smooth and refrigerate until iust starting to thicken, but NOT setting up just about 10 minutes
- Beat cream until it forms firm peaks
- Fold cream and lemon / marscapone mixtures together until blended
- Spread strawberry lemonade mousse smoothly over cake. Refigerate at least 6 hours before adding topping
- MAKE WHIPPED CREAM TOPPING
- Soften unflavored gelatin in the 1 tablespoon cold water in a heatproof small bowl for 5 minutes
- Place softened gelatin in bowl in a pan of simmering water until clear and dissoved. Keep lukewarm and in liquid form to use in whipped cream
- Beat cream until soft peaks form
- Add confectioner"s sugar, vanilla and warm gelatin . Beat until it holds its shape
- Smooth over mousse in springform pan, chill at least 2 hours befoe removing side of pan from p
- Decorate top with fresh strawberrys, grated white and dark chocolate and red and pink sprinkles
- Unhlockk sides of sprinform pan and serve with strawberry sauce. For best flavor bring to toom temperature before serving
- TO MAKE STRAWBERRY SAUCE
- Place strawberries, sugar, water, lemon, sugar and salt in a saucepan
- Cover saucepan until strawberries get juicy
- Then remove lid and, using a potato masher crush some berrys, cook until slightly thickened about 5 to 10 minutes. Refrigeraye to serve cold
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