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Lemon Mousse Cake
Prep 25min
Total2hr10min
Servings12
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Ingredients
1 box Betty Crocker* SuperMoist* White Cake Mix
Water, vegetable oil and egg whites called for on cake mix box
2 cups (500 mL) whipping (heavy) cream
1/4 cup (50 mL) icing sugar
1 jar (10 ounces) lemon curd
2 tsp (10 mL) grated lemon peel
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Steps
1
Heat oven to 350ºF (325ºF for dark or nonstick pans). Make and cool cake as directed on box for two 8-inch or 9-inch round pans.
2
Beat whipping cream and icing sugar in chilled medium bowl with electric mixer on high speed until stiff peaks form. Fold in lemon curd and lemon peel. Place 1 cake layer, rounded side down, on serving plate. Spread with 1 cup of the lemon mixture to within 1/4 inch of edge. Top with second layer. Frost side and top of cake with remaining lemon mixture. Store loosely covered in refrigerator.
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Substitution : If you can't find lemon curd in the jams and jellies section of your supermarket, use 3/4 cup canned lemon pie filling instead. The only difference is the mousse will be slightly softer.
Success Hint : Top this luscious cake with thin slices of lemon and fresh raspberries.
Tip : Lemon curd is a rich, tart custard made with sugar, lemon juice, lemon peel, butter and eggs. Although you can make it from scratch, it's much easier to pick up a jar in the jams and jellies section of the supermarket.
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No nutrition information available for this recipe
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