![]() ![]() As an accompaniment to some delicious scones.Slathered on a piece of lemon poppy seed loaf.As frosting on cupcakes – I know it’s a bit out of the box, but I actually love it on top of my chocolate beet cake.To layer with strawberries in fruit parfait.I’ve used it in and on practically anything and everything that I think would benefit from a little zesty lemon flavor: I have been making and loving this lemon mascarpone mousse for years – you could also call it lemon whipped cream, which is a perfectly accurate name. Speaking of tarts, it’s lovely in a fruit tart – you can also top cupcakes with it, frost a cake, layer it in a parfait, or just eat it by the spoonful. Serve and enjoy.Don’t let the idea of combining dairy and lemon juice scare you! This lemon whipped cream dessert (or as I call it, lemon mascarpone mousse) is thick and fluffy, slightly sweet and tart. Slice the cake and top with the lemon whipped cream. Increase speed to high and beat until soft peaks form, 2-3 minutes. Beat with a hand mixer on medium-low until foamy, about 1 minute. Add the powdered sugar, lemon zest, lemon juice, and vanilla. Pour the ice-cold heavy whipping cream in an ice-cold large bowl. Let the cake cool in the pan for at least 30 minutes. Place into the oven and bake until the top is lightly golden and a wooden skewer inserted into the center of the cake comes out clean, about 35-45 minutes, rotating pan halfway through baking. ![]() Sprinkle the remaining 2 tablespoons of sugar evenly over the top of the cake. Scrape the batter into the prepared pan, smooth the top, and gently tap the pan on the counter to release any air bubbles. ![]() Slowly add the flour mixture in 3 additions, alternating with 2 additions of milk, scraping down the bowl as needed, and beating with mixer until combined. ![]() Add the whole eggs and egg white, one at a time, and beat until combined. Using a hand mixer, beat the butter and 3/4 cup of white sugar until pale and fluffy, about 3 minutes. Whisk together the flour, baking powder, and salt in a bowl. Coat a 9 inch round cake pan with coconut oil cooking spray. How to Make a Berry Cake with Lemon Whipped CreamĪdjust the oven rack to the middle position and preheat the oven to 350 degrees. We all, kids and adults included, absolutely LOVED this dessert. We were headed to a friend’s house for dinner that evening and I brought this cake for dessert. I am drooling just writing about it and I seriously can’t wait for the next special occasion when I can make this cake again. Lemon whipped cream tops this wonderful dessert and adds a great sweet/tart flavor and creamy texture to the dish. The crisp top of the cake with the sprinkled sugar baked in is amazing, the tart berries sweeten while they bake and are so flavorful in the cake. It is slightly sweet, slightly tart, and utterly delicious. This berry cake with lemon whipped cream is my idea of the perfect cake. I found this cake recipe in the cookbook and I just happened to have every ingredient on hand, so of course, I had to make it. The recipes have always been a hit with my family and I learn so much from each and every cookbook. Anytime I see an America’s Test Kitchen cookbook, of any sort, I always check it out. I recently found a gem of a cookbook at the library called America’s Test Kitchen Menu Cookbook. ![]()
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