I few months ago I was asked to be part of a group of 18 bloggers chosen by TLC,The TLC Cake Crew.
I was very honored to be asked, and I still believe that there is some kind of mistake ( please don't tell anyone, I am having so much fun!). Well, a few weeks ago, we all received a Flip Video Camera and details about out first Cake Crew challenge. They asked us to share our favorite homemade summer dessert with TLC.com.
As usual, I’ve been really busy , but with the help of my two guardian angels ( you know who you are), I have just managed to squeeze in my submission today.
This is my first online video, please excuse my accent and my nervousness.
And since I 'm always running around looking for easy last minute dessert ideas, I thought this dessert would be perfect . Do not panic, if you don't want to make the cake from scratch, just get it at the store.
Lemon Strawberry Breeze Dessert from Kathia Castro on Vimeo.
LEMON STRAWBERRY BREEZE DESSERT
Lemon Cake with Strawberry Mousse and homemade Lemon Whipp Cream
Makes two 6- inches round cake pans or one 10- inches
For the Lemon Cake
1 cup of cake flour
1 cup of all purpose flour
1 1/2 teaspoon of baking powder
1 stick of unsalted butter
1/2 teaspoon vanilla extract
1 teaspoon of lemon zest
2 tablespoons of fresh lemon juice
1/8 teaspoon of salt
1/2 cup of egg whites
1 cup of milk
-Preheat oven to 350 degrees, spray the bottoms and sides of the pans with baking spray
-In a large bowl, combine the cake flour, all purpose flour and baking powder. Sift them all together and set aside.
-In a standing mixer fitted with a paddle attachment, combine the sugar and butter and beat on medium speed until light and fluffy.
-Add the vanilla, lemon juice, lemon zest and salt.
-Set the mixer to low speed and add the egg whites, make sure you scrap often.
-Add the flour mixture and the milk in two batches, starting with the flour.
-Scrape down the bowl and beat until thoroughly combined on medium speed for 20 seconds.
-Put the batter into the pans and bake 30 to 40 minutes or until a toothpick or cake tester comes out clean
1 1/2 teaspoon of gelatin
1 tablespoon of water
1 1/3 cup of strawberry puree
1/4 cup of granulated sugar
1/2 teaspoon of lemon zest
1 cup heavy whipping cream
-Place a metal mixing bowl and metal whisk into the freezer ( you are going to use it to whipped the cream)
-In a small bowl sprinkle the gelatin over the water, mix and set aside to soften
-In a sauce pan set over medium heat , stir the sugar and the strawberry puree until hot. Do not let boil,it only needs to get hot enough to dissolve the gelatin.
-Add the lemon zest and gelatin and stir until the gelatin is completely dissolve
-Set aside and let it cool to room temperature
-Get the metal mixing bowl out of the freezer,add the whipping cream and whisk just until the cream reaches stiff peaks.Do not over whipped!
-Fold the cream into the strawberry base.
Lemon whipped cream
( you will do this after the dessert has been chilled and when you are ready to serve it)
1 cup of heavy whipping cream
5 tablespoons of confectioners sugar
1 tablespoon of fresh lemon juice
Place the sugar and lemon juice into the metal mixing bowl and add the whipping cream.
Whisk just until the cream reaches stiff peaks
-Once the cake is cool release it from the pan and trim the top of the cake.
-Line the bottom of the cake pan with plastic wrap and put the strawberry mousse in to the pan.
-Put the cake trimmed side down on top of the mousse.
-Fold plastic wrap over cake and chill for 1 hour.
-Take chilled dessert out of the refrigerator, un wrap plastic, invert onto serving platter and top with lemon whipped cream. Garnish as you like and dig in!!
Please leave a comment and let me know what you think!