Lemon Velvet Cake
How to make Lemon Velvet Cake
1 pouch 7 g (1/4 oz) unflavored gelatin
1/4 cup (60ml) cold water
3/4 cup (180ml) sugar
3/4 cup (180 ml) fresh lemon juice
1 C. (15 mL) grated lemon zest
4 egg yolks
4 oz (125 g) softened Canadian cream cheese
1 1/2 cups (375 ml) 35% cream
2 cups (500 mL) cake (angel, pound or sponge cake), cubed
4 cups (1 L) whole fresh strawberries, hulled
1 cup (250 ml) 35% cream
1 C. (15ml) sugar
1 lemon sliced
Sprinkling gelatin on cold water in saucepan. Heat over low heat, just enough to dissolve the gelatin.
Meanwhile, in a medium saucepan, heat the sugar with the lemon juice and zest. Whisk lemon mixture into egg yolks. Put back on the fire. Cook until the mixture thickens. Whisking in dissolve gelatin. Let cool to room temperature.
Beat cream cheese to smooth. Incorporate the cooled lemon pastry cream, in small quantities.
Whip the cream until light. Fold in the lemon mixture. Add the cake cubes and mix gently.
Arrange strawberries in bottom of a 9-inch (23 cm) springform pan, point side up. (If there are strawberries left, use them as garnish). Spoon the lemon mousse over the strawberries. Gently shake the mold to distribute the mousse evenly. Refrigerate four hours.
To serve, slide a knife around and remove the sides of the pan.
Whip the cream until light. Add the sugar. Decorate the cake with whipped cream, lemon slices and strawberries if there are any left.