Creating a baptism cake that combines the refreshing flavors of strawberry and lemon mousse is a delightful way to celebrate a special occasion. The balance of sweet strawberries and tart lemon creates a deliciously light and fruity dessert that’s perfect for a baptism celebration. Here’s a detailed recipe to guide you through making a show-stopping cake with a strawberry and lemon mousse filling.
Ingredients
For the Cake:
- 2 ½ cups (300g) all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (230g) unsalted butter, room temperature
- 1 ½ cups (300g) granulated sugar
- 4 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 cup (240ml) whole milk, room temperature
For the Strawberry Mousse:
- 2 cups (300g) fresh strawberries, hulled and chopped
- ½ cup (100g) granulated sugar
- 2 tablespoons lemon juice
- 1 tablespoon unflavored gelatin
- 3 tablespoons cold water
- 1 cup (240ml) heavy whipping cream
For the Lemon Mousse:
- ½ cup (120ml) freshly squeezed lemon juice
- 1 tablespoon lemon zest
- ½ cup (100g) granulated sugar
- 1 tablespoon unflavored gelatin
- 3 tablespoons cold water
- 1 cup (240ml) heavy whipping cream
For the Frosting:
- 2 cups (460g) unsalted butter, room temperature
- 5 cups (600g) powdered sugar
- 2 teaspoons vanilla extract
- 3 tablespoons heavy cream
Instructions
1. Prepare the Cake:
- Preheat the oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
- Sift together the flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
- In a large bowl, beat the butter and sugar with an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- Alternately add the flour mixture and milk, beginning and ending with the flour mixture. Beat until just combined.
- Divide the batter evenly among the prepared cake pans.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
2. Make the Strawberry Mousse:
- In a saucepan, combine the chopped strawberries, sugar, and lemon juice. Cook over medium heat until the strawberries break down and the mixture becomes syrupy, about 10 minutes.
- Remove from heat and purée the mixture using a blender or immersion blender until smooth. Strain the purée through a fine mesh sieve to remove the seeds.
- In a small bowl, sprinkle the gelatin over the cold water and let it sit for 5 minutes to bloom.
- Stir the gelatin into the warm strawberry purée until completely dissolved. Let the mixture cool to room temperature.
- In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cooled strawberry purée until fully incorporated. Refrigerate the mousse for at least 1 hour, or until set.
3. Make the Lemon Mousse:
- In a saucepan, combine the lemon juice, lemon zest, and sugar. Cook over medium heat until the sugar is dissolved, about 5 minutes.
- In a small bowl, sprinkle the gelatin over the cold water and let it sit for 5 minutes to bloom.
- Stir the gelatin into the warm lemon mixture until completely dissolved. Allow the mixture to cool to room temperature.
- In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cooled lemon mixture until fully incorporated. Refrigerate the mousse for at least 1 hour, or until set.
4. Assemble the Cake:
- Level the cakes if necessary, by cutting off the domed tops to create a flat surface.
- Place one cake layer on a serving plate or cake board. Spread a layer of strawberry mousse over the top.
- Add the second cake layer on top and spread a layer of lemon mousse over it.
- Top with the third cake layer and gently press down to secure the layers. If the cake is wobbly, chill it in the refrigerator for 30 minutes before frosting.
5. Frost the Cake:
- In a large bowl, beat the butter on medium speed until creamy, about 2 minutes.
- Gradually add the powdered sugar, one cup at a time, beating on low speed until well combined.
- Add the vanilla extract and heavy cream, then increase the mixer speed to medium-high and beat until the frosting is light and fluffy, about 3 minutes.
- Apply a crumb coat (a thin layer of frosting) to the cake to seal in any crumbs. Refrigerate for 15 minutes.
- Apply the final layer of frosting, smoothing it out with a spatula. Decorate as desired, using fresh strawberries, lemon slices, or decorative piping.
Tips for Success:
- Chill the cake layers before assembling to make them easier to handle.
- Use a cake turntable to frost the cake smoothly and evenly.
- Make the mousses ahead of time to ensure they have enough time to set properly.
- Decorate the cake with delicate touches, such as fresh fruit or edible flowers, to enhance its presentation for the baptism.
This strawberry and lemon mousse cake is a beautiful and flavorful dessert that will impress your guests. The light and airy mousse fillings provide a refreshing contrast to the rich, buttery cake layers, making it an ideal choice for a baptism celebration. Enjoy this delicious creation as a centerpiece for your special occasion!