| Prepare the by fitting the inside bottom
of it with a circle of card paper, I use a white paper plate cut to
fit. Slice the yellow cake in three layers. The bottom of the cake
will be the last piece inserted into the mold. The diameter of the
other two slices may need to be trimmed to fit easily into the mousse
filled mold. |
| Bloom the gelatin in the cool water. Make the mousse filling by mixing the lemon flavor
and yellow coloring into the already smooth pastry cream. (Hint: the
pastry cream must be very yellow and very lemony, it will be diluted
with the whipping cream which will lighten its color and then diluted
with the addition of the cake layers which will reduce the lemon flavor)
While the whipped cream is whipping in the chilled bowl, warm the gelatin in your microwave for 10 seconds or until clear and stir into the pastry cream. Fold the
whipped cream into the pastry cream until it is uniform in color and appearance. |
| Using a spatula apply 1/4 to 1/2 inch of mousse
to the side of the mousse mold. With a pastry bag and a flat tip (#1D)
apply a layer of mousse to the bottom of the mold, directly to the
paper circle. |
| Using the (trimmed) top layer of the cake - lay
it carefully down into the mold. Press evenly and firmly. Brush with
1/3 of the syrup. Apply 1/2 the remaining mousse mixture and spread
evenly to the edge of the cake. |
| Using the (trimmed) center slice of the cake - lay
it carefully down into the mold. Press evenly and firmly. Brush with
1/3 of the syrup. Apply the remaining mousse mixture and spread evenly
to the edge of the cake. |
| Lay in the last layer of the sliced cake and press
down evenly and firmly. Apply the remaining syrup. Dress the edges
of the mold with a spatula, be sure the mousse filling comes up to
meet the edge of the last layer of cake. |
| Freeze solid - overnight. It must be rock hard in
order to un-mold. |
| In a bowl of hot water dip the frozen mold just
up to the lip - for about 5-8 seconds. Invert over an 8" cardboard
cake circle. Press firmly on the mold and the cake should pop right
out. Re-dip if needed. Center on cardboard. Peel the paper circle
from the top of the mousse cake. Clean up the edges as needed. |
| Hold the cake in your hand (under the cardboard)
and brush the side of the cake with the melted apricot glaze. Continue
to brush the top also. A second coat will be needed to get the desired
result. Be sure the first coat is set before attempting to apply a
second coat or the mousse will blur into the clear coating. Working
over a bowl of sliced almonds, apply them to the lower edge of the
cake. |
| With 2 ounces of whipped cream and using a medium
star tip place eight rosettes around the edge of the cake top. |
| Dip the wedges into melted apricot glaze, allow
the glaze to set up, then place the eight lemon wedges atop the whipped
cream rosettes. |
| Stored chilled for several hours before serving.
Cut with a sharp serrated knife that has been rinsed in hot water
after each cut. |