Lemon Mousse Tres Leches Cake

Via

Easy Tres Leches Cake Recipe

1 white cake mix
3/4 C. melted butter
6 eggs
1/2 C. water
2 T. shredded lime peel

Heat oven to 350.  Grease and flour a 9x13 pan or if
you are using the silicone cupcake cups, they need no
grease.  
Combine the cake mix with the butter, eggs and water.  Beat
on low until combined and then beat for 2 minutes on medium.  
Stir in the lime peel.  Bake for 35-40 minutes for the pan 
or 20-25 minutes for the cupcakes or until a toothpick
comes out clean.

The batter will be thick.  Spread it in the pan or fill the cupcake
cups half full.  Bake for 35-40 minutes for the pan 
or 20-25 minutes for the cupcakes or until a toothpick
comes out clean.

Meanwhile mix:
2 C. cream or half and half
2 cans sweetened condensed milk
2 cans evaporated milk

When cake comes out of oven let it cool
and then poke holes all over it with a wooden 
skewer or a chopstick.  Slowly pour half of the 
milk mixture over the cake.  Cover and chill
overnight.  Cover and chill remaining sauce.
About 1 hour before serving pour remaining sauce
over the cake.

To serve top with lemon mousse and then
sweetened whipped cream.

Lemon Mousse

1 1/2 C. heavy whipping cream
1 jar lemon curd

Beat the whipping cream on high speed with 
the wire whip attachment.  When it starts to
set add the jar of lemon curd and continue to 
whip until stiff.  Pipe or spread on top of the
chilled cake.

Sweetened Whipped Cream
1 1/2 C. heavy whipping cream
3/4 C. powdered sugar.

Beat the cream and sugar together until stiff.
Pipe or spread onto the top of the cake.

Raspberry Sauce
12 oz. frozen raspberries, thawed
3/4 C. sugar

Blend the thawed raspberries and add the sugar.
Press the blended berries through a sieve to remove
as many seeds as possible.



What a fun way to serve a delicious and refreshing
dessert.


Pin It!

Post a Comment

  © Blogger template Shush by Ourblogtemplates.com 2009

Back to TOP