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lemon mousse cake




Source of Recipe


Woman's Day


List of Ingredients




MOUSSE FROSTING & FILLING
1 can (14 oz) sweetened condensed milk (not evaporated milk)
1 can (6 oz) frozen lemonade concentrate, thawed
6 drops liquid yellow food color (optional)
1 tub (12 oz) frozen whipped topping, thawed
1 pkg (10.75 oz) frozen poundcake, not thawed

Flowers: pastel sugar-coated spice gumdrops, 3/4-in. flower-shape cutter
(see Note) and pastel tube frosting or pastel candy dots

Leaves: green Apple Wave Fruit by the Foot


Recipe



1. Coat an 8- or 9-in. springform pan with nonstick spray.

2. Mousse: Put condensed milk, lemonade and food color, if using, in a large bowl. Stir with a rubber spatula until well mixed. Add a large spoonful of whipped topping; stir until blended. Fold in remaining topping.

3. Cut poundcake in half, then cut each half in half. Continue until you have 16 slices. Cut each slice in half diagonally to form 32 triangles. Fit half the triangles over bottom of prepared springform pan to cover almost completely. Remove 2/3 cup mousse; cover airtight and refrigerate. Spread 1/2 the remaining mousse evenly on the triangles. Repeat layers once. Cover pan and refrigerate until mousse is firm, at least 8 hours or up to 3 days.

4. Flowers: Sprinkle work surface with sugar. Place gumdrops on sugar and roll with a rolling pin, turning gumdrops over occasionally, until each is flattened to a 1 1/4-in. circle. Cut out flowers with cutter or make flowers as described in Note. Pipe a dot or press a candy dot in center of each.

5. Leaves: With scissors, cut leaves from Fruit by the Foot.

6. Up to 2 hours before serving: Remove sides of pan and place cake (still on pan bottom) on a serving plate. Frost sides of cake with reserved mousse. Place flowers and leaves on and around cake.