hey guys today we're making this delicious lemon cream tres leches cake I
wasn't planning on making another tres leches cake but you guys have been
loving the series and so many of you asked for more flavors this is a moist
lemon cake soaked in a lemon cream mixture and topped with the most
incredible creamy lemon mousse okay you guys so to make the lemon sponge cake
we're going to start by whipping our egg whites with one teaspoon of lemon juice
which in this case it's not used to flavor the sponge but to stabilize the
egg whites we will however though be using a lot of lemons today and we'll
use those in just a moment once your egg whites start to become
foamy and double in size you can start gradually adding your sugar if you're
new to my channel make sure to subscribe and click that notification bell I post
new videos every week you're going to whip your meringue to stiff peaks and
set it aside and this other bowl I have some butter which isn't a lot but the
sponge cake does need it to it we're going to add the zest of two big lemons
fresh real lemons is all you need to make a lemon cake do not use extract do
not use artificial flavorings lemons is all you need to get that pure delicious
strong lemon fragrance you'll also need the juice of one of the lemons which
will give the cake a bit of Tang I like to juice it directly over the bowl if
you do that though make sure you're using a sieve to capture the seats I've
added the egg yolks and milk and you want to give these wet ingredients a
quick mix before adding your sifted dry ingredients careful to not over mix your
batter I like to start with my mixer and finish with my spatula to this batter
we're going to fold in the egg whites start by adding only three to four big
dollops of the egg whites to lighten this mixed
I said there's so many times guys you can be rough with these first dollops
but be careful when folding in the rest of your meringue you do want to fold
these in gently so your batter doesn't lose too much air I love how beautiful
this cake batter looks it almost looks like a lemon mousse
okay so this is ready to be poured into your cake pan buttered floured and lined
with parchment paper and you're going to bake this cake in a preheated oven at
160 degrees Celsius or 320 Fahrenheit for around 25 to 30 minutes do the
toothpick test if it comes out clean your cake is ready let it cool in its
pan for five minutes and then you're going to turn it over onto a rack and
let this cake cool completely okay so we're going to make the lemon cream bath
which literally tastes like a lemon creamsicle it's the most heavenly
fragrance bath ever it's so good it's in my cream and milk I'm going to add the
zest again of two big lemons you only need the zest in this case in case
you're wondering what to do with the leftover lemon juice because you will
have you know a lot of lemon juice by the end of this cake I made lemonade I'm
gonna need that you can also make lemon popsicles there's a lot of things you
can do with the leftover lemon juice okay so nothing goes to waste
now this cream milk mixture needs to rest for around 30 minutes to one hour
the lemon zest will infuse this mixture and give it amazing flavor so cover it
and pop it in the fridge while the cake is cooling okay so on to making the
lemon mousse which is the most delicious thing ever we're going to do the same
thing that we did for the milk bath we're going to infuse the cream with
some lemon zest give the cream a good mix now if you want you can add a drop
of food coloring that's what I did this is optional but it adds a subtle
beautiful warm lemon color to your mousse topping cover the cream and again
pop it in the fridge to infuse for about an hour
okay so fast-forward an hour later your cake should have cooled by now and we're
ready to assemble this beautiful delicious cake you're going to poke lots
of holes into the cake using a toothpick or a fork
and you're going to pour the lemon bath which will smell so good over the cake
use a sieve to catch the lemon zest we don't want it on top of our cake I
wanted to leave this scene in the video to show you how the cake just absorbs
all that milk and cream obviously I sped up the video but I had to leave it in I
just think it's so cool and fascinating ok so set this aside and
we're going to make the lemon mousse which will take 2 minutes to make rinse
the measuring cup that we used for the milk bath just in case there's leftover
lemon zest strain your cream through the sieve again we don't want the lemon zest
we want to silky smooth mousse now to give this cream a sturdy mousse texture
we're going to add some ice that point in the mascarpone will give body to the
cream and when you aerate this mixture it will develop a mousse texture it's
going to be so good I did add some sugar off-camera and you want to whip this
until you get stiff peaks top the cake with the mousse I like to be generous
with this topping and using an offset spatula or even a simple knife spread it
out I do like to smooth the top with a cake
scraper and I do also cut the sides for a prettier presentation those will be
eaten as well don't worry and I do also want to specify that you can serve this
cake directly in its pan like you would traditional to this leches cake that's
completely up to you you can serve this cake with some berries but I personally
like to keep it all lemon I want the lemon flavor to be the star of this cake
you guys I love lemon desserts and to me this cake represents everything that I
would want in a lemon cake it's sweet with a subtle tang and the lemon mousse
really takes this cake to another level I'm also a big texture person I love a
soft and creamy cake and this is definitely that if you love lemon and if
you love melt-in-your-mouth cakes this is definitely a lemon
cake you need to make