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
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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
