Raspberry Lemon Mousse Layer Cake
Bake 25 minutes or until toothpick inserted into centers comes out clean. Cool on racks 10 minutes. Remove from pans; cool completely on racks.
Meanwhile, at medium high speed, beat cream and sugar until stiff peaks form; reserve 3/4 cup. Cover and refrigerate remaining whipped cream. For lemon mousse, tint curd with food coloring, if desired, fold in reserved 3/4 cup whipped cream. Cover and refrigerate.
Cut each layer in half horizontally. Place one layer on serving plate. Spread with 1/3 cup preserves, leaving 1/2 inch border from edge. Spread 1/2 cup lemon mousse over preserves. Top with another cake layer; repeat layering with preserves and lemon mousse, another cake layer, preserves, lemon mousse and final cake layer. Spread top and side of cake with remaining whipped cream. Top with raspberries. Garnish with lemon zest, if desired.
Refrigerate until ready to serve.
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