Sunday, January 20, 2013

Raw Lemon Dream Mousse Cake



If lemon came in cloud form, this Raw Lemon Dream Mousse Cake would be it.  It is light and fluffy, dreamy, and creamy with just the right balance of tart and sweet.  I myself am a lemon lover which is why when I had a large bag of lemons in my fridge this weekend, I decided that a special lemon dessert was in order.  


I had thought about making a tart, but I wanted something a bit more magnificent  with more filling...because the more luscious filling the better.  So cake it was.  This turned out to be a bit of a cross between cheesecake and mousse, which was just what I was going for.  I decided to make a sweet poppyseed crust, because it is lovely with lemon, and for the filling, plenty of luscious coconut meat and tart lemon in the forms of curd, zest and juice.  This had to be tart, that was a requirement.


Once it was all assembled and chilled, I topped it off with some coconut cream, and dove in...yummalicious! I shared some with one of my biggest critics, my Mother and she loved it too, finishing off every last crumb.  Who says lemon does not come in cloud form?


Raw Lemon Dream Mousse Cake
Makes one 6 inch cake

lemon curd:
1/4 cup plus 2 Tbsp hot filtered water

1 Tbsp flaked agar agar
1/2 cup lemon juice
2 Tbsp raw agave nectar or honey
1 tsp pure vanilla extract
1 Tbsp coconut butter, warmed to liquid
1 Tbsp coconut oil, warmed to liquid

Crust:
1 cup raw almonds, soaked, skinned and dried 

1 cups shredded, dried coconut
1/2 cup sprouted, dried buckwheat (or additional coconut
1/8 teaspoon sea salt
8 soft medjool dates, pitted and chopped

1/4 cup poppyseeds

Filling:
1 1/2 cups raw cashews (soaked 4 hours at least, drained)

1 1/2 cups young coconut meat or soaked cashews (drained)
1/4 cup lemon juice
2 Tbsp organic lemon zest
1/3 cup plus 1 Tbsp agave nectar or honey
1/4 tsp sea salt
2 tsp pure vanilla extract and seeds from half a vanilla bean (other half reserved for topping)
1/4 cup raw coconut oil (warmed to liquid)

Cream topping:
3/4 cup raw cashew pieces (preferably soaked overnight)
1/4 cup coconut water
1 cups fresh young coconut meat (or additional soaked cashews if not available)
3 Tbsp raw agave nectar or raw honey

1/4 tsp sea salt
1 teaspoons vanilla and seeds of half a vanilla bean

1/4 cup raw coconut oil (warmed to liquid)


For the lemon curd, dissolve the agar in the hot water, then add the lemon juice,agave nectar, vanilla, butter, coconut oil and whisk until combined and all dissolved.  Place in the fridge to set up and cool completely.  Once cooled, place in a food processor and process until smooth.  Set aside in the fridge.

 For the crust, combine the almonds, coconut, and buckwheat in a food processor and process until crumbs. Add the sea salt and dates and process until the mixture starts to come together when squeezed. Mix in poppyseeds well, then press into the bottom and up the sides of a 6 inch springform pan, sprayed with non-stick coconut oil spray. Place in the freezer while you prepare the filling.

For the filling, combine cashews, coconut,  lemon juice and zest, honey, sea salt, and vanilla in a food processor and process until smooth. With the motor running, slowly add the coconut oil and process for a minute. Add half the lemon curd and process until well combined.  Pour 1/3 of the filling into the crust, then drop a few Tbsp of lemon curd over, then half of the remaining filling, then another few Tbsp curd, then the last of the filling then more curd.  Swirl with a knife to marble and place in the freezer to firm up, about 2-3 hours or so.
Meanwhile, to make the topping, combine the cashews, coconut water, sea salt, honey, and vanilla anc process until smooth. Add the coconut oil slowly with the motor running (If the mixture starts to separate and clump, the filling is too cold to emulsify the oil, so warm some of it and process again). Place the topping in the freezer for about 30-45 minutes until it firms up to frosting consistency. Once frosting consistency, move to the fridge until ready to use.
Once the filling has set, place the topping in a pastry bag and pipe decoratively over the tart. Serve! Store extra in the fridge.

19 comments:

  1. This looks soo good! I could imagine is a really refreshing cake with the raw lemon. Thanks for sharing!

    Sincerely,
    Happy Valley Chow

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    1. Thanks so much :)! It was sooo refreshing ;)!

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  2. Another gorgeous creation, Amy! And I love the lemon/coconut combo...I think I could eat a bowlful of that crust...mmmmmmm.

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    1. Thanks so much Liz :)! The crust was pretty hard to stop eating ;)!

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  3. Your recipes are the best:) it looks so delicious

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  4. How can I print this recipe and picture without all the ads, etc?

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    1. Go to the bottom left of the page and there is a print friendly button.

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  5. Lemon and coconut are tow of my favourite things! Looks so delicious I can almost taste it.

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    1. Me too ;)! Thanks so much! If only there were a way to send it through the computer :)!

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  6. Replies
    1. I do not count calories, moderation is the key when it comes to desserts ;).

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  7. What is "flaked agar" and where do I buy it?

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    1. It is a gelling agent which is actually seaweed. I use it because it is flavorless and is vegan friendly. You can find it with the Asian foods, by the other seaweeds usually. I bought the Eden brand.

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    2. how about lechitin instead of agar?
      Thx

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    3. I prefer the Agar, but you are welcome to try the lecithin if you wish to.

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  8. Amy, how much coconut oil goes into curd? Liquified or not. Thx

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    1. This comment has been removed by the author.

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