Lemon Mousse Shortcake in a Jar

If I was to describe a perfect marriage, it would be between the mousse and the cake.  What could possible bring such an amazing combination to a divorce?  Maybe that dude ice cream, but we’ll get to his story later.

I love mousse and I love cake so I decided to make a few in a jar because it is easy to control how much I can devour, lol. I often make this recipe with passion fruit, however, hard to find it around these parts.   So, my tangy-smacking-lips-lemon, was the choice.

What is short about shortcake?

Shortcake gets it’s name from the adding of shortening or butter to a dough which makes it tender. In this case, the were no butter or shortening to recipe.  My good-ol-coconut oil! Recipe below. Enjoy.

lemon.mousse.shortcake.aperitifmag (1 of 4)

 

Serves 5 small mason jars

Lemon Mousse Shortcake in a Jar

30 minPrep Time

20 minCook Time

50 minTotal Time

Save Recipe

Ingredients

    Cake
  • 1 cup coconut oil
  • 4 eggs
  • 1 cup brown sugar
  • 1 tbsp baking powder
  • 2 cup gluten free flour ( I used Pamela's)
  • Mousse
  • 2 cans table cream
  • 1 can condensed milk
  • 1 cup lemon juice (4 lemons)

Instructions

Preheat oven to 350 degrees. Cake - In a large bowl combine flour and baking powder. Set aside. In a blender mix oil, eggs and sugar. Pour over dry mix and stir until completely mixed and smooth. Grease a 9x9 glass dish and bake for 20 minutes. Mousse - In a blender add cream, condensed milk and lemon juice and mix them at the lowest speed for 5 minutes. The mousse will be thick and creamy. After cake cools off, cut a few pieces into squares and begin to assemble the jar. One layer mousse, one layer cake, then top it off with mousse. Cover jar with lids and refrigerate for 24 hours.

Cuisine: American | Recipe Type: Desert
7.5
5
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