I made a lemon cake this week, with the goal of intense lemon flavor with a light, ethereal texture. I decided to use TCB’s Lemon Cream Illusion as a filling, which is basically lemon curd lightened with Italian meringue. According to TCB’s comments is intended for a roulade or charlotte, but I loved it as a filling in a layer cake! In comparison to the lemon curd mousseline bc, it has a wetter, much softer texture that seems to disappear in your mouth.
Because I saw a couple of comments on it being soft, I opted to include the optional gelatin. Even with the gelatin, the Illusion is indeed soft and to be safe I used a buttercream dam around the edge when sandwiching layers.
For the cake layers, I chose the “riche” variation under genoise classique, but I think next time I’ll try the biscuit de savoy, in hopes of a softer, airy texture to go with the “vanishing” quality of the Illusion. Interestingly, the “riche” did not seem lower in height than the classic.
I frosted the cake with lemon curd mousseline, and maybe I wasn’t supposed to do this, but I also added about 2 ounces of Limoncello. The Mousseline was divine, but not as light and airy as the genoise and the Illusion. Next time, I might try stabilized whip cream or maybe swirl a large dollop of the Illusion on top of the cake.
I’ll post pics if I can find my camera before the cake is all gone…