Macaroni Grill's Lemon Passion

[kaci]

Macaroni Grill's Lemon Passion


Tres Leche:
12 oz evaporated milk
1 cup sweetened condensed milk
1 cup heavy cream
1 teaspoon vanilla
1 tablespoon light rum

Cake:
1 cup sifted flour
1 tablespoon baking powder
1/4 cup melted butter
1/2 teaspoon. lemon extract
1/2 cup milk scalded
6 egg yolks
1 cup sugar

Mousse:
1 lemon zested and juiced
2 tablespoons simple syrup
1 package unflavored gelatin
1 cup heavy cream -- chilled
1 cup lemon curd -- your favorite recipe
2 cups heavy cream

Topping:
2 cups sweetened whipped cream

Chill the bowl and wire whip of an electric mixer in the freezer.

Whisk together flour and baking powder; keep scalded milk hot. In an electric mixer beat eggs until thick and lemon colored. Gradually beat in sugar and lemon extract. Quickly add flour mixture. Stir just until mixed. Gently stir in hot milk mixture. Pour into greased 9 x 9 x 2-inch pan. Bake in 350 degrees oven for 30 to 35 minutes. Cool completely.

While cake is baking combine the ingredients for the tres leche and set aside.

Remove a slice horizontally from both the top and bottom of the cooled cake. You will want the center slice to be approximately 1/2" thick. Return the center slice to the baking pan. Save remaining cake for another purpose. Drizzle some of the tres leche sauce over the cake but not so much as to make it soggy.

In a small saucepan combine the lemon juice, 2 tablespoons simple syrup and gelatin. Stir to soften the gelatin. Place over low heat and cook until the gelatin dissolves, stirring constantly. Remove from the heat and pour into a mixing bowl. Remove the bowl and whip from the freezer and add the heavy cream. Whip the cream until soft peaks form. Combine the gelatin mixture, lemon zest and lemon curd. Mix well. Add the lemon mixture to the whipped cream. Continue to beat until the cream forms stiff peaks.

Spread lemon cream over cake and place in the refrigerator to set - 3 to 4 hours.

To serve, pour tres leche sauce on a plate, top with a square of the cake and dollops of the whipped cream. Drizzle with a tiny bit of the sauce.


Servings: 9

[Linda0199]

This sounds wonderful. My neighbor was just telling me how good this was. She had it yesterday.

[Laura R]

One question, why is there two different amounts of cream listed in the mousse portion of this recipe? I made it for the first time on Labor Day for a family gathering and I couldn't figure that out.

[Kitchen Witch]

Hi Laura - this recipe was copied from someone who tried to tweak a recipe her way. Even the instructions leave something out. This has been posted on several different sites.

There are several different recipes out there that may give you better results.

[kaci]

If the recipe is wrong, in the 1st place I didn't post this recipe.

If Kitchenwitch would keep her big fat nose out of my recipes they would
be the way they should be.

This isn't the 1st time the witch has changed my recipes.

Have a great night.


Kaci

[Kitchen Witch]

Kaci -

If anyone would have changed any of your recipes - you would see it written underneath the post that it was "last edited by (name)" and the person who did it. But you see - you can edit your recipes and your name would show up - and a moderator could moderate a recipe - and their name would show up.

The only time Ron or a moderator modify a recipe is to remove something that is not allowed to be posted on the site and is against the forum rules.

At no time do we change a recipe, the directions, the format, the ingredients - it's not up to us.

No other member of this site can edit any of your posts either.

Since you see no writing at the bottom ofyour post stating that someone has edited your posting - there is none. No one did it.

Once again - kaci likes to be kaci.

As far as my "big, fat nose -" when a member asks a question about a recipe - there are many of us who offer help. Sorry to say - 99% of the time you ignore all questions that are asked about your recipes which is not fair to those that have questions.

And if you would have read what you copy/pasted - you would have seen the error yourself. So you only have yourself to blame. If you there is an error and someone has a question - it is only fair to answer.

[lvdkeyes]

So, does the mousse use 1 or 2 cups of whipping cream?

[Kitchen Witch]

Actually - some of the recipes call for only 1/3 cup -

you can try this one if you would like -

Cake
1-3/4 Cups all-purpose flour
2 Teaspoons baking powder
1/2 Cup butter, softened
1 Cup granulated sugar
4 eggs
1/2 Teaspoon vanilla extract
1/4 Cup lemon juice
1/4 Cup orange juice

Lemon Mousse Topping
8 Ounces cream cheese, softened
1-3/4 Cups powdered sugar
3 Tablespoons lemon juice
1 Drop yellow food coloring
1/3 Cup heavy cream

Sweet Cream
1-1/2 Cups half-and-half
1 14-ounce can sweetened condensed milk

Whipped Cream
1-1/4 Cups heavy cream
2 Tablespoons granulated sugar
1/4 Teaspoon vanilla extract
Garnish
Caramel
Mint leaves


Preheat oven to 350 degrees F.

Cake: Sift together the flour and baking powder into a bowl. Set aside. With
an electric mixer cream butter and sugar together for approximately 1
minute. Add eggs and beat until mixture is a light yellow color. Add
vanilla, lemon and orange juice. Combine flour mixture,slowly, with butter
and egg mixture. Scrape side of bowl several times while mixint. Beat until
batter is smooth. Por batter into greased 9x9-inch baking pan. Bake for 35
to 40 minutes or until cake tests done when toothpick inserted in center
comes out clean. Cool cake.

Lemon Mousse: Beat softened cream cheese with an electric mixer in a medium bowl until smooth. Add powdered sugar a little at a time while blending with
the electric mixer on low speed. Add lemon juice and a drop of food
coloring. In a separate bowl, beat 1/3 cup heavy cream until it forms stiff
peaks. Fold whipped cream into the cream cheese mixture until well combined. Cover and chill.

Sweet Cream:
Combine half-and-half with sweetened condensed milk in a 4-cup
measuring cup. Cover and chill.

Whipped Cream: Combine 1 1/4 cups heavy cream, 2 tablespoons granulated
sugar, and 1/4 teaspoon vanilla in a large bowl. Beat with an electric mixer
on high speed until it forms peaks. Cover and chill.

Slice cooled cake down the middle once, then across twice,
creating 6 rectangular slices, keeping cake in pan. Run a knife along the
edges of the cake as well. Poke holes in the top of each slice of cake with
a fork. Pour the sweet cream mixture over the cake while it's still in the
baking pan.

Frost the cake with the lemon mousse.

Serve each slice on a plate that has been drizzled with caramel. Top each
slice with whipped cream and a garnish mint leaves.

and of course it can be modified your way -
if you try it - let me know how you like it.

[lvdkeyes]

Thank you, I will let you know when I try it.

[Kitchen Witch]

You're very welcomed!

[Ron-Douglas]

This is correct:

Originally Posted by Kitchen Witch

If anyone would have changed any of your recipes - you would see it written underneath the post that it was "last edited by (name)" and the person who did it. But you see - you can edit your recipes and your name would show up - and a moderator could moderate a recipe - and their name would show up.

The only time Ron or a moderator modify a recipe is to remove something that is not allowed to be posted on the site and is against the forum rules.

At no time do we change a recipe, the directions, the format, the ingredients - it's not up to us.

No other member of this site can edit any of your posts either.

Since you see no writing at the bottom ofyour post stating that someone has edited your posting - there is none. No one did it.

[Kitchen Witch]

Thank you Ron for helping me clarify this to kaci.

[mdlapaz]

I tried the second recipe posted by Kitchen Witch and it was awful. Macaroni Grill's Lemon Passion is delicious. This was quite possibly the worst dessert I've had.

[Kitchen Witch]

I didn't write the recipe - don't shoot the messenger -