This six-layer lemon cake is filled with passion fruit curd and creme fraiche mousse.

Martha Stewart Living, February 1997


Recipe Summary



Ingredient Checklist


Instructions Checklist
  • Heat oven to 350 degrees. Line 11 1/2-by-17 1/2-inch jelly-roll pan with parchment; brush with soft butter, and dust with flour, shaking out excess.

  • Place eggs and sugar in bowl of electric mixer. Using hand whisk, stir until mixed. Set bowl over pot of simmering water; whisk until mixture is warm, about 3 minutes.

  • Transfer bowl back to electric mixer; beat with whisk on high for about 7 minutes until, when whisk is lifted, mixture leaves trail resembling a ribbon that blends back into surface in 3 seconds. Add zest and juice. Sift flour over egg mixture, one-third at a time, folding after each addition. Just before final third is completely folded in, stream in butter; fold in. Pour into prepared pan; bake until cake tester comes out clean and cake is springy to the touch, 16 to 18 minutes. Cool. Invert pan to remove cake; peel off parchment.

  • Slice cake widthwise into three rectangles, about 5-by-11 inches each. Split each in half, creating two layers of equal thickness. Place one layer on a flat, rectangular platter; spread with 3/4 cup mousse. Spoon 1/2 cup curd over mousse; spread. Cover with another cake layer; repeat process ending with cake layer. Reserve 3/4 cup mousse to frost cake. Cover with plastic; chill about 4 hours or overnight.

  • When ready to serve, invert cake onto a serving plate. Spread top of cake with reserved mousse; sprinkle with coconut. Serve with passion-fruit pulp spooned around cake.