Lemony Sour Cream Cake Mini Trifle’s with White Chocolate Mousse and Raspberry Coulis


Makes 5 single serving trifles; glasses shown are approx. 6 inches tall *you will only need HALF of the baked cake for the 5 servings; I do not recommend scaling down the recipe as the texture of the cake may be affected.

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For the Cake:

8 ounces unsalted butter, room temperature

2 cups sugar

2 large eggs

1 teaspoon salt

2 teaspoons baking powder

2 teaspoons lemon extract

Zest of one large lemon

4 cups all-purpose flour

1 1/2 cups sour cream


Blue gel food coloring


For the glaze:

¼ cup apricot preserves

1 tablespoon Cointreau


For the White Chocolate Mousse:

110 grams white chocolate, coarsely chopped

200 ml whipping cream, equally divided

1 egg, separated

2 tablespoons granulated sugar

1 sheet gelatin

½ teaspoon vinegar


For the Raspberry Coulis:

18 ounces raspberries (I used fresh but frozen would be okay too)

1/3 cup plus 2 tablespoons granulated sugar




*NOTE: If you want to make the single serving trifle’s, do not bake cake in a bundt pan.  Use two 9” round cake pans.  If the outside of your cake discolors as mine did, you can simply cut of the top and it will be ready to use (it will still be blue inside, only the exterior darkens).


Also, very important; the mousse recipe is enough to make about 5 single serving trifle’s.  You will have HALF of the cake left over.  If you want to make more than 5 servings, or plan to make a large standard size trifle, double the mousse and couils recipes.


To prepare the cake, preheat the oven to 350°F. Lightly grease two 9” round cake pans.


In a large bowl, beat together the butter and sugar until well combined, about 5 minutes.


Add the eggs one at a time, beating well and scraping the bottom and sides of the bowl after each addition.


Stir in the salt, baking powder, lemon extract, and lemon zest.


Add the flour alternately with the sour cream, starting with the flour. Add the flour about 1 cup at a time, the sour cream 1/2 cup at a time. Mix at medium speed between additions, until ingredients are thoroughly combined. The finished batter will be quite stiff.


Add food coloring if desired. 


Scrape the batter into the prepared pans, leveling it with your wet fingers or a spatula.


Bake the cake for 60 to 75 minutes, until a cake tester, bamboo skewer, or long toothpick inserted into the center comes out clean.


Remove the cake from the oven, and gently loosen its edges.


After 15 minutes, carefully turn the cake out of the pans onto a rack to cool.


Once the cake has cooled, cut it into pieces that are small enough to fit into the bottom of the serving glasses.  Be sure to firmly press the cake into the bottom of the glass, filling about one third of the glass with cake.


Once the glasses are filled with cake, prepare the apricot glaze.  Add the preserves to a medium saucepan and cook down until melted.  Pour the sauce over a strainer to remove any pieces of fruit.  Stir in the Cointreau.


Using a pastry brush, gently give each cake a wash of the glaze.  This ensures the cake will stay soft. 


To prepare the mousse, soak the gelatin in cold ice water and set aside.


Boil HALF of the cream and remove from heat.  Add chocolate and mix well to form a ganache.


Squeeze excess water from the gelatin and mix into the ganache until it dissolves.


Lightly beat the egg yolk and pour into the ganache.  Return pot to range, insert candy thermometer.  Heat mixture until it reaches 140 degrees F.  This ensures any bacterium on the egg yolk is killed.


Whip remaining cream and sugar to a stiff peak and fold into the ganche mixture.


Whisk the egg white and vinegar until medium peaks form and fold into the mousse.


Pour mixture into a measuring cup with a spout and refrigerate for 5 minutes.


Remove mousse from fridge and evenly distribute over each cake serving.


Transfer glasses to refrigerator until mousse sets, about 4-6 hours.  I put mine in the freezer and it took about 2.


Once the mousse has set, prepare the coulis.  Add raspberries and sugar to a medium sized saucepan.  Cook on medium heat until the raspberries have completely cooked down and you are left with a thickened sauce, about 5 minutes.


Strain the sauce through a fine sieve to remove seeds.


Transfer sauce to a measuring cup with a spout and equally distribute sauce on top of the mousse. 


Refrigerate for at least an hour and serve immediately!


Sour cream cake adapted from King Arthur Flour

Mousse recipe adapted from ICCA