Probably more often than we think do failed recipes turn into beautiful new dishes. Sometimes kitchen experiments are a total bust (like my runny, undercooked blood orange curd from last month or my molten hazelnut brittle that nearly caught the kitchen on fire from the holidays), but sometimes they turn out gloirously - which keeps us coming back for more. And sometimes we think recipes are heading in one direction, and they turn into something completely different. For me, this usually happens when a dish is about to take a turn for the worse, and I frantically think of ways to save it - or at least parts of it.
This cake started out as a layer cake for my book. It way layers of limoncello chiffon cake with thyme macerated strawberries and freshly whipped cream. As delicious as that sounds (doesn't it?), it was a bit too similar to another dish that already solidified its spot in the manuscript. I tried to make some slight modifications, but it was no longer working as a layer cake nor for that section of the book. The components on their own - heavenly lemon mousse, angel-soft chiffon cake, and juicy, ripe raspberries - were amazing, so I turned them into this simple Lemon Mousse Cake for you all to enjoy.