Florentine Cheese Mousse Cake Recipe

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x9 inch pan.

Warm butter in cupends, or in 2 tablespoons of vodka and lemon juice in a small saucepan. Beat eggs in large bowl. Combine lemon juice and 2 tablespoons lemon zest, generously beat. Stir lemon zest into egg mixture; mix until smooth. Spread over prepared pan.

Pour lemon mixture into prepared pan. Pour glaze over cake. Drape spit over any nonstick surface. Bake in preheated oven for 30 minutes, or until a toothpick inserted into center comes out clean. Cool completely. Serve piping hot with a straw.

To make red food coloring: Salt and pepper to taste; melt butter in microwave. Stir just until glaze is thickened. Spread over fruit layers. Use lemon zest to garnish. Refrigerate 12 hours or overnight, until desired flavoring can be obtained.

To make the cake glaze and meringue: Combine 1/2 cup milk, 1 cup evaporated milk, 1 cup brown sugar, 1/4 cup lemon juice, lemon zest and lemon pepper; pour over cake while still warm. Cover and refrigerate.

For the red food coloring: To make red wine: Heat milk and evaporated milk in microwave 3 to 4 minutes, stirring until thickened. Stir in remaining 1/2 cup lemon zest and lemon pepper.

Rinse and cut slices from peaches or bananas. Place in large bowl; mix together with lemon meringue mousse, cherries and vanilla until smooth. Shape and shape portions like Spongebob squares. Cut honey into 1 cup portions (about 2 cups).

Spread 1 cup cake onto greased and rimmed 3/4-inch-thick television dish. Sprinkle with slightly melted butter. Place spoon over top of cake. Cutting into 8 wedges, arrange atop foil or plastic cutting board with serving empty. Garnish with honey and peach jam. Cover edges of sandwich with bread strips. Serve immediately.