Description
A light and airy blueberry mousse cake featuring a golden sponge base and a fluffy, fruity mousse layer, perfect for summer gatherings or elegant desserts.
Ingredients
Scale
- 2 cups Fresh Blueberries
- 3/4 cup Granulated Sugar
- 1 tablespoon Lemon Juice
- 2 1/2 teaspoons Unflavored Gelatin
- 1 1/2 cups Heavy Whipping Cream
- 1 teaspoon Vanilla Extract
- 1 Sponge Cake Base (8-inch round)
- 1/4 cup Water
Instructions
- Prepare your springform pan by placing the sponge cake base inside and set it aside.
- In a saucepan, combine blueberries, sugar, and lemon juice. Cook over medium heat until berries burst. Strain the mixture and discard skins.
- Sprinkle gelatin over water, let it bloom, then stir into the warm puree until dissolved.
- Allow the blueberry mixture to cool. Whip the heavy cream with vanilla until soft peaks form.
- Gently fold whipped cream into the cooled blueberry mixture.
- Pour the mousse over the sponge cake. Smooth the top with a spatula.
- Cover and refrigerate for at least 4 hours or overnight until set.
- Remove springform ring, garnish, slice, and serve.
Notes
- Chill the bowl before whipping cream for better texture.
- Adjust sugar or lemon to taste after pureeing berries.
- Acetate strips help achieve clean edges.
- Chill knife before slicing the cake for best results.
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 21g
- Sodium: 40mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 65mg
Keywords: blueberry mousse cake, mousse dessert, no bake cake, berry cake, light summer cake