Blueberry Lemon Mousse Cake Recipe | Blueberry Mousse Cake | Blueberry Lemon Cake
12.7 هزار بار بازدید -
7 سال پیش
-
So excited to share this
So excited to share this Blueberry Lemon Mousse Cake recipe - gently lemon sponge layer with lemon syrup, blueberry mousse, creamy mousse with fresh blueberries and mirror glaze on top!
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INGREDIENTS
For the Lemon Sponge Layer:
3 tablespoons (45g) butter, melted
3 egg whites
3 egg yolks
3/4 cup (90g) all-purpose flour, sifted
1/2 cup (90g) white granulated sugar
Pinch salt
Zest of one lemon
For the Lemon Syrup:
2 teaspoons lemon juice
2 teaspoons white granulated sugar
For the Creamy Mousse:
1 1/4 cup (250g) whipping cream
7 oz (190g) cream cheese, at room temperature
1 tablespoon gelatin + 4 tablespoons water
1 tablespoons vanilla extract
3 tablespoons white granulated sugar
Fresh blueberries
For the Blueberry Mousse:
400g fresh blueberries
1 1/4 cup (250g) whipping cream
1/2 cup (100g) white granulated sugar
1 tablespoon gelatin + 4 tablespoons water
How to Make Mirror Glaze: Mirror Glaze Recipe | How to Make a C...
PREPARATION
1. Make the Sponge. Preheat oven at 200°C/400°F. The whites whisk with the salt until you have soft peaks. In another bowl, beat the egg yolks with the sugar. Fold the egg whites into the yolk mixture. Add the sifted flour, zest of lemon and melted butter and fold in, trying to keep as much air in as possible. Pour into the bottom of a lined baking ring (mine was a diameter of 20cm). Bake for 15 minutes until slightly golden on top.
2. Make the Lemon Syrup. In the saucepan, mix together the lemon juice and sugar. Bring to a boil over a small fire.
3. Make the Creamy Mousse. Whisk the cream cheese with 2 tablespoons of sugar to form soft peaks. In another bowl, whisk cold whipping cream with 1 tablespoon of sugar. Fold the cream cheese into the whipping cream. Sprinkle the powdered gelatin over the cold water in a small bowl. Allow to sit for about 5 minutes, then heat for about 5-10 seconds and add to the mousse. Pour the creamy mousse on the sponge layer. Lay out fresh blueberries in a circle. To freeze for AT LEAST 2 hours.
4. Make the Blueberry Mousse. In a blender, blitz up the blueberries to a pulp. Then wipe through a sieve. The liquid part we will be used for mousse. the remaining berries you can be used for compote, for example. Whisk the whipping cream with sugar to form soft peaks, then stir in the blueberry juice so the color is even throughout. Sprinkle the powdered gelatin over the cold water in a small bowl. Allow to sit for about 5 minutes, then heat for about 5-10 seconds and add to the mousse. Pour the blueberry mousse on the creamy mousse. Cover with a plastic wrap and place in the freezer for at least 4-6 hours.
5. Completely frozen cake cover with mirror glaze and decorate as you wish. The mousse cake should be thawed in the refrigerator for 5-6 hours before serving!
FOLLOW ME HERE:
Facebook: Facebook: Yum-Secret-6..
Instagram: Instagram: yumsecret
INGREDIENTS
For the Lemon Sponge Layer:
3 tablespoons (45g) butter, melted
3 egg whites
3 egg yolks
3/4 cup (90g) all-purpose flour, sifted
1/2 cup (90g) white granulated sugar
Pinch salt
Zest of one lemon
For the Lemon Syrup:
2 teaspoons lemon juice
2 teaspoons white granulated sugar
For the Creamy Mousse:
1 1/4 cup (250g) whipping cream
7 oz (190g) cream cheese, at room temperature
1 tablespoon gelatin + 4 tablespoons water
1 tablespoons vanilla extract
3 tablespoons white granulated sugar
Fresh blueberries
For the Blueberry Mousse:
400g fresh blueberries
1 1/4 cup (250g) whipping cream
1/2 cup (100g) white granulated sugar
1 tablespoon gelatin + 4 tablespoons water
How to Make Mirror Glaze: Mirror Glaze Recipe | How to Make a C...
PREPARATION
1. Make the Sponge. Preheat oven at 200°C/400°F. The whites whisk with the salt until you have soft peaks. In another bowl, beat the egg yolks with the sugar. Fold the egg whites into the yolk mixture. Add the sifted flour, zest of lemon and melted butter and fold in, trying to keep as much air in as possible. Pour into the bottom of a lined baking ring (mine was a diameter of 20cm). Bake for 15 minutes until slightly golden on top.
2. Make the Lemon Syrup. In the saucepan, mix together the lemon juice and sugar. Bring to a boil over a small fire.
3. Make the Creamy Mousse. Whisk the cream cheese with 2 tablespoons of sugar to form soft peaks. In another bowl, whisk cold whipping cream with 1 tablespoon of sugar. Fold the cream cheese into the whipping cream. Sprinkle the powdered gelatin over the cold water in a small bowl. Allow to sit for about 5 minutes, then heat for about 5-10 seconds and add to the mousse. Pour the creamy mousse on the sponge layer. Lay out fresh blueberries in a circle. To freeze for AT LEAST 2 hours.
4. Make the Blueberry Mousse. In a blender, blitz up the blueberries to a pulp. Then wipe through a sieve. The liquid part we will be used for mousse. the remaining berries you can be used for compote, for example. Whisk the whipping cream with sugar to form soft peaks, then stir in the blueberry juice so the color is even throughout. Sprinkle the powdered gelatin over the cold water in a small bowl. Allow to sit for about 5 minutes, then heat for about 5-10 seconds and add to the mousse. Pour the blueberry mousse on the creamy mousse. Cover with a plastic wrap and place in the freezer for at least 4-6 hours.
5. Completely frozen cake cover with mirror glaze and decorate as you wish. The mousse cake should be thawed in the refrigerator for 5-6 hours before serving!
7 سال پیش
در تاریخ 1396/06/17 منتشر شده
است.
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