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- 200g all-purpose flour - 100g unsalted butter, softened at room temperature - 50g powdered sugar - 1/2 teaspoon salt - 300ml heavy cream - 100g granulated sugar - Zest and juice of 2 large, fresh lemons - 3 large egg yolks - 2 teaspoons gelatin powder - 3 tablespoons cold water - 200g fresh blueberries - 50g granulated sugar - 1 tablespoon freshly squeezed lemon juice - 1 teaspoon cornstarch mixed with 2 tablespoons water - Extra fresh blueberries - Zest of a lemon for decoration The ingredients for the Lemon Blueberry Shortbread Mousse Cake come together to create a delightful treat. Each part plays a role in the overall flavor and texture. The shortbread base gives a buttery crunch. The lemon mousse adds a creamy and zesty layer. Fresh blueberries provide a burst of sweetness. This cake is truly a feast for the senses. You can find the full recipe for more detailed steps on how to make this cake. Enjoy the process of gathering these ingredients and get ready for a yummy experience! - Preheat your oven to 180°C (350°F). - Combine butter and powdered sugar, blend until light and fluffy. - Add flour and salt to create a smooth dough, then press into the springform pan. - Bake for 15-20 minutes until edges are lightly golden and cool completely. - Bloom gelatin in cold water for 5 minutes. - Dissolve sugar in lemon juice and zest, add bloomed gelatin, and whisk. - Whisk egg yolks until frothy and mix with lemon mixture. - Heat gently to thicken, let cool, and fold in whipped heavy cream. - Combine blueberries, sugar, and lemon juice in a saucepan, heating for 5-7 minutes. - Add cornstarch-water mixture and stir until thickened, then cool. - Pour lemon mousse over the cooled shortbread in the springform pan. - Refrigerate for 30 minutes to slightly set. - Add blueberry layer on top and refrigerate at least 4 hours until fully set. - Run a knife around the edge of the pan and release the sides. - Slice and garnish with extra blueberries and lemon zest. This method gives you a light, zesty cake with a buttery base. For the full recipe, check out the detailed steps above. To get the best texture for your cake, use room temperature ingredients. This helps them blend better. When making the mousse, avoid over-mixing. It keeps the mousse light and airy. Want to boost the flavor? Try adding a splash of vanilla extract to the mousse. It adds warmth and depth. You can also use lemon extract. It gives the cake an extra citrus kick that you will love. When whipping cream, ensure your bowl and beaters are cold. This helps create better whipped cream. Whip the cream just to soft peaks. This stops it from curdling and keeps your mousse smooth. For more details, check the Full Recipe for Lemon Blueberry Shortbread Mousse Cake. {{image_4}} You can switch up the flavor by using different fruits. Substitute blueberries with raspberries or strawberries for a fresh twist. Both options add a bright color and taste. Another fun idea is to combine mixed berries. This mix gives a burst of flavor and a lovely texture. If you need a gluten-free dessert, you can easily make one. Just use a gluten-free flour blend for the shortbread base. This swap keeps the cake delicious while meeting dietary needs. For a vegan version, replace eggs with aquafaba. This chickpea liquid works great as an egg substitute. Also, swap heavy cream for coconut cream. This change keeps the mousse rich and smooth without dairy. Store the cake in the fridge, covered with plastic wrap for freshness. This keeps it safe from drying out. It can be kept for up to 3 days in the refrigerator. However, the cake tastes best within the first two days. You can freeze individual slices for easy serving later. Wrap each slice tightly to prevent freezer burn. This way, you can enjoy a slice whenever you like. To serve, thaw the slices in the refrigerator overnight. This ensures they stay creamy and delicious. Yes, it's best to make it a day in advance to allow flavors to meld. This gives the mousse time to set and lets the tastes blend perfectly. I often prepare it the night before a gathering. Agar-agar can be a suitable substitute for gelatin. It works well to help the mousse set. Just follow the package instructions for the right amount to use. Ensure the gelatin is properly bloomed and mixed thoroughly into the lemon mixture. This step is key for a firm mousse. When you mix in the whipped cream, do it gently to keep it light. Yes, consider increasing the lemon juice or zest for a stronger citrus taste. I love to add an extra teaspoon of zest for that bright, fresh kick. You can also use lemon extract for a bolder flavor. For the Full Recipe, check out the detailed instructions above. This lemon blueberry mousse cake combines a buttery shortbread base, zesty lemon mousse, and fresh blueberries. You can easily adapt it for various diets. Ensure you use fresh ingredients for the best taste. Store leftover cake in the fridge or freeze slices for later. With a few simple steps, you create a delightful dessert full of flavor. Enjoy making this treat and sharing it with others! Your friends and family will surely love it.

Lemon Blueberry Shortbread Mousse Cake

Indulge in the delightful flavors of this Lemon Blueberry Shortbread Mousse Cake, a perfect treat for any occasion! This cake features a buttery shortbread base, a creamy lemon mousse, and a luscious blueberry layer, making it a triple delight. With easy-to-follow instructions, you can create a stunning dessert that impresses everyone. Click through to explore this delicious recipe and elevate your baking game today!
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Ingredients
  

For the Shortbread Base:

200g all-purpose flour

100g unsalted butter, softened at room temperature

50g powdered sugar

1/2 teaspoon salt

For the Lemon Mousse:

300ml heavy cream

100g granulated sugar

Zest and juice of 2 large, fresh lemons

3 large egg yolks

2 teaspoons gelatin powder

3 tablespoons cold water

For the Blueberry Layer:

200g fresh blueberries

50g granulated sugar

1 tablespoon freshly squeezed lemon juice

1 teaspoon cornstarch mixed with 2 tablespoons water

For Garnish:

Extra fresh blueberries

Zest of a lemon for decoration

Instructions
 

Prepare the Shortbread Base:

    - Preheat your oven to 180°C (350°F).

      - In a medium mixing bowl, combine the softened butter and powdered sugar. Beat together using an electric mixer on medium speed until the mixture is light and fluffy, approximately 2-3 minutes.

        - Gradually add the flour and salt, mixing until a smooth dough forms.

          - Press this dough evenly into the bottom of a 9-inch springform pan using your fingers or the back of a spoon.

            - Bake in the preheated oven for 15-20 minutes, or until the edges are lightly golden. Remove from the oven and allow it to cool completely in the pan.

              Make the Lemon Mousse:

                - In a small bowl, sprinkle the gelatin over the cold water and let it sit for about 5 minutes to bloom.

                  - In a saucepan set over low heat, combine the lemon juice, lemon zest, and granulated sugar. Stir continuously until the sugar fully dissolves.

                    - Remove the saucepan from heat, add the bloomed gelatin to the warm mixture, stirring until completely dissolved.

                      - In another bowl, whisk the egg yolks until pale and frothy. Gradually add the warm lemon mixture into the yolks, whisking constantly to prevent the eggs from scrambling.

                        - Return this combined mixture to low heat for 1-2 minutes while stirring, just until slightly thickened—do not let it boil. Remove from heat and allow to cool to room temperature.

                          - Meanwhile, whip the heavy cream in a separate bowl until soft peaks form. Carefully fold this whipped cream into the cooled lemon mixture until fully incorporated and smooth.

                            Prepare the Blueberry Layer:

                              - In a small saucepan over medium heat, combine fresh blueberries, granulated sugar, and lemon juice. Cook for about 5-7 minutes, gently stirring, until the blueberries start to burst and release their juices.

                                - Add the cornstarch-water mixture to the saucepan and continue cooking for an additional 1-2 minutes, stirring until the mixture thickens. Remove from heat and allow to cool to room temperature.

                                  Assemble the Cake:

                                    - Pour the lemon mousse evenly over the cooled shortbread base in the springform pan, using a spatula to smooth the surface.

                                      - Refrigerate the cake for about 30 minutes, allowing the mousse to set slightly before adding the blueberry layer.

                                        - Once the mousse has set, gently pour the blueberry mixture over the top and spread it evenly.

                                          - Cover the pan with plastic wrap and refrigerate for at least 4 hours, or until the cake is fully set.

                                            Serve:

                                              - Carefully run a knife around the edge of the springform pan before gently releasing the sides. Slice the cake and serve chilled.

                                                - Garnish each slice with a few extra fresh blueberries and a sprinkle of lemon zest for an elegant touch.

                                                  Prep Time: 30 minutes | Total Time: 5 hours | Servings: 12