Bluberry Lemon Mousse Cake

Blueberry Lemon Mousse Cake is my best created entremet cake so far! It combines moist blueberry cake, blueberry mousse, lemon curd and lemon cream cheese mousse layers with mirror glaze finish. It is fresh and has really punchy lemon flavor. I’ve created this cake to celebrate lemon as it was favorite fruit in my family for the last few weeks 🙂 My husband was eating lemons as apples. I even cannot think of eating the whole lemon without any sugar or honey, it makes my mouth sour 🙂 Let me know if you like it!!!

Ingredients

For the blueberry cake

  • 73g all-purpose flour, sifted
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup fresh blueberries
  • 30 ml sour cream
  • 30 ml whole milk
  • 1/2 teaspoon pure vanilla extract
  • 1/8 teaspoon pure lemon extract
  • 1/4 teaspoon lemon zest
  • 57g unsalted butter, softened
  • 75g white sugar
  • 1 large egg, at room temperature

For the lemon curd layer

  • 100 g sugar
  • 90 ml lemon juice (about 2-3 lemons)
  • 2 large egg
  • 150 g unsalted butter – cold and cubed
  • 3 g sheet gelatin (2 sheets)

 

 For the blueberry yogurt mousse

  • 50g blueberries
  • 1.5 tablespoon sugar
  • 150g plain yogurt
  • 150g whipping cream
  • 1 tablespoon sugar
  • 1.5 teaspoon gelatin
  • 1 tablespoon water

 For the lemon mousse

  • 1 tablespoons fresh lemon juice
  • 1 tablespoon water
  • 3 teaspoons gelatin powder
  • 180ml heavy cream
  • 55g powdered sugar, divided
  • 170g cream cheese, softened
  • 140g lemon curd (you can find the recipe here)
  • yellow food coloring (optional)

For the mirror glaze

  • 110 g white chocolate
  • 70 g sweetened condensed milk
  • 100 g granulated sugar
  • 127 g corn syrup
  • 50 ml + 30 ml water
  • 8 g powdered gelatin
  • yellow coloring

Directions

For the blueberry cake

  1. Preheat oven to 175°C. Prepare 6″ round cake pan with parchment paper, butter and flour. Sift dry ingredients into medium bowl.
  2. Transfer 1 tablespoon flour mixture to larger bowl. Add fresh blueberries and toss to coat them with flour. Set remaining flour mixture and blueberries aside.
  3. Stir sour cream, whole milk, vanilla extract, lemon extract and lemon zest in small bowl.
  4. In the bowl of a stand mixer, cream butter and sugar, until pale yellow and very fluffy, about 5 minutes. Beat in egg and well combine.
  5. Mix in flour mixture alternately with milk mixture, starting and ending with flour mixture. Stir until just combined. Gently fold in blueberries.
  6. Pour batter into prepared pan. Bake cake until toothpick inserted into center comes out clean, about 25 minutes.
  7. Cool cakes in pan on a rack for about 10 minutes, then invert onto rack until completely cool.

For lemon curd

  1. Place gelatin in a bowl of iced water and set aside to bloom.
  2. In a bowl over a hot water bath combine sugar, lemon juice and egg together and while whisking constantly, heat up to 86°C until it has thickened.
  3. When mixture has reached 86°C, squeeze out gelatin to remove excess water, then add softened leaves to the mixture and stir until gelatin has dissolved completely.
  4. Strain the curd through a fine sieve, place over an ice bath and allow to cool to 40°C.
  5. Blend the butter into the cooled mixture using a stick blender until well combined.
  6. Poor the curd mixture into a silicon mold (15cm diameter) of about 1 cm thickness. Place into the freezer until needed.

 

For the blueberry yogurt mousse

  1.  Cook blueberry with sugar until the color starts to bleed.
  2. Leave berries to cool down combine with yogurt. Blitz until the blueberries  are fine. Set aside and keep chilled
  3. Put 1 tablespoon water into a bowl and sprinkle gelatin in. Melt it either in the microwave or hot water bath. Set aside while you whip the cream.
  4. Put cream into a chilled bowl and whip until soft peaks and put sugar and whip until medium stiff peaks. Beat in melted gelatin.
  5. Pour the blueberry yogurt into the whipped cream and fold.
  6. Pour it on the frozen lime curd about 1 cm thickness and place to the freezer until needed.

For the lemon mousse

  1. Pour lemon juice and water into a small bowl and sprinkle gelatin evenly over top, let rest 5 minutes.
  2. Meanwhile, whip heavy cream in a medium mixing bowl until soft peaks from. Add in 1/3 of sugar, tint with food coloring if desired and whip until stiff peaks form.
  3. In a separate large mixing bowl whip cream cheese until smooth and fluffy.
  4. Mix lemon curd and remaining 2/3 powdered sugar into cream cheese mixture.
  5. Heat rested gelatin mixture over water bath until thoroughly dissolve and let it cool for few minutes.
  6. While mixing cream cheese mixture , slowly pour in gelatin  and then blend until combined.
  7. Gently fold 1/3 of the whipped cream into cream cheese mixture, then a dd the remaining one and gently fold until combined.

Assembling

  1. On the bottom of the form “Eclipse” pour half of the lemon mousse.
  2. On top place the frozen layers of lemon curd and blueberry mousse and gently push them into the mousse.
  3. Next, pour the remaining mousse. Then place the blueberry cake and slightly push it to the mousse.
  4. Put to the freezer for a few hours, remove it from the form before glazing.

Mirror glaze

  1. Bloom gelatin in 50 ml of cold water.
  2. Combine the corn syrup, 30 ml of water and sugar in a heavy bottom sauce pot and bring to a boil.
  3. Add the bloomed gelatin and the condensed milk and whisk smooth.
  4. Pour the entire hot mixture over the chocolate and whisk smooth.
  5. Pour through a strainer into a clean container and tint with yellow color.
  6. Pour over cake once it has cooled to 25 or 35°C.
  7. Place the cake to the fridge for several hours.
  8. Decorate with fresh blueberries. Enjoy!!!

♥♥♥♥♥

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