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Lemon Blueberry Shortbread Mousse Cake Recipe

Lemon Blueberry Shortbread Mousse Cake Recipe
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★★★★★

4.8 from 3 reviews

Indulge in the delightful layers of lemon and blueberry flavors in this elegant Lemon Blueberry Shortbread Mousse Cake. With a buttery shortbread crust, creamy fudge layer, tangy lemon curd, luscious lemon mousse, and vibrant blueberry mousse, this cake is a perfect combination of sweet and tangy.

Ingredients

Scale

For the Crust:

  • 1 3/4 cups Walkers shortbread crumbs (two 5.3 oz packages, about 15 cookies)
  • 2 tablespoons sugar
  • 2 tablespoons (28g) butter, melted

For the Fudge:

  • 8 ounces (227g) white chocolate chips
  • 3 tablespoons (42g) unsalted butter
  • 3 1/2 tablespoons (53ml) heavy whipping cream
  • 2 teaspoons lemon zest

For the Lemon Curd:

  • 1/4 cup (60ml) fresh lemon juice (1–2 lemons)
  • 2 teaspoons finely grated lemon zest
  • 1/3 cup (69g) sugar
  • 4 egg yolks
  • 3 tablespoons (42g) unsalted butter

For the Lemon Mousse:

  • 2 teaspoons powdered gelatin
  • 2 tablespoons (30ml) cold water
  • 1 3/4 cups (420ml) heavy whipping cream
  • 3/4 cup (86g) powdered sugar
  • 3/4 cup (180ml) lemon curd

For the Blueberry Mousse:

  • 1 1/2 cups (8 oz) blueberries
  • 0.25 oz package unflavored powdered gelatin
  • 1 3/4 cups (420ml) heavy whipping cream
  • 3/4 cup (86g) powdered sugar

Instructions

  1. Prepare the Crust: In a medium bowl, combine the shortbread crumbs, sugar, and melted butter. Stir until well combined. Press the mixture into the bottom of a 9-inch springform pan to form an even crust. Set aside.
  2. Make the Fudge Layer: In a heatproof bowl, melt the white chocolate chips and butter together. Stir in the heavy cream and lemon zest until smooth. Pour over the crust and refrigerate.
  3. Make the Lemon Curd: Whisk together lemon juice, zest, sugar, and egg yolks in a saucepan. Cook until thickened, then stir in butter. Cool and spread over the fudge layer.
  4. Make the Lemon Mousse: Sprinkle gelatin over water, let it sit. Whip cream and sugar, fold in gelatin and lemon curd. Spread over lemon curd layer and refrigerate.
  5. Make the Blueberry Mousse: Puree blueberries, dissolve gelatin, whip cream and sugar, fold in blueberry puree and gelatin. Spread over lemon mousse and refrigerate.
  6. Serve: Remove from pan, garnish with fresh blueberries.

Notes

  • For best results, use fresh blueberries for the blueberry mousse.
  • Ensure the lemon curd is completely cooled before spreading it over the fudge layer.
  • Refrigerate the cake for the specified times to allow each layer to set properly.

Nutrition

Keywords: Lemon Blueberry Shortbread Mousse Cake, Dessert, Lemon, Blueberry, Mousse, Shortbread, Cake

Find it online: https://frommamamaya.com/lemon-blueberry-shortbread-mousse-cake-recipe/