Description
Experience the perfect harmony of flavors with this Creamy Lemon Blueberry Shortbread Mousse Cake! A buttery shortbread crust, light lemon mousse, and a luscious blueberry compote come together to create a show-stopping dessert. Whether for special occasions or a delightful weekend treat, this mousse cake is as beautiful as it is delicious.
Ingredients
For the Shortbread Crust:
- 1 ½ cups all-purpose flour
- ½ cup powdered sugar
- ½ cup (115 g) unsalted butter, cold and cubed
- A pinch of salt
For the Lemon Mousse:
- 1 cup heavy cream
- ½ cup granulated sugar
- Zest of 2 lemons
- ½ cup lemon juice
- 1 tbsp gelatin powder
- 2 tbsp water
- 8 oz (225 g) cream cheese, softened
For the Blueberry Compote:
- 2 cups fresh blueberries
- ¼ cup granulated sugar
- 1 tbsp lemon juice
Instructions
- Prepare the Shortbread Crust:
- Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- In a food processor, pulse together flour, powdered sugar, butter, and salt until the mixture resembles coarse crumbs.
- Press the mixture into the bottom of the prepared pan.
- Bake for 15–18 minutes or until the edges are lightly golden. Let the crust cool completely.
- Make the Lemon Mousse:
- Bloom the gelatin by sprinkling it over 2 tablespoons of water in a small bowl. Let it sit for 5 minutes.
- Heat the lemon juice in a small saucepan over low heat. Stir in the bloomed gelatin until dissolved, then let it cool to room temperature.
- In a mixing bowl, whip the heavy cream, granulated sugar, and lemon zest until stiff peaks form.
- In another bowl, beat the softened cream cheese until smooth. Gradually add the cooled lemon juice mixture, beating until fully incorporated.
- Fold the whipped cream into the cream cheese mixture until smooth and fluffy.
- Make the Blueberry Compote:
- Combine blueberries, sugar, and lemon juice in a medium saucepan. Cook over medium heat, stirring occasionally, until the blueberries soften and release their juices (about 5–7 minutes).
- Remove from heat and allow the compote to cool to room temperature.
- Assemble the Cake:
- Spread a layer of lemon mousse over the cooled shortbread crust.
- Gently spoon a layer of blueberry compote over the mousse.
- Continue layering mousse and compote, finishing with a layer of compote on top.
- Chill the cake in the refrigerator for at least 4 hours or until fully set.
- Serve:
- Run a knife around the edge of the pan to loosen the cake. Carefully remove the sides of the springform pan.
- Slice and serve chilled for the best texture and flavor.
Notes
- For a gluten-free version, substitute the flour with a gluten-free flour blend.
- Gelatin is essential for setting the mousse; agar-agar can be used as a vegetarian alternative.
- This cake is best made a day ahead to allow the layers to fully set and the flavors to meld.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Bake and chill
- Cuisine: Fusion