Frozen lemon and blueberry mousse cake

Frozen lemon and blueberry mousse cake
  • Serves icon Serves 8-10
  • Time icon Hands-on time 40 min, oven time 20-25 min, plus freezing

The lemon cake to end all lemon cakes – we’ve layered sponge with sweet-tart lemon curd mousse, blueberries and white chocolate to make a truly show-stopping dessert.

Nutrition: per serving

Calories
527kcals
Fat
33.6g (19.1g saturated),
Protein
7.3g
Carbohydrates
4.9g (3.7g sugars)
Fibre
1.3g
Salt
0.4g
Calories
527kcals
Fat
33.6g (19.1g saturated),
Protein
7.3g
Carbohydrates
4.9g (3.7g sugars)
Fibre
1.3g
Salt
0.4g

For 10

Ingredients

  • 5 large free range eggs, separated
  • 130g caster sugar
  • 130g self-raising flour
  • Zest 1 lemon, plus extra to decorate

For the mousse filling

  • 500ml double cream
  • 300g lemon curd
  • 200g blueberries

For the topping

  • 50g white chocolate
  • 50g lemon curd
  • 100g blueberries

You’ll also need… 

  • 2 x 18cm loose-bottomed non-stick cake tins, lightly greased

Method

  1. Heat the oven to 180°C/160°C fan/gas 4. Using an electric hand mixer, beat the egg yolks and sugar until pale, light and creamy (about 5-6 minutes).
  2. In a separate clean mixing bowl, whisk the egg whites to medium-stiff peaks. Use a large metal spoon or spatula to fold the flour and zest into the yolk/sugar mix, then fold in the egg whites (see introduction). Divide the batter between the cake tins and bake for 20-25 minutes until pale golden and springy to the touch (or a skewer pushed into the centre comes out clean). Cool in the tin for a few minutes, then turn out onto a wire rack to cool – the cakes will sink a little.
  3. Once the cakes have cooled, slice them in half horizontally with a serrated knife.
  4. For the mousse filling, use a balloon whisk or electric hand mixer to whip the double cream in a bowl until it forms soft peaks. Whisk in the lemon curd, then stir in the blueberries.
  5. Wash and dry one of the cake tins, then fully line with non-stick baking paper, allowing an 8cm collar to rise above the edge of the tin. Put a layer of cake back in the tin. Spread a quarter of the mousse on top, then top with the another layer of cake. Repeat with another quarter of the mousse, then repeat twice more, ending with a mousse layer. Cover loosely with cling film; freeze for at least 4 hours.
  6. To serve, use a peeler to create curls of the white chocolate. Mix the lemon curd with a dash of water to loosen it to a drizzling consistency. Pile the blueberries onto the cake, then drizzle the lemon curd over the top. Sprinkle over the white chocolate curls, then finish with a grating of lemon zest. The cake can be kept out of the freezer for a little while but if you’re not going to finish it at one sitting you’ll need to return it to the freezer after serving.

delicious. tips

  1. The cake will slice more easily if you leave it for 5 minutes out of the freezer. Still struggling? Warm a sharp knife in hot water first.

  2. Make the cake to the end of step 5 up to 1 week ahead; wrap in cling film and keep in the freezer. To serve, continue with step 6.

  3. We’ve used a whisked fatless sponge recipe for the base of this dessert as this type of cake freezes well. Work quickly when folding in the egg white and flour so you can get the cakes into the oven before the air in the batter escapes.
    The mousse filling is made of whipped cream and lemon curd. The lemon curd stops the cream freezing completely, thanks to its high sugar content, and that makes slicing the cake – and eating it – a cinch.

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