Frozen lemon and blueberry mousse cake
- August 2017
- Serves 8-10
- Hands-on time 40 min, oven time 20-25 min, plus freezing
This blueberry mousse cake is a show-stopper – we’ve layered lemon sponge with sweet-tart lemon curd mousse, blueberries and white chocolate to make a truly impressive dessert.
For something that’s all about the lemon, why not try our lemon drizzle bundt cake.
- 33.6g (19.1g saturated),
- 4.9g (3.7g sugars)
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.
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.
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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