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- 200g all-purpose flour - 100g unsalted butter, softened - 50g powdered sugar - 1/2 teaspoon salt For the shortbread base, I use simple ingredients. All-purpose flour gives the cake its structure. Softened unsalted butter adds richness and flavor. Powdered sugar makes the base sweet and light. A pinch of salt balances the sweetness. - 300ml heavy cream - 100g granulated sugar - Zest and juice of 2 large lemons - 3 large egg yolks - 2 teaspoons gelatin powder - 3 tablespoons cold water The lemon mousse is a star in this cake. Heavy cream creates a fluffy texture. Granulated sugar adds sweetness. Lemon juice and zest provide a fresh, tangy flavor. Egg yolks help thicken the mousse. Gelatin powder sets the mousse, making it firm. Cold water helps the gelatin bloom for best results. - 200g fresh blueberries - 50g granulated sugar - 1 tablespoon lemon juice - 1 teaspoon cornstarch mixed with 2 tablespoons water The blueberry layer adds a burst of flavor. Fresh blueberries are sweet and juicy. Granulated sugar enhances their taste. A splash of lemon juice brightens the layer. Cornstarch mixed with water thickens the sauce, creating a smooth texture. For the complete guide on how to bring all these ingredients together, check out the Full Recipe. 1. First, preheat your oven to 180°C (350°F). 2. In a mixing bowl, cream together 100g of softened unsalted butter and 50g of powdered sugar. Mix until it is light and fluffy. 3. Slowly add in 200g of all-purpose flour and 1/2 teaspoon of salt. Stir until it forms a dough. 4. Press the dough evenly into the bottom of a 9-inch springform pan. 5. Bake for 15 to 20 minutes or until it turns lightly golden. Let it cool completely in the pan. 1. In a small bowl, sprinkle 2 teaspoons of gelatin over 3 tablespoons of cold water. Let it bloom for about 5 minutes. 2. In a saucepan on low heat, mix 100g of granulated sugar, the juice of 2 large lemons, and the lemon zest. Stir until the sugar dissolves. 3. Remove from heat and add the bloomed gelatin. Stir until it fully dissolves. 4. In another bowl, whisk 3 large egg yolks. Gradually add the lemon mix while whisking constantly. This helps to temper the eggs. 5. Return the mixture to low heat for 1 to 2 minutes until it thickens slightly. Do not let it boil! Let it cool. 6. In a separate bowl, whip 300ml of heavy cream until soft peaks form. Fold this into the cooled lemon mixture gently. 1. In a small saucepan, add 200g of fresh blueberries, 50g of granulated sugar, and 1 tablespoon of lemon juice. 2. Cook on medium heat for 5 to 7 minutes until the blueberries burst. 3. Stir in 1 teaspoon of cornstarch mixed with 2 tablespoons of water. Cook for another 1 to 2 minutes until it thickens. Remove from heat and let it cool. 1. Pour the lemon mousse over the cooled shortbread base in the springform pan, smoothing the top with a spatula. 2. Let it set slightly in the refrigerator for about 30 minutes. 3. Pour the cooled blueberry layer over the lemon mousse. 4. Place the cake back in the fridge and let it chill for at least 4 hours or until fully set. Enjoy this delightful treat! For the full recipe, check the above details. To get a perfect shortbread, start by creaming the butter well. Use room temperature butter. Mix it with powdered sugar until it looks fluffy. This step is key to light texture. Avoid overbaking your shortbread. Keep an eye on it while baking. A light golden color means it's done. If it becomes too dark, the texture will change. When whipping heavy cream, ensure your bowl is cold. This helps the cream whip better. Whip it until soft peaks form, but don’t overmix. For the lemon mousse, be careful not to curdle the eggs. Gradually add the warm lemon mixture to the yolks while whisking. This method warms the eggs without cooking them. Garnish your cake with extra blueberries and lemon zest. The bright colors add beauty. Pair it with a light tea or sparkling water to enhance the flavors. You can also serve it with a dollop of whipped cream for extra richness. Explore these ideas to make your dessert stand out! For the full recipe, check the ingredients and steps above. {{image_2}} You can add a twist to the mousse. Try herbs like mint or basil for a fresh taste. You can also mix in other fruits like strawberries or raspberries. These fruits add color and flavor. Just remember to adjust the sugar based on how sweet the fruit is. For example, if you use strawberries, you might need less sugar in the mousse. Experimenting with flavors makes this cake fun and unique. If you need a gluten-free option, use almond flour or coconut flour. These flours work well in the shortbread base. You might need to adjust the butter amount. Almond flour requires less butter than all-purpose flour. You can also add a bit of cornstarch for better texture. Always check that your other ingredients are gluten-free too, like the baking powder. Want to skip the baking? You can create a no-bake version easily. For the base, use crushed cookies mixed with melted butter. Press this mixture into your pan for a quick crust. For the filling, make the mousse as usual but skip the baking steps. Let it set in the fridge for several hours. This way, you save time and still enjoy a delicious treat. You can find the Full Recipe to guide you through all these variations. To keep your Lemon Blueberry Shortbread Mousse Cake fresh, store it in the fridge. Use an airtight container or wrap it tightly with plastic wrap. This helps prevent the cake from absorbing other smells from the fridge. You can also freeze the cake if you want to save some for later. Wrap it well in plastic wrap and then in foil. This will protect it from freezer burn. In the fridge, the cake lasts about 3 to 5 days. After this time, it may not taste as fresh. Look for signs of spoilage. If you see any mold or the blueberries look shriveled, it’s time to toss it. If the mousse layer smells sour, do not eat it. Enjoy your cake while it's fresh and delicious! For the full recipe, check out the details earlier in this article. Yes, you can make this cake ahead of time. I recommend making the shortbread base and lemon mousse first. Chill them in the fridge. You can add the blueberry layer just before serving for the best taste. This way, the blueberries stay fresh and vibrant. To cut this mousse cake, use a sharp knife. Dip the knife in hot water, then wipe it dry. This keeps the knife clean and makes cutting easier. You can also use a cake server to lift each slice. It helps keep the layers neat. To make this cake dairy-free, substitute the unsalted butter with a plant-based margarine. For the heavy cream, use coconut cream or a dairy-free whipping cream. These swaps keep the flavors and texture just as delightful! This blog post guides you in making a Lemon Blueberry Shortbread Mousse Cake. You learned about the key ingredients needed for each layer, from the shortbread base to the blueberry topping. I shared clear step-by-step instructions, handy tips, and tasty variations. You can create an impressive dessert that suits any occasion. Remember, practice makes perfect. Enjoy experimenting with flavors and personal touches. Your perfect cake awaits; have fun making it!

Lemon Blueberry Shortbread Mousse Cake

Indulge in the delightful flavors of Lemon Blueberry Shortbread Mousse Cake! This easy-to-follow recipe combines a buttery shortbread base with a creamy lemon mousse and a fruity blueberry layer, creating a perfect dessert for any occasion. Impress your friends and family with this stunning no-bake cake that's sure to steal the show. Click through for the full recipe and bring this delicious treat to your table today!
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Ingredients
  

For the Shortbread Base:

200g all-purpose flour

100g unsalted butter, softened

50g powdered sugar

1/2 teaspoon salt

For the Lemon Mousse:

300ml heavy cream

100g granulated sugar

Zest and juice of 2 large lemons

3 large egg yolks

2 teaspoons gelatin powder

3 tablespoons cold water

For the Blueberry Layer:

200g fresh blueberries

50g granulated sugar

1 tablespoon lemon juice

1 teaspoon cornstarch mixed with 2 tablespoons water

For Garnish:

Extra blueberries

Lemon zest

Instructions
 

Prepare the Shortbread Base:

    - Preheat your oven to 180°C (350°F).

      - In a mixing bowl, cream together the softened butter and powdered sugar until light and fluffy.

        - Gradually mix in the flour and salt until it forms a dough.

          - Press the dough into the bottom of a 9-inch springform pan evenly.

            - Bake for about 15-20 minutes, or until lightly golden. Let it cool completely.

              Make the Lemon Mousse:

                - In a small bowl, sprinkle gelatin over cold water and let it bloom for about 5 minutes.

                  - In a saucepan over low heat, combine the lemon juice, lemon zest, and sugar. Stir until the sugar has dissolved.

                    - Remove from heat, add the bloomed gelatin, and stir until fully dissolved.

                      - In a separate bowl, whisk the egg yolks. Gradually add the lemon mixture into the yolks while whisking constantly to temper the eggs.

                        - Return the mixture to low heat for 1-2 minutes until slightly thickened; do not boil. Remove from heat and let it cool.

                          - Whip the heavy cream until soft peaks form, then fold into the cooled lemon mixture gently until fully combined.

                            Prepare the Blueberry Layer:

                              - In a small saucepan, combine fresh blueberries, sugar, and lemon juice. Cook over medium heat for about 5-7 minutes until the blueberries start to burst.

                                - Stir in the cornstarch and water mixture, cooking for an additional 1-2 minutes until thickened. Remove from heat and cool.

                                  Assemble the Cake:

                                    - Pour the lemon mousse over the cooled shortbread base in the springform pan, smoothing the top with a spatula.

                                      - Once set slightly in the refrigerator for about 30 minutes, pour the blueberry layer over the lemon mousse.

                                        - Transfer back to the fridge and let chill for at least 4 hours, or until fully set.

                                          Serve:

                                            - Carefully remove the springform pan, slice the cake, and serve chilled. Garnish with extra blueberries and lemon zest on top.

                                              Prep Time: 30 minutes | Total Time: 5 hours | Servings: 12