Description
Silky lemon blueberry shortbread mousse cake promises a delightful journey through sweet and tangy layers of pure indulgence. Creamy textures and zesty notes will dance across palates, inviting you to savor each luxurious bite of this irresistible dessert.
Ingredients
Scale
Main Cake Base Ingredients:
- 1 cup (240 ml) all-purpose flour
- 1/2 cup (113 grams) unsalted butter, softened
- 1/4 cup (30 grams) powdered sugar
- 1/4 teaspoon salt
Mousse and Filling Ingredients:
- 1 cup (240 ml) heavy cream
- 1/2 cup (120 ml) lemon curd, store-bought or homemade
- 1/2 cup (113 grams) cream cheese, softened
- 1/4 cup (30 grams) powdered sugar
- 1 teaspoon lemon zest
Topping Ingredients:
- 1 cup fresh blueberries
- 1 tablespoon (15 ml) sugar
- 1/2 teaspoon lemon juice
Instructions
- Craft the shortbread foundation by blending flour, butter, powdered sugar, and salt into a cohesive mixture. Press the dough uniformly across the base of a springform pan, ensuring an even layer.
- Roast the crust in a preheated 350°F (175°C) oven for 15-18 minutes until achieving a golden hue. Allow the crust to cool completely, creating a sturdy base for the mousse.
- Whip heavy cream until soft, billowy peaks emerge, creating a light and airy texture. Set aside for subsequent layering.
- In a separate mixing vessel, harmonize lemon curd, cream cheese, powdered sugar, and lemon zest, whisking until achieving a silky, uniform consistency.
- Delicately incorporate the whipped cream into the lemon mixture, folding gently to maintain the mousse’s ethereal structure and prevent deflation.
- Spread the luscious lemon mousse across the cooled shortbread crust, using a spatula to create a smooth, elegant surface.
- Macerate fresh blueberries with a sprinkle of sugar and a hint of lemon juice, allowing them to release their natural sweetness and vibrant juices.
- Artfully distribute the macerated blueberries across the mousse layer, creating a visually appealing and flavor-packed topping.
- Refrigerate the assembled dessert for a minimum of 2 hours, enabling the mousse to set and flavors to meld, resulting in a chilled, refreshing treat.
Notes
- Swap flour for gluten-free alternatives like almond or coconut flour to make the crust suitable for gluten-sensitive diets.
- Ensure butter and cream cheese are at room temperature for smoother mixing and better texture in the mousse.
- Use fresh blueberries at peak ripeness for maximum flavor and vibrant color in the topping.
- Freeze the cake for a firmer, ice cream-like texture that provides a delightful contrast to the creamy mousse.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 350
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 80 mg