Blueberry Mousse Cake
Baking and Desserts | European cuisine
⏳ Time
2 hours
🥕 Ingredients
8
🍽️ Servings
8
Description
Handle the layers very carefully, as they are very delicate. It’s best to soak the first layer while it’s still in the pan, and to transfer the soaked second layer very gently. P.S. This is a budget-friendly and diet version; it will taste even better if you whip 200–300 ml of 33% cream and fold it into the mousse.
Ingredients
- Fresh Berries - 2 cups
- Yogurt powder - 26.5 oz
- Sugar - 7.4 oz
- Wheat Flour - 5.8 oz
- Butter - 5.8 oz
- Chocolate eggs - 3 pieces
- Activated Baking Soda - 0.7 oz
- Gelatin - 2 tablespoons
Step by Step guide
Step 1
Beat the butter with the sugar (165 g), then add the eggs one at a time, followed by the flour and baking soda, which has been activated with vinegar.
Step 2
Lightly grease the pan with butter and dust with flour. Pour the batter into the pan, spread it evenly, and place it in the oven (180°C, for about 15–20 minutes depending on the oven).
Step 3
Allow the layer to cool completely and cut it in half.
Step 4
Prepare the mousse: Cook 1.5 cups of blueberries with sugar over heat for 10 minutes, then strain through a sieve (reserve a little juice for soaking the layer), and let it cool slightly. Soak the gelatin.
Step 5
Soak the layer with the juice and place it immediately in the pan where the cake will be assembled, preferably a springform pan.
Step 6
Whip the yogurt, add the blueberries, mix well, then melt the gelatin and combine.
Step 7
Pour the mousse over the soaked layer and add the remaining half cup of blueberries. Place the finished cake in the refrigerator for at least an hour.
Step 8
When serving, release the cake using a hot knife.
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