Introduction:
Lemon Blueberry Shortbread Mousse Cake is a delightful and elegant dessert that combines the tartness of lemon, the sweetness of blueberries, and the buttery richness of shortbread. This cake features a luscious lemon mousse layered over a shortbread crust, topped with a vibrant blueberry compote. Perfect for special occasions or when you want to impress your guests with a sophisticated treat.
Ingredients:
Shortbread Crust:
- 1 cup (225g) unsalted butter, softened
- 1/2 cup (100g) granulated sugar
- 2 cups (240g) all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Lemon Mousse:
- 1 cup (240ml) heavy whipping cream, chilled
- 1/2 cup (120ml) lemon juice (freshly squeezed)
- 1 tablespoon lemon zest
- 3/4 cup (150g) granulated sugar
- 3 large egg yolks
- 1 tablespoon cornstarch
- 1/2 cup (120g) unsalted butter, cubed and chilled
- 1 teaspoon vanilla extract
Blueberry Compote:
- 2 cups (300g) fresh or frozen blueberries
- 1/2 cup (100g) granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch mixed with 2 tablespoons water
Optional Addition:
- Fresh blueberries and lemon zest for garnish
Instructions:
1. Prepare the Shortbread Crust:
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Mix in the vanilla extract.
- Gradually add the flour and salt, mixing until the dough comes together.
- Press the dough evenly into the bottom of a 9-inch (23 cm) springform pan.
- Bake for 20-25 minutes, or until the crust is golden brown. Let it cool completely.
2. Make the Lemon Mousse:
- In a medium saucepan, whisk together the lemon juice, lemon zest, granulated sugar, egg yolks, and cornstarch.
- Cook over medium heat, stirring constantly, until the mixture thickens and comes to a gentle boil.
- Remove from heat and stir in the cubed butter and vanilla extract until smooth.
- Transfer the lemon curd to a bowl, cover with plastic wrap, and refrigerate until completely cooled.
- Once the lemon curd is chilled, whip the heavy cream to stiff peaks.
- Gently fold the whipped cream into the lemon curd until well combined and smooth.
3. Prepare the Blueberry Compote:
- In a medium saucepan, combine the blueberries, granulated sugar, and lemon juice.
- Cook over medium heat until the blueberries release their juices and the mixture begins to simmer.
- Stir in the cornstarch mixture and cook for another 1-2 minutes, or until the compote thickens.
- Remove from heat and let it cool to room temperature.
4. Assemble the Cake:
- Spread the lemon mousse evenly over the cooled shortbread crust.
- Pour the cooled blueberry compote over the lemon mousse, spreading it evenly.
- Refrigerate the cake for at least 4 hours, or until fully set.
5. Serve:
- Carefully remove the sides of the springform pan before serving.
- Garnish with fresh blueberries and lemon zest if desired.
- Slice and serve chilled.
Tips for Success:
- Make sure the shortbread crust is completely cooled before adding the lemon mousse to prevent melting.
- The lemon curd should be fully chilled before folding in the whipped cream to ensure a smooth and stable mousse.
- Allow the assembled cake to chill thoroughly to achieve the best texture and flavor.
Nutritional Estimate:
(Nutritional values may vary depending on specific ingredients and portion sizes.)
- Calories: Approximately 400-450 per slice (based on 12 slices)
- Total Fat: Approximately 25-30g
- Saturated Fat: Approximately 15-18g
- Cholesterol: Approximately 120-150mg
- Sodium: Approximately 150-200mg
- Total Carbohydrates: Approximately 40-45g
- Dietary Fiber: Approximately 1-2g
- Sugars: Approximately 25-30g
- Protein: Approximately 4-5g
Recommendation:
Lemon Blueberry Shortbread Mousse Cake is best served chilled. This cake is a perfect balance of tart and sweet flavors, making it a refreshing and indulgent dessert. Pair it with a cup of tea or coffee for a delightful treat. It can be stored in the refrigerator for up to 3 days, though it is best enjoyed fresh. Enjoy this sophisticated and delicious cake at your next gathering!
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