Blueberry Mousse Cake
7 servings
180 minutes
Blueberry mousse cake is an exquisite dessert of French cuisine that embodies sophistication and tenderness. Its history begins with traditional mousse desserts, loved by the French for their airy texture. This recipe harmoniously combines light sponge cake, rich berry mousse, and delicate cream. The vibrant taste of blueberries adds freshness to the dessert, while the cream adds velvetiness. The subtle aroma of vanilla and a hint of lemon juice create a perfect balance. This cake is ideal for festive occasions, romantic evenings, or simply enjoying the moment. Its tender structure literally melts in your mouth, leaving a pleasant berry aftertaste. Decorating the dessert with fresh berries and mint can add even more elegance to it. This mousse cake is a true delight for lovers of French pastry classics.
1
For the sponge cake, whip the egg whites until a stable, dense foam forms, gradually adding sugar while continuing to whip. The mixture will triple in volume. Add the yolk. Turn off the mixer, sift in the flour, starch, and vanilla. Gently fold with a spatula. Pour the batter into a 22 cm diameter mold. Sprinkle blueberries on top. Bake.
- Chicken egg: 1 piece
- Sugar: 1 tablespoon
- Wheat flour: 50 g
- Potato starch: 50 g
- Vanilla: pinch
- Blueberry: 50 g
2
For the creamy mousse, whip the cream (300), add powdered sugar (1.5 tbsp), vanilla, and half of the melted gelatin (6 g). Top the mousse with blueberries.
- Cream 35%: 600 ml
- Powdered sugar: 3 tablespoons
- Vanilla: pinch
- Gelatin: 12 g
- Blueberry: 50 g
3
For blueberry mousse, whip cream (300 g), add powdered sugar, the remaining 1.5 tbsp. Bring blueberries to a boil with a spoon of sugar, puree. Add gelatin (6 g), stir until dissolved. Cool. Add cooled puree to whipped cream. Layer on the cream mousse. Refrigerate for 1 hour.
- Cream 35%: 600 ml
- Powdered sugar: 3 tablespoons
- Blueberry: 50 g
- Sugar: 1 tablespoon
- Gelatin: 12 g
4
Decorate and enjoy.
- Blueberry: 50 g