Blueberry Mousse Cake
8 servings
120 minutes
Blueberry mousse cake is an exquisite dessert of European cuisine, captivating with its harmony of flavors and delicate texture. Its base is an airy sponge soaked in aromatic blueberry juice that highlights the berry's natural tartness. The main feature is the velvety mousse made from blueberries and yogurt, creating a balance between creamy softness and refreshing fruity notes. This cake is perfect for special occasions; its vibrant color and refined taste make it the center of attention on any table. The lightness of the mousse combines with the gentle sweetness of the sponge, creating a harmony worthy of a true gourmet. Such a dessert not only delights the palate but also fills the atmosphere with coziness and elegance, making it an excellent choice for sophisticated sweet lovers.
1
Beat the butter with sugar (165 g), then add the eggs one by one, followed by flour and baking soda mixed with vinegar.
- Butter: 165 g
- Sugar: 210 g
- Chicken egg: 3 pieces
- Wheat flour: 165 g
- Baking soda: 20 g
2
Grease the mold lightly with butter and dust with flour. Pour the batter into the mold. Spread evenly and place in the oven (180 degrees, 15-20 minutes depending on the oven).
3
Cool the cake completely and cut it in half.
4
Prepare the mousse: boil blueberries (1.5 cups) with sugar for 10 minutes, then strain through a sieve (leave some juice for soaking the layer), let it cool slightly. Soak the gelatin.
- Blueberry: 2 glasss
- Sugar: 210 g
- Gelatin: 2 tablespoons
5
Soak the cake layer with juice and place it immediately in the mold where the cake will be assembled, preferably a detachable one.
- Blueberry: 2 glasss
6
Whip the yogurt, add blueberries, mix well, then melt the gelatin and combine.
- Yoghurt: 750 g
- Blueberry: 2 glasss
- Gelatin: 2 tablespoons
7
Pour the mousse over the soaked cake and add the remaining half cup of blueberries. Place the finished cake in the refrigerator for at least an hour.
- Blueberry: 2 glasss
8
Release the cake using a hot knife.
