Description
Indulge in the delightful flavors of our Lemon Blueberry Shortbread Mousse Cake, a perfect treat for any occasion. This dessert features a buttery shortbread base that provides a satisfying crunch, topped with a light and airy mousse infused with zesty lemon and sweet blueberries. Ideal for summer gatherings or family dinners, this cake is not only visually stunning but also easy to prepare. With its refreshing taste and elegant presentation, it’s bound to impress your guests and leave them asking for seconds.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, cold
- 1/4 cup granulated sugar
- Zest and juice of 2 fresh lemons
- 1 cup fresh blueberries (or frozen)
- 1 cup heavy cream, cold
- 1 tbsp vegan gelatin powder
Instructions
- Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan.
- In a mixing bowl, combine flour, sugar, and cold butter until crumbly. Press evenly into the bottom of the prepared pan.
- Bake for 15-20 minutes or until lightly golden. Let cool completely in the pan.
- For the mousse, sprinkle vegan gelatin over lemon juice in a small bowl and let bloom for 5 minutes. Whip heavy cream until soft peaks form.
- Gently heat the gelatin mixture until dissolved; mix in sugar and lemon zest. Allow it to cool slightly before folding it into whipped cream.
- Layer half of the mousse on the cooled shortbread base, scatter blueberries on top, then add the remaining mousse.
- Cover with plastic wrap and chill in the fridge for at least 4 hours or overnight before serving.
Nutrition
- Serving Size: 1 slice (110g)
- Calories: 295
- Sugar: 18g
- Sodium: 90mg
- Fat: 21g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg