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Blueberry mousse cake decorated with fresh blueberries
Light blueberry mousse cake with simple preparation

Blueberry Mousse Cake

Author: Flavelo
Recipes Vegetarian & Vegan Cakes and Desserts
The ultimate lightness: an airy sponge base topped with a fluffy, fruity mousse cloud. The secret of the mousse is the balance between the tiny air bubbles trapped in whipped cream and the stabilizing power of gelatine. Refreshing, not too sweet, and with its purple colour, it's the centrepiece of the table.
🕒 Prep Time 30 mins
🍳 Cook Time 25 mins
⌛ Total Time 4 hrs 55 mins
🍽️ Servings 8 servings
🔥 Calories 280 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Cake tin
  • Electric whisk
  • Saucepan
  • Sieve

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk
⚠️ Eggs

Instructions

1 ✓

Whisk the eggs with the caster sugar until very frothy, triple in volume and pale.

Tip: This is the soul of the sponge: the incorporated air holds the batter.
2 ✓

Sift in the flour and baking powder, and gently fold together.

Tip: Do not stir round and round, just fold bottom to top so you don't break the bubbles.
3 ✓

Bake at 180°C / 160°C Fan for 20-25 minutes. Cool on a wire rack.

4 ✓

Soak the gelatine leaves in cold water.

5 ✓

Warm the blueberry purée (do not boil!), stir in the icing sugar, then the squeezed-out gelatine. Leave to cool to room temperature.

Tip: If you mix it into the cream while hot, it will be soup, not mousse.
6 ✓

Whip the cold double cream until stiff peaks form, and fold in the lukewarm blueberry base in several batches.

Tip: Preserving the air is the goal here too.
7 ✓

Place the sponge back into the tin, pour the mousse over it, and sprinkle with fresh blueberries. Chill for 4 hours.

Tip: The sides of the tin hold the cream until the gelatine sets.

Recipe FAQ

Why did the mousse collapse?
Likely the blueberry purée was too warm when you mixed it with the cream, melting the whip.

Ingredients

  • 150 g Plain flour
  • 100 g Caster sugar
  • 3 pieces Eggs
  • 1 sachet Baking powder (approx. 10g)
  • 300 ml Double cream
  • 80 g Icing sugar
  • 5 pieces Gelatine leaves
  • 250 g Blueberry purée (sieved)
  • 200 g Fresh blueberries
  • 5 ml Vanilla extract