Frozen lemon and blueberry mousse cake recipe | delicious. magazine
This frozen lemon and blueberry mousse cake is a show-stopper: layers of lemon sponge with lemon curd mousse, blueberries and white chocolate.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.deliciousmagazine.co.uk.
Ingredients
- 5 large free range eggs, separated
- 130g caster sugar
- 130g self-raising flour
- Zest 1 lemon, plus extra to decorate
- For the mousse filling
- 500ml double cream
- 300g lemon curd
- 200g blueberries
- For the topping
- 50g white chocolate
- 50g lemon curd
- 100g blueberries
- You’ll also need…
- 2 x 18cm loose-bottomed non-stick cake tins, lightly greased
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