# Blueberry Mousse Cake with Glaze

Recipe by [Nadia Yilmaz](https://fridge.menu/en/u/nadiayilmaz)

A blueberry mousse cake on a biscuit-liquorice base and a lemon sponge, finished with a shiny glaze.

Servings: 10 · Prep 30 min · Cook 120 min · Desserts

Contains: gluten, milk, nuts, eggs

_Labels are worked out automatically from the ingredients and can be wrong. Check the packaging if it matters to you._

![AI photo: Blueberry Mousse Cake with Glaze](https://image.fridge.menu/adaptations/1330qulm/f285cb7e92bd7e7d510fd81cc5826db1471eea07cebbbece58b5b30208950976.jpg)

## Ingredients

- 100 g [White chocolate](https://fridge.menu/en/i/white-chocolate)
- 20 g [Blueberries](https://fridge.menu/en/i/blueberry)
- 1 pinch Edible silver dust

### Biscuit and liquorice base

- 100 g [Digestive biscuits](https://fridge.menu/en/i/digestive-biscuits)
- 30 g [Almonds](https://fridge.menu/en/i/almond)
- 80 g [Butter](https://fridge.menu/en/i/butter)
- ½ tsp Liquorice powder

### Lemon sponge

- ½ pcs [Vanilla pod](https://fridge.menu/en/i/vanilla-pod)
- 90 g [Caster sugar](https://fridge.menu/en/i/sugar)
- 90 g [Butter](https://fridge.menu/en/i/butter)
- 90 g [Marzipan](https://fridge.menu/en/i/marzipan) — coarsely grated
- 2 pcs [Eggs](https://fridge.menu/en/i/eggs)
- ½ pcs [Lemon](https://fridge.menu/en/i/lemon) — juice and finely grated zest
- 100 g [Plain flour](https://fridge.menu/en/i/flour)
- 1 pinch [Salt](https://fridge.menu/en/i/salt)
- 1 tsp [Baking powder](https://fridge.menu/en/i/baking-powder)

### Blueberry mousse

- 4 pcs [Gelatine leaves](https://fridge.menu/en/i/gelatin)
- 1 pcs [Vanilla pod](https://fridge.menu/en/i/vanilla-pod)
- 75 g [Caster sugar](https://fridge.menu/en/i/sugar)
- 400 g [Blueberries](https://fridge.menu/en/i/blueberry) — frozen
- 1 pcs [Lemon](https://fridge.menu/en/i/lemon) — juice and finely grated zest
- 500 ml [Double cream](https://fridge.menu/en/i/whipping-cream)

### Glaze

- 4 pcs [Gelatine leaves](https://fridge.menu/en/i/gelatin)
- 100 g [Caster sugar](https://fridge.menu/en/i/sugar)
- 200 ml [Milk](https://fridge.menu/en/i/milk)
- 125 g [Glucose syrup](https://fridge.menu/en/i/glucose-syrup)
- 200 g [White chocolate](https://fridge.menu/en/i/white-chocolate)
- 2 pinch Paste food colouring

## Steps

1. Blitz the biscuits and almonds in a small chopper to fine crumbs. Add the butter and liquorice powder and blitz again until smooth.
2. Press the base firmly into a 16 cm cake ring and chill.
3. Split the vanilla pod, scrape out the seeds and mix them with the sugar.
4. Beat the butter, sugar, vanilla seeds and marzipan until fluffy.
5. Add the eggs one at a time, beating until smooth, then fold in the lemon juice and zest at the end.
6. Mix the flour, salt and baking powder together and fold into the batter.
7. Spoon the batter into a greased 16 cm round tin lined with baking paper and bake in a preheated fan oven at 175°C for 25-30 minutes. (25 min)
8. Let the sponge cool completely.
9. Soak the gelatine in cold water for 10 minutes. (10 min)
10. Split the vanilla pod, scrape out the seeds and mix them with the sugar.
11. Bring the blueberries, lemon juice and zest, vanilla and sugar to the boil in a saucepan.
12. Leave to simmer gently for 3 minutes. (3 min)
13. Blend with a stick blender to a smooth purée.
14. Squeeze the water from the gelatine, melt it over a bain-marie and stir it into the blueberry purée.
15. Mix well and cool to room temperature.
16. Whip the cream to soft peaks and gently fold it into the blueberry purée.
17. Pour the mousse into a 20 cm silicone mould.
18. Place the biscuit base on the lemon sponge and gently press both into the mousse until the sponge sits level with the mould.
19. Smooth the mousse neatly over the sponge and freeze the mould for at least 3 hours, or until it is time to glaze. (180 min)
20. Soak the gelatine in cold water for 10 minutes. (10 min)
21. Put the sugar, milk and glucose syrup into a saucepan.
22. Slowly bring to the boil, stirring, until the sugar has dissolved.
23. Remove the pan from the heat. Squeeze the water from the gelatine and stir it into the hot milk mixture.
24. Put the chocolate into a blender jug, add the colouring of your choice, and pour in the hot milk mixture, tilting the jug and pouring down the side.
25. Stir slowly until the chocolate has melted.
26. Tilt the jug and run the stick blender diagonally through the mixture so no air bubbles form.
27. Blend, keeping the blender submerged in the glaze at all times. Slowly lift the blender once the glaze is fully smooth, then tap the jug on the worktop a few times to bring bubbles to the surface and skim them off with a spoon.
28. Slowly strain the glaze through a sieve into a jug.
29. Place cling film directly onto the glaze and leave on the worktop until it cools to exactly 32°C. Check with a cooking thermometer.
30. Remove the frozen mousse cake from the mould and set on a rack over a tray. Slowly pour the glaze over the cake. Let the excess drip onto the tray and neaten the edges. Transfer the cake to a plate using two palette knives.
31. Let the cake thaw and decorate before serving.
32. For decoration, spread tempered chocolate onto a sheet of acetate and leave for half a minute.
33. Run a serrated scraper through it to form thin chocolate strips. Lay the acetate over, for example, two cardboard kitchen roll tubes to form waves, and let the chocolate strips set.
34. Carefully lift them off and decorate the cake with the chocolate strip (the rest can be kept in a container), along with blueberries brushed with a little edible silver dust.

Published 2026-10-07

https://fridge.menu/en/r/blueberry-mousse-cake-1330qulm

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