Preheat the oven to 325°F. Separate the eggs. Beat egg whites with one third of the sugar until stiff. Beat egg yolks with remaining sugar and water until creamy. Combine egg mixtures. Mix flour with cornstarch and baking powder and sift into the egg mousse; carefully stir in with whisk.
Line a 10" springform pan with parchment paper. Fill in the batter and smooth it. Bake for about 15 to 18 minutes. Remove from oven and let cool. Remove cooled cake from the springform, remove parchment paper, and clean the springform.
You can cut the cake layer a little smaller if you want the mousse to cover the entire outside of the cake. Put the cake back into the springform.
Whip the cream until frothy and keep cool. Combine blueberry juice, blueberries and sugar in a saucepan. Heat the mixture until the sugar dissolves. Soak gelatin according to directions. Add into the warm blueberry juice and stir well.
Cool mixture indirectly over iced water just until it isn't warm to the touch. Add 3 tablespoons of whipped cream and stir well. Add the juice mixture to the whipped cream and stir together carefully. Pour the mousse onto cake in the form. Smoothen the surface and refrigerate for at least 2 hours.
Arrange the whole blueberries on solidified mousse. Combine blueberry juice and sugar, then heat until the sugar is dissolved. Stir in gelatin that has been soaked according to directions.
Cool jelly mixture to room temperature. It should not feel warm anymore, then carefully spoon the jelly mixture onto the mousse layer. Refrigerate for a minimum of 20 minutes. With a wet, hot knife carefully loosen the springform ring from the cake. Transfer the cake to a serving plate.
You can reserve some whipped cream and blueberry jelly to garnish the finished cake.
Keyword Blueberry Mousse Cake
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