“Frozen” inspired cake that was first made for my daughter’s birthday and became a huge hit after that. As the first winter frost, that crispy meringue is something you don’t expect to encounter when enjoying summery blueberry mousse. It’s also the best choice for those who want to sail the summer vibes on a cold day.
With this workshop recipe file you get the following recipes:
Blueberry mousse
Lemon curd
Mirror glaze
Almond Joconde sponge
Meringue
White chocolate cream
Don’t forget that you can use any mold you want, we just give you the idea and directions to recreate what you see in the picture!
Have fun playing and don’t forget to get in touch for assistance and/or adjustments! By the way, we are always curious and excited to get photos of your creations. Your support and cooperation help us build a community of creative souls like yourself!
Use #sweetartworkshop to tag your work on Social Media.
Purchase molds and equipment used to create this recipe:
2 reviews for Blueberry Mousse, Lemon Curd and Meringue Cake Recipe ~ Frozen Entremet
Rated 4 out of 5
Nevine Barsoum (verified owner)–
Some omissions in the recipe. For Sponge Cake, no oven temperature given. For Blueberry Mousse, heavy cream in list of ingredients, but no instruction to how or when to use it.
The cake is in the freezer waiting to be glazed.
Marija Crow –
Thank you for pointing out the omissions! We’ve added that information and changed the recipe file. You can download the new version from the Downloads section of your profile. People like you improve our work and make me so happy, thank you again!
Rated 5 out of 5
Nevine Barsoum (verified owner)–
Thank you for your response, and for the corrections. I have enough baking experience to know what to correct, but there are many who would not know.
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Nevine Barsoum (verified owner) –
Some omissions in the recipe. For Sponge Cake, no oven temperature given. For Blueberry Mousse, heavy cream in list of ingredients, but no instruction to how or when to use it.
The cake is in the freezer waiting to be glazed.
Marija Crow –
Thank you for pointing out the omissions! We’ve added that information and changed the recipe file. You can download the new version from the Downloads section of your profile. People like you improve our work and make me so happy, thank you again!
Nevine Barsoum (verified owner) –
Thank you for your response, and for the corrections. I have enough baking experience to know what to correct, but there are many who would not know.
Marija Crow –
I appreciate your help so much! You are amazing!