Jane's Blueberry Mousse Cake

Join the brilliant Jane Beedle (GBBO Finalist, series 7) live from Kent, UK who will teach you the skills you need to make her stunning blueberry mousse cake.

This class takes place on Saturday 16th September at the following times:

9am PT / 11am CT / 12pm ET / 5pm BST

Please allow up to 2 hours for this class.

Featuring a soft lemon genoise sponge base, creamy blueberry mousse (made with pillowy Italian meringue) and topped with juicy blueberry jelly, this will be the perfect dessert to share with friends and family...if you want to share it that is!

Bake With A Legend Online Classes are an interactive experience, where we limit group sizes to around 25 to ensure an intimate online setting. Not only do you have your celebrity baker teaching you, but you also have one of our brilliant Bake With A Legend hosts who will ensure the smooth running of your experience ensuring everyone is enjoying themselves.

If you need any help at any point during the class, you’ll be encouraged to raise your hand and your baker will be virtually joining you in your own kitchen in no time to assist you!

You’ll bake along in tandem with Jane, learning many tips and tricks a long the way as you perfect all the skills required to make Jane's delicious Blueberry Mousse Cake. Jane will also be on hand to answer your questions, be those about baking or her experiences of being involved on such an iconic television show.

Tickets are priced at £35 for individuals and £50 for groups of two or more that will join from the same screen. Please note we can accept requests to move classes with two or more weeks notice prior to the class – any requests to do so, will incur a £5 administrative charge.

Once booked in, all guests will be emailed a full recipe and the zoom link required to join us for the class. Just in case you don’t spot it please check junk mail!

EQUIPMENT:

Bowls 

Electric hand whisk   

Candy thermometer

Saucepan 

Non-stick baking paper   

Sieve

20cm/8” Loose bottom/springform Cake tin (not shallow sponge tin) 

Cooling rack

Acetate minimum length 61cm/24” (acetate needs to be depth of cake tin wide)

INGREDIENTS:

For the genoise sponge:

1 large (XL in US) egg (55g out of shell) 

25g (2 tbsp) Caster/superfine sugar

1 lemon – zest only  

20g (2 ½ tbsp) Plain/all-purpose flour

1tsp Cornflour/corn starch 

Pinch of salt

15g (1 tbsp) Salted butter, melted

For the mousse:

400g (~2 ¾ cups) Frozen Blueberries 

12g Sachet Gelatine powder (sets 1 pint/500ml)

3 tbsp Water 

75g Egg white (approx. 2 large (XL in US) eggs)

70g (⅓ cup) Caster/superfine sugar 

70g (⅓ cup) Water

300ml (1 ¼ cups) Double/heavy cream 

40g (3 ½ tbsp) Caster/superfine sugar

For the jelly & decoration:

2 tsp Water 

¾ tsp Gelatine powder

1 tbsp Caster/superfine sugar 

Blueberries and fresh thyme to decorate*

*you can also use fresh rosemary sprigs to decorate

If you have any questions regarding this class or anything concerning our online classes, please email us at bookings@bakewithalegend.com.

To see all our other classes which are currently on sale, please click here.

Please note we do also offer private events where you can choose which baker you’d like to teach you and what you bake - please click here for more information.

It is your responsibility to check the ingredients do not impact any allergies or intolerances which you may have. Bake With A Legend and our bakers take no responsibility in this regard. If you're in any doubt about you then you should contact us before booking in terms of discussing alternative ingredients to suit your requirements. We will, wherever possible provide alternatives to include gluten & dairy free options.