Blueberry Layer Cake
A blueberry Chiffon cake with blueberry jam and blueberry mousse filling. Finished with a cream and cream cheese topping and fresh berries..
LF – lactose-free
NF – nut-free
24 cm diameter (12-15 people)
flour, eggs, sugar, salt, baking powder, canola oil, lemon juice, lactose-free butter, lactose-free cream, lactose-free cream cheese, blueberry purée, vanilla sugar, blueberry jam.
Preservation and serving:
Keep in the fridge. Move the cake to room temperature 30 minutes before serving.