Lemon Pastry Blueberry Bombs

Directions

1. In small bowl, stir together 1/3-c. lemon juice, zest and gelatin; set aside to dissolve. In larger bowl whip cream till stiff; cover and chill. In third bowl beat egg whites with salt till soft peaks form.
2. Gradually add in one c. of sugar and beat till stiff peaks form. In another bowl, cream butter, gradually adding anothe c. of sugar. Add in egg yolks
3. (one at a time) and gelatin mix alternately. Add in remaining sugar and beat till very smooth. Mix in about half of egg whites. Quickly but gently mix in remaining egg whites. Beat remaining lemon juice into whipped cream and fold which into mix. To assemble bombs: With serrated knife slice cake into 1/8-inches pcs; set aside. Line bowl with plastic wrap, with ample plastic hanging over sides, and then with cake slices tightly and proportionately, leaving one whole slice for top. Spread lemon pastry paste over cake. Stick blueberries into paste and fill remaining spaces with lemon mousse, up to the rim of the cake. Lay extra cake slice over top. Place paper plate oer top, then wrap plastic and secure over all.
4. Chill overnight. Ice and decorate with lemon-flavored whipping cream
5. (pint of cream, 1/2-c. confectioner's sugar and 4 Tbsp. lemon juice) and fresh blueberries.
6. Station