Blueberry Sky Torte – Decorative Cream Cheese Mousse Cake with Berry Layers & Mirror Glaze
A stunning blueberry torte with cream cheese mousse, decorative sponge layers, fruit inserts, and a glossy white mirror glaze – elegant and refreshing.The Blueberry Sky Torte is a pastry dream layered with flavor and artistry. Inspired by the techniques of Gregory Doyen, this cake brings together a vivid blueberry crémeux, striped almond sponge, a light cream cheese mousse with yogurt and lemon, and a fruity blueberry-cassis coulis – all wrapped in a white mirror glaze and topped with fresh blueberries and edible gold. The result? A delicate yet dramatic dessert that tastes as good as it looks. Whether for a celebration or to refine your entremet skills, this torte is a beautiful blend of creativity and flavor.
Servings 12 People
Ingredients
🟣 Blueberry Crémeux
- 45 g whole egg
- 33 g egg yolk
- 12 g sugar
- 85 g blueberry purée
- 30 g blackcurrant cassis purée
- 1 gelatin sheet 1.7 g
- 45 g unsalted butter soft
🔵 Decorative Sponge – Blue Pattern Paste
- 60 g melted butter
- 60 g powdered sugar sifted
- 2 egg whites medium
- 50 g all-purpose flour sifted
- Blue food coloring with optional black or pink tint
⚪ Almond Sponge
- 3 egg whites large
- 40 g sugar
- 60 g ground almonds
- 40 g powdered sugar
- 1 whole egg large
- 2 egg yolks large
- 70 g flour
- 20 g melted butter
🟡 Cream Cheese Mousse
- Pâte à bombe
- 30 g sugar
- 15 g water
- 1 whole egg approx. 55 g
- Mousse Base
- 115 g cream
- 1 tbsp vanilla sugar
- 150 g Greek yogurt 10%
- 130 g cream cheese
- 40 g honey
- Zest and juice of ½ organic lemon
- 4 gelatin sheets 6.8 g
- Prepared pâte à bombe from above
- Fresh blueberries
🟣 Blueberry Coulis
- 90 g blueberry purée
- 40 g blackcurrant cassis purée
- 1 splash of lemon juice
- 30 g invert sugar or honey
- 1 heaped tsp cornstarch
- 1 tsp cold water
- 1.5 gelatin sheets 2.6 g
⚪ Mirror Glaze (White)
- White mirror glaze prepared in advance (see your favorite stabilized mirror glaze recipe)
- Ideal glazing temp: 26°C 78.8°F
🌟 Decoration
- Fresh blueberries
- Edible gold leaf
- Optional: warmed fruit glaze for shine
Instructions
Blueberry Cremeux
- Soak gelatin in cold water.
- Mix eggs and sugar.
- Heat fruit purées with the egg mixture to 83°C, stirring constantly for 20 seconds.
- Remove from heat, dissolve gelatin.
- Cool to 36°C, then blend in soft butter.
- Pour into a 14 cm ring lined with plastic wrap and acetate. Freeze until solid.
Decorative Sponge – Blue Pattern Paste
- Mix melted butter and powdered sugar.
- Stir in egg whites and flour.
- Tint with blue (plus pink/black if desired).
- Spread 1 mm thick over 30×40 cm silicone mat.
- Use a serrated scraper to make vertical lines. Freeze 1 hour.
Almond Sponge
- Preheat oven to 190°C (374°F).
- Whip egg whites with sugar to stiff peaks.
- Whip ground almonds, powdered sugar, whole egg, and yolks until pale and airy.
- Fold in part of the egg whites, then the rest with sifted flour.
- Mix some batter with melted butter and fold back in.
- Spread gently over the frozen pattern layer.
- Bake for 10–15 min. Flip onto parchment and peel off silicone mat. Cool.
Sponge Assembly
- Cut two 5 cm strips and one 16 cm round from the baked sponge.
- Place the 16 cm round on a plate inside an 18 cm cake ring lined with acetate.
- Place the strips around the inside edge of the ring. Ensure seams are tight.
- Fill with Blueberry Cremeux
- Pour frozen crémeux insert over the sponge base.
- Smooth the top and chill/freeze until firm.
- Prepare Cream Cheese Mousse
Pâte à bombe
- Heat sugar and water to 120°C (248°F).
- Whisk egg until foamy, then pour hot syrup in slowly while mixing.
- Whip until cooled to 25°C and fluffy.
Mousse Base
- Soak gelatin in cold water.
- Whip cream with vanilla sugar to soft peaks.
- Mix yogurt, cream cheese, honey, lemon zest + juice.
- Melt gelatin gently, temper with a bit of cream base, then mix in completely.
- Fold in whipped cream and pâte à bombe.
Mousse Assembly
- Pour ~250 g mousse over the chilled crémeux layer.
- Add fresh blueberries, then cover with remaining mousse.
- Smooth surface. Freeze or chill until firm.
- Pour extra mousse into the 14 cm ring with acetate for the top layer. Freeze.
Blueberry Coulis
- Soak gelatin.
- Heat purées with lemon juice and invert sugar.
- Mix cornstarch and cold water, add and boil while stirring.
- Remove from heat, dissolve gelatin.
- Cool to room temperature. Pour over firm mousse layer. Chill until set.
Glazing & Finishing
- Warm white mirror glaze to 26°C.
- Unmold frozen 14 cm mousse insert and place on a glazing rack.
- Pour glaze evenly. Remove excess drips.
- Transfer glazed disc on top of main torte.
- Decorate the edge with fresh blueberries (optionally glazed).
- Finish with edible gold leaf. Store refrigerated for up to 3 days.
