Blueberry & Vanilla Cake – A Refined Dessert with Layers of Flavor and Elegance
An elegant blueberry and vanilla entremet featuring soft vanilla sponge, blueberry caramel, fruit confit, airy mousse, and a glossy mirror glaze. A stunning dessert for special occasions.This Blueberry & Vanilla Entremet is more than a dessert—it’s a refined experience that captures the perfect balance between fruitiness and softness. With each bite, you'll enjoy layers of flavor and texture: a moist vanilla sponge, intense blueberry confit, smooth blueberry caramel, and a light mousse, all enveloped in a dazzling mirror glaze.Ideal for elegant dinners, birthdays, or when you want to impress, this entremet isn’t just about looks—it delivers a delightful symphony of sweet, tangy, and creamy elements. While it requires a bit of patience and precision, the result is a professional-quality creation that’s as delicious as it is beautiful.
Ingredients
Vanilla Sponge
- 40 g almond powder
- 10 g all-purpose flour
- 10 g cornstarch
- 1 g baking powder
- 40 g butter
- 40 g powdered sugar
- 40 g whole eggs
Blueberry Confit
- 150 g blueberry puree
- 3 g pectin NH
- 30 g granulated sugar
- Blueberry Caramel
- 48 g blueberries
- 24 g glucose syrup
- 32 g sugar
- 20 g cocoa butter
- 2 g gelatin
- 48 g butter
Blueberry Mousse
- 200 g blueberry puree
- 55 g sugar
- 5 g gelatin
- 240 g heavy cream 30% fat
Mirror Glaze
- 10 g gelatin
- 75 g water
- 150 g sugar
- 150 g glucose
- 100 g sweetened condensed milk
- 150 g white couverture chocolate
- Gel food coloring
Instructions
Vanilla Sponge
- Preheat oven to 180°C. Line a baking tray with parchment paper.
- Cream the butter and powdered sugar.
- Add almond powder and mix.
- Add eggs and blend until smooth.
- Sift in flour, cornstarch, and baking powder, then fold in.
- Spread batter in a 15 cm ring and bake for 8–10 minutes. Let cool.
Blueberry Confit
- Mix sugar and pectin.
- Heat blueberry puree until 40°C, then add sugar-pectin mix while whisking.
- Boil for 1 minute, then pour into a 15 cm ring and freeze for at least 4 hours.
Blueberry Caramel
- Heat blueberry puree with glucose to 80°C.
- In a separate pan, caramelize the sugar.
- Gradually add hot puree to the caramel while stirring.
- Add hydrated gelatin and cocoa butter. Blend.
- At 60°C, mix in butter and a pinch of salt.
- Pipe over frozen confit, then place sponge on top. Freeze for at least 8 hours.
Blueberry Mousse
- Heat half of the puree with sugar to a boil.
- Remove from heat, add gelatin, then the remaining puree.
- Whip the cream to soft peaks.
- Fold in the puree mixture at 30°C, in three additions.
Assembly
- Pour mousse into a silicone Eclipse mold.
- Insert the frozen block (sponge + caramel + confit).
- Gently press and smooth the surface.
- Freeze for at least 24 hours.
Mirror Glaze
- Hydrate gelatin. Place white chocolate, gelatin, food coloring, and condensed milk in a large container.
- Heat water, sugar, and glucose to 104°C.
- Pour syrup into the container. Let sit 2 minutes.
- Blend until smooth and glossy.
- Cover and refrigerate overnight.
Finishing
- Reheat glaze to 34–38°C, blend until fluid.
- Unmold the frozen entremet onto a glass over a tray.
- Pour glaze evenly, remove excess.
- Let chill for 3–4 hours in the fridge before serving.
- Decorate as desired.