It seems you are using Internet Explorer 11, which is not supported by this website. We recommend Google Chrome for the best browsing experience.

My Blueberry Hill

17 Jun 2016


This blueberry hill cake is composed of six layers filled with fruits and grains to make a delicious dessert for your clients !



  • 600 g of Tegral 4Ever cake 
  • 300 g of Oil 
  • 300 g of Eggs

Working method: 

  1. Mix all the ingredients together during 3 min at medium speed.
  2. Spread on a tray a thin layer of approximately 5mm.
  3. Bake at 190°C close damper during 6 min +/-.
  4. Once it has cooled down, cut 3 rounds of 10 cm and 3 round of 13 cm diameter.

Lemon grass and white tea syrup:


  • 280 g of Water 
  • 150 g of Sugar 
  • 2 bags of Pure white tea bags 
  • 1 st of Lemon grass 

Working method: 

  1. Boil the water, the sugar and the chopped lemon grass.
  2. When boiled, take off the heat and let the tea bags infuse for 4 min, cover with cling film. 
  3. Cool down completely. Soak the cake in the syrup.

Blueberry guimauve


  • 85 g of Water 
  • 100 g of Topfil Blueberry 
  • 175 g of Sugar 
  • 11 g of Gelatin 
  • 6 g of Summum Fruits Rouges 

Working method:

  1. Cook water, Topfil Blueberry, and the sugar at 105°C.
  2. Mix with pre-soaked gelatin and Summum Fruits Rouges.
  3. Whip the mixture until the texture is aerated and firm.
  4. Pipe on top of the soaked cake disks of 10 cm diameter.
  5. With the rest, pipe rolls of 1 cm diameter, coloured with pink sugar for final decoration.
  6. Store it.

Red fruits Muesli


  • 40 g of Oat Flakes 
  • 30 g of Sunflower Seeds 
  • 40 g of Soy chopped seeds 
  • 20 g of Rice poppers 
  • 40 g of Aristo primeur Crema
  • 60 g of Sugar 
  • 25 g of Summum Fruits Rouges 

Working method:

  1. Roast flakes and seeds.
  2. Boil the Aristo Primeur Crema with sugar and Summum Fruits
  3. Rouges during 1 min.
  4. Add the mix of seeds and rice poppers and mix all together until correctly coated.
  5. Spread the dough between 2 silicon sheets to obtain a layer of 3 mm.
  6. Cut 3 rounds of 13cm.
  7. Stick them on top of the cakes of the same size.

White mousse


  • 20 g of Milk 
  • 70 g of Festipak 
  • 40 g of PatisFrance Starfruit Lemon 
  • 30 g of Egg Yolks 
  • 190 g of Belcolade Selection Blanc Intense X516
  • 40 g of Bavarois Neutre 
  • 500 g of Duopak 

Working method:

  1. Cook a Crème Anglaise with the milk, Festipak, the egg yolks and
  2. PatisFrance Starfruit Lemon.
  3. Add Bavarois Neutre and pour on the Belcolade Selection Blanc
  4. Intense X516 to make a ganache.
  5. At 40°C, incorporate the whipped Duopak.
  6. Freeze the finished bomb.

Blueberry Glaze


  • 1000 g of Miroir Gassage Neutre 
  • 150 g of Topfil Blueberry 

Working method:

  1. Warm at 35-40°C and blend it to break up the piece of fruits.
  2. Apply at 35-40°C on the frozen bomb.

More information?

For more step-by-step recipes, product information and tips and tricks, visit our our website or contact your local Puratos representative!