First, prepare a sponge cake.
Place the egg white in a bowl. Add the sugar gradually and beat with a mixer until the meringue has stable peaks.
Add the egg yolk and beat with a mixer. Add the vanilla extract and stir.
Sift the flour and starch into a bowl.
Knead the dough with a spatula.
Place the dough in a pastry bag with a round nozzle. Cover the baking tray with parchment. Draw a circle 13 cm in diameter on the parchment. Squeeze the dough in a spiral circle. Draw 22x5 cm strips on parchment. Fill the strips with the dough.
Sprinkle powdered sugar on top.
Place the baking sheet in the oven, preheated to 190°C. Bake the sponge cake for 10 minutes.
Now prepare the mousse.
Soak the gelatin in cold water.
Place the egg yolk in a bowl and add the sugar. Mix well with a whisk.
Add the milk and mix well.
Pour the mixture into a saucepan and put it on the fire.
Heat the mixture to 83°C. Remove from the stove.
Squeeze the gelatin and add to the hot mixture.
Stir until the gelatin is completely dissolved.
Place the cream cheese at room temperature in a bowl and stir.
Add the egg mixture and beat with a mixer.
Lightly whisk the cream and add to the bowl. Stir well.
Divide the mixture into four equal parts in bowls.
Add one tablespoon of blueberry puree to one bowl, two tablespoons to another, and three tablespoons to a third.
Mix the mass in each bowl until the mass is uniform in color.
Place a ring-shaped cake mold on the tray. Lay out the side of the sponge cake.
Put the sponge cake on the bottom.
Put the white mousse mass on the sponge cake.
Put the form in the refrigerator for 15 minutes.
Remove the mold from the refrigerator and spread the light blueberry mousse evenly on top. Refrigerate for 15 minutes.
Remove the mold from the refrigerator and spread the darker-colored mousse evenly on top. Refrigerate for 15 minutes.
Remove the mold from the refrigerator and spread the darkest mousse evenly on top. Put in the refrigerator for 4 hours.
Remove the finished cake from the refrigerator. Place the whipped cream in a pastry bag with a curly attachment and decorate the cake with cream.
Put the blueberries on the cream. If desired, you can decorate the cake with mint leaves.