Cake
Strawberry-sea buckthorn cake
Prep Time: 1 hr / Cook Time: 1 hr / Total Time: 2 hrs
Cake Strawberry-sea buckthorn weight 2200, height 12-13 cm, diameter 17-18cm
Author and photographs: Olga
Follow on InstagramI really love sea buckthorn! True true . Therefore, I am ready to add it to cakes and tea and cottage cheese for breakfast. If you are happy with the thought of her pleasant sourness, then you will definitely like this cake as much as I do.
Strawberry-sea buckthorn cake
Yield: 2200 gr
Ingredients
Biscuit
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4 eggs
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270 gr sugar
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1 pack of vanilla sugar
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60 gr butter (melt)
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150 gr milk (hot)
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240 gr flour
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40 gr starch
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10 gr baking powder
Sea buckthorn cream
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75g sea buckthorn puree (or 110g frozen berries)
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zest of 1 orange
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20 gr orange juice
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40 gr sugar
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3 yolks
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3 gr cornstarch
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50 gr butter
Sea buckthorn sauce
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35 gr sea buckthorn puree
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10 gr orange juice
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5 gr orange peel
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vanilla
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20g sugar
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2 gr starch
Strawberry mousse
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120 gr strawberries
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40 gr sugar
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2 gr cornstarch
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100 gr cream 33%
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5 gr gelatin
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25 gr water
Impregnation
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40 gr strawberries 20 gr sugar 60 gr water vanilla 1 tbsp lemon juice.
Cake Cream
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430 gr mascarpone 85g powdered sugar 2 tbsp lemon juice 180 gr cream
Cream for leveling
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220 gr white chocolate 100 gr cream 50 gr butter 50 gr mascarpone
Instructions
Biscuit Beat eggs with sugar and vanilla until fluffy, add butter and milk, stir with a whisk, add flour, starch, and baking powder, and mix with a spatula until smooth. Divide the dough into 2 molds of 17 cm Bake at 165 degrees for approx. 45 minutes until a dry skewer. Cut the cakes lengthwise into 3 parts. Pack in cling film and refrigerate.
Sea buckthorn cream
If you have frozen berries, they need to be thawed, mashed, and strained through a sieve to leave pitted puree. Stir the yolks with starch and orange zest and juice. Heat sea buckthorn puree in a saucepan until boiling. Stir the puree into the yolks 1 tablespoon each. Return to stove and simmer for 1 minute after boiling over low heat. Remove from heat, add butter, blend with an immersion blender and transfer to a pastry bag until completely cool.
Sea buckthorn sauce
Mix everything, and punch with a submersible blender. After boiling, brew for 1 minute. Transfer to a pastry bag so that there is no air in it and leave to cool completely.
Strawberry mousse
2 rings 14 cm in diameter. Wrap the rings with cling film and place them on a flat surface to place in the freezer later. Soak gelatin in water. Puree strawberries with sugar and starch and put them in a saucepan on the stove. Boil for 1 minute after boiling. Remove from stove. Whip the cream to soft peaks. Mix the swollen gelatin with puree that has cooled to 60 degrees, pierce with a blender, add cream to the mass, pour into 2 forms, and send to the freezer to solidify.
Impregnation Place everything in a saucepan, pour with a blender, boil for 15 seconds, remove from stove, and cool.
Cake Cream Lightly beat the mascarpone with a whisk with powdered sugar, add cream, and lemon juice and beat until fluffy.
Cream for leveling (strong enough to withstand transportation around the city, but not like a stone)
Melt the chocolate and cream in the microwave. Cream butter and room T mascarpone with a blender. Add chocolate with cream, and beat again with a blender. When the cream has cooled down to 19-20 degrees - beat with a mixer until fluffy, and level the cake.
