Sea Buckthorn Cream Cake - Step By Step Recipe With Photo

Table of contents:

Sea Buckthorn Cream Cake - Step By Step Recipe With Photo
Sea Buckthorn Cream Cake - Step By Step Recipe With Photo

Video: Sea Buckthorn Cream Cake - Step By Step Recipe With Photo

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Cooking description:

If you are looking for an unusual and tasty cake, then this recipe is for you! It turns out to be incredibly tasty and aromatic. For the cream, I took frozen berries and mashed them. You can use fresh berries, sea buckthorn jam, or jam. Help yourself!

Appointment: For the banquet table / Birthday / New Year / Christmas / Anniversary

Main Ingredient: Berries / Sea Buckthorn / Dough / Sponge Pastry / Cocoa

Dish: Baking / Cakes / Sponge cake / Sweet

Geography of cuisine: Russian cuisine

Ingredients:

  • Eggs - 3 Pieces (BISQUIT: all products below)
  • Sugar - 3 Tbsp. spoons
  • Butter - 75 Grams
  • Wheat flour in / grade - 50 grams
  • Almond flour - 30 Grams
  • Cocoa powder - 2 Tbsp. spoons
  • Cocoa drink - 2 tbsp. spoons
  • Baking powder - 1 teaspoon
  • Salt - 1 Pinch
  • Mascarpone - 150 Grams (CREAM: all products below)
  • Sea buckthorn puree - 200 Grams
  • Cream - 200 Grams (33-35%)
  • Powdered sugar - 2 Tbsp. spoons
  • Sheet gelatin - 3 pieces
  • Sea Buckthorn Puree - 150 Milliliters
  • Sheet gelatin - 2 pieces

Number of Servings: 10-12

How to make "Sea Buckthorn Cream Cake"

Sea buckthorn cream cake - photo step 1
Sea buckthorn cream cake - photo step 1

Mix and sift flour - plain and almond flour, baking powder and salt.

Sea buckthorn cream cake - photo step 2
Sea buckthorn cream cake - photo step 2

Mash cocoa powder and cocoa drink with 50 ml of hot water.

Sea buckthorn cream cake - photo step 3
Sea buckthorn cream cake - photo step 3

Whisk in soft butter and sugar until white. Beat in eggs one at a time, mixing each one thoroughly.

Sea buckthorn cream cake - photo step 4
Sea buckthorn cream cake - photo step 4

Add the dissolved cocoa to the butter mixture, stir. Add flour mixture and mix well until smooth.

Sea buckthorn cream cake - photo step 5
Sea buckthorn cream cake - photo step 5

Pour the dough into the prepared form and bake in an oven preheated to 200 degrees until a dry speck.

Sea buckthorn cream cake - photo step 6
Sea buckthorn cream cake - photo step 6

Turn the finished cake over onto a wire rack and leave for a couple of hours.

Sea buckthorn cream cake - photo step 7
Sea buckthorn cream cake - photo step 7

For mashed potatoes, heat the thawed sea buckthorn with sugar - 3/4 cup sugar in a glass of berries, then punch with a blender and rub through a sieve. I took 3 glasses of berries, a little left. You can use ready-made puree or jam. Measure out the required amount of puree, heat and dissolve the gelatin soaked according to the instructions.

Sea buckthorn cream cake - photo step 8
Sea buckthorn cream cake - photo step 8

Whisk the mascarpone at room temperature with a portion of the berry puree until smooth.

Sea buckthorn cream cake - photo step 9
Sea buckthorn cream cake - photo step 9

Whisk the cream and icing sugar separately until peaks and add to the cream.

Sea buckthorn cream cake - photo step 10
Sea buckthorn cream cake - photo step 10

Cut the cake in half and saturate it with sea buckthorn syrup. Place one crust in a split pan and brush with half of the cream. Repeat the procedure.

Sea buckthorn cream cake - photo step 11
Sea buckthorn cream cake - photo step 11

Place the cake in the freezer for 15 minutes to set the top layer of the cream. Remove from the freezer and pour over the remaining warm gelatin puree. Send the cake to the freezer for another 30 minutes, then let stand in the refrigerator for an hour.

Sea buckthorn cream cake - photo step 12
Sea buckthorn cream cake - photo step 12

Prepare cake decorations. I made flowers from tangerines and bumblebees from apricots. Added fresh mint, sugar beads and butterflies.

Sea buckthorn cream cake - photo step 13
Sea buckthorn cream cake - photo step 13

Decorate the cake and serve. Enjoy your tea!

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