Sea buckthorn cake

Category: Confectionery
Sea buckthorn cake

Ingredients

Almond dacquoise
egg whites 160 g
sugar 60 g
powdered sugar 100 g
almond flour 120 g
Wheat flour 40 g
Sea buckthorn jelly
sea ​​buckthorn 400 g
sugar 100 g
milk 100 ml
lemon juice 20 ml
gelatin* 10 g
Mousse
sugar 40 g
milk 200 ml
wheat flour 1 tbsp. l.
White chocolate 200 g
cream 33-35% 400 ml
egg yolk 40 gr (2 pcs)
liquor 100 ml
gelatin 15 g
Choco velor
cocoa butter 50 g
White chocolate 50 g
titanium dioxide (optional) 1/2 tsp

Cooking method

  • I've already made drunken cherries. And then I thought, why can't there be, for example, a drunken sea-buckthorn. Especially since her friend tampered with me from the dacha kilogram 3. I thought for a long time what sea-buckthorn would be combined with. And then I came up with it! It turned out divinely !! The son said: "This is your best dessert!" And getting praise from him is like seeing snow in Africa.
  • Therefore, I can safely recommend this cake to you.
  • The amount of ingredients is given for a cake 20 cm in diameter.
  • We need two shapes of different diameters. It is desirable that one be 20 cm, the other 18-19 cm. Ideally, silicone molds are the easiest to work with, you do not need to lubricate anything, frozen semi-finished products fly out of the molds easily and without loss. But you can use both split forms and metal rings. In this case, you will need cling film to cover the bottom and an acetate film (can be replaced with a stationery corner) for laying the sides.
  • Let's start with cooking almond dacquoise... If you make a dacquoise with only almond flour, you get a crunchy crust. When wheat flour is added, the dacquoise will be crispy and soft and tender on the inside. There are two main rules for making dacquoise (whether you add wheat flour or not). Rule number of times: the amount of egg whites, sugars and flour should be equal. Rule number two: proteins must be aged, that is, stand at room temperature for at least 1 night.
  • Sea buckthorn cakeWe will prepare all the ingredients, as well as the baking sheet on which we will bake. On the parchment we will draw two circles in diameter of a smaller shape (18cm) (I fit on one sheet diagonally). We do all this in advance, there will be no time for this further
  • Sea buckthorn cakeBegin to beat the whites at the lowest speed. This will enable us to break the bonds between albumin and water, which will subsequently help make the meringue more stable. As soon as you see small bubbles along the edge of the bowl, you can start whipping at medium speed.
  • Sea buckthorn cakeI would like to dwell on this point separately. Protein products (meringues, pasta, dacquoise) began to work out normally for me only when I understood this process and began to apply it. Never beat egg whites at full speed. Yes, they will very quickly collapse into a lush foam, forming large air bubbles in the structure. And they will also sit down quickly when you try to introduce a flour mixture into them. When you beat the whites at medium speed, small bubbles form over a long period of time. This gives stability to the mass. So, beat the whites until a stable foam, add sugar in 3 doses, continuing to beat. After each addition of sugar, the proteins sit down a little, we introduce the next portion only when we have again achieved stable peaks. As a result, you should get the consistency of a "bird's beak"
  • Sea buckthorn cakeIn a blender bowl (or rub thoroughly with your hands), mix the icing sugar, sifted almond flour and wheat flour
  • Sea buckthorn cakeWe also introduce the flour mixture into proteins in three steps. Stir ONLY with hands with movements from bottom to top, from center to edges. Putting the dough into a pastry bag
  • Sea buckthorn cakePlace the dough on a baking sheet in a circle.This will allow us to get cakes of the same height. In any case, the height of the deposited dough should not exceed 1 cm. Dacquoise is not an option when you can bake one large cake and then cut it into several cakes.
  • Sea buckthorn cakeWe bake our dacquoise in an oven preheated to 180 ° C for 10-12 minutes. The surface and edges of the cakes should be slightly browned
  • Sea buckthorn cakeWhen the cakes have cooled down a bit, cut out even circles with a diameter of 18 cm.It will not work with completely cooled cakes, they will crack all over the base
  • Sea buckthorn cakeSea buckthorn jelly... Pour gelatin with 50 ml of ice water and leave to swell. Rub the sea buckthorn through a sieve. I first whipped it up, then rubbed it through a fine sieve. It's easier this way. We don't throw away the cake!
  • Sea buckthorn cake After rubbing, I got 270 grams of puree and 120 grams. cake. Add sugar and lemon juice to the sea buckthorn puree, put on the stove. As it boils, boil for 5 minutes. Strain the puree through a sieve into a container. Add milk to the cake and boil it for 5 minutes after boiling. We filter the sea buckthorn milk. Add sea buckthorn puree with sea buckthorn (I spoke, spoke, and uttered) milk so that in the end we got 400 ml. Dissolve the gelatin in a water bath or microwave (carefully do not overheat!) And add to the sea buckthorn mixture. Stir well, pour into a mold and send it to the freezer for at least 3 hours.
  • Sea buckthorn cakeMousse "Baileys"... We begin to cook the mousse when the jelly is already frozen and the dacquoise has completely cooled down. Pour gelatin with 80 ml of ice water. Grind the yolks with sugar. Pour in milk and whisk until smooth. Add flour (1 tbsp. L. With a slight slide) and stir thoroughly so that there are no lumps. Boil the cream in a water bath or microwave. I cook in the microwave for 3 minutes, take it out every minute and stir it with a whisk.
  • Sea buckthorn cakePour hot cream over chocolate (I use Belgian Callebaut) and stir with a whisk until the chocolate is dissolved. Dissolve gelatin in a water bath or microwave, add to the cream and mix thoroughly.
  • Sea buckthorn cakeBeat the cream until firm. Begin to beat at low speed, gradually increasing it. Don't interrupt, or you'll end up with oil and serum. Slowly pour the Baileys liqueur into the whipped cream, stir at the lowest speed.
  • Sea buckthorn cakeWe mix cream and cream, observing one condition - the masses should be about the same temperature!
  • Sea buckthorn cakeAssembly... As always, I collect the cake upside down. This is only necessary if in the future you plan to cover the cake with mirror glaze or choco velor. Put 1/3 of the Baileys mousse into the prepared form (see the beginning of the recipe). We put in the freezer for literally 5 minutes, so that the next layer lies perfectly even on the mousse. Put dacquoise on top and another 1/3 mousse. Put it in the freezer again for 5 minutes. We spread the jelly, on top of the last third of the mousse and cover with dacquoise, slightly drowning it in the mousse so that it appears at the edges
  • Sea buckthorn cakeAs a result, we get from the bottom up: mousse, dacquoise, mousse, jelly, mousse, dacquoise. Accordingly, who will collect in standard mode - the layers are the opposite, the top one is mousse. Try to align the top. We put in the freezer for at least 6 hours, and preferably overnight.
  • Sea buckthorn cakeThis step is optional. After assembly, you can put the cake in the refrigerator and after 2-3 hours it is ready. But I wanted to decorate with chocolate velor. To do this, melt chocolate and cocoa butter in different containers. The melting point of butter is higher than that of chocolate. Therefore, if you heat them together, the chocolate will fall out in flakes. Combine the melted masses, mix. I wanted a perfect white color, so I added sieve titanium dioxide to keep the gun from clogging. You can leave it that way (for a delicate creamy color) or dye the velor any color you want using a fat-soluble dye. Then I built a structure that helps to avoid painting the entire kitchen, and not just the cake. I put the combat box, a bowl in it at the bottom, on a bowl a cake that has just been pulled out of the freezer and freed from the mold. I apply the shock-cloth with a spray gun. On a frozen cake, it grabs immediately! I transfer it to a substrate, immediately placing it in the center.You cannot move the cake in the future, otherwise you will damage the beautiful velor
  • Leave the cake to defrost in the refrigerator for about 4 hours.

Note

* I use Dr. Oetker gelatin

A couple more photos to understand the texture.

This is such an airy and gentle dacquoise.
Sea buckthorn cake

And it's so easy and convenient to remove the jelly from the silicone mold

Sea buckthorn cake

And finally, what's inside
Sea buckthorn cake

The taste is divine! Almond dacquoise melting in your mouth, fragrant sea buckthorn jelly and subtle taste of baileys!
The cake melts in your mouth!

Try it, you will like it

Trishka
Again a masterpiece in your performance !!!
!
It looks so beautiful, I can't even imagine how such a beauty of Mona ...
gawala
Super recipe .. (y) Probably can be made with any fruit jelly .. We don't have sea buckthorn here ..
Trishka
So if you add up all the sugars and flours, then you get 160-160-160
gawala
Quote: Trishka
So if you add up all the sugars and flours, then you get 160-160-160
Ksyusha, I overlooked powdered sugar. I corrected my post ..
Trishka
RepeShock
Quote: Kara
Try it, you will like it

Is a mockery!
I won't do that in my life)))

Irochka, thanks for the beauty!
The taste should be incomparable!
Kara
Girls, thanks!

Quote: gawala

Super recipe .. (y) Probably can be made with any fruit jelly .. We don't have sea buckthorn here ..

I think it will work out great with cherries, currants. The strawberries for this cake will be too sweet, though ...
gawala
Quote: Kara
it will turn out with cherries, currants.
Sweet cherries are fresh frozen .. currants we are not and there are no strawberries, but there is Liqueur "Mozart" .. We must try to make it for Christmas. It's not difficult at all ...
Trishka
Quote: gawala
Not difficult at all
Kara
Quote: gawala

It's not difficult at all ...

You speak the truth !!!
gawala
Quote: Trishka

Is it difficult? I made almond dacquoise, but did not know that it was called that, but it’s not difficult to make mousse and jelly with svose. There would be someone, this is the most important thing .. I can get it so that there will be no one .. Well, except for me, of course ...
Rada-dms
Irisha, litter !!

I am saving up your cakes, when I go to visit, I will choose! The main thing is not to stay, otherwise I cannot choose!

TATbRHA
Quote: gawala
I can get it so that there will be no one .. Well, except for me of course ...
What a grief !!! Yes, yacht, not grief ...
gawala
Quote: TATbRHA
What a grief !!! Yes, yacht, not grief ...
No, where should I save extra pounds ..
Svettika
Irina, your almond dacquoise with sea buckthorn is great! An exquisite cake in excellent performance and with divine taste - a gorgeous set that makes you want to enjoy such a wonderful dessert! Thank you!
shurpanita
Irochka, I am without a degree like a patstal! Everything is smooth, pretty! and delicious! You are a fine fellow
And what kind of sieve-rub?
Kara
Girls, thank you very much for the praise! So nice

Quote: shurpanita


And what kind of sieve-rub?

And sieve Ariete, here I am HERE showed Cool! I really liked it
Gala
The taste is divine! Almond dacquoise melting in your mouth, fragrant sea buckthorn jelly and subtle taste of baileys!
Eh, I would taste
Irochka, super!
Olechka.s
Ahhh ... it's just awful !!! Just super !!! Irochka is great !!!
Kara
Girls, thanks!
Loksa
Kara, Ira, a very beautiful and appetizing cut! Thank you, I enjoyed one type of cake!
Zhannptica
Irina, for me this is space and beyond, but how fascinating is the recipe and the photo .., from the cut))))
Thank you so much for sharing with us, unlucky but you can dream)))
Kara
Zhanochka, you can't do this to yourself Each of us is a clever, beautiful, hostess, the best and most skillful. No need to dream, you have to take it and cook it. It is a bit more difficult to invent a recipe from scratch, to select proportions, to try different options, combinations of tastes and aromas. But even this is not so scary if you know the basic techniques. And to cook according to a verified ready-made recipe is a piece of cake! You never know what you can do till you try!


I bake this cake for the second time, only for the first time I used a chiffon biscuit for the base. It seems also airy and light, but it seemed to me rude.The second time I tried to replace it with the most airy dough in nature - dacquoise. And I did not lose! Bake, don't hesitate.

Svetlenki
Quote: RepeShock
Quote: Kara from Yesterday at 16:01
Try it, you will like it

Is a mockery!
I won't do that in my life)))

IRAAAAA !!!!! ((grabbed my heart from this dazzling white cake and perfect cut - and the cut is perfect ... On YouTube, not all masters will see such cuts))

Irish, you have a very light and delicate hand (they say that in Russian or not) Thank you for bringing us beauty!

Listen, these are chocolate squares. I have a suspicion that these are lace on chocolate ... Am I wrong?
Tanya-Fanya
This cannot be eaten! You can only admire it and get aesthetic pleasure!
Amazing work!
Elena_Kamch
Kara, Irochka, another masterpiece !!! The beauty! And the cut is complete!

And I saw shoko velor, but I don't know what kind of animal is titanium dioxide

Tanyush @ ka
KaraIrina cake itself is tenderness
Kara
Girls, thanks for the praise! Already embarrassed

Quote: Svetlenki


Listen, these are chocolate squares. I have a suspicion that these are lace on chocolate ... Am I wrong?

I didn't guess It's all chocolate. I have mats for icing and mastic, I make them on them. First, pour white chocolate and remove the excess so that it remains only in the curly grooves. Let me freeze. Then pour dark chocolate on top. When it hardens, I cut out the figures I need with metal cutters.

Quote: Elena_Kamch

And I saw shoko velor, but I don't know what kind of animal is titanium dioxide

Helen, this is a food coloring powder. Sold in pastry shops
kil
Ira is stunning as always. I’m already here and I don’t know which one to go, my head is dizzy from such beauty, I don’t even think about taste, but then how to work then ...
You are super!!! Well done !!! Handy !!! Clever and beautiful !!!
Svetlenki
Quote: Kara
When it hardens, I cut out the figures I need with metal cutters.

Irisha, thanks for sharing! Can I have a photo of the cutter in the studio? I just watched some kind of webinar, so there the "master" was cutting chocolate with a pizza wheel - it turned out not very neatly on the way out after the refrigerator ... Everything is perfectly smooth
kil
And you can have a picture of the spray gun, I'm very interested ???
Zhannptica
Kara, Irina, about recipes from scratch I like sooooo, but with muffins, rolls. I am slowly inventing, recently I made a brioche from pumpkin (from the third time, but it turned out !!! And how much butter I translated .. oh), I was so proud of myself for three days, I probably couldn't calm down))) only rolls, they are simpler somehow, yes, and they do not require special geometry, weighed the same blanks on the scales and they are like "three from the casket", but the cakes are aerobatics and I am with them on you and with respect, although sooooo I love to watch how the girls-craftswomen put their works here) ))))))
Thanks for the support and the science !!!!!
Svetlenki
kil, Irina, here is a link to Irin spray gun. I'm already looking for him in all - but there is no such thing in our area

https://Mcooker-en.icdself.com/index.php@option=com_smf&topic=468925.0

Irish, Kara, nothing that fit

Evgeniya
Irina, your cakes are impressive! I never cease to admire Drunken cherries and Lemon-caramel, and now this handsome man! I want to see you at MK Thank you for the beauty, and the taste ...
kil
Evgeniya, yes we all want here. In queue
Evgeniya
kil, Irina, can we persuade?
Kara
Quote: kil

And you can have a picture of the spray gun, I'm very interested ???

Here is the spray gun

Sea buckthorn cake

Quote: Svetlenki

Irisha, thanks for sharing! Can I have a photo of the cutter in the studio? I just watched some kind of webinar, so there the "master" was cutting the chocolate with a pizza wheel - it turned out not very neatly at the exit after the refrigerator ... Everything is perfectly smooth

And here is the rug and cutters

Sea buckthorn cake

Cut hot


Posted on Friday 18 Nov 2016 02:41 PM

Quote: Svetlenki


Irish, Kara, nothing that fit

I am for it!!


Posted on Friday 18 Nov 2016 02:42 PM

Quote: kil

Evgeniya, yes we all want here. In queue

Maybe someday (retired) and mature
kil
Thank you girls and went to the link and then looked, this is certainly aerobatics. I'm going to retire, I'll come to a master class, and now only for samples
Evgeniya
Quote: Kara
Maybe someday (retired) and mature
Kara, Ira, what kind of queue will line up ...
Kara
Zhen, it’s unlikely. There are so many eminent confectioners now. There are very young ones, do I do such miracles? when something doesn't work out for a long time, I watch their videos and photos to get inspired!
Evgeniya
Ira, eminent pastry chefs, are somewhere far away. And your cakes are a complete delight, they are here side by side on HP! Thank you for sharing not only the recipes, but the "secrets" developed.
SchuMakher
Quote: gawala
There would be someone to eat, this is the most important thing ..

just about .... Why is the subject already in the studio, and the experimental animal is not only at home, it learns about everything by the very, practically, the last !!! Or have you tested on someone else?
Kara
Nenene, Manya, I was just experimenting I swear by the tails of those deer! And now you see, it turned out well, now you can bake and call Manechka

SchuMakher
Yes? Well lana ... I'll go feed the deer ...
kseniya D
Iraaaaaahow beautiful it is
Here the girls ask you for a master class, but I don't, nikhachu, I won't even ask, it's difficult for me. You'd better adopt me right away, huh? (smile with the eyes of a puss in boots from Shrek) I will be the most obedient child
Kara
Ksyusha, pack your things and blow to me! I've already vacated your room!
kseniya D
ran off to collect chumadan
Ilmirushka
Ira, I read for so long, looked at it for so long, imagined the taste for so long ... my head ached from exertion. I will NEVER do such a masterpiece Drag away to admire sometimes, STOLE!
Kara
Ilmira, this is not difficult at all, honestly!

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