Ginger Sea Buckthorn Dessert Cake Recipe

Start by **lining a square baking pan (20x20 cm)** with foil, leaving one side exposed. Preheat your oven to **180°C (350°F)**. In a mixing bowl, beat **the eggs with sugar and vanilla** until the mixture is fluffy and light.

In another bowl, whisk together the **flour, baking powder, lemon zest, and salt**. Combine the sea buckthorn and ginger purees with honey and melted butter. Heat this mixture until warm, then **stir to combine thoroughly**.

Carefully add the dry ingredients to the egg mixture while beating on low speed. Gradually pour the warm puree mixture into the batter, mixing gently. Be careful not to overmix; just enough to combine.

Pour the batter into your prepared pan and bake in the preheated oven for about **15-20 minutes**, or until a skewer comes out clean. Once done, allow the biscuit to cool before cutting it into two layers.

First, hydrate the **gelatin in cold water** according to the package instructions. In a mixing bowl, combine **mascarpone, powdered sugar, and heavy cream**, and whisk the mixture until it reaches a thick consistency similar to sour cream.

Gently heat the sea buckthorn puree with white chocolate in a microwave for about **30 seconds**, just enough to melt the chocolate. Stir until smooth. Heat the gelatin briefly in the microwave (5-10 seconds) until just melted and then **mix it into the warm puree**.

Finally, carefully fold the **chocolate-sea buckthorn mixture** into the mascarpone mix until well combined. Pour this mousse onto your prepared biscuit layer.

Repeat the same process for the cloudberry mousse as you did for the sea buckthorn mousse. Start by hydrating the **gelatin in cold water**. In a bowl, whip together the **mascarpone, sugar, and heavy cream** until thick.

Heat the cloudberry puree with white chocolate in a microwave until melted, just as with the sea buckthorn. Mix in the **melted gelatin** into the warmed puree.

Gently fold this **cloudberry mixture** into the whipped mascarpone until combined and uniform in color. Pour it over the sea buckthorn mousse layer, smoothing it out evenly.

Begin by hydrating the **gelatin in cold water**. Combine the cloudberry puree and sugar in a saucepan, then heat the mixture while stirring until it reaches a simmer.

Once it starts simmering, remove from the heat and stir in the **hydrated gelatin**, ensuring it dissolves completely. Allow it to cool slightly before gently pouring it over your layered mousse cake.

Chill the dessert in the refrigerator for at least **2 hours** to set fully. Once set, carefully cut and serve your beautiful Ginger Sea Buckthorn Dessert Cake!