SEA BUCKTHORN MOUSSE CAKE

Ingredients

Dacquoise Biscuit

60 grams (2.1 ounces) egg whites

20 grams (0.7 ounces) sugar

25 grams (0.9 ounces) almond flour

40 grams (1.4 ounces) powdered sugar

15 grams (0.55 ounces) wheat flour

Fig Compote

200 grams (7.05 ounces) figs (small cubes)

50 milliliters (1.7 fluid ounces) orange juice

0.5 vanilla pod

30 grams (1.05 ounces) sugar

4 grams (0.15 ounces) gelatin

50 milliliters (1.7 fluid ounces) water for gelatin

Sea Buckthorn Mousse

300 grams (10.6 ounces) sea buckthorn puree

50 milliliters (1.7 fluid ounces) orange juice

13 grams (0.45 ounces) gelatin

50 milliliters (1.7 fluid ounces) water

400 milliliters (13.5 fluid ounces) cream 33%

70 grams (2.45 ounces) egg whites

135 grams (4.75 ounces) sugar

60 milliliters (2 fluid ounces) water for syrup

Neutral Glaze

185 milliliters (6.3 fluid ounces) water

110 grams (3.9 ounces) sugar

10 grams (0.35 ounces) pectin

juice from half a lemon

Instructions

Step 1

For the dacquoise biscuit: Preheat your oven to 180°C (356°F). In a mixing bowl, whip the egg whites until foamy, then gradually add the sugar and continue whipping until you achieve stiff peaks. In a separate bowl, combine the almond flour, powdered sugar, and wheat flour. Gently fold the dry mixture into the whipped egg whites until fully incorporated. Spread the mixture onto a silicone mat or parchment paper-lined baking sheet, using a ring mold for shape, and bake for about 20 minutes or until lightly golden. Let cool completely. Using a silicone mat helps in easy removal, but parchment paper also works well.

Step 2

For the fig compote: Cut the figs into small cubes. In a saucepan, combine the figs, orange juice, sugar, and vanilla seeds (scraped from the pod). Cook over medium heat until the figs are soft and the mixture has thickened. Meanwhile, bloom the gelatin by sprinkling it over the water and letting it sit for a few minutes. Stir the gelatin into the hot fig mixture until completely dissolved. Pour the compote into a 16 cm (6.3 inch) ring mold with the bottom wrapped in cling film, and freeze until solid. Blooming gelatin before adding it helps to ensure a smooth, lump-free consistency.

Step 3

For the sea buckthorn mousse: In a saucepan, bring the sea buckthorn puree and orange juice to a boil. Let it cool slightly to about 50°C (122°F) before stirring in the pre-soaked gelatin. In another saucepan, bring the sugar and water to a boil until it reaches the soft-ball stage (around 115°C or 239°F). While the syrup is cooking, whisk the egg whites to soft peaks. Slowly pour the hot syrup down the side of the mixing bowl into the egg whites while continuing to whisk until the meringue is thick and glossy. Allow the meringue and puree to cool to about 36°C (97°F), then gently fold together with the whipped cream. Line an 18 cm (7 inch) ring mold with acetate film and assemble the mousse in layers: start with a layer of mousse, then add the frozen fig compote, another layer of mousse, and finally the dacquoise. Freeze the cake for at least 12 hours. Ensure all components are at similar temperatures before combining to maintain a smooth texture.

Step 4

For the neutral glaze: In a saucepan, combine the sugar and pectin. Gradually add the boiling water while stirring constantly. Cook for 2 to 3 minutes, then add the lemon juice and bring the mixture back to a boil. Remove from the heat and allow it to cool to approximately 50°C (122°F) before applying it to the cake. Ensure the glaze is not too hot when applying it as it can melt the mousse layers.

Step 5

Final assembly: Remove the frozen cake from the mold and place on a wire rack. Pour the cooled glaze over the cake, ensuring it is evenly coated. Decorate with fresh figs and sea buckthorn berries as desired. For a smooth finish, pour the glaze from the center and let it flow naturally down the sides. Bon Appetit!

Servings

Imagine enjoying this exquisite mousse cake at your next gathering, lavishly garnished with fresh figs and sea buckthorn—talk about a conversation starter! 🍰 **For a light and refreshing summer treat**, serve chilled slices alongside scoops of vanilla bean ice cream. The cold, creamy texture complements the fruity layers beautifully, making it a hit at garden parties or barbecues. ☀️🏡 **Hosting a fancy dinner?** Elevate your dessert presentation by adding a drizzle of raspberry coulis and a sprinkle of edible gold leaf. Your guests won't just taste the difference—they'll see it too! ✨ **Want to make it even more special?** Pair slices with a sparkling glass of sweet Moscato or your favorite dessert wine. The gentle fizz of the wine accentuates the creamy mousse and fruity fig compote, creating a perfect harmony. 🍷 Whether you're indulging in this on a cozy night in or wowing a room full of guests, this mousse cake promises to make your meal unforgettable.

Equipment

2 Ring Molds (16 cm and 18 cm)

Make sure to get sturdy ring molds, as these will help create clean layers and a beautiful finish. Wrapping the bottom with cling film can prevent leakage.

Silicone Mat

Using a silicone mat ensures even baking and easy removal of the biscuit. They are also reusable, making them an eco-friendly choice.

Whisk and Mixing Bowls

You'll need multiple mixing bowls for the various components of the cake. Using a sturdy silicon whisk can make blending easier and more efficient.

Electric Mixer

An electric mixer will save you time and effort when whipping egg whites and cream to the perfect consistency.

Variations

**Gluten-Free Variation** 🌾🚫
**Ingredients Update:**

Swap out wheat flour in the Dacquoise biscuit with almond flour or a gluten-free flour blend.

**Instructions Update:**

Follow the same steps for preparation, ensuring the use of gluten-free ingredients.

**Vegan Variation** 🥕🌱
**Ingredients Update:**

Replace egg whites with aquafaba (liquid from canned chickpeas).
Use agar-agar instead of gelatin.
Swap cream with coconut cream.

**Instructions Update:**

When whipping aquafaba, ensure it forms stiff peaks just like egg whites.
Heat agar-agar with a bit of water to activate it before adding to compote or mousse.

Faq

How do I prevent my egg whites from deflating?
Make sure your mixing bowl and whisk are completely clean and free of any grease. Adding a pinch of cream of tartar can also help stabilize the egg whites.
Can I use frozen figs instead of fresh ones?
Yes, frozen figs can be used. Just make sure to thaw them completely and drain any excess liquid before use.
How do I know when the sugar syrup is at the right stage?
Boil the sugar and water mixture until it reaches the “soft ball” stage, which is about 115-118°C (239-244°F), or until a thin thread forms when the syrup is dropped into cold water.
Why does my mousse separate sometimes?
This could be due to the ingredients having different temperatures when combined. Ensure all components are at similar, cool temperatures when mixing.
Can the mousse cake be made in advance?
Absolutely! The mousse cake can be made and frozen up to a week in advance. Just glaze and decorate it on the day you plan to serve.
What's the best way to cut clean slices?
Use a sharp knife dipped in hot water to cut through the cake. This will give you clean, smooth slices without smudging the layers.