Sea buckthorn & strawberry cake

Ingredients

Dough

150 grams (5.3 ounces) heavy sour cream
100 grams (3.5 ounces) sugar
50 grams (1.75 ounces) butter
1 egg
350 grams (12.3 ounces) flour
1 teaspoon baking powder

Sea Buckthorn Gel

265 grams (9.3 ounces) sea buckthorn puree
90 grams (3.17 ounces, approximately 1/3 cup + 2 tablespoons) water
4 grams (0.14 ounces, approximately 1 teaspoon) agar
70 grams (2.5 ounces) sugar

Strawberry Confiture

300 grams (10.6 ounces) strawberry puree
100 grams (3.5 ounces) sugar
30 grams (1.06 ounces, approximately 1/4 cup) cornstarch

Cream

500 grams (17.6 ounces) mascarpone
350 grams (12.3 ounces, approximately 1.5 cups) heavy cream (33%)
100 grams (3.5 ounces) powdered sugar

Equipment

Mixer
A standing mixer will save you time and effort, especially when whipping the egg and sugar to perfection. If you don't have a standing mixer, a hand mixer will do just fine!
Baking Sheet
A heavy-duty baking sheet ensures even baking. Line it with parchment paper to prevent sticking.
Paring Knife
Use a sharp paring knife to cut the baked layers into perfect circles.
Parchment Paper
Essential for rolling out the dough without making a mess or sticking to the table.
Measuring Cups and Spoons
Accuracy is key in baking, so having a reliable set of measuring cups and spoons is a must.

Instructions

Step 1

1. Place 1 egg into the mixer bowl and start whipping. Gradually add 100 grams (3.5 ounces) sugar. Whip until the mixture turns white and fluffy. Make sure the egg and sugar are well incorporated for a smooth texture.

Step 2

2. Add the melted butter (50 grams/1.75 ounces) and continue to mix until smooth. Ensure the butter is at room temperature to mix well.

Step 3

3. Next, add 150 grams (5.3 ounces) heavy sour cream and mix in the same way until smooth. Sour cream should be at room temperature for best results.

Step 4

4. Pre-mix 350 grams (12.3 ounces) flour with 1 teaspoon baking powder, and add this mixture gradually to the dough in the mixer until fully combined. Sift the flour to avoid lumps and ensure even mixing.

Step 5

5. Knead the dough on parchment paper to prevent sticking. Once ready, wrap in foil and refrigerate for 2-3 hours.Chilling the dough will help it firm up and be easier to handle.

Step 6

6. While the dough is in the fridge, prepare the sea buckthorn gel. Combine 4 grams (0.14 ounces, approximately 1 teaspoon) agar with 70 grams (2.5 ounces) sugar and pour it all into 90 grams (3.17 ounces) water. Mix well, then add 265 grams (9.3 ounces) sea buckthorn puree.

Step 7

7. Bring this mixture to a boil over medium heat, stirring constantly. Boil for another minute, then remove it from the heat to cool. You can refrigerate to speed up the cooling process.Stir continuously to prevent the agar from clumping.

Step 8

8. After the dough has chilled, divide it into 16 equal parts. Preheat your oven to 392°F (200°C). Roll out each piece and bake until lightly browned, which will take a few minutes. After baking, cut the cake layers into 16 cm (6.30 inch) circles.Use a template or a round cutter to ensure uniform shapes.

Step 9

9. While the cake layers are baking, prepare the strawberry confiture. Combine 300 grams (10.6 ounces) strawberry puree with 100 grams (3.5 ounces) sugar in a saucepan. Bring to a boil, then blend the mixture. Return to the heat and add 30 grams (1.06 ounces) cornstarch, cooking until thickened. Let it cool.Blend until smooth for a silky texture.

Step 10

10. For the cream, combine 500 grams (17.6 ounces) mascarpone, 100 grams (3.5 ounces) powdered sugar, and 350 grams (12.3 ounces) heavy cream in a bowl. Whip until smooth.Be careful not to over-whip to prevent the cream from becoming too stiff.

Servings

Why settle for a basic presentation when you can dazzle your guests with a plated masterpiece? 🌟

Layer Up: Carefully layer the pastry with cream, sea buckthorn gel, and strawberry confiture to create a beautifully stacked dessert. You'll get a delightful mix of flavors in every bite!

Garnish Galore: Add fresh strawberries, a dollop of whipped cream, or a drizzle of caramel for an extra touch of elegance and flavor.

Taste of Seasons: Pair this delightful pastry with seasonally flavored drinks like a refreshing iced lavender lemonade in the summer or a spiced chai latte in the winter. ☕🍹

Perfect for Any Occasion: Whether it's a casual picnic, a sophisticated dinner party, or a cozy weekend treat, this pastry fits any occasion. Your guests will be asking for seconds—and the recipe! 😋🍓

Variations

Switching things up to cater to dietary needs has never been easier! 🌿

Gluten-Free Variation: Simply swap the all-purpose flour with a gluten-free flour blend that contains xanthan gum to keep the texture just right. You'll enjoy all the deliciousness without the gluten!

Vegan Variation: Replace the sour cream with a vegan version, the butter with coconut oil, and the egg with a flaxseed egg (1 tablespoon flaxseed meal + 2.5 tablespoons water). For the mascarpone, a cashew cream mixed with coconut cream can be an excellent substitute. Delight everyone with this equally scrumptious vegan option! 🌱

Faq

How do I avoid my dough sticking to the table?
Roll the dough on parchment paper to prevent sticking. This makes it easy to handle and clean up.
Can I use frozen strawberries for the confiture?
Yes, you can! Just make sure to thaw them and drain any excess liquid before using.
How do you know when the pastry is perfectly baked?
The pastry should be lightly browned and firm to the touch. Typically, this takes just a couple of minutes at 392°F.
What’s the best way to store leftover pastry?
Keep it in an airtight container in the fridge. It will stay fresh for up to three days.
Can I make the cream in advance?
Yes, you can prepare the cream and store it in the fridge for up to 24 hours before assembling the pastry.
What’s the ideal thickness for the baked layers?
The thickness should be around 1/4 inch to ensure even baking and layering.