Video Ginger Sea Buckthorn Dessert Cake Recipe
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Video Ginger Sea Buckthorn Dessert Cake Recipe

Check out this delicious recipe for a Ginger-Sea Buckthorn Dessert Cake! Start with a fluffy ginger-sea buckthorn biscuit made from eggs, sugar, all-purpose flour, butter, sea buckthorn puree, ginger puree, honey, vanilla extract, baking powder, salt, and lemon zest. Bake it until golden. Next, whip up a creamy sea buckthorn mousse using mascarpone, heavy cream, powdered sugar, sea buckthorn puree, white chocolate, and gelatin. Follow this with a cloudberry mousse, combining mascarpone, heavy cream, powdered sugar, cloudberry puree, white chocolate, and gelatin. Top it off with a vibrant cloudberry coulee of cloudberry puree, sugar, and gelatin. Chill, slice, and enjoy this stunning treat!

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Ingredients

Ginger-Sea Buckthorn Biscuit

120 grams (about 4.2 ounces) Egg
80 grams (about 2.8 ounces) Sugar
120 grams (about 4.2 ounces) All-purpose flour
40 grams (about 1.4 ounces) Butter (82.5%)
50 grams (about 1.8 ounces) Sea Buckthorn puree
25 grams (about 0.9 ounces) Ginger puree
20 grams (about 0.7 ounces) Light honey
5 ml (1 teaspoon) Vanilla extract (or 10 grams sugar)
5 grams (about 1 teaspoon) Baking powder
2 grams (about 0.07 ounces) Salt
Zest of 1/2 lemon

Cloudberry Coulee

140 grams (about 4.9 ounces) Cloudberry puree
50 grams (about 1.8 ounces) Sugar
4 grams (about 0.14 ounces) Gelatin (220 bloom)
20 ml (about 0.7 ounces) Water