Ingredients

Mousse
cream 33%
1.50 cup
350 ml
11.55 fl oz
mascarpone
1 cup
250 g
8.75 oz
8.25 fl oz
blueberries
0.50 cup
140 g
4.90 oz
4.62 fl oz
sea ​​buckthorn
0.50 cup
125 g
4.38 oz
4.12 fl oz
powdered sugar
0.50 cup
120 g
4.20 oz
3.96 fl oz
gelatin
1 tbsp
15 g
0.52 oz
0.50 fl oz
blackberries
0.50 cup
150 g
5.25 oz
4.95 fl oz
vanilla extract
1 Tbs
mint and berries for decoration
Japanese sponge biscuit
eggs
0.25 cup
3.25 tbsp
50 g
1.75 oz
1.65 fl oz
egg whites
0.50 cup
125 g
4.38 oz
4.12 fl oz
milk
0.50 cup
100 ml
3.30 fl oz
egg yolks
0.25 cup
85 g
2.98 oz
2.80 fl oz
flour
0.25 cup
4.75 tbsp
70 g
2.45 oz
2.31 fl oz
sugar
0.25 cup
4 tbsp
60 g
2.10 oz
1.98 fl oz
butter
0.25 cup
3.25 tbsp
50 g
1.75 oz
1.65 fl oz
vanilla sugar (or 1 teaspoon of vanilla extract)
0.50 tbsp
8 g
0.28 oz
0.26 fl oz
salt
pinch
food coloring
to taste

Method

The calculation is for a cake with a diameter of 18 cm (7 inch) and a height of 7 cm (2.8 inch).

Mousse

Ingredients:

  • 350 ml cream 33% | 11.80 fl  oz
  • 250 g mascarpone | 8.80 oz
  • 140 g blueberries | 4.95 oz
  • 125 g sea buckthorn | 4.40 oz
  • 120 g powdered sugar | 4.25 oz
  • 15 g gelatin | 0.55 oz
  • 150 g blackberries | 5.30 oz
  • 1 tbsp vanilla extract | 1.00 tbsp
  • berries and mint for decoration | 0.00 to taste

 

Cooking:

  1. Soak the gelatin in the cold water.
  2. Heat 50ml (1.70 fl oz) of cream. Whip the rest of the cream until thick sour cream; add the powdered sugar and vanilla extract, and keep whisking.
  3. Add the mascarpone. Whip until fluffy.
  4. Squeeze out the gelatin, and mix it with the hot cream. Stir until dissolved. Cool the mix, and add it to the mousse.
  5. Divide the mousse into two equal parts. Add the mushed blueberries to one half, and the rubbed sea buckthorn to the other half. Add another 20g (0.70 oz) of the powdered sugar to the sea buckthorn mousse.
  6. Place the ring mold on a teflon mat. Cover the sides with the acetate foil!
  7. Cut out two strips of the Japanese sponge biscuit (equal to the circumference of the ring) and a 16 cm (6.3 inch) bottom. Line the sides of the mold with the biscuit strips; insert the bottom!
  8. Pour the blueberry mousse. Place it in the freezer for 10 to 15 minutes.
  9. Add the blackberries to the sea buckthorn mousse; mix the mass, and pour it in the mold to the top. Place the cake in the fridge for a few hours.
  10. Decorate the cake with berries and mint.

Japanese sponge biscuit

Ingredients:

  • 50 g eggs | 1.75 oz
  • 125 g egg whites | 4.40 oz
  • 100 ml milk | 3.40 fl oz
  • 85 g egg yolks | 3.00 oz
  • 70 g flour | 2.45 oz
  • 60 g sugar | 2.10 oz
  • 50 g butter | 1.75 oz
  • 8 g vanilla sugar or 1 teaspoon vanilla extract | 0.30 oz
  • a pinch of salt | 0.00 pinch
  • food coloring | 0.00 to taste

 

Cooking:

  1. Mix the milk with the butter, and heat to almost boil, but don’t boil. The butter should melt completely!
  2. Add all the flour. It must be pre-sifted. Stir the mix, without removing it from the heat, until the dough starts gathering into a lump, and a velvety trace remains at the bottom!
  3. If the biscuit is the same color, then  add the coloring, and stir until the dough cools down to 40-45C (104 to 113F). If there will be more than one biscuit colors, just stir the dough at this point!
  4. Add the egg and yolks one by one, stirring thoroughly.
  5. Whip the egg whites with salt until a strong foam. Keep whipping, add the sugar in portions. Whisk the mass until firm peaks.
  6. Gently mix both masses at the lowest mixer speed or by hand with a spatula.
  7. Set aside 1/2 cup of the dough, and color it yellow; place it in a pastry bag. Paint the rest of the dough with purple food coloring.
  8. Preheat the oven to 170C (338F).
  9. Place a teflon mat on a 36*30 cm (14.2 inch * 11.8 inch) baking sheet. Draw yellow circles on it. Carefully spread the basic dough on top, and flatten.
  10. Bake the sponge for 15 to 17 minutes (don’t let the biscuit brown!).
  11. Slightly cool the sponge cake, and wrap it in foil. Remove the teflon mat. Tighten the other side in the film, too. For decorating, you will need the bottom of the biscuit!