Sea buckthorn mousse cake

We have a new recipe for you!

It’s an exquisite mousse cake with sea buckthorn.

You will need two ring molds: 16 cm (6.3 inch) and 18 cm (7 inch).

You can make the mousse without egg whites (but the taste will be less interesting in this case). Then you should increase the amount of the cream by 100 ml (3.40 fl oz), and just add the sugar to the puree. Freeze the layers enough (so that the compote looks different from the pictures in the recipe).

For the dacquoise biscuit:

• Egg whites 60 g | 2.10 oz
• Sugar 20 g | 0.70 oz
• Almond flour 25 g | 0.90 oz
• Powdered sugar 40 g | 1.40 oz
• Wheat flour 15 g | 0.55 oz

For the fig compote:

• 200 g figs (small cubes) | 7.05 oz
• 50 ml orange juice | 1.70 fl oz
• 1/2 vanilla pod | 1.00 item
• 30 g sugar | 1.05 oz
• 4 g gelatin | 0.15 oz
• 20 ml water | 0.70 fl oz

For the sea buckthorn mousse:

• 300 g sea buckthorn puree | 10.60 oz
• 50 ml orange juice | 1.70 fl oz
• 13 g gelatin | 0.45 oz
• 50 ml water | 1.70 fl oz
• 400 ml cream 33% | 13.50 fl oz
• 70 g egg whites | 2.45 oz
• 135 g sugar | 4.75 oz
• 60 ml water | 2.00 fl oz

For the neutral glaze:

• 185 ml water | 6.30 fl oz
• 110 g sugar | 3.90 oz
• 10 g pectin | 0.35 oz
• juice from half a lemon | 1.00 item

1. Whip the egg whites with sugar. Mix the flour with the almond flour and the powdered sugar. Gradually add the whipped egg whites.
2. Bake the dough in a ring on a silicone mat at 180C (356F) for 20 minutes.

Cut the figs into cubes, and combine it with the orange juice; add the sugar and vanilla seeds. Boil the mix, and combine it with the pre-soaked gelatin. Pour the compote into a 16 cm (6.3 inch) ring mold (the bottom of the ring should be wrapped with the cling film), and freeze.

1. Bring the sea buckthorn puree (you may punch the berries with a blender, and strain the mass through a sieve) and the orange juice to a boil. Cool slightly (to about 50C | 122F), and combine with the soaked gelatin.
2. Boil the sugar and the water syrup until a thin thread, while whisking the egg whites. Brew the egg whites with the syrup, pouring it along the sides of the bowl; whisk a little until dense.
3. Combine the puree, the egg whites mass (all the components must be cooled to at least 36C | 97F) and the whipped cream.
4. Wrap an 18 cm (7 inch) ring with the acetate film, and fill it in layers: mousse (leave about 1/6 part), compote, mousse again and the dacquoise (screw it in). Freeze the finished cake well for at least 12 hours.

Mix the sugar with pectin, and add it to the boiling water; cook for 2 to 3 minutes, and add the lemon juice. Bring it to a boil, and remove from the heat. When you apply the glaze, its’ temperature should be approximately 50C (122F).

Decorate the cake with figs and sea buckthorn.

Bon Appetit!