Sea Buckthorn Cake
8 servings
90 minutes
Sea buckthorn cake is a refined dessert that combines the rich taste of dark chocolate with the refreshing tartness of sea buckthorn. This cake can be seen as an embodiment of flavor balance: the velvety chocolate ganache gently envelops the tongue, while the sea buckthorn cream adds a light citrus note, leaving a pleasant aftertaste. Sea buckthorn has long been valued for its healing properties, and its use in pastry art gives the dessert a special touch. This cake is perfect for festive events or cozy family evenings. It not only pleases the eye with its bright contrast but also surprises with its complex flavors, making each bite truly unforgettable.
1
Mix 170 g of soft butter and 50 g of powdered sugar.
- Butter: 230 g
- Powdered sugar: 50 g
2
Melt 100 g of chocolate in a water bath and add it to the butter mixture. Mix well. Add flour and mix again.
- Dark chocolate: 300 g
- Wheat flour: 250 g
3
Make a ball and place it in the refrigerator for 1 hour.
4
Place the dough in a greased or parchment-lined pan, flatten the bottom but leave high edges. Place foil on top and add beans to prevent the base from rising. Bake in a preheated oven at 200 degrees for 20-25 minutes.
5
To prepare chocolate ganache, heat the cream (but do not bring to a boil!) and add broken pieces of chocolate. Cool it down and then pour it over the baked base. Place it in the fridge for a few hours, preferably overnight.
- Cream 30%: 200 g
- Dark chocolate: 300 g
6
Blend 500 g of sea buckthorn in a blender. Place the resulting puree on the heat, adding 60 g of butter and 125 g of sugar.
- Sea buckthorn: 500 g
- Butter: 230 g
- Cane sugar: 125 g
7
Whisk the eggs, pour them with sea buckthorn cream. Cook the mixture in a water bath until thickened. Pour into a jar, close it, and cool.
- Chicken egg: 4 pieces
8
Spread the chilled sea buckthorn cream over the chocolate layer and refrigerate for a few hours.