Bird cherry cake with lingonberry mousse
12 servings
60 minutes
From the book "Pie Science" by Irina Chadeeva.
1
For the sponge cake, beat the yolks with half the sugar (120 g) until thick light foam. Whip the egg whites to a thick foam, add the remaining sugar, and whip until dense and shiny. Mix the whites and yolks using a spoon or spatula.
- Sugar: 260 g
- Chicken egg: 4 pieces
- Sugar: 260 g
2
Sift the flour, starch, and chokeberry flour into the whipped mixture. Mix well.
- Wheat flour: 75 g
- Starch: 25 g
- Bird cherry flour: 30 g
3
Transfer the batter to the prepared pan and bake for 25-30 minutes; a toothpick should come out dry from the center of the cake.
4
While the biscuit is baking, make the syrup. For this, put sugar (2 tbsp) in a saucepan, add a couple of tablespoons of water and keep it on high heat until the sugar starts bubbling. Wait for the sugar to start turning brown. Shake the saucepan to evenly distribute the sugar at the bottom so it turns brown but doesn't burn.
- Sugar: 260 g
5
Pour the resulting caramel with boiling water, adding it gradually and stirring. It should turn into a brown syrup.
- Water: 300 ml
6
Pour in the cream, mix well, and if the caramel has hardened into pieces, dissolve it over low heat. Do not heat too much.
- Single cream 10% fat: 400 ml
7
Take the baked sponge out of the oven. Poke many holes (it's easier to use a skewer rather than a toothpick for larger holes). Pour syrup over it. You might think there's too much syrup, but that's not the case.
- Water: 300 ml
8
Leave the biscuit on the table at room temperature, and once it cools down, move it to the refrigerator. The cake should stay there for at least 6-7 hours.
9
Prepare the mousse. Place the lingonberries in a blender, pour boiling water over them (200 ml). Chop very finely and transfer to a saucepan. Cook for 5 minutes.
- Lingonberry: 200 g
- Water: 300 ml
10
Strain and pour back into the pot (you will get about 300 g of liquid). The pulp is not needed. Add sugar (100 g) and bring to a boil.
- Sugar: 260 g
11
Pour in the semolina in a thin stream, whisking. Cook for 15 minutes, stirring occasionally.
- Semolina: 35 g
12
Cool the prepared porridge; it will thicken. Whip the cold porridge at maximum speed with a mixer until it lightens.
13
Transfer the biscuit to a plate carefully, as it is very moist. Spread the mousse on top.
14
Place in the refrigerator for 2 hours. By the way, this mousse does not form a hard film or crust, but remains soft.
