Sea Buckthorn Cake
Baking and Desserts • European
Description
Sea Buckthorn Cake
Ingredients
- Bitter 10 oz
- Raw cane sugar 5 oz
- Butter 10 oz
- Wheat Flour 10 oz
- Sea Buckthorn 20 oz
- Chocolate eggs 4 pieces
- 10% cream 5 oz
- Powdered Sugar 0 oz
Step-by-Step Guide
Step 1
Mix 170 g of softened butter and 50 g of powdered sugar.
Step 2
Melt 100 g of chocolate in a water bath and add it to the butter mixture. Stir. Add flour and mix again.
Step 3
Form a ball and place it in the refrigerator for 1 hour.
Step 4
Place the dough in a greased or lined baking pan, flatten the bottom, but leave high edges. Place foil on top, adding beans to prevent the base from rising. Bake in a preheated oven at 390°F for 20–25 minutes.
Step 5
To prepare the chocolate ganache, heat (but do not boil!) the cream and add the pre-broken chocolate pieces. Cool and then pour over the baked base. Place it in the refrigerator for a few hours, preferably overnight.
Step 6
Blend 500 g of sea buckthorn in a blender. Heat the resulting puree, adding 60 g of butter and 125 g of sugar.
Step 7
Whisk the eggs and pour them into the sea buckthorn cream. Cook the mixture until thickened in a water bath. Pour into a jar, seal it, and cool.
Step 8
Spread the cooled sea buckthorn cream over the chocolate layer and place in the refrigerator for a few hours.
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