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Sea Buckthorn Honey Mousse Cake

This sea buckthorn honey mousse cake is so special in terms of flavor. The mix of sea buckthorn, a fruit not so common, and the honey, adorned with notes of orange zest, is so beautiful on the palate and taste buds. And the cake itself is so beautiful to look at with its well defined layers!
Servings :18 servings
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 1 hour
Chilling time 12 hours

Ingredients
  

Honey Sponge Cake

  • 200 g whole eggs
  • 140 g light brown sugar
  • 70 g honey
  • 5 g orange zest
  • 200 g all-purpose white flour
  • 8 g baking powder
  • 2 g salt
  • 180 g butter (melted at 45°C)

Honey Mousse

  • 210 g milk
  • 80 g honey
  • 65 g egg yolks
  • 5 g gelatin + 30 g cold water
  • ½ vanilla bean
  • 260 g whipping cream (lightly whipped)

Sea Buckthorn and Apricot Marmalade

  • 160 g sea buckthorn puree
  • 210 g apricot puree
  • 30 g honey
  • 40 g light brown sugar
  • 10 g pectin NH
  • 6 g gelatin + 36 g cold water
  • 2 g orange zest

Yogurt Whipped Ganache

  • 130 g whipping cream A
  • 3 g gelatin powder + 18 g cold water
  • 15 g glucose
  • 15 g honey
  • 150 g white chocolate
  • 105 g full-fat Greek yogurt
  • 380 g whipping cream B (cold)

Instructions
 

Honey Sponge Cake

  • Combine the whole eggs, sugar, honey, and orange zest in the mixer bowl and mix for a few minutes until you get a firm foam.
  • Sift the flour with the baking powder and salt.
  • Using the mixer at medium speed, incorporate the dry ingredients into the egg foam.
  • Gradually add the melted butter while mixing.
  • Spread the mixture into a 40x20 cm pan.
  • Bake at 160°C for 15-18 minutes or until it turns golden brown and if you touch it on the surface, it springs back up.
  • Cool in the pan and then cut out a piece measuring 38x20 cm.
  • Remove the crust from the top of the cake with a knife.
  • Place the cake in a frame lined with acetate foil.
  • Put it in the freezer.

Honey Mousse

  • Bloom the gelatin in water.
  • Combine the milk, honey, egg yolk, and vanilla pod in a cooking pot.
  • Heat over low heat and cook, stirring continuously, until it reaches 80-82°C.
  • Remove from heat and add the bloomed gelatin. Remove the vanilla pod.
  • Cool the mixture to 26-28°C.
  • Fold in the lightly whipped cream.
  • Pour the mousse over the frozen honey cake.
  • Return it to the freezer.

Apricot and Sea Buckthorn Marmalade

  • Bloom the gelatin in water.
  • Combine the purees with the honey in a cooking pot. Heat gently.
  • Mix the brown sugar with the pectin NH, then add it to the purees.
  • Bring to a boil and then simmer for 2 minutes over medium heat.
  • Remove from heat and add the gelatin and orange zest.
  • Cool for 15 minutes in the pot, then pour over the frozen mousse.
  • Freeze again.

Yogurt Whipped Ganache

  • Bloom the gelatin in water.
  • Heat whipping cream A with the bloomed gelatin, glucose, and invert sugar.
  • Pour over the chocolate and blend with an immersion blender.
  • Add the Greek yogurt and blend, then add in the cold, unwhipped whipping cream B, continuing to blend with the hand blender.
  • Cover with plastic wrap and refrigerate for at least 8 hours.
  • Whip before use until stiff peaks, then pour over the sea buckthorn and apricot marmalade using a piping bag and a round nozzle. Feel free to be creative at this step of the process and decorate the dessert any way you like.
  • Freeze for a few hours, then cut the cake into 12x3 cm pieces.
  • For a glossier finish, you can apply a layer of neutral glaze using a spray or gun.

Equipment

  • Kitchen scale
  • Fridge
  • Freezer
  • Cooking stove
  • Bowls
  • Mixer
  • Spatulas
  • Spoons
  • Knife
  • Baking frame - 40x20
  • Acetate sheet
  • Baking paper

Notes

This recipe is enough for a 38x20cm rectangular frame.
Keyword Apricots, Butter, Honey, Orange, Sea buckthorn