Sea buckthorn marmalade velour cake

10 servings
1 hour

So we make sea buckthorn marmalade first. I had it frozen. Melt sea buckthorn, put it in a saucepan, add sugar. We cook for 2-3 minutes. then punch with a blender and strain through a sieve. I got 200ml wiped.

We fill gelatin with water in advance, I had a leaf. Now we squeeze it and put it in a hot sea buckthorn. Stand a little and pour into the form. I have the shape of a future cake with 18cm sides. We put it in the freezer for 2 hours. The bottom can be covered with film to make it easier to get it out.

We make a biscuit. Beat the egg with sugar until foamed. Add ground almonds and flour. Gently stir everything, pour into a 20cm tin and bake for 15 minutes at 170g. We get it ready, let it cool down, then cut out a square, about 16cm sides.

We take it out and take it aside for now.

We make caramel. It can be done in advance. Melt the sugar in a thick-bottomed saucepan. We pour neatly hot cream, stir it at the same time, the mass will boil heavily, you can not remove it from the stove for long, but at the same time stir constantly.

Add the oil again we interfere well, cook for 2 minutes and remove from the stove. Let's strain it. Cover the film in contact and let it cool. For mousse, measure 140gr of caramel.

So let's start making mousse. Mix the yolks with starch and milk, put on the heat, interfering with cooking the cream until thickened.

We add caramel, gelatin to the finished one, we fill it with water in advance, mix everything and put the oil. You can beat with a mixer. Let the mass cool down.

Beat the cream. And we add to our mousse.

We take the marmalade out of the freezer, take it out of the mold.

We take our form. We put a film with bubbles on the bottom. I think you understand what kind of film I'm talking about. This film is often put in packages. We pour half of our mousse on it. If you still have it liquid, put it in the freezer for 2 minutes. Then we put our marmalade. It must be slightly trimmed less than our shape. And from above we pour out more mousse. But we leave space for the biscuit.

And we put the biscuit on top, press it to slightly cream at the edges. We put it in the freezer for the night.

In the morning we remove the uniform. We will have something like this. I also poured the mousse into a little other forms. You can issue and leave it like this.

Velurim cake. Velour can be used in canisters. Or we make it ourselves. For velour, we take cocoa butter (50 gr) and dark chocolate (50 gr) in equal proportions. We melt everything in turn. We mix then. We need a working temperature of 40-45 degrees. Now we will make a cake. Velour cake must be cold, from the freezer. We put it on the stand, we use a large cardboard box best for this. And Velurim Kraskopult.

We decorate further to our liking. I had a ready-made glaze and made drops from a culinary bag. Enjoy your meal.