You can't just walk past the market and not buy anything. Again I took berries, this time blueberries, dried Rowan and rose hips. So this time I decided to make a cake with the taste of wild berries and the aroma of fragrant herbs. With a sponge cake on mineral water. The rich taste of berries and spices will be balanced with a delicate butter cream. The weather is bad-cold and wet. On the street only when necessary. So we will eat cake and imagine ourselves on a forest walk.
Preparation it is better to divide for a few days. Let's start with a sponge cake. Prepare the necessary ingredients.
Beat eggs with sugar.
You should get a stable white foam.
Pour in the vegetable oil and beat well again.
Mix flour with baking powder and cardamom.
Sift one third of the dry ingredients into the egg and butter mixture.
Pour in a third of the mineral water.
Gradually add all the dry ingredients, alternating with water, stirring each time until smooth.
Pour the dough into a 16 cm diameter ring.
Bake until ready in a preheated 170*C oven.
Wrap hot in cling film and send to ripen in the refrigerator overnight.
For the layer with juniper, prepare everything you need.
Soak the gelatin in ice water.
Bring the cream and juniper to a boil in a saucepan and let stand for 1 hour.
Strain, reheat to 80C and pour into the egg, stirring constantly to cook until thick (it turns out very quickly, do not burn).
Pour the custard base into a blender, add the pressed gelatin and a few juniper berries. Punch until smooth.
Add all the butter in a small piece, stirring thoroughly each time.
Tighten the ring with a diameter of 14 cm with a film, pour out the juniper filling and send it to the freezer overnight.
Brew rosehip and Rowan at night. Soak the gelatin in ice water.
Add honey to the infusion to taste. Heat until dissolved.
Mix pectin with sugar, stirring vigorously, pour into the broth, bring to a boil.
Add the pressed gelatin and mix.
Cool slightly, pour on the juniper filling, send to the freezer.
Cream for assembling the cake turns out very tasty, similar to cream ice cream. Soak the gelatin in ice water.
Mix a third of the cream with sugar and vanilla sugar. Heat until sugar dissolves, stirring. Allow to boil, remove from heat.
Add the squeezed out gelatine.
Mix thoroughly. Allow to cool slightly and pour out the remaining cold cream.
Lay out the mascarpone. Mix thoroughly until combined. It will be easier if you get the cheese in advance and let it stand at room temperature.
Cover with plastic wrap in contact and let stand in the refrigerator overnight.
Before use, allow to warm up on the table and beat on medium speed until the consistency of soft butter. The resulting amount is enough to assemble the cake. If you want them to even out, then you just need to double the amount of ingredients.
Put fresh or frozen blueberries in a saucepan, add sugar to taste.
Bring to a boil when the berries start to burst. Add starch and liqueur. It's so delicious and fits our concept perfectly. Bring to a boil, stirring constantly, and cook for a couple of minutes. Allow to cool.
Cut the resulting sponge cake into three cakes.
Put some of the cream in a bag.
Put the first layer of cream on the cake, make a rim around the edges.
Put the frozen rosehip and juniper filling in the center.
Cover with a thin layer of cream.
Cover with the second one. The cream again with a side.
Blueberry liqueur sauce.
Cover with the third cake. Make a rough coating.
Wrap with acetate film, tighten with a ring. Let stand overnight in the refrigerator.
Cover the infused cake with cream and line it up.
In honor of the first snow, we decorate the cake with cranberries in sugar and other berries.