Caramel Velor Cake with Sea Buckthorn Marmalade

We are preparing a caramel velor cake with sea buckthorn! For those who want to try a new taste!
cook time: 1h
Ivy Ramsay
Caramel Velor Cake with Sea Buckthorn Marmalade

Nutrition Facts (per serving)

331
Calories
22g
Fat
23g
Carbs
4g
Protein

Ingredients (10 portions)

Biscuit:

Wheat flour 20 g
Almond flour 25 g
Sugar 35 g
Eggs 1 pc

Marmalade:

Sea buckthorn 200 g
Sugar 50 g
Gelatin 4 g

Mousse:

Milk 200 ml
Egg yolks 40 g
Corn starch 18 g
Gelatin 5 g
Cream 180 ml
Butter 80 g

Caramel:

Sugar 120 g
Butter 90 g
Cream 120 ml

Velours:

Cocoa butter 50 g
Dark chocolate 50 g

Recipe instructions

Step 1

Step 1
So first we make sea buckthorn marmalade. I had it frozen. Melt the sea buckthorn, put it in a saucepan, add sugar. Letʼs cook for 2-3 minutes. then punch it with a blender and strain through a sieve. I got 200 ml of mashed .

Step 2

Step 2
We fill the gelatin with water in advance; I used sheet gelatin. Now we squeeze it out and put it in hot sea buckthorn. Let it sit for a while and pour it into the mold. I have a future cake shape with sides 18cm. Place in the freezer for 2 hours. The bottom can be covered with film to make it easier to get out.

Step 3

Step 3
Letʼs make a sponge cake. Beat the egg with sugar until foamy. Add ground almonds and flour. Mix everything carefully, pour into a 20 cm mold and bake for 15 minutes at 170 degrees. We take out the finished one, let it cool, then cut out a square with sides of approximately 16cm.

Step 4

Step 4
We take it out and put it aside for now.

Step 5

Step 5
Making caramel. It can be done in advance. Melt the sugar in a saucepan with a thick bottom. Carefully pour in the hot cream, stir while doing so, the mixture will boil strongly, you can remove it from the stove for a short time, but stir constantly.

Step 6

Step 6
Add the oil again, stir well, cook for 2 minutes and remove from the stove. Letʼs strain it. Cover with film in contact and let it cool. For the mousse, measure out 140g of caramel.

Step 7

Step 7
So letʼs start making the mousse. Mix the yolks with starch and milk, put on the fire, stirring until the cream thickens.

Step 8

Step 8
Add caramel and gelatin to the finished one, fill it with water in advance, mix everything and add butter. You can beat it with a mixer. Let the mass cool.

Step 9

Step 9
Whip the cream. And add to our mousse.

Step 10

Step 10
We take the marmalade out of the freezer and out of the mold.

Step 11

Step 11
Letʼs take our form. We put a film with bubbles on the bottom. I think you understand what film Iʼm talking about. This film is often placed in packages. Pour half of our mousse onto it. If it is still liquid, place it in the freezer for 2 minutes. Then add our marmalade. It needs to be slightly trimmed smaller than our shape. And pour more mousse on top. But we leave room for the biscuit.

Step 12

Step 12
And put a sponge cake on top, press it in so that a little cream comes out around the edges. We put it in the freezer overnight.

Step 13

Step 13
In the morning we take off the uniform. This is roughly what we will have. I also poured some mousse into other forms. You can arrange it and leave it like that.

Step 14

Step 14
Velorim cake. You can use velor in cans. Or we do it ourselves. For velor, we take cocoa butter (50 g) and dark chocolate (50 g) in equal proportions. We melt everything one by one. Mix then. We need an operating temperature of 40-45 degrees. Now we’ll make the velor cake. The velor cake must be cold, out of the freezer. We put it on a stand; it is best to use a large cardboard box for this. And we velor it with a spray gun.

Step 15

Step 15
Decorate further to your liking. I already had the glaze ready and made drops from a cooking bag. Bon appetit.

Additional rubrics

Related recipes