Description
For me, the most of the autumn berry is sea buckthorn. Probably, not all understand its bright, I would say eccentric taste, but I love it. It is possible to prepare a delicious jelly and apply in a variety of desserts that I often make. But, I was interested in how the taste is going to play in a chiffon sponge cake with sour cream, because the taste of sea-buckthorn was introduced with it. And I tell you, the cake turned out magical, combined with other ingredients sea buckthorn taste, was soft and played differently in Union with sour cream. Long thought on how should look like a cake. And when a relative gave last not frozen from the morning frost decorative sunflowers, all combined in one image. Here I have turned out to be bright, delicate and light cake on sea buckthorn - a perfect autumn combination! The recipe AUTHOR.
Ingredients
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Yolk egg
3 piece
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Egg white
5 piece
-
Sugar
210 g
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Flour
140 g
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Rice flour
60 g
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Vegetable oil
80 ml
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Sea buckthorn
150 ml
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Salt
0.17 tsp
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Leavening agent
2.5 tsp
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Sour cream
360 g
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Condensed milk
1 can
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Lemon
1 piece
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Red currants
100 g
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Pistachios
2 Tbsp
Cooking
Chiffon cakes are cooked in vegetable oil, this will suit us refined sunflower oil IDEAL. Products for cake should be at room temperature.
For biscuit: In a bowl, whisk the egg yolks with 160 gr. sugar until fluffy state.
Add in beaten yolks of sea buckthorn puree and vegetable oil, mix gently.
The rice and wheat flour mixed with baking powder, sift and gently mix with the yolk mass.
Beat the whites with a pinch of salt and 50 grams. sugar, until soft peaks form.
Three proteins add to the batter, mixing each time by the method of folding.
The bottom of the form d=24 cm cover the baking paper. No oiling the bottom and sides to put in the batter. Bake cake in preheated oven at 180°C for 60 minutes.
The willingness of cake to check with a skewer.
The finished cake to cool in the form, turning the grille upside down, then remove it and remove paper from bottom of cake. To let the cake Mature for several hours and it is best to prepare it the day before assembling the cake.
For the cream: Grate the zest and squeeze the juice from the lemon.
Whip cream with condensed milk and, without stopping whisking add the juice and zest of lemon. After you add the cream lemon juice he will start to thicken. If there are doubts about the quality of sour cream and suddenly (!) the cream was not thick, it is in the process of whipping you can add two bags of thickener for cream.
To assemble the cake: Top cake "to shave" with a knife, cleaning the baked crust.
Sponge cake cut into three layers: the upper one is a little thinner, and go to sprinkles cake, the other two layers must be the same size. Thin crust grind into crumbs.
The lower layer to apply the cream and arrange berries, put top cake.
The top of the cake and sides of cake coat with cream and...
Sprinkle biscuit crumbs, the middle, decorate with pistachio crust mimicking a sunflower.
To remove the cake in the cold for a few hours for impregnation. And to enjoy the sweet and delicious dessert. Nice!
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