Velour cake with sea buckthorn marmalade

Step-by-step cooking

1. Step 1:

   

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

2. Step 2:

   

   Gelatin is filled with water in advance, I had a sheet. Now squeeze it out and put it in hot sea buckthorn. It will stand a little and pour into the mold. I have the shape of the future cake with sides 18cm. We put it in the freezer for 2 hours. The bottom can be covered with a film to make it easier to get it.

3. Step 3:

   

   Making a biscuit. Beat the egg with sugar to a froth. Add ground almonds and flour. Mix everything carefully, pour it into a 20cm mold and bake for 15min at 170gr. We take out the finished one, let it cool down, then cut out a square with about 16cm sides.

4. Step 4:

   

   We take it out and put it aside for now.

5. Step 5:

   

   Making caramel. It can be done in advance. Melt the sugar in a saucepan with a thick bottom. Pour the hot cream carefully, stir at the same time, the mass will boil strongly, you can not remove it from the stove for a long time, but at the same time stir constantly.

6. Step 6:

   

   Add the oil again, stir well, cook for 2 minutes and remove from the stove. Strain it. Cover with a film in contact and let it cool down.For the mousse, measure 140g of caramel.

7. Step 7:

   

   So let's start making mousse. Mix the yolks with starch and milk, put on fire, stirring, cook the cream until thickened.

8. Step 8:

   

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

10. Step 9:

    

    Whisk cream. And add to our mousse.

11. Step 10:

    

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

12. Step 11:

    

    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 it is still liquid, put it in the freezer for 2 minutes. Then we put our marmalade. It should be cut slightly smaller than our shape. And pour more mousse on top. But we leave room for a biscuit.

13. Step 12:

    

    And put a biscuit on top, press it in so that the cream appears slightly at the edges. We put it in the freezer overnight.

14. Step 13:

    

    In the morning we take off the form. This is about how we will have it. I also poured mousse a little into other forms. You can arrange and leave it like this.

15. Step 14:

    

    Velour cake.You can use velour in balloons. Or we do it ourselves. For velour, we take cocoa butter (50 g) and dark chocolate (50 g) in equal proportions. We melt everything in turn . Mix it then . We need an operating temperature of 40-45 degrees. Now let's make a cake.The cake for velour must be cold, from the freezer. We put it on a stand, it is best to use a large cardboard box for this. And velour with a spray gun.

16. Step 15:

    

    Decorate further to your liking. I had a ready-made glaze and I made drops from a cooking bag. Enjoy your meal.