Chokecherry Cake with Lingonberry Mousse
Baking and Desserts | Author's cuisine
⏳ Time
1 hour + 10 hours
🥕 Ingredients
9
🍽️ Servings
12
Description
Note that in the properly whipped mixture, the flour does not sink to the bottom but rests on the surface in a mound. To prevent leakage from a springform pan, place a circle of parchment paper on the bottom. If you're unsure how much semolina to use, the ratio is 10 grams of semolina to 80 grams of liquid.
Ingredients
- Wheat Flour - 2.6 oz
- Starch film - 0.9 oz
- Chokecherry Flour - 1.1 oz
- Sugar - 9.2 oz
- Chicken Egg - 4 pieces
- 10% cream - 13 fl oz
- Water - 10 fl oz
- Lingonberry - 7.1 oz
- Semolina - 1.2 oz
Step by Step guide
Step 1
For the sponge cake, beat the egg yolks with half of the sugar (120 g) until thick and pale. Whip the egg whites until stiff, then add the remaining sugar and continue to whip until shiny and thick. Gently fold the egg whites into the egg yolks using a spoon or spatula.
Step 2
Sift the flour, starch, and chokeberry flour over the whipped mixture. Gently fold together.
Step 3
Transfer the dough to the prepared pan and bake for 25–30 minutes, until a toothpick inserted into the center of the cake comes out clean.
Step 4
While the sponge cake is baking, prepare the syrup. To do this, add sugar (2 tablespoons) to a small saucepan, pour in a couple of tablespoons of water, and keep it over high heat until the sugar begins to bubble. Wait for the sugar to start turning brown. Gently shake the saucepan to evenly distribute the sugar across the bottom, allowing it to brown without burning.
Step 5
Pour the resulting caramel with boiling water, adding it gradually while stirring. You should end up with a brown syrup.
Step 6
Pour in the cream, mix well, and if the caramel has hardened into chunks, dissolve it over low heat. Do not heat it too much.
Step 7
Remove the finished sponge cake from the oven. Poke many holes in it (it's easier to do this with a skewer rather than a toothpick, so the holes are larger). Pour the syrup over it. You might think there's too much syrup, but that's not the case.
Step 8
Leave the sponge cake on the countertop at room temperature, and once it has cooled down, transfer it to the refrigerator. The cake should rest there for at least 6-7 hours.
Step 9
Prepare the mousse. Place the lingonberries in a blender and pour boiling water over them (200 ml). Blend thoroughly and transfer to a small saucepan. Cook for 5 minutes.
Step 10
Strain the mixture and pour it back into the pot (you should have about 300 grams of liquid). The pulp is not needed. Add sugar (100 grams) and bring to a boil.
Step 11
Gradually add the semolina in a thin stream while whisking. Cook for 15 minutes, stirring occasionally.
Step 12
Cool the cooked porridge; it will thicken. Beat the chilled porridge at the highest speed with a mixer until it lightens in color.
Step 13
Carefully transfer the sponge cake to a serving plate, as it is very moist. Then, spread the mousse on top.
Step 14
Refrigerate for 2 hours. By the way, this mousse does not form a hard skin or crust, but remains soft and delicate.
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