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December 03, 2024 Reading time: 7 Minutes Do-It-Yourself
Chocolate seabuckthorn cake
Oh, you delicious Christmas season!We bake ourselves into chocolate heaven with a fruity chocolate sea buckthorn cake.
Guaranteed to delight your guests at the festive Christmas table.
We'll be dreaming of this moist cake for a long time to come
What could be more festive than a chocolate cake?
With this cake, we delight our guests at the festive table and put a smile on their faces.
The fruity-sour kick from the subtle hint of seabuckthorn makes this cake also perfect
for those who don't like pure chocolate.
Chocolate and seabuckthorn cake: a perfect combination of chocolate indulgence and fruit.
Fruity chocolate seabuckthorn cake
with seabuckthorn cream
Duration & quantity:
- 90 minutes
- 1 cake
- 3 baking tins (Ø 18 cm)
Ingredients for the batter:
- 8 eggs (size L)
- 200 g sugar
- 200 g melted butter
- 3 melted Lauensteiner filled chocolate bars seabuckthorn
(equivalent to 240 g) - 160 g plain flour
- 1 tsp baking powder
- 1 packet of vanilla pudding powder
Ingredients for the cream:
- 2 Lauensteiner filled chocolate bars seabuckthorn
(equivalent to 160 g) - 500 g mascarpone light
- 1 dash of rum
Ingredients for filling & garnish:
- 70 g orange jam
- Zest of half an organic orange
- Some Lauenstein Confiserie pralines
Filled chocolate bar seabuckthorn
38% cocoa, Milk chocolate with seabuckthornSurrounded by delicious, fine milk chocolate, our Lauensteiner Maître Chocolatiers have reinterpreted the tart and sour freshness.
The result is a fantastic explosion of flavor in the mouth.
Preparation of the batter:
Beat the eggs with the sugar in a food processor for a few minutes until frothy.Stir in the melted butter and chocolate, then fold in the flour, baking powder and vanilla pudding powder.
Pour the batter into three baking tins (Ø 18 cm) lined with baking paper or greased and bake in a preheated oven at 175°C for around 40 minutes. Once the dough has passed the skewer test, leave to cool.
Preparation of the cream:
For the cream, gradually melt the chocolate and leave to cool briefly.Then stir in the mascarpone and a good dash of rum until smooth.
Assembling the cake:
Spread jam on the cooled cake bases, spread the cream on top and place the bases on top of each other.Spread the cream on all sides of the cake and garnish with orange zest and pralines to finish - ready to serve!
Crispy cookie rings, a creamy chocolate tart and the delicious chocolate seabuckthorn cake - the Christmas season tastes heavenly chocolatey!
The elegant symphony of fine chocolate and fruity pomegranate, spicy turmeric and fresh sea buckthorn takes festive baking to a new level.
The fine chocolates and truffles from Lauenstein Confiserie are used in the bakery as the basis for three delicious recipes. Lovingly handmade, the more than 300 pralines and chocolate variations have stood for a passion for indulgence - since 1964.
We use fruity seabuckthorn chocolate for the chocolate seabuckthorn cake - and we like to use lots of it! No fewer than five bars go into the batter and cream, because we think Christmas is a time to indulge. A tart and tangy freshness, surrounded by deliciously fine milk chocolate - a delicious taste explosion on the palate.
The elegant symphony of fine chocolate and fruity pomegranate, spicy turmeric and fresh sea buckthorn takes festive baking to a new level.
The fine chocolates and truffles from Lauenstein Confiserie are used in the bakery as the basis for three delicious recipes. Lovingly handmade, the more than 300 pralines and chocolate variations have stood for a passion for indulgence - since 1964.
We use fruity seabuckthorn chocolate for the chocolate seabuckthorn cake - and we like to use lots of it! No fewer than five bars go into the batter and cream, because we think Christmas is a time to indulge. A tart and tangy freshness, surrounded by deliciously fine milk chocolate - a delicious taste explosion on the palate.