Delicious and summery cake. The classic cold buttermilk dessert is here reinterpreted in the form of a mousse with a kammerjunker crust. If you like cold buttermilk dessert, don't cheat yourself out of trying a cake version of the classic.
Recipe for cold buttermilk dessert cake
Delicious and summery cake. The classic cold buttermilk soup is reimagined here as a cold buttermilk mousse with a biscuit base.
If you love cold buttermilk soup, you shouldn’t miss out on trying a cake version of this classic.
Servings: cake
Cold Buttermilk Dessert Cake
Delicious and summery cake. The classic cold buttermilk dessert is here reinterpreted in the form of a mousse with a kammerjunker crust. If you like cold buttermilk dessert, don't cheat yourself out of trying a cake version of the classic.
Equipment
- Oven
- Bowl
- Whisk
- Food Processor
- Cake Ring
- Baking Paper
Ingredients
Kammerjunker - Danish Bisquets
- 1 pcs. Egg
- 25 gram Melted butter
- 75 gram Sugar
- 1 pinch Salt
- 0.5 tsp. Baking Soda
- 150 gram Wheat Flour
Bottom
- 1 dl Melted butter
- 250 gram Kammerjunker - Danish Bisquets
Koldskål - Danish Cold Buttermilk Soup
- 2.5 dl Buttermilk
- 2.5 dl Soured Milk
- 1 tablespoon Lemon Juice
- 20 gram Sugar
- 1 tsp. Vanilla Sugar
- 1 pcs. Egg Yolk
Mousse
- 3 dl Cream
- 5 dl Koldskål - Danish Cold Buttermilk Soup
- 8 pcs. Gelatin Sheets up to 9 servings
- Water a little
Instructions
Kammerjunker Crust
- Preheat the oven to 175 degrees Celsius (347 degrees Fahrenheit) (standard oven).
- Whisk eggs and sugar until airy, then add the butter.
- Meanwhile, combine flour, salt, and baking powder in a bowl or plate.
- Mix everything together quickly and wrap the dough in cling film, then chill it for about an hour. Shape the dough into one or two logs depending on thickness, and then bake for about 25 minutes, after which you cut them to the final thickness and bake for another 15 minutes.
- Once cooled, proceed to make the actual crust.
- Crush, blend, or process the kammerjunkers in a food processor and mix with the butter.
- Find a cake ring between 20 and 24 cm in diameter, depending on how thick you want the crust.
- Line the bottom with baking paper and the sides with cake foil.
- If you plan to make the cake directly on the serving tray, omit the baking paper.
- Press your crust into the cake ring and chill.
Cold Buttermilk Mousse
- Whisk eggs, sugar, and vanilla sugar until airy, then add the remaining ingredients.
- Easy, now you can start making the mousse:
- Soak the gelatin sheets in cold water for 10-15 minutes.
- Once the gelatin is softened, melt it together with a bit of boiling water and mix it with the cold buttermilk mixture.
- Whisk vigorously here.
- Whip the cream and fold it into the cold buttermilk mixture, then spread it over the crust and chill or freeze.
- Once the cake has set, remove the ring and cake foil, and garnish with edible flowers and crushed kammerjunkers.
- Enjoy.