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Sea buckthorn sponge cake

Quantity : for 4 people

Preparation time : 20 minutes


The bottom

  • 4 an egg
  • 0.5 Mr sugar
  • 1.5 Mr Rye flour
  • 1 tsp baking powder


  • 200 g package of cottage cheese
  • 2 Mr whipped cream
  • 1 jar My friend's sea buckthorn jam

To decorate

  • powdered sugar
  • My friend's sea buckthorn flour
  • sea ​​buckthorn berries


  1. Beat the eggs and sugar until light and fluffy.
  2. Mix together the flours and sift over the egg foam, mix gently.
  3. Pour the dough onto a baking tray lined with baking paper.
  4. Bake in a 225 degree oven for 7-8 minutes.
  5. Place a clean sheet of baking paper on the table, sprinkle a little sugar and sea buckthorn flour on it.
  6. Turn the biscuit out of the oven onto clean baking paper.
  7. Carefully remove the baking paper that was in the oven from the biscuit. Allow to cool slightly.

Preparation of the filling

  1. Whip the cream with sugar and mix in the curd.
  2. Spread sea buckthorn jam on the bottom, then cover with curd cream, leaving the longer edges slightly uncovered.
  3. Roll tightly using baking paper and place in a cool place to season.
  4. Before serving, decorate with powdered sugar, sea buckthorn flour and sea buckthorn berries.

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