Cold Buttermilk Cake
This cold buttermilk cake is a fantastic combination of the classic Danish cold buttermilk soup and a delicious mousse. The cake has a crispy base of crushed kammerjunker (Danish biscuits) and butter, topped with a fresh and airy buttermilk mousse. Garnished with strawberries, crushed kammerjunker, and a hint of lemon zest, this cake will be a hit at any summer table.
Posted on 8/6/2024
Servings
8
Total time
2 hours & 40 minutes
Servings
8
Total time
2 hours & 40 minutes
Ingredients
Biscuit Base
Buttermilk Mousse
Garnish
Instructions
Biscuit Base
Blend kammerjunker with melted butter
Spread the mixture in a cake ring lined with cake plastic and refrigerate
Buttermilk Mousse
Soak the gelatin in cold water for 15 minutes
Whisk egg yolks, sugar, and vanilla sugar
Fold buttermilk and lemon zest into the egg mixture
Juice the lemon and heat it briefly in a saucepan
Wring out the gelatin and melt it in the warm lemon juice
Fold the warm lemon juice into the buttermilk mixture
Whip the cream to soft peaks and fold it in
Cut strawberries in half and arrange them around the edge of the cake ring
Pour the mousse over and let it chill until set for a few hours
Garnish
Remove the cake from the ring and plastic, and garnish with crushed kammerjunker, strawberries, and lemon zest
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