Vanilla Tart with Orange-Sea Buckthorn on Pumpkin Seed Biscuit

Orange sea buckthorn insert: Soak the gelatin in ice-cold water. Heat the sea buckthorn juice with the orange zest and sugar in a small pot. Dissolve the soaked gelatin in it. Stir the juice into the mascarpone. Whip the cream and fold it into the mascarpone cream. Pour the orange-sea buckthorn cream into moulds and freeze for at least 4 hours.

Mirror glaze: Soak the gelatin in ice-cold water. Bring the glucose syrup, water and sugar to a boil in a pot (about 100°C). Remove from the heat and stir in the sweetened condensed milk, then let the gelatin dissolve in it and immediately add the white couverture. Wait one minute, then stir again until no lumps of couverture remain. Now stir in the food colouring until an orange colour is reached. (The black colour will be used later!) Pass the glaze through a sieve to remove any last lumps. Cover the surface with cling film and refrigerate until use.

Vanilla mousse: Soak the gelatin in ice-cold water. Put the cream and milk in a pot. Split the vanilla pod, add the seeds and pod to the cream and bring to a boil. Meanwhile whisk the yolks with the sugar and cornstarch in a bowl. Stir the hot milk into the egg mass (remove the vanilla first). Return the cream to the pot through a sieve and heat it over gentle (!) heat, stirring constantly with a whisk until the mass thickens. Keep it at about 84°C for 1-2 minutes, remove from the heat and stir in the soaked gelatin. Pour the vanilla cream into a shallow dish (larger surface cools faster). Cover the surface with cling film and let it cool to room temperature in the fridge. Then combine the cooled vanilla cream and mascarpone. Whip the cream with vanilla sugar and fold in gently. Fill the vanilla mousse into a piping bag with a 10-12 mm round nozzle and fill the stone-shaped silicone mould with it. Make sure the outer edges are completely filled with cream and there are no air holes, but leave enough room for the orange sea buckthorn insert. Take the inserts out of their mould while still frozen and press them into the vanilla mousse, but not too far! The stone surface should finish flat. Smooth with a small palette and freeze the filled silicone mould overnight. Tip: place the mould on a small tray or board in the fridge until the cream is firm, only then transfer it to the freezer, so nothing slips inside.

Pumpkin seed biscuit: Preheat the oven to 180°C top and bottom heat. Beat the yolks and 20 g sugar until slightly foamy. Beat the egg whites with salt and 20 g sugar until stiff and place on the yolk mass. Sift the flour over it and fold in together with the ground pumpkin seeds. Mix one tablespoon of the batter with the melted butter and return it all to the batter and also fold in. Spread the batter to 20 x 25 cm on a sheet of baking paper and bake at 180°C for 8-10 minutes. Let cool and cut out circles about 5 cm in diameter.

Finishing: (about 1 tbsp sea buckthorn jam — I made mine from sea buckthorn juice and jam sugar; alternatively orange marmalade.) Place 8 upturned eggs (or similar) on a flat plate. Warm the mirror glaze over a water bath to about 40°C. Fill 2 tablespoons of it, colour with a little black food colouring and place in a small plastic bag. Remove the frozen vanilla mousse from the stone silicone mould and place it smooth side up on the egg. When the glaze reaches 32-35°C, coat the frozen cakes with the orange glaze (make sure you don't drip anything!), then immediately cut a small piece off the sachet with the black glaze and "paint" a pattern on the cake. Spread the pumpkin seed biscuit slices with some sea buckthorn jam and place on a board (that fits in the fridge). Now comes the hardest part! Using two palettes or similar, place a small tartlet on a biscuit circle. Alternatively, you can stick a toothpick into the tartlet and lift it slightly. Add a small gold decoration. The mirror-glazed cake should be served the same day!

If this is too complicated or you want a different look, you can spray the frozen cakes with white velvet spray and decorate them with small dots of warmed sea buckthorn jam and gold decorations — this version also keeps one to two days in the fridge.