jerusalem artichoke-cake

Another desert using vegetables. But Jerusalem artichokes? Yes! This is a retro-engineered recipe after a dish we had at the beautiful restaurant BIEN in Bergen, Norway.

200 grs flour
150 grs sugar
2 tsp baking powder
1 tsp salt

3 eggs
200 grs Topinambur
150 grs butter, very soft or melted

Sift & combine all dry ingredients, mix well. Peel and finely grate Jerusalem artichoke, beat eggs with butter, add Jerusalem artichoke, mix, then add dry ingredients. Pour into a greased cake tin, bake at 180°C until set but still moist and spongy.

In Bien, they served it with some buttermilk mousse and burnt jerusaelm artichoke crisps. Sour, sweet sticky, roasted.  For a simpler approach, this goes well with icing made from mascarpone or cream cheese, sugar, zest and lemon juice.

Other things to pair it with may be:
brandied raisins
nutmeg
vanilla
citrus zest
hazelnuts

I also tried a version with grated carrots replacing half of the topinambur which was not bad either. Still some experimentation to do…

 

A recipe for buttermilk mousse from the web:

2 tbsp. powdered gelatin, 2 tbsp. water, 2½ cups buttermilk, 3 tbsp. sugar, 1 tsp. Vanilla extract, 1 cup heavy cream

To make buttermilk mousse,  pour 4 tbsp. water into a small saucepan. Sprinkle powdered gelatin in. Heat the mixture over low heat, stirring continously until gelatin has dessolved. Let cool. Stir buttermilk with sugar and Vanilla extract. Pour gelatin into buttermilk mixture. Place mousse in refrigerator until almost stiff, 15-20 minutes. Beat cream until stff eaks form and take mousse out of the refrigerator.

Fold carefully whipped cream into mousse and pour mousse into a bowl. Set mousse in refrigerator until dessert should be assembled.

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