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Knotweed Mousse Cake With Maple Buttercream and Wildflowers

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Wild rice cake and knotweed mousse roulade

When I was planning my spring hunt with Chris Bohnhoff last year, we made a dinner to be part of the video. As luck would have it though, the day was rainy and the lighting inside wasn’t up to scratch, so our dinner didn’t make the footage.

We had a risotto of fresh morels, spruce cured salmon with a fiddlehead salad and lamb loins marinated in wild peppermint. The dinner was just fine, but what I put the most work into was the dessert. I wanted to make something that represented the farm that’s taught me so much about the wild foods where I live.

I dreamed up  a wild rice sponge rolled around a mousse of knotweed from the garden, frosted with a buttercream sweetened with the farm’s maple syrup and garnished with wildflowers and herbs from the prairie on top of the nearby bluff. It took four or five tries for me to be happy with it, but in the end it was worth it. It’s a dessert, and an expression of what I’ve come to love about the farm.

The cake itself is really not too difficult, the wild rice sponge and mousse are just two easy recipes combined and the frosting/garnishing are optional, but pretty. Here’s how I made it.

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To show a little of the possibilities. I worked on a simpler version with rhubarb sauce, since it and the knotweed are distant cousins and taste eerily similar.

Japanese Knotweed Mousse-Wild Rice Roulade With Strawberry-Rhubarb Sauce

An unfrosted cake with strawberry-rhubarb sauce and blueberries.

I’ve listed the 3 sub-recipes for the cake below. To assemble it or something like it, you’ll want to make the cake first, then stuff with the mousse, roll and chill to set. Before serving, frost it with the butter cream, then decorate with the flowers (if using) just before serving.

Special thanks to Chris Bohnhoff for shots of the assembly and the frosted cake.

Japanese Knotweed Mousse-Wild Rice Roulade With Strawberry-Rhubarb Sauce
Print Recipe
4.5 from 2 votes

Wild Rice Sponge Cake

A rolled cake made of wild rice flour with knotweed filling
Prep Time1 hr
Cook Time45 mins
Course: Dessert, Snack
Cuisine: French
Keyword: Knotweed, Wild Rice Flour
Servings: 8

Equipment

  • Stand mixer or beaters

Ingredients

  • 4 large eggs
  • 1/2 cup white sugar
  • 3/4 cup wild rice flour
  • 2 ounces 1/2 stick unsalted butter
  • Pinch of salt
  • 1 teaspoon of equal parts toasted and ground: cinnamon nutmeg, allspice, and cloves (optional)
  • 1/2 teaspoon powdered ginger
  • Pinch of salt

Instructions

  • Preheat an oven to 350. Melt the butter. In a stand mixer or bowl, beat the eggs with the sugar until light, fluffy, and doubled in volume, fold in the spices, salt, and wild rice flour, along with the melted butter. Line a cookie sheet with parchment and oil it to prevent sticking. Pour in the batter and spread until smooth. Bake the sponge for 12 minutes, then allow to cool for a minute or two. lay a towel on a flat surface, then, very carefully lay the sponge cake on top, removing the parchment. Roll the sponge cake up in the towel to help it form the jelly roll shape it will become. If it tears a bit, don't worry, you can cover it up with butter cream later, or just slice as-is, it won't be too noticeable.

Notes

Instead of knotweed, you could easily make this with a puree of cooked berries or jam. A buttercream flavored with orange, mint, vanilla, or a combination would be great too. You can definitely substitute all purpose flour or a combination of nut flours for the wild rice flour too, which yields a more resilient cake.
japanese knotweed mousse
Print Recipe
4.5 from 2 votes

Knotweed Mousse

Makes enough mousse to fill the wild rice cake, or serve 4-6 on it's own with fruit
Prep Time30 mins
Cook Time5 hrs
Course: Dessert, Snack
Cuisine: American
Keyword: Chocolate Mousse, Knotweed

Ingredients

  • 2 cups sweetened knotweed puree see my recipe here
  • 4 leaves gelatin 1.25 tablespoons powdered gelatin can be substituted
  • 3 egg whites whipped until stiff with 1/8 cup white sugar
  • 2 tablespoons roughly chopped wild peppermint optional

Instructions

  • Bloom the gelatin in ice water until soft, then gently heat the knotweed puree and whisk in the gelatin until dissolved. Chill the mixture, whisk to relax the gelatin, then fold in the beaten egg whites and wild mint. Chill again, covered with plastic wrap until ready to use/serve.

Notes

Sweetened knotweed puree (see my recipe here)

 

Print Recipe
4.5 from 2 votes

Maple Buttercream

Prep Time20 mins
Cook Time30 mins
Course: Dessert
Cuisine: French
Keyword: Buttercream, Maple

Equipment

  • Stand mixer or beaters

Ingredients

  • 1/2 cup maple syrup
  • 3 eggs
  • 2 tablespoons cold water
  • 1/2 lb unsalted butter diced 1/2 inch
  • Pinch of kosher salt

Instructions

  • Heat the maple syrup and keep warm. Beat the eggs with the water until doubled in volume, then slowly drizzle in the still warm maple syrup, turning the speed to high if you're using a stand mixer.
  • When all the maple syrup is added, add the butter a couple pieces at a time, until it is all incorporated and the mixture is smooth.
  • Finally, add the salt, then transfer to a container. Keep the buttercream at room temperature until you're ready to frost the cake. Butter cream can be frozen for months and then allowed to thaw at room temperature and whipped to fluff it up lightly before using.

Wild rice cake and knotweed mousse roulade

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Reader Interactions

Comments

  1. Amanda Evans

    April 5, 2020 at 5:00 pm

    4 stars
    Just tried this recipe and it turned out great! But I was a little confused about the cake recipe because the ingredients call for butter but there’s no butter in the cake?

    Reply
    • Alan Bergo

      April 5, 2020 at 5:30 pm

      Shoot! You’re right. Thanks for catching it–I’m human over here, and this is a pretty old recipe of mine. The butter is just to add a little moisture, and as you found out, it’s ok if it isn’t included. Lmk if you need any help trouble shooting anything else. A

      Reply

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Cut them into 1 inch lengths, mix with some ground toasted sesame seed, dash of fish sauce and a good handful of culantro, rau ram, or cilantro, an egg, fry them up and dip in some zippy ponzu.

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Some nice wild enoki clones from @unkle_fungus Can Some nice wild enoki clones from @unkle_fungus Cant wait until these start popping up when the snow melts. The difference between the coloration of wild ones (pic 1) and cultivated that are white from the lack of sun (pic 2) is always interesting to compare. (The cultivated ones are a different species of Flammulina too). 

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One night I got up and poured myself a glass of water, and sleepily forgot to close the fridge all the way, which increased the temp. A few hours later I woke up to what sounded like a grenade going off. 

The bottle exploded and the inside of the fridge, all its contents, and the floor were covered with sticky maple juice, and I spent the next two hours mopping and picking out shards of glass that had embedded themselves like shrapnel in the walls of the fridge. 

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My chief editorial assistant about to do backflips My chief editorial assistant about to do backflips for smoked goat kidneys. 

If you would have asked me a few years ago if I would see myself writing recipes (and filming videos) on making dog treats I would have laughed. 

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