Culinary Delights

“The waves whisper. The air tastes salty and fresh. She adds a bouquet of seagrass and Jasmund beech branches. Decorates the table with rapeseed blossoms, seashells, and seaweed. Invites the seagull, sea eagle, cranes, and cormorants for a quartet. A gentle breeze sweeps over the beach grass, bending the blades as if in greeting. The table is set.”

(snatched from the travel magazine Rügen Pur 2019)

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HAVE YOU EVER TRIED SEA BUCKTHORN?

When autumn begins on Rügen, half the island flocks to the bushes – because it’s sea buckthorn season! This small, vibrant orange fruit is a true specialty that you shouldn’t miss.

Sea buckthorn is one of the true survival artists of the coast. Like the resilient beach grass, it grows right at the water’s edge, defying harsh winds, salty soil, and the ever-changing coastal climate. Although it originally made its way from the Himalayas to Europe during the Ice Age, it is now an integral part of Rügen’s nature and cuisine.

Did you know that sea buckthorn is not a berry but a nut? And it packs a punch! With ten times more vitamin C than lemons, healthy fatty acids, valuable carotenoids, and stomach-friendly tannins, sea buckthorn is a real powerhouse. It also contains vitamin B12 and choline, a natural fat burner.

Whether as juice, jam, liqueur, or enjoyed pure – this healthy coastal gold is something you shouldn’t miss during your visit to Rügen!

“I CAN RESIST EVERYTHING – EXCEPT TEMPTATION”

Oscar Wilde

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SEA BUCKTHORN CAKE 

(traditional recipe of Rügen)

Ingredients

Cake Base

  • 2 eggs (separated)
  • 70 g sugar
  • 1 tsp vanilla sugar
  • 40 g flour
  • 20 g cornstarch

Sea Buckthorn Cream

  • 6 sheets of gelatin
  • 200 g chilled cream
  • 250 g sea buckthorn fruit spread
  • 500 g quark
  • 100 g sugar
  • 500 g yogurt (1.5% fat)

Nutritional Values per Piece:

  • 200 kcal / 840 kJ
  • Protein: 8 g
  • Fat: 8 g
  • Carbohydrates: 26 g

Cake Base:

Preheat the oven to 180°C (356°F) and line the bottom of a 26 cm (10-inch) springform pan with parchment paper.
In a mixing bowl, beat the egg whites together with sugar and vanilla sugar until frothy. Then, add the egg yolks and mix well. Gently fold in the flour and cornstarch until just combined.
Pour the batter into the prepared springform pan and bake for 8–10 minutes at 180°C. After baking, remove the cake base from the pan and allow it to cool completely.

Sea Buckthorn Cream:

Soak the gelatin according to the package instructions. Whip the cream until stiff and set it aside.
In a saucepan, heat 200 g of sea buckthorn fruit spread together with the well-squeezed gelatin until the mixture is warm (do not boil).
Add the quark, sugar, and yogurt, and stir everything into a smooth, creamy consistency.
Transfer the mixture to a larger bowl and gently fold in the whipped cream.
Evenly spread the sea buckthorn cream over the cake base. Garnish the cake with the remaining sea buckthorn fruit spread.
Refrigerate overnight to allow the cake to chill and set properly.