Elderberry Cream Pie




Rating: 3.42 / 5.00 (43 Votes)


Total time: 1 hour

Servings: 15.0 (servings)

Ingredients:



For the dough:








For the cream:







For the fruit bar:







Instructions:

For the elderberry cream pie, make a nut sponge cake from the given dough ingredients. Bake at 170 degrees for about 8 minutes. Roll up immediately and let cool.

Roll up and spread with currant jam. Cut into strips and roll up into a large roll. Place in the bottom of a cake ring, but make sure to leave some space around the edge for the cream.

While the roulade is baking, make the cream. To do this, whip the whipping cream for half an hour. Whip up the Qimiq and stir in the vanilla yogurt. Season to taste with a dash of lemon juice.

Slowly and carefully fold in the whipped cream and elderberry syrup. Refrigerate cream until needed. Once the roulade is in the cake ring, pour the cream over the top and refrigerate, preferably overnight.

The next day, make the fruit layer. To do this, mix peach juice, cold water, agar agar and the pureed peaches, bring to a boil and let cool slightly. Pour over the cream.

Allow to set and decorate with jelly Easter eggs. Chill again until ready to serve.

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