Holler Cherry Muffins

For the elderberry muffins, first preheat the oven to 180 °C top/bottom heat.

Separate eggs and whisk with egg whites and a pinch of salt. Add sugar and vanilla sugar. Then stir in the yolks. Mix flour, almonds and baking powder and stir in. Fill a muffin tin with paper cups and fill 3/4 full. Bake for about 15-20 minutes until golden brown. Let cool.

In the meantime, soak 2 sheets of gelatin in cold water for 5 minutes. Put the elderberry syrup in a saucepan and dissolve the gelatin in it. Let it get hot, but do not boil! Then stir until cool.

Whip the cream with cream stiffener. Then stir in the elderberry syrup and let it firm up a bit in the refrigerator. Place in a piping bag and pipe onto the muffins.

Drain the sour cherries. Save the juice. Mix the cherry juice, water and sugar with the cake jelly powder. Work according to package directions. Bring to the boil briefly. Then add about half a glass of sour cherries to the liquid. Allow to cool a bit, possibly also place in the refrigerator briefly so that the jelly sets a bit.

Pour the cherry jelly over the elderberry cream and, if available, sprinkle the elderberry cherry muffins with elderberry blossoms.

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