Strawberry Elderflower Cake




Rating: 3.30 / 5.00 (53 Votes)


Total time: 1 hour

Servings: 1.0 (servings)

For the dough:









For the cream:








For the topping:






Instructions:

Beat egg whites with granulated sugar until stiff, briefly beat egg yolks with vanilla sugar, add to stiffly beaten egg whites and stir in.

Mix flour with almonds, lemon zest and baking powder and also fold in carefully. Pour the mixture into a buttered and floured baking pan. Bake at 170 °C for about 15 minutes.

Turn the mixture out of the pan and let it cool. Prepare a pudding, pass it through a fine sieve when cool, whip the cream with cream stiffener and fold it into the pudding.

Place a ring around the sponge cake base, fill in the cream, smooth it out, top with the strawberries.

For the cake jelly, partially replace the water with elderflower syrup. Stir in the powder, simmer gently for a minute, cool slightly and pour over the strawberries.

Let set in the refrigerator for 2 hours.

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