Elderflower Cake




Rating: 3.2424 / 5.00 (33 Votes)


Total time: 45 min

Servings: 8.0 (servings)

Ingredients:












Instructions:

For the elderflower cake, first briefly wash the freshly picked elderflower umbels, shake them out and let them drain on a paper towel (change paper towel). In the meantime, separate the eggs.

Beat the egg whites with a pinch of salt until stiff. Grate the dried elderflowers and add half of them to the beaten egg whites and beat again briefly. Beat the egg yolks with the powdered sugar, vanilla sugar and almond oil until foamy.

Mix in the flour and carefully fold in the beaten egg whites. Spread half of the mixture into a greased and floured small springform pan (diameter 20 cm).

Spread the rest of the de-stemmed elderflowers on top and finish with the rest of the mixture. Bake at 170° C.

If necessary, cover the cake with aluminum foil.

Preparation Tip:

If you like, you can spread the elderflower cake with elderflower jelly and add some flowers on top.

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