Elderberry sponge cake with strawberries and currants

Ingredients for 1 servings:

• 6 eggs
• 180 g sugar
• 1 pinch of Bourbon vanilla pod(s), ground
• 1 pinch of salt
• 3 tbsp water, cold
• 180 g flour
• 1 packet of baking powder
• 10 sheets of gelatin
• 400 g whipped cream
• 500 g natural yogurt
• 180 g elderflower syrup
• 200 g strawberries
• 200 g currants
• 10 rose blossom(s), edible, not fully bloomed
• powdered sugar

Instructions

Working time approx. 40 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 30 minutes; Total time approx. 3 hours 10 minutes

for a 28 cm springform pan

Separate the eggs. Beat the egg yolks with the sugar and vanilla until frothy. Beat the egg whites with the salt and water until stiff. Mix the flour with the baking powder and fold into the egg yolk mixture alternately with the egg whites. Pour the batter into a springform pan lined with baking paper and bake at 180°C for 25-30 minutes. Let the sponge cake cool and then cut it in half horizontally. Soak the gelatin in water according to the package instructions. Whip the cream until stiff peaks form. Mix the yogurt with the elderflower syrup. Heat 3 tablespoons of the mixture, dissolve the gelatin in it and stir the mixture into the yogurt. Fold in the cream. Place a cake ring around the first sponge cake layer. Spread half of the yogurt cream on the base, top with the second layer and spread the remaining cream on top. Cover the cream with the last layer and chill the cake. Clean and wash the strawberries, currants and rose petals, place them on the cake and dust with icing sugar.