in Austria

Elderflower cream cake

updated

Spread the love

Ingredients for 1 servings:

  • 1 cake base (sponge cake)
  • 500 g mascarpone
  • 500 ml whipped cream
  • 250 ml syrup (elderberry syrup)
  • 6 sheets of gelatin
  • some elderberries, for decoration

Instructions

Working time approx. 15 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 15 minutes

Cut the cooled sponge cake in half. Soak the gelatin, combine the mascarpone and elderflower syrup, whip the cream until stiff peaks form, and fold it into the mascarpone mixture along with the dissolved gelatin. Use this to fill and cover the cake, and decorate as desired. Chill.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Apple – Vanilla – Jelly

Elderberry-pear jam