Elderflower Bundt Cake

Ingredients for 1 servings:

• 250 g butter
• 200 g sugar
• 1 tsp vanilla sugar
• 250 g flour
• 1 pinch of salt
• ½ sachet of baking powder
• 4 eggs
• 200 ml elderberry syrup
• 150 g powdered sugar
• 3 tbsp elderberry syrup
• Fat and breadcrumbs for the form

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour

super moist, fluffy sponge cake

The dough is very quick to prepare. First, prepare the baking pan, for example, by rubbing it with olive oil and scattering the breadcrumbs in it. Turn on the oven (convection oven temperature 160°C). Cut the softened butter with a hand mixer, add the sugar and vanilla sugar, and mix until smooth. Then add the flour, baking powder, and salt and continue mixing until you have an even crumble. Use a mixer to create a well in the mixture. Crack the four eggs into this well. First, beat the eggs until lightly foamy. Then, using the mixer, gradually add the dough mixture until smooth. Finally, add the elderberry syrup and mix well. If the mixture is still too firm, for example, if the eggs are a bit small, you can add syrup or milk (or water if necessary), depending on your taste. Now pour the dough into the pan and immediately place it in the preheated oven. Baking time: approximately 50 minutes. Let the cake cool, then turn it out of the pan and dust with powdered sugar. If you like, you can also make a glaze from powdered sugar and a little elderberry syrup and brush it over the cake. Tip: Another clever way to do this is to put the cake back in the oven for another 10 minutes at about 150°C (300°F) after applying the sugar mixture, until the glaze cracks.