Flowers tart with yogurt and elderberry mousse

Ingredients for 1 servings:

• 100 g sugar
• 3 eggs
• 3 tbsp water
• 1 pinch(s) salt
• 100 g flour
• 30 g cornstarch
• 250 g natural yogurt
• 130 g sour cream
• 1 tsp lemon zest, finely grated
• 6 sheets of gelatin
• 200 ml syrup (elderflower)
• 130 g cream
• 150 ml sparkling wine
• 2 packs of cake glaze, clear
• 150 ml water
• some sugar
• some lemon peel, untreated, grated
• Lemon balm, a few leaves
• some elderflower umbels, if available

Instructions

Working time approx. 45 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 10 minutes; Total time approx. 4 hours 55 minutes

Small but perfectly formed and incredibly fluffy! Serves 12

Brush 12 dessert rings thinly with oil. Preheat the oven to 200°C (top/bottom heat: 180°C). For the sponge cake, separate the eggs, beat the egg whites with 3 tablespoons of water, 100g sugar, and a pinch of salt until stiff peaks form. Stir in the egg yolks. Mix the flour, cornstarch, and baking powder, sift them onto the egg yolk cream, and carefully fold in with a wooden spoon until everything is incorporated. Spread the batter onto a baking sheet lined with baking paper and bake for 10 minutes until golden brown. Turn the finished sponge cake out onto a sugared cloth and let cool. Cut out 24 6cm diameter circles from the cooled sponge cake. Enclose 12 circles with a greased dessert ring each. For the cream, finely grate enough lemon for 1 teaspoon. Mix the yogurt with the sour cream and the grated lemon zest. Soak the gelatine leaves in a little lemon juice and squeeze lightly after about 5 minutes. Dissolve them in 130 ml of warmed elderflower syrup in a small saucepan; do not boil. Remove from the heat, let it cool slightly, and gradually stir in 4 tablespoons of the yogurt cream. Then transfer this mixture from the small saucepan to the yogurt mix and mix everything thoroughly. Whip the cream until stiff peaks form and fold it into the cream. Fill the dessert rings with the mousse and place the remaining 12 sponge cake circles on top. For the glaze, mix the cake glaze powder with just a little sugar in a saucepan and add the remaining 70 ml of syrup, 150 ml of sparkling wine, and 150 ml of water. Stir and slowly bring to a boil. Bring to a boil once, remove from the heat, and let stand briefly. Then carefully drop the mixture onto the tarts using a tablespoon. Let the tarts chill in the refrigerator for at least 4 hours so the mousse can set sufficiently. Only then carefully remove the dessert rings and arrange the tarts decoratively. Garnish with elderflower or lemon balm leaves and a little lemon zest to serve, if desired. Tip: For an even more intense flavor for the icing, I recommend replacing the 150 ml of water with sparkling wine.