Elderflower mousse cake with strawberries

Ingredients for 1 servings:

• 2 eggs
• 1 tbsp water, hot
• 60 g sugar
• 50 g flour
• 50 g potato starch
• 10 g cocoa powder, unsweetened
• 1 tsp, leveled baking powder
• 250 ml whipped cream
• 400 g yogurt, 3.5% fat
• 200 ml elderflower syrup
• 3 tbsp liqueur (elderflower liqueur), if desired
• 8 sheets of white gelatin
• Water, cold for soaking
• 500 g strawberries
• 1 pack of cake glaze, clear
• 2 tbsp sugar
• 125 ml water
• 125 ml sparkling wine or apple juice, if desired
• e.g. whipped cream
• e.g. pistachios, chopped
• n. B. Chocolate decoration (leaves)

Instructions

Working time approx. 45 minutes; Rest time approx. 6 hours; Cooking/baking time approx. 15 minutes; Total time approx. 7 hours

summery fresh, with yogurt

For the sponge cake, beat the eggs and water for 1 minute until frothy. Then, add the sugar for 1 minute and beat the mixture thoroughly for another 2 minutes until creamy. Combine the flour, cornstarch, baking powder, and cocoa powder and sift them into the egg custard in two portions, mixing in each portion carefully and briefly. Line the bottom of a 26 cm springform pan with baking paper, pour in the batter, and bake in a preheated oven at 175°C (top/bottom heat) for about 15 minutes. Remove from the pan and let cool. In the meantime, prepare the cream. Soak the gelatin in cold water for 5-10 minutes. Mix the yogurt with the syrup and whip the cream until stiff peaks form. Melt the gelatin with the liqueur in a small saucepan over low heat. If you want to omit the alcohol, discard some of the elderflower syrup beforehand. Stir two tablespoons of the yogurt mixture into the gelatin to equalize the temperature, then add everything to the yogurt, stirring continuously. Finally, carefully fold in the cream. Since the mixture is relatively runny, it’s best to refrigerate it before filling the cake so it can thicken slightly. Remove the baking paper from the base, place it on a cake plate, and set it in a cake ring. Then pour in the cream and leave to set in the refrigerator for a few hours or overnight. Slice the washed and hulled strawberries and arrange them overlapping on top. Prepare the icing according to the package instructions, replacing half of the liquid with sparkling wine if desired. It also tastes delicious with apple juice. Spread the icing over the strawberries and let it cool. Remove the cake ring, and finally decorate the cake with cream puffs, pistachios, and chocolate decorations.