Elderberry cake

Ingredients for 1 servings:

• 10 eggs, separated
• 10 tbsp sugar
• 10 tbsp flour
• 10 tbsp water, hot
• 2 tbsp vanilla sugar
• 2 pts. flavoring (orange-back)
• 2 tsp baking powder
• 700 ml yogurt
• 1 pineapple, fresh approx. 500 g
• 400 g cream cheese
• 600 ml cream
• 300 ml syrup (elderflower syrup)
• 60 g powdered sugar
• 1 lemon(s), juice
• 4 pts. gelatin powder
• 3 pts vanilla sugar
• 200 ml cream
• 12 pieces of marzipan decoration

Instructions

Working time approx. 45 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 45 minutes

very refreshing

Beat the egg whites until stiff. Beat the egg yolks with the sugar, vanilla sugar, and orange zest until frothy. Add 10 tablespoons of hot water and continue beating. Then sift in the flour and baking powder, mix well, and finally fold in the egg whites. Pour the batter into a greased and floured springform pan and bake in a preheated oven at 170°C for about 30 minutes. Let it cool and cut in half. Place a cake ring or the cleaned rim of the springform pan around the bottom layer. Whip the cream until stiff. Mix the yogurt with the cream cheese, vanilla sugar, lemon juice, sugar, and elderberry syrup. Prepare the gelatine according to the package instructions and stir it into the elderberry yogurt. Chill and when the cream begins to set, fold in the whipped cream. Cut the pineapple into very thin slices and cover the first layer with half of them. Spread half of the cream and yogurt mixture on top and cover with the second layer. Place the remaining pineapple slices on top and spread the remaining cream on top. Place the third layer on top and refrigerate the cake for at least 4 hours. Remove the cake ring. Whip the remaining cream until stiff and spread it over the cake. Decorate with marzipan.