Elderflower and lime cake

Ingredients for 1 servings:

• 1 Viennese floor, 3-layer
• 150 g white chocolate coating
• 7 sheets of white gelatin
• 150 ml elderflower syrup
• 4 tbsp lime juice
• 150 g mascarpone
• 100 g yogurt
• 2 egg whites
• 200 ml cream
• some food coloring, green
• some lemon balm leaves, for decoration
• some meringue(s) for decoration

Instructions

Working time approx. 45 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 45 minutes

Simply an eye-catcher and beautifully fresh in taste.

Crumble the chocolate coating and melt it in a bowl over a hot water bath. Soften the gelatin in cold water. Heat the elderflower syrup in a small saucepan to approximately 80 degrees Celsius (176 degrees Fahrenheit) – use a thermometer for this – and set aside. Squeeze out the gelatin and dissolve it in the hot syrup. Combine the lime juice with the mascarpone and yogurt in a bowl, add the elderflower syrup, and whisk until smooth. Stir in the warm chocolate coating. Beat the egg whites until stiff peaks. Whisk the cream until stiff peaks. Fold both into the mascarpone mixture. Color the mixture with food coloring if desired. Line a loaf pan with plastic wrap. Cut a 9 cm wide strip out of the center of the sponge cake, reserving the remaining sponge cake for another purpose. Pour the elderflower mousse into the pan to a height of approximately 2 cm, place one sponge cake strip in the center, and repeat the process. The final layer should be a layer of mousse. Fold over a sheet of plastic wrap and refrigerate the cake overnight. Garnish with crumbled meringue and lemon balm leaves. If you have organic limes, you can also sprinkle with zest.