Elderflower cake

Ingredients for 1 servings:

• 3 eggs
• 100 g sugar
• 1 packet of vanilla sugar
• 300 g flour
• 1 packet of baking powder
• 125 ml elderflower syrup
• 75 ml oil
• 2 cups of sour cream, 200 g each
• 2 cups of whipped cream, 200 g each
• 2 packs of cream stabilizer
• 4 packets of vanilla sugar
• 400 g fruit, fresh or from a can, e.g. cherries or peaches
• 3 tbsp, heaped jelly (elderflower jelly)

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 15 minutes

Fanta cake with a twist, for a 26 cm silicone or springform pan

Beat the eggs with the sugar and vanilla sugar until frothy. Add the oil and syrup. Finally, stir in the flour mixed with the baking powder. Pour the batter into a greased 26cm silicone or springform pan and bake in an oven preheated to 150°C (top/bottom heat) for about 35 minutes on the middle rack. Do the skewer test. Drain the canned fruit well. If using fresh fruit, use fruit that is not too ripe so it doesn’t absorb too much juice and cut it into bite-sized pieces. (I like cherries and peaches, but tangerines, raspberries, apricots, plums, etc. would also work.) Mix the sour cream with 2 sachets of vanilla sugar and carefully fold in the fruit. If the fruit is very sour, add a little more sugar. Whip the cream with 2 sachets of vanilla sugar and the cream stabilizer until stiff peaks form and fold into the sour cream. Spread a generous amount of elderflower jelly over the cooled base. Smooth the sour cream and cream on top. Sprinkle a thin layer of cinnamon sugar on the finished cake or decorate it with fruit and/or elderflowers.