Elderflower cake

Ingredients for 1 servings:

• 100 ml milk
• 7 elderflower heads, freshly picked
• 250 g butter, room temperature
• 250 g sugar
• 1 tsp lemon peel, untreated, grated
• ¼ tsp vanilla powder
• 2 tbsp rum
• ¼ tsp salt
• 4 eggs
• 50 g starch flour
• 350 g flour
• 3 tsp baking powder
• ¼ liter orange juice, freshly squeezed
• 5 elderflower heads
• 1 lemon(s), the juice
• 125 g gelling sugar (2:1)
• 600 g cream cheese
• n. B. syrup (elderflower syrup), homemade

Instructions

Working time approx. 1 hour; Rest period approx. 1 day; Cooking/baking time approx. 40 minutes; Total time approx. 1 day 1 hour 40 minutes

First, let the orange juice steep with 7 unwashed elderflower heads and the gelling sugar for 1 day, then strain and boil in a saucepan for 4 minutes until jelly. Pour this jelly into a glass and let it cool completely. Let the milk and 3 torn, unwashed elderflower heads steep for a few hours or overnight, then pour the elderflower milk through a sieve. Cream the butter with half the sugar until fluffy, stir in the lemon zest and vanilla. Gradually add the egg yolks and continue beating. Beat the egg whites with the remaining sugar and salt until stiff peaks form. Mix the flour, baking powder, and cornstarch and sift. Stir alternately with the rum and elderflower milk into the butter mixture. Strip the flowers from the remaining heads and fold them into the batter, then fold in the egg whites. Pour the batter into a springform pan and bake at 200°C for about 40 minutes. Remove the cake from the oven and let it cool completely. Remove the cake from the springform pan and cut it in half. Cream together the cream cheese and elderflower syrup (amount depending on the consistency of the cream cheese and taste) until smooth. Fill the cake base with half of the cream cheese mixture, place the lid on top, and spread with the second half. Stir in the orange elderflower jelly and cover the cake with it, or decorate it in a spiral shape (using a piping bag). Refrigerate the cake for at least 2-3 hours. This recipe also works well in muffin or mini-muffin tins. You’ll only need about half the amount (12 muffins or 24 mini-muffins).