Elderflower cake with strawberries

Ingredients for 1 servings:

• 200 g sugar
• 150 g flour
• 50 g cornstarch
• ¼ tsp baking powder
• 6 eggs, room temperature, size M
• 1 pinch of salt
• 2 packs of white gelatine, 9 g each
• 125 ml elderflower syrup
• 400 g strawberries, fresh
• 250 g cream cheese
• 500 g Greek yogurt, 10%
• 80 g powdered sugar
• 500 g whipped cream
• 2 packs of cream stiffener
• 2 packets of vanilla sugar
• strawberries
• Elderflowers

Instructions

Working time approx. 45 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 25 minutes; Total time approx. 5 hours 10 minutes

for a 28cm springform pan

For the sponge cake, separate the eggs. Beat the egg whites until almost stiff peaks form. Gradually add 75g of sugar while whisking and continue beating until the egg whites are thick and glossy. Beat the egg yolks with the remaining sugar and salt for a few minutes until thick and light in color. Mix the flour, starch, and baking powder, sift them over the cake, and carefully mix everything with half of the egg whites. Then fold in the remaining egg whites. Line the bottom of a springform pan (26-28cm in diameter) with baking paper and stretch the edges around it. Do not grease the edges. Smooth the batter into the pan. Bake in a preheated oven at 200°C for approx. 25 minutes until golden brown. Remove from the oven and let cool on a wire rack. Once cooled, loosen the edges of the sponge cake with a knife, remove the rim, and turn the cake out. Carefully peel off the baking paper. Turn the cake over again and cut twice horizontally with a long, sharp knife to create three cake layers. Place the bottom layer on a plate and close the cleaned springform pan rim around it. Allow the gelatine to swell in 8 tablespoons of cold water. Soak the bottom cake layer in 25 ml of elderflower syrup. Rinse and finely dice 400 g of strawberries. Whisk the cream cheese, yogurt, 75 ml of syrup, and powdered sugar until smooth. Heat the swollen gelatine over low heat until dissolved. Stir 2 tablespoons of cream into the gelatine, then quickly fold this mixture into the remaining cream cheese mixture. Whip 200 g of cream until stiff peaks form and stir into the cream. Chill briefly until the cream begins to set. Remove 1/3, fold in the diced strawberries, and spread the cream onto the cake layer in the ring. Place the second layer on top and soak in 25 ml of syrup. Spread the white elderflower cream on top and cover with the third layer. Leave to set in the refrigerator for at least three hours or overnight. Whip the remaining cream with the cream stiffener and vanilla sugar until stiff. Remove the cake from the ring, spread the cream all over, and garnish. If desired, garnish with some strawberries and elderflowers. Tip: For a small 18cm springform pan, halve the ingredients.