Elderflower cakes with Riesling foam

Ingredients for 4 servings:

• 8 elderflower umbels
• 2 eggs
• 50 g flour
• 150 ml milk
• 1 pinch of salt
• 25 g sugar
• powdered sugar
• Cinnamon
• Clarified butter or frying fat for frying
• 4 egg yolks
• 80 g sugar
• 150 ml wine, Riesling
• 1 packet of vanilla sugar
• ½ lemon(s) (juice and zest)

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Elderflower tart with wine foam

For the cakes, clean the elderflower blossoms thoroughly, wash if necessary and let them dry again. Separate 2 eggs, beat the egg whites until stiff peaks, mix the egg yolks with the sugar and salt, stir in the flour, mix in the milk and fold in the beaten egg whites. Holding the blossoms by the stem, dip them into the batter and fry them in hot fat until golden yellow. Mix icing sugar with a little cinnamon to taste and dust the cakes with it. For the Riesling foam, beat the egg yolks with the sugar, vanilla sugar and lemon zest until frothy, add the Riesling and lemon juice and beat in a hot water bath until frothy. Serve with the cakes. For a non-alcoholic version, whip the foam with apple juice or cherry juice instead of Riesling, or serve with apple sauce, compote or vanilla ice cream.