John Myers
Contents
show
Elderflower Cakes
The perfect elderflower cakes recipe with a picture and simple step-by-step instructions.
The dough for it
- 3 Piece Eggs
- 1 Cup Flour type 405 (1 shovel about 150 gr,)
- 150 Milliliters Hugo Sekt (or green Velntiner)
- 100 g Sifted powdered sugar
- 1 pinch Salt
- 2 Tablespoon Clarified brown butter
- Possibly adding flour as required
- 1 liter Oil neutral
- If available, a wok to fry
- Vanilla icecream
- Icing sugar for dusting
The elderflower umbels
- The last umbels that I and my Lukas found. It’s blooming now.
The dough
- Mix the flour and eggs with a hand mixer until smooth, slowly add the sugar and let half of the sparkling wine trickle in, don’t forget the salt. Now I clarify the butter, let it melt until it turns brown, clear through a coffee filter into the dough a mix. Let the dough soak for 10 minutes. If it is too fat (that’s how I did it) to give the rest of the champagne. let it swell again.
- Fill the wok with oil and heat it up, sample using a wooden spoon. That means: Place the wooden spoon handle in the middle of the wok, bubbles will immediately recede slightly with the temperature and bake a sample. Put kitchen crepe on a plate so you can degrease the cake a little.
- So, dip the cones in the batter, drain them a little, and then slide them into the hot fat. 3 cones fit in my wok. You can tell by the color if you can turn it. It doesn’t take too long. Then place on the crepe on the plate and dust with powdered sugar.
- I served vanilla ice cream with it, but I forgot my cream, which had previously been whipped until stiff. 🙁 Our friends, especially He was very enthusiastic, mission accomplished I said :-)) There was also a wonderful cup of freshly ground coffee with a pinch of cinnamon and cardamom. A real pleasure.
Facebook Comments