Elderflower cream cake

Ingredients for 1 servings:

• 100 g sugar
• 4 egg whites
• 4 egg yolks
• 200 g flour
• 2 tsp baking powder
• 1 pinch of salt
• 6 sheets of gelatin
• 500 g mascarpone
• 250 ml syrup (elderflower syrup)
• 500 ml whipped cream, well chilled
• 2 lemons, untreated
• 250 ml water (sugar water)
• 1 pack of unsweetened cake glaze
• 125 ml syrup (elderflower syrup)
• possibly elderflower umbels

Instructions

Working time approx. 1 hour; Rest time approx. 2 hours; Total time approx. 3 hours

For the sugar water, mix 250 g sugar with 250 ml water. Preheat the oven to 180°C (160°C fan/gas mark 2-3). For the cake base, beat the egg whites until stiff peaks form and then whisk the sugar and egg yolks until fluffy. Sift the flour, baking powder, and salt over the egg yolk and sugar mixture and mix in. Finally, carefully fold in the egg whites. Pour the batter into a springform pan lined with baking paper and bake immediately in the center of a hot oven for about 40 minutes. Let the cake cool completely, then cut it in half lengthwise. For the filling, let the gelatine soak in cold water for 5 minutes. Mix the mascarpone with the elderflower syrup and whip the cream. Squeeze out the gelatine well and dissolve it over low heat. Stir the gelatine into the elderflower and mascarpone cream, then fold in the whipped cream. Fill the bottom cake layer with 2/3 of the cream, carefully place the top layer on top, and cover the cake with the remaining cream. Chill the cake to allow the cream to set. For the garnish, wash the lemons in hot water, cut them into 2-millimeter-thick slices, and simmer in the sugar water for about 20 minutes. Then remove and let cool. Garnish the cake surface with this. If using, scatter elderflowers over the cake. Prepare the glaze according to the instructions using elderflower syrup instead of sugar, using only 125 milliliters of water, and cover the cake with it. Chill again before serving and slicing.