Royal Wedding Cake: Lemon and Elderberry Cake

biscuit

1. Break the eggs briefly, then add the sugar. Whip for 10 minutes until frothy. Preheat the oven to 175 ° C fan oven. Sieve the flour with the starch and the baking powder into the egg mixture and carefully fold into the egg mixture with the lemon zest. Line the bottom of the springform pan (25 cm & 15 cm diameter) with baking paper, fill in the dough and bake in the oven for about 40 minutes. Let cool and remove from the mold. Cut the cooled base into 3 slices.

lemon cream

1. For the lemon cream, mix the starch with the egg yolk and 250 ml of water until smooth. Bring the cream and sugar to the boil. Mix the egg yolk mixture with the hot, no longer boiling cream in the saucepan. Simmer over a mild heat for about 2 minutes, stirring constantly. The mass should now have a pudding-like consistency. Stir in lemon juice and butter.

butter cream

1. Heat the egg white with the sugar over a hot but not boiling water bath to approx. 70 ° C, stirring repeatedly so that the egg white does not curdle. When all the sugar crystals have dissolved, the mass is placed in a mixing bowl and beaten until cold. When firm peaks form, stir in the butter in several portions. The buttercream is now flavored with the elderflower syrup. Finally, color the buttercream with yellow food coloring.

Assembling the pies

1. Place the first cake base on a cake plate and brush with buttercream. Fill with lemon cream and put the second base on top and repeat the whole thing. Place the last floor on top and cool for about 20 minutes. Repeat the whole thing with the second cake tower. After cooling, coat the two cake towers with a layer of buttercream. This first layer is used to bind crumbs and therefore does not have to be perfect. Cool the whole thing again for 20 minutes. Now apply the second layer of buttercream and then cool for 30 minutes. Finally, decorate the cake with the flowers.