Elderberry Honey Torte
This is the culinary way to start the summer - and the cake gets by with less fat than expected! Cream cheese and yoghurt make it possible. They also provide an extra portion of protein and calcium. Mascarpone or cream is deliberately avoided, which saves calories.
Elderberry blossoms in the batter are only available once a year. Try the baked elderberry blossoms from EAT SMARTER!
- For the cake
- 2 eggs
- 40 grams Pastry flour
- 1 tablespoon cornstarch
- 1 tablespoon cocoa powder
- 50 grams sugar
- For the cream
- 500 grams Quark
- 250 grams Mascarpone
- 300 grams Whipped cream
- 2 packages whipped cream stabilizer
- 2 packages Vanilla sugar
- 4 tablespoons honey
- For the topping
- 100 milliliters elderflower syrup
- 150 milliliters water
- 1 package Pie glaze (or cornstarch)
- to garnish
- 8 Elderflower (fried in batter)
For the cake: Separate the eggs. Whip the egg whites until very stiff. Whip the egg yolks with the sugar until very foamy. Fold in the flour, cornstarch, and cocoa powder. Gently fold in the egg whites. Line a springform pan with parchment paper. Transfer the batter into the pan. Bake in a preheated oven at 180°C (approximately 350°F) for about 12-15 minutes. Remove from the oven. Release from the springform pan, remove the paper and leave to cool on a wire rack.
For the cream: Stir together the quark with the mascarpone until smooth. Add honey to taste. Whisk the cream with the vanilla sugar and the whip cream stabilizer until stiff. Fold into the quark mixture. Place a cake ring around the sponge cake and spread the cream over the cake. Chill in the refrigerator.
For the topping: Put the syrup and water in a saucepan. Stir until smooth with the pie glaze (or cornstarch). Bring to a boil, stirring constantly. Boil briefly and let cool aside. Pour the topping into the cake ring and chill for a minimum of 3 hours.
Remove the cake ring before serving. Garnish the cake with the batter fried elderflower.
To serve: Cut into pieces.