Elderberry Prosecco Cake

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Separate eggs. Beat the egg whites and 3 tablespoons of water with the whisk of the hand mixer until stiff, adding sugar, 1 packet of vanilla sugar and salt at the end. Add egg yolks one after the other and fold in. Mix flour, starch and baking powder, sieve onto the egg foam and carefully stir in

2. 2

   Grease the bottom of a springform pan (26 cm Ø) and dust with flour. Fill in sponge mixture and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 25-30 minutes. Let the sponge cake cool down in the tin on a cake rack for approx. 2 hours

3. 3

   Soak gelatine in cold water. Remove the sponge cake from the mould and cut through horizontally once. Place the bottom cake layer on a cake pallet and enclose it with a cake ring. Spread the base with raspberry fruit spread

4. 4

   Squeeze the gelatine, dissolve it and mix with elderflower syrup. Then stir into the prosecco and chill for 20-30 minutes. Stir in between. Whip 400 g cream until stiff. When the Prosecco syrup mixture starts to gel, stir in about half of the cream. If necessary, refrigerate for another 5 minutes, then fold in the remaining cream. Pour the cream onto the raspberry layer, smooth it down and cover with the 2nd base. Cover the cake and put it in a cool place overnight.

5. 5

   Whip 350 g cream and 1 packet of vanilla sugar until stiff. Remove the cake from the cake ring and spread approx. 2/3 of the cream all around. Sprinkle the cake ring with pistachios. Put the rest of the cream into a piping bag with a medium-sized star-shaped spout. Spray cream tuffs on the cake as desired, sprinkle with sugar flowers and decorate

6. 6

   waiting time approx. 14 hours

Nutrition Facts

KCAL
250 kcal

CARBS
20 g

FATS
17 g

PROTEINS
4 g