Elderberry Slices

AUTHOR
Kelley Price
DIFFICULTY
easy
RATING
3 2
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 24
  • 250 g soft butter or margarine
  • 375 g Sugar
  • 4 Eggs (size M)
  • 400 g Flour
  • 1 package Baking Powder
  • 75 ml Milk
  • 15 sheets Gelatine
  • 1 kg Whole milk yoghurt
  • 7-10 Tbsp juice of 1/2 lemon
  • 300 ml Elderberry juice
  • 400 g Whipped cream
  • 7-10 Tbsp Pistachio kernels
  • 7-10 Tbsp Fat and flour
  • 7-10 Tbsp extra strong aluminium foil
  • 7-10 Tbsp Paperclips

Directions

  1. 1

    Cream fat and 250 g sugar. Stir in eggs one after the other. Mix flour and baking powder, alternating with the milk. Grease the fat pan of the oven (32 x 39 cm) and dust with flour. Add the dough and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: level 2) for approx. 35 minutes.

  2. 2

    Let them cool down. Cut the cake plate in half once. Place on 2 trays and place a folded aluminium foil edge around the cakes. Fix with paperclips if necessary. Soak 12 sheets of gelatine in cold water. Mix yoghurt, 100 g sugar and lemon juice. Squeeze the gelatine and put it in a pot. Add 100 ml elderberry juice and heat until the gelatine has dissolved. Stir into the yoghurt. Whip 250 g cream until stiff and fold in. Spread the cream over the two cakes and smooth it down. Chill for about 1 hour.

  3. 3

    Add 100 ml elderberry juice and heat until the gelatine has dissolved. Stir into the yoghurt. Whip 250 g cream until stiff and fold in. Spread the cream over the two cakes and smooth it down. Chill for about 1 hour. In the meantime, soak 3 sheets of gelatine in cold water. Heat 200 ml juice and 25 g sugar until the sugar has dissolved. Dissolve the gelatine in the warm juice, let it cool down. Pour carefully onto the two cakes. Chill for 2 hours. Whip 150 g cream until stiff, fill into a small piping bag with perforated spout. Cut the cake into pieces, decorate the slices with the cream and pistachio nuts

  4. 4

    Heat 200 ml juice and 25 g sugar until the sugar has dissolved. Dissolve the gelatine in the warm juice, let it cool down. Pour carefully onto the two cakes. Chill for 2 hours. Whip 150 g cream until stiff, fill into a small piping bag with perforated spout. Cut the cake into pieces, decorate the slices with the cream and pistachio nuts

  5. 5

    waiting time approx. 4 hours

Nutrition Facts

KCAL
300 kcal
CARBS
31 g
FATS
17 g
PROTEINS
6 g

Categories & Tags

Cakes & PastriesCakeCake

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