Elderberry cream pie

As a child I grew up surrounded by the wonderful elderberry bushes in our Austrian countryside! I remember an aunt of mine collecting entire bushes of the blooms to bring them to her home and make the most wonderful syrup from it. Diluted with a bit of water this was always a big treat.

Unfortunately in London we don’t have elderberry bushes but luckily enough the syrup is purchasable. Apart for serving it to my boys, I also use it in some of my desserts.

Here is one of them! A simple cake to realise and delicious to boot.

I used the recipe for one of the doughs that I share in my book “Austrian Flair”. In it, I provide 20 other recipes for each season to make with this wonderfully fluffy and easy to make base cake.

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Ingredients

  • 3 eggs, separated
  • 1 pinch of salt
  • 80 g sugar
  • vanilla ( paste or extract)
  • 80 g of flour
  • 7 leaves of gelatine
  • 300 ml whipping cream
  • 100 g sugar
  • 500 g greek yoghurt
  • 100 g Mascarpone cheese
  • Juice and zest of 1 lemon
  • 60 ml elderflower syrup (here is my great aunts recipe)
  • icing sugar

Beat the egg whites with a pinch of salt until semi-stiff and mix in the sugar and vanilla.

Gradually add the egg yolks and beat until foamy. Fold in the flour in portions with a spatula and pour the finished batter into a greased springform tin.

Gently tap the filled springform tin on the work surface a few times to remove any air bubbles.

Bake the cake in a preheated oven at 170 C for about 15 minutes until golden brown.

For the cream, soak the gelatine in cold water.

Whip the cream with the sugar until stiff.

Mix the Greek yoghurt with the mascarpone cheese, lemon juice and lemon zest and stir into the whipped cream.

Squeeze the gelatine well and melt in the elderberry syrup over a low heat. Stir 2 tbsp of the yoghurt mixture into the gelatine until it has dissolved.

Then stir the mixture into the remaining yoghurt mixture.

Place one sponge cake base on a cake plate and enclose with a cake ring.

Spread the cream evenly and place the second sponge cake base on top. Press down lightly and place the cake in the refrigerator for at least 4 hours.

Remove the cake ring. Dust with icing sugar before serving.

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This is how I freeze cakes when I have leftovers!

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