Light sponge cake with creamy elderflower mascarpone mousse and fruity rhubarb-strawberry compote. The delicate elderflowers give this elegant spring cake an incomparable aroma, while the tart-sweet compote provides perfect balance. A true delight for special occasions.
Instructions
Preheat oven to 180°C (350°F). Grease and flour a 26cm springform pan. Separate eggs. Beat egg yolks with 100g sugar until pale and fluffy. Whisk egg whites with remaining sugar to stiff peaks. Mix flour, cornstarch, baking powder and salt. Alternately fold flour mixture and egg whites into yolk mixture.
Pour batter into prepared pan and smooth surface. Bake in preheated oven for 25 minutes until golden brown and pulling away from sides. Test with a skewer. Remove from pan and cool completely on wire rack.
Cook rhubarb with 80g sugar, lemon juice and vanilla sugar in a saucepan over medium heat for 8 minutes. Add strawberries and cook for another 3 minutes. Compote should still have some bite. Let cool completely.
Soak gelatin sheets in cold water for 5 minutes. Heat 3 tbsp water in a small saucepan, dissolve squeezed gelatin in it. Let cool slightly but don't allow to set.
Remove elderflower florets from stems, discarding stalks. Beat mascarpone with powdered sugar until creamy. Whip heavy cream to stiff peaks. Stir elderflower syrup and dissolved gelatin into mascarpone. Gently fold in whipped cream and elderflower florets.
Cut sponge base horizontally in half. Place bottom layer in springform pan, sprinkle with kirsch. Spread half the mousse over base, then add compote. Place second sponge layer on top, spread with remaining mousse. Chill cake for at least 4 hours.
Remove cake from pan. Decorate with fresh elderflowers, strawberries and rhubarb pieces. Cut into portions with a sharp knife, cleaning blade with warm water between cuts for clean slices.
Ingredients
- 5 eggs (room temperature) 5 Stück
- 150g caster sugar 150 g
- 120g plain flour 120 g
- 30g cornstarch 30 g
- 1 tsp baking powder 1 TL
- 1 pinch salt 1 Prise
- 500g rhubarb (cut into 2cm pieces) 500 g
- 300g strawberries (quartered) 300 g
- 80g sugar 80 g
- 2 tbsp lemon juice 2 EL
- 1 tsp vanilla sugar 1 TL
- 500g mascarpone (room temperature) 500 g
- 300ml heavy cream 300 ml
- 100g powdered sugar 100 g
- 8 elderflower heads (freshly picked, washed) 8 Stück
- 6 sheets gelatin 6 Blatt
- 3 tbsp elderflower syrup 3 EL
- 2 tbsp kirsch 2 EL
Baking Timer
The timer appears at the bottom right of the screen.
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