A delicious cake that’s not too sweet. It gets even better if you pour a few teaspoons of syrup over your piece of cake, just before you eat it.
The elderberries in the cake are not dangerous to eat, as they are baked for longer than 20 minutes, which is advisable for the treatment of raw elderberries.
Raw elderberries should usually boil or bake for at least 20 minutes to neutralise the small amount of toxin found naturally in the berries. NEVER eat the berries raw.
ELDERBERRY SPONGE CAKE
175 G SOFTENED BUTTER
200 G SUGAR
60 G GRATED MARZIPAN
250 G FLOUR
2 1/2 TSP. BAKING POWDER
1/2 TSP. SALT
4 M/L EGGS
ZEST OF 1 ORGANIC LEMON
2-3 TBSP. LEMON JUICE
170 G ELDERBERRIES
Preheat the oven to 175 degrees celsius.
Butter a 20 cm springform and line it with baking paper on the bottom and sides.
Whisk sugar, butter and marzipan light and creamy.
Add the eggs in one at a time.
Mix the flour, baking powder and salt together and fold it into the eggs with a rubber spatula.
Pour in the lemon juice and stir the butter to a soft and creamy consistency.
Carefully fold 3/4 of the elderberries into the batter and distribute it in the mould, smooth out the surface and sprinkle the last 1/4 berries on top.
Bake the cake for 50-60 min, or until a toothpick comes out clean when stuck into into the cake.
CREAM CHEESE FROSTING:
200 G CREAM CHEESE
100 G ICING SUGAR
125 G SOFTENED BUTTER
1 TBSP. ELDERBERRY SYRUP
Whisk the butter soft and creamy.
Add the icing sugar and whisk it well together.
Stir in the cream cheese and whisk it to a smooth and delicious cream.
Add 1 tbsp elderberry syrup and whisk it together.
Add the cream to piping bag with a French star piping tip.
Cut the cake into two layers, pipe 1/2 of the cream onto the bottom layer, spread it out to cover the bottom.
Spread 1 tbsp. elderberry syrup on top.
Place the second layer on top and press down lightly.
OPALYS CRUNCH PEARLS
DARK CRUNCH PEARLS
RED WOOD SORREL
Decorate the top of the cake with the remaining cream, extra syrup, crunch pearls and red wood sorrel.