Elderberry Cakes with Riesling Foam
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 8 elderflower umbels
- 2 egg (s)
- 50 grams flour
- 150 ml milk
- 1 pinch (s) salt
- 25 g suar
- powdered sugar
- cinnamon
- Clarified butter or deep-frying fat for frying
- 4 egg yolks
- 80 g suar
- 150 ml wine, Riesling
- 1 packet vanilla sugar
- 0.5 ½ lemon (s), (juice and zest)
Print Recipe
Pin Recipe Instructions
- For the cakes, clean the elderflowers well, wash them if necessary and let them dry again.
- Separate 2 eggs, beat the egg white until stiff, mix the egg yolks with the sugar and salt well, stir in the flour, stir in the milk and fold in the egg whites.
- Holding the flowers by the stem, dip them in the dough and fry them while swimming in hot fat until they are golden yellow. Mix the powdered sugar with a little cinnamon to taste and dust the biscuits with it.
- For the Riesling foam, stir the egg yolks with the sugar, the vanilla sugar and the lemon peel until foamy, add the Riesling and lemon juice and whip in a hot water bath until foamy.
- Serve with the biscuits.
- As an alcohol-free variant, whip up the foam with apple juice or cherry juice instead of Riesling, or serve with apple sauce, compote or even vanilla ice cream.
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