Summary

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)

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Instructions

1. For the cakes, clean the elderflowers well, wash them if necessary and let them dry again.
2. 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.
3. 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.
4. 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.
5. Serve with the biscuits.
6. 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.