Summary

Ingredients

For the sponge cake base:

• 100 g suar
• 3 egg (s)
• 3 tablespoons water
• 1 pinch salt
• 100 grams flour
• 30 g cornstarch

For the cream:

• 250 g natural yourt
• 130 g sour cream
• 1 teaspoon lemon peel, finely grated
• 6 sheets gelatin
• 200 ml syrup (elderflower)
• 130 g cream

For the cast:

• 150 ml sparkling wine
• 2 pack cake icing, course
• 150 ml water
• some sugar

For decoration:

• some lemon peel, untreated, grated
• Lemon balm, a few leaves
• some elderflower umbels, if available

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Instructions

1. Spread a thin layer of oil on 12 dessert rings. Preheat the oven to 200 ° C top / bottom heat (convection: 180 ° C).
2. For the sponge cake, separate the eggs, beat the egg whites with 3 tablespoons of water, 100 g of sugar and a pinch of salt until very stiff. Stir in the egg yolks. Mix the flour, cornstarch and baking powder, sieve onto the egg yolk cream and carefully fold in with a wooden spoon until everything is incorporated. Spread the dough on a baking sheet lined with baking paper and bake for 10 minutes until golden.
3. Turn the finished biscuit out onto a sugared cloth and let it cool down. Cut out 24 circles, each 6 cm in diameter, from the cooled sponge cake. Enclose 12 circles with a greased dessert ring each.
4. For the cream of one lemon, finely rub the amount for 1 teaspoon. Mix the yogurt with the sour cream and the grated lemon zest. Soak the gelatine leaves in a little lemon juice and squeeze out gently after about 5 minutes. Dissolve in 130 ml of warmed elderflower syrup in a small saucepan, do not boil. Remove from heat, let cool down a bit and gradually stir in 4 tablespoons of the yoghurt cream. Then transfer this mixture from the small pot to the yoghurt mix and stir everything very well. Whip the cream until stiff and fold into the cream.
5. Pour the mousse into the dessert rings and place the remaining 12 biscuit circles on top.
6. For the icing, mix the icing powder with just a little sugar in a saucepan and pour in the remaining 70 ml syrup, 150 ml sparkling wine and 150 ml water, stir and slowly bring to the boil. Bring to the boil once, remove from the stove and let rest briefly. Then carefully pour onto the tartlets with a tablespoon.
7. Let the tartlets cool in the refrigerator for at least 4 hours so that the mousse can set sufficiently. Only then carefully peel off the dessert rings and decorate the tartlets. To serve, garnish with elderflower or lemon balm leaves and a little lemon zest.
8. Tip: For an even more intense flavor for the icing, I recommend replacing the 150 ml of water with sparkling wine.