Great-grandma Adelheid`s Elderflower Cake
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 100 ml milk
- 6 elderflower umbels, freshly picked
- 250 g butter, soft
- 250 grams sugar
- 0.5 teaspoon ½ lemon peel
- 4 egg (s)
- 50 g cornstarch
- 350 g flour
- 3 teaspoons baking powder
For painting:
- 50 g butter, melted
- Hail sugar for sprinkling
Print Recipe
Pin Recipe Instructions
- Bring the milk to the boil and scald 2 unwashed, unwashed elderflower umbels with it. Let it steep for 1-2 hours, then first pass the umbellate milk through a normal sieve and then filter it again through a cloth or filter bag.
- Beat the butter until foamy, mix in the sugar and lemon zest and gradually stir in the eggs. Fold in the flour, baking powder and cornstarch, then stir in the umbellate milk. Pick the flowers from the remaining umbels and fold them into the dough.
- Spread the dough on a greased baking sheet and bake at 200 ° for about 25 minutes.
- Remove the cake, brush immediately with the melted butter and sprinkle with sugar.
- Note: The dough is also ideal as a base for a fresh, summery cake. Then bake in a springform pan and adjust the baking time. Since the dough is higher in the mold than on the tray, the baking time is around 40 minutes depending on the oven (stick test!).
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