Elderflower Yogurt Slice

A cake recipe for all foodies:

For the cream:

For the jelly:

Preparation sponge cake: ~-

Beat the eggs with the lemon zest, salt, vanilla sugar as well as the sugar (takes about 10 min. with the hand mixer). Mix the rasped elderflowers with the flour, fold carefully into the egg mixture. Finally, fold in the melted butter. Spread on a baking tray lined with baking parchment paper, bake at 190 degrees for about 10-12 minutes. Sprinkle another sheet of baking parchment with granulated sugar, place the hot, baked sponge with the top side on the second sheet and cool.

For the cream : ~-

Mix the curd cheese, sour cream, yogurt, juice of one lemon and most of the elderflower juice until smooth. Let the gelatine melt in the remaining juice, stir into the yogurt mixture. Whip the egg whites with sugar to egg whites, fold into the yogurt mixture, finally fold in the whipped cream.

Finishing: ~-

Remove the baking parchment paper from the sponge cake, place the sponge cake in a deep baking tray, brush the cream and set aside to cool for at least 2 hours. Cover with a jelly made of one eighth of a liter of elderflower juice and 2 sheets of gelatin. Leave to cool again. Cut into pieces…

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