Holler Blossom Semolina Cake with Heart Cherries

For the elderflower semolina cake with heart cherries, first prepare the crispy base.

For the crispy base, knead all ingredients together well. Place the cake ring on a baking paper and spread the mixture in it about 5 mm high and smooth everything. Place in the refrigerator for 5 minutes.

For the semolina filling, first soak gelatin in cold water. Bring the milk, wine, elderberry syrup, sugar, vanilla pulp and salt to the boil in a large saucepan. Pour in semolina and stir until a viscous mass is formed. Remove saucepan from heat, stir in squeezed gelatin and lemon juice, and let cool for about 10 minutes. Meanwhile, stir repeatedly.

Beat the egg whites with the vanilla sugar until stiff, fold in and finally fold in the whipped cream. Spread the mixture about 1 cm high in the cake tin. Sprinkle cherries on top and fill with remaining mixture. Chill for about 30 minutes.

Meanwhile, for the jelly, soak the gelatine, squeeze out and dissolve in lukewarm water. Mix with elderberry syrup and lemon juice and leave to cool slightly. As soon as the semolina mixture begins to set, pour in the elderberry jelly and chill again for 2 hours.

Then remove the ring, portion the elderflower semolina cake and serve garnished with fresh cherries or wild strawberries as desired.

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