Hollerkiachel – Elderberry Cakes

In earlier times, the flowers and leaves, bark and roots replaced many a medicine chest, mainly as a tea.

Shake out the elderberry umbels a little to remove any insects that may be stuck between the blossoms. If you end up with only the stalk in your hand, you have shaken too hard. Please do not rinse the elderflowers!

Stir flour, white wine and salt, swell for 1/2 hour, then add eggs and rum. The dough should be thin, if necessary, you can add a little more wine.

Heat the fat to 180 degrees (best in a deep fryer). Grasp the elderflowers by the stems and pull them one by one through the batter, place them in the hot fat and bake them for 2 to 3 minutes. Drain briefly on a kitchen towel, dust with powdered sugar and serve immediately.

Entrée: Cream of avocado soup

Main course: Veal liver cubes with basil

Dessert: Hollerkiachel (elderberry cake) **

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