Putting together a light sponge cake with a cream cheese and cream sweetened with elderflower syrup sounds like a good idea, right? Of course it is! The result is a delicate sponge cake filled with a silky, light and aromatic cream. The cake is moist and the flavours of lemon and elderflower appear in every bite! They are very subtle, but together they make a perfect combination and as a result a light and fresh cake perfect for summer.
Elderflower syrup is something I discovered when I moved to Germany. And what a discovery! From the first time I tried it it has become an indispensable drink of my summers. It is so well mixed with a little sparkling water, in a cocktail or mixed with sparkling white wine, lime and mint, as the famous Hugo cocktail.
I like this ingredient so much that I am not only satisfied with using it in drinks, but I am still looking for uses for it in my sweet recipes. I have several recipes on the blog with elderflower as the main ingredient, but I can’t help but do something new every time this flower is in season. By the way, here they sell the ready-to-drink syrup in any store, but I know that in some other countries it is not so easy to find it. On the blog I have a recipe for how to do it at home, it’s really very simple.
I also find the flowers of this shrub totally irresistible. The truth is that there is no cake that is not elegant and beautiful with a sprig of these flowers on top. You ask me a lot about the bush and where to find it in Spain. It is found in some regions, although it is not as abundant around here. At least in Catalonia, which is what I know best. But there are also some trees there, especially near the rivers. It is a shrub that wants a lot of water.
There are so many around here, and it’s lovely to see them laden with flowers in the woods during the blooming season. What I like the most is the aroma that they give off when you pass by, just the same that I have captured in this cake!
If you have tried this recipe, leave me a comment so I know if you liked it! You can also upload a photo to Instagram using the hashtag #caudesucre and tag @caudesucre so you can see them. I love to read you and see your creations !!
Elderflower cream cake
Delicate Genoese sponge cake filled with a light and aromatic silky cream and cheese cream. The cake is moist and the flavours of lemon and elderflower appear in every bite.
- FOR THE CAKE:
- 4 eggs
- 100g sugar
- 1 pinch salt
- 50 g flour
- 50 g cornstarch
- 2 teaspoons baking powder
- FOR THE CREAM:
- 8 gelatin sheets
- 500 g quark
- 200 g of cream cheese (Philadelphia)
- 120 ml elderflower syrup + 60ml for soaking the cake
- Juice and zest of 1/2 lemon
- 400 g whipping cream
Preheat the oven to 180 ° C degrees (convection to 160 ° C). Grease a 21cm diameter cake pan and set aside.
Separate the yolks from the whites. Mix the egg yolks with 50g of sugar until frothy and the mixture turns whitish.
Whisk the whites with the salt and when they have foam, add the remaining 50 g of sugar and continue mixing until you get a shiny meringue with soft peaks.
In a bowl, sift the flour, baking powder and cornstarch. Gradually incorporate into the yolk mixture. Incorporate the whipped whites, mixing in enveloping movements so that the dough does not lose air.
Pour the batter into the pan and bake for about 30 minutes. Let cool on a rack and unmold when warm. Cut the cake in half and set it aside.
For the elderflower cream, soak the gelatin in cold water to hydrate it. Mix the quark with the cream cheese, elderflower syrup, lemon juice and zest. Melt the hydrated gelatin sheets in the microwave for 20 seconds. Add 2 tablespoons of the quark mixture to the gelatin until it has dissolved. Then pour into the mixture with the rest of the cream.
Finally, whip the cream and add it to the rest of the cream in enveloping movements until they are well integrated.
To assemble the cake, place a cake layer on a cake plate and close it with a cake ring covered with an acetate sheet on the edge. Soak the cake layer with 60 ml of elderflower syrup. Spread the elderflower cream evenly on top of the cake base and place the second cake layer on top.
Press lightly and refrigerate the cake for at least 4 hours so that the cream solidifies, better if it is overnight. Finally remove the cake ring. Sprinkle with icing sugar if desired and serve garnished with elderflower.