Elderflower and lemon cake - recipe with step-by-step photos

Ingredients for the layers (16 cm round):

• 110 grams of wheat flour
• 110 grams of butter
• 3 eggs
• 50 grams of sugar
• 2 teaspoons with elderflower syrup
• zest from 1 lemon
• half of a teaspoon with baking powder
• a bit of salt

Ingredients for the syrup:

• 100 milliliters of elderflower syrup
• juice from 1 lemon
• 1 spoon with sugar

Ingredients for the filling:

• 250 grams of mascarpone
• 200 grams of double cream
• 30 grams of powdered sugar
• 1 teaspoon with elderflower syrup

Prepare the layers:
Beat the butter at room temperature with the lemon zest and the sugar.

Add one entire egg and beat for a minute.

Separate the egg yolks from the egg whites from the remaining 2 eggs.

Add the egg yolks into the butter composition an beat for another minute.

Beat the egg whites with the salt for a minute and incorporate them in the batter. Beat for another minute .

Mix the flour with the baking powder and then incorporate it a bit at the time into the batter.

In the end add the elderflower syrup and mix.

Pour the composition in a baking pan covered with baking paper and let it bake at 170 Celsius degrees for 20-25 minutes or until done.

Let it cool then cut it in two layers.

Prepare the syrup:
Mix the lemon juice with the elderflower syrup and the sugar until sugar dissolves. Strain if needed.

Prepare the filling:
Beat the double cream with the sugar.

Add the mascarpone cheese and the elderflower syrup and mix until well incorporated. 

Assembling the cake:

On a plate, add one layer. Pour half of the syrup on the entire surface and let it sit for a minute.

Add half of the filling.

Cover the filling with the other layer.

Pour the remaining syrup over the entire surface of the layer and let the cake rest in the fridge for a few hours.

Use the remaining filling to cover the cake.

You can decorate with spring flowers above and your cake is ready.

Enjoy!

The original recipe can be found here