Lemon and elderberry cake

About 30 min. baking + 45 min. prep.easy
What you need: Baking ring Ø 20 cm

For the batter

  • 5 eggs
  • 200 g sugar
  • 2 tbsp. water
  • 250 g flour
  • 1/2 packet baking powder

For the decoration

  • About 22-24 sponge fingers
  • Decocino silver metallic cake glaze
  • Decocino pink metallic cake glaze
  • 1/2 tsp. Decocino yellow colouring paste
  • 1 organic lemon
  • Decocino spray-on cake glaze
  • Decocino white pearls
  • Elderflower blossom

For the filling

  • 400 g cream
  • 2 packets gelatine powder
  • 400 g yoghurt
  • 80 g sugar
  • 120 ml Hugo / or 100 ml elderberry syrup
  • 2 tsp. Decocino lemon paste
  • 1/2 tsp. Decocino yellow colouring paste

Preparation

Baking

  1. Preheat the oven to 165 °C with the fan setting selected and line the baking ring with baking paper.
  2. Put the eggs in a bowl and beat them with the sugar and water to form a creamy consistency. Blend the flour with the baking powder, sieve it into the egg mixture and fold in in using a whisk.
  3. Spoon the batter into the baking tin and bake at 165°C for about 35 minutes. Leave to cool and remove from the tin.
  4. Cut each sponge layer through the middle horizontally. Put the lower layer into a clean baking ring.

To make the filling

  1. Whip the cream with 1 ½ packets of instant gelatine.
  2. Blend the yoghurt with the sugar and gently fold it into the whipped cream.
  3. Divide the filling into 1/3 and 2/3 portions. Mix the Decocino lemon paste and food colouring into the 1/3 portion.
  4. Stir the Hugo with the remaining instant gelatine and carefully fold the mixture into the 2/3 portion filling. Put about half of this filling onto the sponge base and spread it out smoothly.
  5. Evenly spread the lemon filling over the cake to cover the entire surface.
  6. Spread the elderberry filling on top, reserve some of the filling.
  7. Put on the upper sponge layer and glaze with the remaining filling. Leave the cake to chill in the fridge for at least 4 hours.

To decorate

  1. Prepare the Decocino silver metallic cake glaze according to packet instructions, add ½ tsp. Decocino green colouring paste.
  2. Dip the sponge fingers into the glaze or apply the glaze using a paintbrush.
  3. Once the glaze has dried, take the cake out of the fridge, and remove the baking ring. Using some of the remaining glaze, attach the sponge fingers onto the edge of the cake. Tie a ribbon around to outside to keep them in place.
  4. Slice the lemons and spray them with Decocino cake glaze spray. Also spray the upper layer of cream on the cake to create an attractive mirror effect.
  5. Finish by decorating the cake with lemon slices, elderflower blossom and the pearls.

Products used

Flavouring pastes
Flavouring pastes
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Metallic cake glaze
Metallic cake glaze
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Spray-on cake glaze
Spray-on cake glaze
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Colouring Pastes
Colouring Pastes
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Sugar Sprinkles
Sugar Sprinkles
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