Strawberry Elderflower Cake

Place baking paper at the bottom of a 26 cm springform. You can also grease and flour.

Preheat oven at 200 C.

Mix eggs, sugar, salt and vanilla for around 10 minutes to a fluff.

Mix flour and starch and fold in egg mixture.

Pour in springform and bake for 14 minutes. 

Remove from oven and leave to cool for 10 minutes. Then remove cake from form and leave to cool completely.

Disolve gelatine powder in a bit of water and leave to swell. Warm au bain marie or in microwave till fluid. 

Or: Soak gelatine sheets in cold water for 10 minutes. Squeeze water out and warm slowly in some elderflower sirup or water.

Mix elderflower sirup with yogurt.

Mix a bit of the yogurt mixture to the gelatine. (to temperate)

Then mix all the gelatine to the yogurt.

Beat whip cream until ti is stiff and fold in yogurt mixture.

Place sponge cake in a cake ring.

Spread elderflower yogurt cream evenly on sponge cake (Cream should be semi solid not liquid. If necessary place in fridge.)

Place in fridge for 2 hours.

Cut strawberries In half or quarters and spread on cream. 

Dissolve cake glaze (keep to instructions on sachet)  in 400 ml water and pour over strawberries. 

Alternatively homemade cake glaze: Stir mix water with strawberry syrup. Use around 4 tablespoons and dissolve the potato flour. Bring the rest of strawberry water to boil. Add in dissolved potato flour slowly while stirring and let to boil and pour over strawberries.

Place in fridge.