Elderflower mousse cake with elderflower jelly and strawberries

This wonderful cake my mother made for me on my birthday. The recipe is courtesy of a Swedish supermarket’s magazine called Buffé (Buffet). It was absolutely wonderful and very scrumptous. Make it now before summer is completely gone.

The only thing you need to be aware of, is that you have a good springform that doesn’t drip. The first time my mother made the jelly and poured it over the cake to set, it went straight through. So make sure you have a good cake case and you’re all set.

Elderflower mousse cake with elderflower jelly and strawberries

From the Buffé magazine.

100 g almonds

3 egg whites

500 g strawberries

butter for the cake cake

Elderflowe mousse:

2 gelatine leaves

3 egg yolks

100 ml caster sugar

1/2 tsp vanilla

50 ml concentrated elderflower squash/cordial

100 ml whipping cream (or double cream)

200 ml creme fraiche

zest from 1 lemon

Jelly:

3 gelatine leaves

150 ml water vatten

100 ml concentrated elderflower squash/cordial

1 tbsp lemon juice

Preheat the oven to 175°C. Butter a springform, about 22 cm in diameter. Cover the bottom with a round of baking parchment.

Ground the almonds in a mixer. Beat the eggwhites until stiff. Add the sugar and beat for another minute or so. Fold in the almonds. Spread the mixture into the springform. Bake for about 25 minutes in the middle of the oven. It should be golden brown and feel set on the top. Leave to cool.

The mousse: Soak the gelatine leaves in cold water for 5 minutes. Beat egg yolks, sugar and vanilla until pale and fluffy. Heat up the squash/cordial in a saucepan. Squeeze the gelatine leaves to remove excess water. Add them to the warm liquid and stir to dissolve. Whip the cream. Mix the egg mixture with the whipped cream, creme fraiche and lemon zest. Add the gelatine mixture to the cream mixture while stirring to incorporate. Pour the mousse into the cake tin and leave to set in the fridge for 3 hours.

The jelly: Soak the gelatine leaves in cold water for 5 minutes. Heat up water, cordial/squash and lemon juice in a sauce pan. Squeeze the water out of the gelatine and add to the liquid and let it melt. Leave to cool.

Rinse and trim the strawberries and cut into quarters. Place them on the mousse. Spoon over the jelly mixture. Leave to set in the fridge for another 2 hours.

To serve, simply remove from the tin and add garnish if you wish.

 

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