Prosecco And Elderberry Cake

  1. Preheat the oven to 325u0b0F. Line the bottom of a 10 inch diameter springform pan with parchment paper. Beat the egg whites, 3 tbsp cold water and a pinch of salt until they form stiff peaks, gradually adding the sugar and 1 tsp vanilla extract. Beat in the egg yolks one at a time. Sift in the flour, cornstarch and baking powder and fold in. Spoon into the pan and smooth out. Bake for 25-30 mins, until a skewer comes out clean. Allow to cool.
  2. Turn out of the pan and cut in half horizontally by inserting a knife into the center and rotating the cake around it. Place the bottom cake on a cake plate and place a cake ring around it. Spread with the jam.
  3. Squeeze out the gelatin and dissolve in a saucepan over a low heat, or add 3 tbsp of water to the powdered gelatin. Stir in the elderflower syrup, then the prosecco. Chill for 25 mins, or until the mixture begins to set. Whip 1 3/4 cups of cream until it forms stiff peaks. Stir the prosecco mixture, then fold in half the cream. Chill for 5 mins, then fold in the remaining cream. Spread over the bottom cake layer , then press the second cake lightly on top. Chill overnight.
  4. Whip the remaining cream and 1 tsp vanilla extract until it forms stiff peaks. Remove the cake ring and spread two-thirds of the cream over the top and sides of the cake. Press the pistachios around the edge. Spoon the remaining cream into a piping bag fitted with a medium star nozzle and pipe rosettes of cream over the top of the cake. Decorate with sugar flowers.

eggs, sugar, vanilla, flour, cornstarch, baking powder, raspberry jam, gelatin, elderflower syrup, prosecco, heavy cream, ground pistachio nuts, sugar flowers

Taken from recipes-plus.com/api/v2.0/recipes/16123 (may not work)

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