Flourless elderflower, Nepalese raspberry and strawberry cake
Separate the egg yolks and whites. In a larger bowl mix well together the egg yolks and sugar till it becomes thick and creamy.
Whip up the egg whites in a separate bowl.
Mix the corn starch and grounded almonds in a separate bowl.
Lower the mixer speed and alternately add dry ingredients and ½ of the whipped egg whites to the egg yolk cream.
At the end - gently mix in the rest of the egg whites with a spatula.
Put ½ of the dough in a cake mould lined with baking paper. Bake it 30-40 minutes at 180°C.
When baked, let it cool on a wire rack. Repeat with the other half of the dough.
When cooled, slice them diagonally in half.
Melt the chocolate on a double boiler.
Whip up a double cream and yogurt in a cream. (Double cream and yogurt must be cold before whipping).
In another bowl, beat Mascarpone cheese with a mixer. During mixing, slowly start adding melted chocolate.
Add the yogurt cream and gently mix together with a spatula.
Leave the cream in the fridge for 1 hour.
Cut the strawberries, add the elderflower syrup and bring it to a boil on medium heat. Leave it to cool.
Place one sponge cake on the plate or a cake stand. Layer it with strawberries. Be careful not to scoop up too much of the fruit juice - it will make the sponge cake too wet.
Divide the cream into 4 parts. Spread 1st part of the cream on top of the strawberries. To make it easier, use the piping bag for applying the cream and a cake brim to keep the layers in place.
Repeat the layers 3 more times. Finish the assembly with the 4th sponge cake. (Use the most levelled sponge cake for the last layer).
Place the cake for 5 hours in the fridge to firm.
After firming time, remove the cake brim and finely coat the cake with the 4th part of the cream.
Mix the gelatine powder with the left over strawberry juice. Heat it up, constantly mixing till the gelatine melts. Place it in the fridge to start firming.
When the toping begins to thicken, drizzle it over the half of the cake.
Garnish the cake with fresh strawberries and elderflower.