Do you know when summer starts for me? When the elderberry starts to bloom and it hums and buzzes and smells everywhere. My mom used to make the white elderflowers into syrup. Recently, however, I learned about another way to bring the pretty cones to the table: with this Recipe for Elderflower cakes.

Quick and Easy

The recipe is really super simple and you probably already have most of the ingredients at home. That means all you have to do is take a walk to the nearest elderberry bush, cut off a few blossoms and you’re ready to go.

By the way, you should not use blossoms from trees standing on the street. Even if you wash them off, there can still be particulate matter and other pollutants in the blossoms.

Recipe for Elderflower Cakes – The Taste of Summer

Step 1: Wash and dry about 10 to 12 flower umbels. Be careful not to be too rough.

Step 2: Separate one egg. In a bowl, mix the egg yolk, 100 milliliters of milk and 100 milliliters of water (tip: it’s also delicious with white wine 😉 ) with a pinch of salt and 75 grams of flour to a smooth batter. It should be relatively liquid because you will dip the cones into it later. Then let it rest for about half an hour.

Step 3: In the meantime, whip the egg whites with a little vanilla sugar until stiff. When the resting time is over, fold the beaten egg whites into the dough.

Step 4: Heat a neutral cooking oil (canola or sunflower) in a frying pan. First, dip the dry flower umbels one by one into the batter and then bake them in the pan. Target color: golden yellow.

Step 5: On the coffee table, you can serve the elder cakes sprinkled with powdered sugar and cinnamon. The cake is also delicious with a dollop of cream or fruit salad.

Happy Baking!