Prosecco And Elderberry Cake

1. 1

   Preheat the oven to 325u00b0F. 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. 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. 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. 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.

* Per serving · 4 servings · Values may vary.

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