Let’s celebrate Meghan’s 40th birthday with a gift to Myna Mahila
Every 50 $ a girl will receive one year supply of sanitary hygiene pads so she can keep going to school!
And now, today’s recipe!
Author: @guendoln79 Serves: 8 Time: 1h 20′
Difficulty: moderate
Ingredients
For the sponge cake
I followed this recipe in this blog
- 6 eggs
- 6 spoons boiling water
- 250 g sugar
- 300 g flour type 00
- 1 grated lemon peel
- 1 packet of yeast for desserts
For the elderflower syrup
I took my sister in law recipe
- 2 l water
- 2 kg sugar
- 4 lemons
- 50 g citric acid
- 15 clumps of elderberry flowers
For the strawberry jam
- 1 kg strawberries
- 12 tablespoons brown sugar
- 12 g gelatin sheets
- 1 apple
- lemon juice (optional)
Directions
For the syrup
Put the elderly flower in a pot with the cutted lemons, citric acid and water for 2 days
Filter it then boil wth sugar with low heat. Leave it cool down and it’s ready.
For the jam
Put all the ingredients together in a pot (a part from the gelatin) and boiled them for at least 30′.
I blended everything to make it smooth.
Put the gelatin in cold water and then add it to the jam.
For the cake
Beat the egg whites until stiff.
A part, whip the egg yolks with the boiling water (6 spoons), add the sugar and the lemon peel, whip until it’s smooth and clear
Add the flour and the yeast, then add the whites, stirring from the bottom to the top gently.
Flour a mold nd bake the cake at 180°C for 40′
When ready, remove the top crust, cut in half and distribute the syrup and jam on each layer
Decorate with fruits or what you like.
Bon Appetit
bty 
bty
Sussex Squad Cooking Club 