Recipe Rhubarb and Elderflower Cake

In this recipe, the crumb and the icing leave behind an aroma of elderflowers. The baked cake is cut into two layers and topped with a generous layer of rhubarb jam. The icing, poured over the top, is simply made of icing sugar and elderflower syrup. And as a decoration, the dessert is crowned with colorful flowers, of your choice, depending on what's available. Preparation: 40 min Cooking: 30 min Cooling: 2 h Servings: 12

INGRÉDIENTSCake 115 g (3/4 cup) unbleached all-purpose flour 10 ml (2 tsp) baking powder 1 ml (1/4 tsp) salt 3 eggs, at room temperature and separated 105 g (1/2 cup) sugar 125 ml (1/2 cup) 35% cream 15 ml (1 tbsp) elderflower syrup (see note)
Rhubarb Jam

• 5 ml (1 tsp) gelatin
• 15 ml (1 tbsp) water
• 325 g (2 1/2 cups) fresh or frozen rhubarb cubes
• 160 g (3/4 cup) sugar
• 15 ml (1 tbsp) lemon juice

Elderflower Glaze

• 100 g (3/4 cup) icing sugar
• 30 ml (2 tbsp) elderflower syrup Elderflower
• Edible Flowers (optional)

PRÉPARATIONCake

1. Place the oven rack in the center of the oven. Preheat the oven to 180°C (350°F). Line the bottom of an 8-inch (20 cm) springform pan with parchment paper. Do not grease the pan.
2. In a bowl, combine the flour, baking powder, and salt.
3. In a large bowl, whisk together the egg yolks, 1/4 cup (55 g) of the sugar, the cream, and the elderflower syrup until smooth. Stir in the dry ingredients.
4. In a third bowl, beat the egg whites with an electric mixer until soft peaks form. Gradually add the remaining sugar, beating until stiff peaks form. Fold one-quarter of the meringue into the batter.
Using a spatula, gently fold in the remaining meringue. Spread the batter in the pan.
5. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Cool completely on a wire rack, about 2 hours. Remove from the pan.

Rhubarb Jam

1. Meanwhile, in a small bowl, sprinkle the gelatin over the water. Let it bloom for 5 minutes.
2. In a saucepan, bring the rhubarb, sugar, and lemon juice to a boil.
3. Simmer over medium heat for 10 minutes, or until the mixture has a syrupy consistency. Remove from heat.
4. Add the gelatin and stir well until dissolved.
5. Transfer to a bowl. Cover and let cool. Refrigerate for 1 hour or until the jam is completely chilled.

Assembly

1. Slice the cake horizontally into two layers.
2. Place the bottom layer on a serving plate. Spread the rhubarb jam over the surface.
3. Top with the other cake layer.

Elderflower Glaze
6. In a bowl, combine the powdered sugar and elderflower syrup until the glaze is smooth, opaque, and slightly runny.
7. Add elderflower syrup or icing sugar, if desired.
8. Pour the glaze over the cake and decorate with edible flowers, if desired.
9. The cake will keep for 3 days under a cake dome in the refrigerator.