Elderflower slice with egg liqueur

For this recipe you need approx. 0.900 kg shortcrust pastry pre-baked in a tray.

Step 1 - Eggnog sponge cake

Whisk the whole egg with the sugar and salt for approx. 10 minutes to form a stable, fluffy mixture. Add the eggnog paste and cooking oil and beat again briefly. Mix the wheat flour with the baking powder, fold in and stir into a homogeneous mixture. Pour into a baking tray lined with baking paper (60 x 20 cm), smooth out and bake.

Baking temperature: 160 °C, baking time: approx. 25-30 minutes

Step 2 - Eggnog cream

Mix all the ingredients (except the butter) and cook to a pudding-like cream, stirring constantly. Finally, add the cold butter and stir until smooth. Leave to cool slightly.

Step 3 - Elderflower mousse

Soak the gelatine in cold water. Heat the cream 1, egg yolk and sugar to 85 °C, stirring constantly. Stir in the squeezed out gelatine and mix the mixture until homogeneous. Then leave to cool to 35-40 °C. Whip the cream 2 until stiff and fold in together with the elderflower paste.

Step 4 - Structure

Spread the entire eggnog cream evenly over the prepared shortcrust pastry base. Place the sponge on top and finish with the elderflower mousse. Decorate as desired and leave to cool thoroughly.