You will love this elderberry sour cream cake. It is ideal for using leftover boiled potatoes, because the base consists of a dough that is more reminiscent of a sweet dumpling dough. Elderberries are picked free of charge from the edges of fields, forests and meadows. The black elderberry (Sambucus nigra), is a shrub that is widespread in our country and known by our ancestors as an effective home remedy for colds and flu. You shouldn't eat the berries raw, however, as this can lead to nausea and vomiting. That's why we play it safe and enjoy the berries on this delicious baked cake.
For the dough: 500 grams jacket potatoes from the previous day 400 grams flour 50 grams potatoe starch 2 eggs 1 pinch of nutmeg 100 grams soft butter 50 grams sugar |
For the topping: 500 grams fresh elderberries 2 eggs 100 grams sugar 1 tablespoon vanilla sugar 250 grams sour cream (20-24% fat) A greased baking tray |
1. Peel the jacket potatoes from the previous day and press them through a potato press. This requires a little effort, but it is worthwhile.
2. Briefly knead the potato mixture with the other ingredients to form a smooth dough and spread this on a greased baking tray.
3. Preheat the oven to 200°C.
4. Wash the elderberries, drain them and remove the berries from their soft stalks. The berries can easily be plucked with a fork.
5. Spread the elderberries evenly over the dough and bake for 20 minutes at 200°C.
6. Mix the eggs, sugar, vanilla sugar and sour cream and spread the egg-mixture over the pre-baked cake.
7. Bake for another 15 minutes until golden. The elderberry sour cream cake tastes warm from the oven as well as cold.
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