Separate the eggs, beat the egg whites to snow.
Beat the egg yolks with the butter and sugar until foamy, fold in the remaining ingredients and the beaten egg whites. Bake in a greased or paper-lined springform pan (24 cm Ø) in a preheated oven at 170 °C for about 50 minutes.
Pour the elderberry syrup over the baked semolina cake and let it cool down.
Remove the semolina cake from the pan and garnish with fresh berries and mint.
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