Curd-Holler-Gugelhupf

To make the curd cheese holler cake, first drain the curd cheese in a sieve lined with a damp muslin cloth for about 5 hours. No more whey should drip off. Alternatively, squeeze it out in the cloth.

Grease a ring cake pan with softened butter and dust with flour. Sift the flour with the baking powder. Press curd through a sieve and mix with mascarpone and elder syrup until smooth.

Preheat oven to 175 °C and place a rack in the 2nd rack from the bottom. Separate eggs. Beat egg whites until stiff and creamy. Beat butter, salt, lemon zest and sugar in a gr bowl until fluffy.

The butter should take on a distinctly lighter color. Mix in curd and yolks one at a time. Add flour mixture by spoonfuls and also stir well.

Finally, carefully fold in the stiffly beaten snow. Pour the dough into the pan and bake for about 55 minutes. Test the dough and let the cake cool down.

Sprinkle with the fresh elder flowers

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