Elderflower and lemon curd
100 ml concentrated elderflower cordial
100 ml lemon juice
2 egg yolks
1 egg
270 g Dansukker Jam Sugar
75 g butter at room temperature

Cake
100 g butter at room temperature
90 g Dansukker Icing Sugar
5 g Dansukker Vanilla Sugar
5 egg yolks
100 ml milk
120 g plain flour
10 g baking powder

Meringue
5 egg whites
200 g Dansukker Granulated Sugar

Topping
500 ml double cream
1 l strawberries
berries and edible flowers of your choice

Start with the curd. Combine all the ingredients except the butter in a saucepan. Simmer for 3 minutes, whisking constantly. Remove from the heat and add the butter a little at a time. Press through a fine-meshed sieve.

Pour into a warm, thoroughly cleaned jar and refrigerate.

Make the cake. Heat the oven to 150°C using top and bottom heat. Line a 40 x 40 cm baking sheet with parchment paper. Beat the butter, sugar and vanilla sugar until fluffy. Add one egg yolk at a time, stirring between each addition. Then add the milk. Combine the flour and baking powder in a bowl and fold into the butter mixture. Stir the mixture until smooth and spread it on the baking sheet.

Beat the egg whites until foamy. Add the sugar and continue beating until stiff peaks form. Spread the meringue slightly unevenly over the cake mixture.

Bake in the lower part of the oven for about 30 minutes. Allow to cool on a rack, then split the cake into two layers.

Whip the cream. Cut the strawberries into pieces. Spread a layer of cream over one of the cake bases. Drizzle with curd and sprinkle with strawberries. Place the next cake base on top, spread with a layer of cream and drizzle with curd.

Decorate with berries and if you like edible flowers of your choice.