Elderflower cake with raspberry and greek yogurt filling

Ingredients (for a 16–18 cm diameter pan)
For the dough
200 g of 100% Italian Wheat – type 0 flour
4 eggs
180 g of granulated sugar
120 ml of sunflower oil
200 ml of almond milk
140 g of almond flour
16 g of baking powder

For the syrup
Elderflower syrup

For the filling
250 g of Greek yogurt (5% fat)
1 tablespoon powdered sugar
2-3 tablespoons raspberry jam
250 g of raspberries

Procedure
To begin, blanch the almonds for 1 minute, then peel them, toast them at 180°C for 5–8 minutes, and blend them while still warm with the sugar until you obtain a fine powder. In a separate bowl, mix the eggs, milk, and oil, then add the almond flour, all-purpose flour, and baking powder. At this point, incorporate the wet ingredients and mix until you have a smooth batter. Pour it into a 16–18 cm cake pan that has been buttered and floured or lined with parchment paper, and bake at 160°C for 40–45 minutes. Once baked, let it cool completely on a wire rack. Meanwhile, mix the Greek yogurt with the powdered sugar and set the cream aside. Now take the cooled cake, remove any crust, then cut it in half and soak both halves with the elderflower syrup. At this point, spread one-third of the cream on the upside-down top half, and fill the bottom half with jam and raspberries. Finally, reassemble the cake by pressing the two halves together, and coat the surface and edges with the remaining cream. Decorate with raspberries and a few flowers.

In collaboration with Vaniglia Cooking