Rhubarb and Elderflower Cake | RICARDO

Ingredients

• ¾ cup (115 g) unbleached all-purpose flour
• 2 tsp baking powder
• ¼ tsp salt
• 3 eggs, at room temperature and separated
• ½ cup (105 g) sugar
• ½ cup (125 ml) 35% cream
• 1 tbsp (15 ml) elderflower syrup (see note)
• 1 tsp gelatin
• 1 tbsp (15 ml) water
• 2 ½ cups (325 g) fresh or frozen rhubarb, cubed
• ¾ cup (160 g) sugar
• 1 tbsp (15 ml) lemon juice
• ¾ cup (100 g) icing sugar
• 2 tbsp (30 ml) elderflower syrup
• Edible flowers (optional)