New Year’s Mini Cakes with Elderflower Mousse and White Chocolate
Mini New Year’s cakes with kransekage base, silky elderflower-white chocolate mousse, and floral decoration. A delicate, showstopping dessert for parties.These mini elderflower mousse cakes are a refined and aromatic treat—ideal for New Year’s Eve or an elegant dinner party. Each dessert features a chewy kransekage (almond cake) base, a creamy elderflower and white chocolate mousse, and is topped with floral white chocolate domes, elderflower caviar, and edible blossoms. Light, floral, and beautifully balanced, they’re made to impress—whether served solo or alongside a variety of small cakes for a dessert tapas.Just a note: start the preparation at least a day in advance, as the mousse and caviar both need chilling time. The result? A stunning bite of Nordic flavor and celebration.
Servings 8 Mini Cakes
Ingredients
Kransekage Base
- 200 g marzipan grated
- 75 g powdered sugar
- 40 g egg whites
Elderflower Mousse
- 1 gelatin sheet
- 145 g white chocolate
- Juice of 1 lemon
- 3.5 tbsp elderflower syrup
- 130 ml heavy cream
Elderflower Caviar
- 250 g neutral-flavored oil e.g., sunflower or grapeseed
- 2 gelatin sheets
- 50 g elderflower syrup
- 1 tbsp sugar
Decoration
- 200 g white chocolate
- Edible flowers
- Elderflower caviar from above
Instructions
Kransekage Bases
- Preheat oven to 200°C (390°F).
- Mix grated marzipan, powdered sugar, and egg whites in a bowl until smooth.
- Spread the batter into a thin layer (0.5–1 cm) on a baking sheet lined with parchment paper or into a mold.
- Bake for 15–20 minutes until lightly golden on top. Let cool.
- Using a 4–5 cm round cutter, cut out 8 discs. Chill or freeze until needed.
Elderflower Mousse
- Soften the gelatin in cold water.
- Melt white chocolate over a double boiler.
- In a small saucepan, heat lemon juice and elderflower syrup to boiling. Remove from heat, stir in the drained gelatin.
- Let it cool slightly, then stir gradually into the melted chocolate until smooth.
- Whip the cream to soft peaks. Fold it into the chocolate mixture in 3 additions.
- Pour the mousse into 3–4 cm diameter silicone half-sphere molds.
- Freeze for 8–12 hours (ideally overnight).
Elderflower Caviar
- Place neutral oil in a tall container and freeze for 4–5 hours.
- Soften gelatin in cold water.
- Heat elderflower syrup and sugar in a small saucepan until it just begins to boil.
- Remove from heat and stir in the gelatin. Pour the mixture into a piping bag or plastic bag with a tiny hole cut at the end.
- Drip the syrup into the cold oil to form caviar-like pearls.
- Store pearls in the fridge until ready to use.
Chocolate Decoration
- Temper 200 g of white chocolate (heat to 45°C, cool to 27°C, then reheat to 29°C).
- Spread 2/3 of the chocolate between two acetate sheets. Chill.
- Once set, cut out 8 discs (4–5 cm diameter) using a round or flower-shaped cutter.
- Use the remaining chocolate to fill 1 cm diameter silicone half-sphere molds. Flip the molds upside-down to let excess chocolate drip out, then chill until set.
Assembly
- Place kransekage bases on a serving tray.
- Add a chocolate disc on each base.
- Unmold frozen elderflower mousse domes and place them on top of the chocolate.
- Carefully add a white chocolate dome on top.
- Rinse the elderflower caviar briefly in cold water to remove oil, then spoon on top.
- Garnish with edible flowers.
