Melissentoertchen spread cake rings with sponge cake and put to cool. Soak gelatin in cold water. Blanch lemon balm leaves in boiling hot water for a few seconds. Rinse with cold water, squeeze well and pass through a sieve. Squeeze the juice from the limes. Grate some zest from one lime. Mix the sparkling wine and 50 milliliters of lime juice. Bring 150 milliliters of the sparkling wine-lime juice mixture, lime zest and crème fraîche to a boil. Stir 50 milliliters of sparkling wine-lime juice mixture, 50 grams of sugar and the flour. Then stir in the mixture and bring to the boil again briefly. Squeeze out the gelatine and fold in. Separate egg whites and egg yolks. Beat the egg whites with a whisk, gradually adding 150 grams of sugar.
Whip to a firm snow. Then fold the snow, yolks and lemon balm puree into the mixture while it is still hot.
Fill cooled cake rings with the mixture and set aside to cool. Remove the cooled mixture from the rings, dust with powdered sugar and quickly caramelize with a gas burner.
Kitchen herb flower salad
Pluck mint leaves, lemon balm leaves, basil leaves, dandelion tops, marigold petals, sage flowers and cornflower petals and mix together. Marinate with bergamot oil.
Preheat the oven to 180 degrees.
Kataifiknusper Lay out the kataifi dough, cut to size and fold into individual decorative shapes on a baking tray with baking mat.
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