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Pulire bene i mazzetti di sambuco, rimuovere tutti i gambi e mettere solo i piccoli fiorellini nel latte. Lasciare in infusione almeno per 4-5 ore, meglio se una notte intera.
In un pentolino, sciogliere il burro e lasciar raffreddare.
In una ciotola con delle fruste elettriche montare uova e zucchero fino ad ottenere una massa molto gonfia e spumosa. Continuando a mescolare con le fruste elettriche unire il burro fuso a filo, quindi lo sciroppo di sambuco. Finire con il pizzico di sale. Incorporare quindi, aiutandosi con una spatola e alternandoli, il latte e la farina finemente setacciata. Aggiungere infine il lievito.
Versare in uno stampo imburrato e infarinato e cuocere in forno statico preriscaldato a 180°C per circa 40-45 minuti. Fare la prova stecchino e lasciar raffreddare.
Preparare la glassa mischiando lo zucchero a velo con il succo di limone e lo sciroppo di sambuco: aggiungere questi ultimi poco alla volta e valutare la consistenza. Versare sulla superficie della torta ormai rimossa dallo stampo e decorare con i fiorellini. Lasciar solidificare la glassa e servire.
Se non si ha tempo di lasciare in infusione i fiori di sambuco, è possibile saltare il passaggio. Il gusto di sambuco sarà meno intenso.
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