Grilled sponge cake with elderflower cream

Grilled sponge cake with berries and luscious elderflower cream. Enjoy barbecues all summer long and grill your leftover sponge cake. A simple and delicious dessert.

Serves 6

approx. 40 minutes

Rating (1 ratings)


Grilled sponge cake
leftover sponge cake
500 g berries of your choice
150 g white chocolate
a little Dansukker Cane Sugar Granulated

Uncooked elderflower cream
2 egg yolks
85 g Dansukker Organic Sugar
5 g Dansukker vanilla sugar
15 ml concentrated elderflower cordial
200 ml double cream


Use the leftovers from a sponge cake. Divide the sponge cake into pieces and put it in a cast iron pan together with the berries and coarsely chopped white chocolate. Sprinkle with a little cane sugar. Place the cast iron pan on the hot barbecue and stir occasionally.

Heat the cake, berries and chocolate until warm, then serve with homemade elderflower sauce.

Make the elderflower sauce: Whisk the egg yolks, sugar and vanilla sugar until fluffy. Stir in the elderflower cordial. Whip the cream in a separate bowl and fold it into the mixture.

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