Grilled sponge cake with elderflower cream
Serves 6
approx. 40 minutes
Ingredients
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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