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Fried butter cake with spring topping (2 servings)

This is how you do it

Slice the vanilla pod and scrape the seeds. Mix with some of the sugar. Bring water, sugar, vanilla, lemon juice and zest to a boil and simmer for a minute.

Peel the rhubarb and slice into 1cm pieces. Cut the strawberries into quarters. Put the flowers and some water in a pot and quickly bring to a boil. Remove them using a strainer. Put the rhubarb in the pot and leave to simmer for a minute. Remove from the heat, add strawberries and leave for a while.

Fry both sides of the butter cake in a pan until they are golden brown.

Put the butter cake on 2 plates. Spoon lots of rhubarbs and strawberries onto the cake and drizzle some of the liquor from the pot on top. Add some of the liquor to the quark or whipped cream. Top with quark, flowers and wood sorrel.

Tip!   Replace the water with white wine. Replace the quark/whipped cream with cocnut cream. Toast the butter cake in your FireGrill or gridiron. Add 0,5-1dl of elderflowers or lilac flowers to the liquor and leave for a few minutes before serving.