Fried Sponge cake with Spring Topping

Fried Sponge cake with Spring Topping


Serves 2

2 slices of sponge cake about 1-2 cm thick

2 tablespoons butter

1 rhubarb stalk

1 handful of strawberries ac 8-10 pcs

1/2 vanilla bean

1/2 dl raw cane sugar

1/2 lemon, the juice and zest

1 dl water

1 dl whipped cream

Lilac blossom


Divide the vanilla bean pod and scrape out seeds. Peel rhubarb, slice in cm wide pieces, and quarter the strawberries. Juice and zest the lemon. Whip the cream and place to one side. Boil the water, add lemon juice, and zest, then bring to a simmer.


Add sugar, vanilla, rhubarb, and strawberries, and cook until rhubarb is soft. Slice sponge cake 2 cm thick, and fry in butter until golden brown on each side. Place sponge cake in each plate. Spoon over plenty of the rhubarb and strawberry mix.


Top with whipped cream. Decorate with lilac blossom.