Strawberry sorbet and sunflower sponge cake
Ingredients for the strawberry sorbet
- 750 g strawberry puree
- 120 g sugar
- 3 g stabilizer
Ingredients for the sunflower sponge cake
- 4 eggs
- 300 g sugar
- 300 g sunflower seeds
- 80 g flour
- 12 g baking powder
- 130 g sugar
- 30 g soft Zelene Doline butter
To make the strawberry sorbet, blend all the ingredients together and freeze; before serving, thaw to a suitable temperature.
To make the sunflower sponge cake, first cream the eggs and sugar. Add the dry ingredients to the egg whites and sugar. Finally, add the softened Zelene Doline butter. Pour into a baking tin. Bake at 180 °C for 15-20 minutes. Cut the cooled sponge cake into cubes and serve together with the sorbet.