Sweet summer calls me – Sponge Cake Bruschetta With Berries, Maple Syrup and Cinnamon Salsa
SPONGE CAKE BRUSCHETTA WITH BERRIES, MAPLE SYRUP AND CINNAMON
2 slices of sponge cake/person
75-100 g / 2,6-3,5 ounce raspberries and blueberries/person
2 tbsp maple syrup/person
1 pinch cinnamon/person
Take half of the berries and mash them roughly in a bowl, add the rest of the berries, the maple syrup and the cinnamon and mix well. Leave to juice up for 10 minutes
Toast the sponge cake under the grill. Put the slices on the plates you are going to serve them on and spoon the berry salsa on top of each slice. It is not a bad idea to wait a few minutes before serving so that the cake get imbibed with the salsa but don’t wait too long so that it gets soggy.