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Ankarsrum recipe


Elderflower panna cotta

  • 3.5 gelatin leaf
  • 400 ml cream
  • 200 ml elderflower juice, concentrated
  • 45 g sugar

Strawberry compote

  • 500 g frozen strawberries
  • ½ tsp vanilla paste or ½ vanilla bean
  • 45 g sugar
  • 1 lime, juice

Swiss roll cake base

  • 3 eggs
  • 180 g sugar
  • 120 g flour
  • 2 tsp baking powder
  • 50 ml milk

Lime sugar

  • 2 lime (peel)
  • 30 g sugar


  • 300 ml cream
  • Fresh strawberries or other fresh berries

Mini cakes

Mini summer cakes with elderflower panna cotta, strawberry compote, lime sugar and lightly whipped cream.


    Follow these steps – Panna cotta

  1. Put the gelatin leaves in cold water for about 5 minutes.

  2. Boil cream, elderflower juice and sugar.

  3. Add the gelatin leaves and stir, then pour into a mold and leave in the fridge for at least 4 hours, the panna cotta should solidify completely.

  4. Follow these steps – strawberry compote

  5. Add thawed strawberries, vanilla, sugar and lime juice in a saucepan. Cook over medium heat until the strawberries are soft, about 10-15 minutes.

  6. Strain the compote into a fine-mesh strainer, place the compote in a bowl to cool completely.

  7. Follow these steps – Swiss roll cake

  8. Set the oven to 250 °C (482 °F) hot air.

  9. Assemble the assistent with beater bowl and balloon whisks.

  10. Whisk eggs and sugar lightly.

  11. Mix the dry ingredients in the bowl and add to the egg batter. Add the milk and whisk for 1-2 minutes.

  12. Pour the batter into a baking pan and bake in the middle of the oven for about 5 minutes.

  13. Allow the base to cool.

  14. Follow these steps – Lime sugar

  15. Grate the lime and mix with sugar. Sprinkle a little the sugar on top of the swiss roll cake base.

  16. Follow these steps – Assembly

  17. Place a baking sheet paper on top of the cake base and turn it so that the top is down.

  18. Spread the compote on the cake base and roll from long side to long side. Let the roll rest in the fridge for a while if possible.

  19. Assemble the assistent with beater bowl and balloon whisks.

  20. Take out the panna cotta from the fridge and whisk it for a couple of minutes. Put in the fridge again for about 15-30 minutes. Then place in a piping bag.

  21. Use the beater bowl and ballong whisks again and whisk the cream.

  22. Divide the cake into pieces about 2 cm thick. Lay down the pieces and pipe the panna cotta around the outer edge of half of the pieces. Cut fresh strawberries and put in the middle.

  23. Then place the rest of the pieces on top of the pieces with panna cotta and strawberries

  24. Pipe the cream on top of the cake (and the rest of the panna cotta if you have left).

  25. Decorate with lime sugar, fresh strawberries and some fresh flowers.