Tuesday, 12 March 2013

Scandinavian Ice-Box Cake

This was delicious, must contain a million calories, Ann.

440g can Golden Circle Crushed Pineapple, ½ cup castor sugar, 110g each butter and brown sugar, ¼ tspn nutmeg, ½ tspn cinnamon, 1 pkt wheatmeal biscuits, 1 tspn grated lemon rind, 1 cup whipping cream, 1 tblspn castor sugar, ½ tspn vanilla essence.
Empty contents of pineapple can into saucepan, add the ½ cup sugar and bring to boiling point, stirring to dissolve sugar. Set aside to cool. Stir in lemon rind. Crush biscuits finely. Melt butter in saucepan, add brown sugar and spices, stir over low heat until blended, then pour over biscuits crumbs. Stir to blend. Make layers of crumbs and pineapple in a 20cm square cake pan, starting and ending with crumbs. Whip the chilled cream, adding the tblspn sugar and vanilla during beating. When thick and fluffy spread over top of dessert. Chill two or more hours before serving.

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