Scandinavian Ice-Box Cake
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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