Fuss free lemon cake
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | 250 gram pac round wine biscuits | |
| 125 | grams | Melted butter |
| 250 | grams | Tararua traditional cream cheese; (at room |
| ; temperature) | ||
| 1 | cup | Caster sugar |
| 1 | teaspoon | Vanilla |
| ¼ | cup | Lemon juice; (no pips) |
| 1 | 85 grams pac lemon jelly | |
| ¾ | cup | Boiling water |
| 1 | cup | Evaporated milk; well chilled |
| 1 | cup | Tararua cream |
Directions
Make the usual biscuit base, crush the wine biscuits in a food processor and combine with the melted and cooled butter.
Press halfway up the sides of a loose-based cake tin. Chill.
Into a large mixing bowl put the cream cheese, caster sugar, vanilla and lemon juice and squash it all with a potato masher or blend in a food processor until smooth.
Make up the jelly with the boiling water.
Cool it and then add it to the cream cheese mixture.
In another bowl beat the evaporated milk until light and fluffy.
Tip into the cream cheese mixture.
Quickly whip the cream and tip that into the mixture.
Fold everything together and pour into the crumb base.
Chill overnight.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.