Soft citrus cream cake
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | Digestive biscuits; (8 to 9) | |
| 50 | grams | Butter; melted |
| 2 | Lemons; juice of | |
| 2 | Limes; juice of | |
| 25 | grams | Caster sugar |
| 1 | teaspoon | Cornflour |
| 1 | drop | Water |
| 150 | millilitres | Greek yoghurt |
| 1 | Egg white | |
| 1 | Orange; zest of | |
Directions
1 Blend the biscuits in a processor, or place the biscuits in a double layered bag and bash with a rolling pin. Put in a bowl and stir in the melted butter to bind.
2 Cover the base of a small dish, or two wide, deep glasses with the base mixture and allow to set in a fridge.
3 For the Filling: Heat the citrus juices and sugar in a small pan. In a small bowl blend the cornflour and water to make a paste and add to the citrus mix.
4 Cook for a minute until it thickens. Pour the mix into a bowl and whisk in the Greek yoghurt. Whisk the egg white until forming stiff peaks and fold it into the mixture.
5 Pour the citrus mixture over the biscuit base and chill until ready to serve. Decorate with the orange zest.
Converted by MC_Buster.
Per serving: 500 Calories (kcal); 41g Total Fat; (65% calories from fat); 7g Protein; 42g Carbohydrate; 109mg Cholesterol; 474mg Sodium Food Exchanges: 0 Grain(Starch); ½ Lean Meat; 0 Vegetable; 2½ Fruit; 8 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.