Esta es una exhibición prevé de cómo se va ver la receta de 'Fuss Free Lemon Cake' imprimido.

Receta Fuss Free Lemon Cake
by Global Cookbook

Fuss Free Lemon Cake
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 1

Ingredientes

  • 1 x 250 gram pac round wine biscuits
  • 125 gm melted butter
  • 250 gm Tararua traditional cream cheese, (at room temperature)
  • 1 c. caster sugar
  • 1 tsp vanilla
  • 1/4 c. lemon juice, (no pips)
  • 1 x 85 grams pac lemon jelly
  • 3/4 c. boiling water
  • 1 c. evaporated lowfat milk, well chilled
  • 1 c. Tararua cream

Direcciones

  1. Make the usual biscuit base, crush the wine biscuits in a food processor and combine with the melted and cooled butter.
  2. Press halfway up the sides of a loose-based cake tin. Chill.
  3. Into a large mixing bowl put the cream cheese, caster sugar, vanilla and lemon juice and squash it all with a potato masher or possibly blend in a food processor till smooth.
  4. Make up the jelly with the boiling water.
  5. Cold it and then add in it to the cream cheese mix.
  6. In another bowl beat the evaporated lowfat milk till light and fluffy.
  7. Tip into the cream cheese mix.
  8. Quickly whip the cream and tip which into the mix.
  9. Fold everything together and pour into the crumb base.
  10. Refrigerateovernight.