Super Food Ideas - - FRIENDS OVER SWEETS -


600ml thick­ened cream 500g cream cheese, soft­ened ¼ cup caster sugar 2 tea­spoons vanilla ex­tract ¹⁄³ cup CSR Golden Syrup 1 ta­ble­spoon pow­dered gela­tine 300g packet Anzac bis­cuits ¼ cup CSR Dark Brown Sugar 20g but­ter, chopped ¼ cup flaked al­monds, toasted

1 Grease a 20cm round (base) spring­form pan. Line side with bak­ing pa­per, ex­tend­ing pa­per 5cm above edge of pan. 2 Us­ing an elec­tric mixer, beat 2 cups cream un­til just-firm peaks form. In a sep­a­rate bowl and us­ing an elec­tric mixer, beat cream cheese, caster sugar, vanilla and ½ the golden syrup for 2 to 3 min­utes or un­til smooth. 3 Place 2½ ta­ble­spoons hot wa­ter in a small bowl. Sprin­kle over gela­tine. Stir un­til dis­solved. Beat gela­tine mix­ture into cheese mix­ture. Fold in whipped cream. 4 Place ¹⁄³ of the bis­cuits over base of pre­pared pan. Top with ¹⁄³ of the cheese mix­ture. Re­peat lay­ers with re­main­ing bis­cuits and cheese mix­ture. Cover. Re­frig­er­ate for 6 hours or overnight. 5 Com­bine brown sugar, but­ter, and re­main­ing syrup and cream in a saucepan over low heat. Cook, stir­ring, for 3 min­utes or un­til sugar dis­solves. In­crease heat to medium. Bring to the boil. Boil, stir­ring oc­ca­sion­ally, for 5 min­utes or un­til thick­ened. Trans­fer to a heat­proof bowl. Cool for 15 min­utes. Re­frig­er­ate for 20 min­utes. 6 Re­move cake from pan and trans­fer to a plate. Smooth side with a spat­ula. Driz­zle with ½ the sauce and dec­o­rate with al­monds. Serve with re­main­ing sauce. NUTRI­TION: (per serve) 2237kj; 41.8g fat; 26.5g sat fat; 7.3g pro­tein; 32.4g carbs; 1.6g fi­bre; 104mg chol; 240mg sodium.

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