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RECIPE R EC

Yum Yum Cake

YUM YUM CAKE This is the time of year when we start preparing our summer menus. What stays, what goes, and also, what’s new. This is a very quick and simple, yet lovely summery treat and once your customers taste this little number, for sure as for sure, they will be back for more.

You will also need:

Ingredients: Base 250g digestive biscuits, crushed

100g butter, melted

Ingredients: Filling 1 can of condensed milk

20cmx30cm rectangular loose-bottomed tart tin or 23cm (9in) round loose-bottomed tart tin.

METHOD 300ml double cream

1. Mix the crushed biscuits with the melted butter in a bowl.

SLTVUZaLZ[LKĂ„ULS`HUK juiced

2. Tip the biscuit mix into your tin, pressing it into the base. (This will be the base of your Yum Yum Cake). Chill for 15 minutes.

Ingredients: To decorate (optional)

3. Whisk together the condensed milk and cream, then add the lemon juice (it will thicken!).

Lemon zest

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BY LAUREN DREW

4. Pour onto your biscuit base and chill for at least 1-2 hours.

Australasian Baker Magazine Issue 33  
Australasian Baker Magazine Issue 33