Spring Blossom Morning Cake Recipe

Spring Blossom Morning Cake is the perfect finishing touch for a meal! I am sure you will love the flavors of this cold dessert and so will your guests. Don't miss this brilliant Spring Blossom Morning Cake recipe!




 Rice krispies1 1⁄2 Ounce (About 40 Grams Or 1.5 Cups)
 Desiccated coconut1⁄2 Ounce (About 15 Grams Or 2.5 Tablespoons)
 Chopped walnuts1⁄2 Ounce (About 25 Grams Or 2 Tablespoons)
 Butter1 Ounce (About 25 Grams Or 2 Tablespoons)
 Demerara sugar1⁄2 Ounce (About 15 Grams Or 1 Tablespoons)
 Golden syrup3⁄4 Ounce (About 20 Grams Or 1 Tablespoon)
 Cream cheese6 Ounce (About 150 Grams Or 1 Cup)
 Whipping cream1 Pint (About 300 Milliliter Or 1.25 Cups)
 Powdered gelatin1⁄2 Ounce (About 15 Grams Or 2 Tablespoon)
 Orange juice1⁄2 Pint (About 300 Milliliter Or 1.25 Cups)
 Drained mandarin oranges11 Ounce (About 300 Grams Or 1.25 Cup)
 Angelica strip8

Nutrition Facts

Serving size

Calories 579 Calories from Fat 397

% Daily Value*

Total Fat 44 g68.4%

Saturated Fat 27.7 g138.7%

Trans Fat 0 g

Cholesterol 155.6 mg

Sodium 321.6 mg13.4%

Total Carbohydrates 33 g10.9%

Dietary Fiber 1.3 g5.4%

Sugars 25.1 g

Protein 5 g11%

Vitamin A 29.6% Vitamin C 67.6%

Calcium 9% Iron 12.6%

*Based on a 2000 Calorie diet


1 Put the rice krispies, coconut and walnuts in a bowl.
Warm the butter, sugar and golden syrup in a saucepan until the butter and sugar have melted.
Pour over the rice krispies and mix together.
Press into the base of an oiled 20 cm (8 in) loose-based cake tin.
Put in the refrigerator to harden.
2 Beat the cream cheese until soft.
Whip the cream until stiff and fold into the cream cheese.
Dissolve the gelatine in the orange juice, and gradually stir into the cream cheese mixture.
3 Chop half of the mandarin oranges and add to the cream cheese mixture, chill until almost set.
Pour in to the tin and put in the refrigerator for 1 hour until set.
4 Carefully remove from the tin and put on a plate, and decorate with mandarin oranges and the strips of angelica.