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!
Ingredients
| Rice | 40 Gram | |
| Coconut | 15 Gram, desiccated | |
| Walnuts | 15 Gram, chopped | |
| 25 .g (1 oz) (2 tablespoons) butter | ||
| Sugar | 15 Gram | |
| Golden syrup | 20 Gram | |
| Cream cheese | 150 Gram | |
| Whipping cream | 300 Milliliter | |
| Gelatine | 15 Gram, powdered | |
| Orange juice | 300 Milliliter | |
| Mandarin oranges | 300 Gram, drained | |
| Angelica strip | 8 | |
Directions
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.
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.
Chef
