Exams are over, summer is coming and it’s time to use my newest present for graduation. It is cheating a little bit as I do not have the results yet, but let’s say I’ve passed with all high marks to make me feel better 😉
Had to absolutely use the MOST AMAZING PRESENT: the KitchenAid. The dream of anyone who bakes and cooks. Thanks again Mike! ❤
For Sunday BBQ lunch/dinner I wanted something refreshing as it is getting pretty hot lately. At first I was a bit suspicious of the recipes as it didn’t contain any cream cheese, eggs or else except for the ingredients listed below. I actually forgot how thick condensed milk is and didn’t realise that it would work out just fine. I still have some questions about what cookies to use for the base. I’m currently using Arnott’s Milk cookies which I think might not be a good fit. We’ll test it later today I guess, when we cut into the cake! 🙂
250 gr Milk/plain cookies
2 tbsp sugar
2 cans (14oz each) of condensed milk
3 limes (you need the zest and the juice)
1/2 cup of sour cream
300 ml thickened cream
1tbsp icing sugar
Turn oven on 180°. Blitz cookies, butter and sugar together. Pour on a pan 9 inch should be fine. There will be some cookies left over so I made a small ramekin of this cake for Mike’s flatmate. Put in the oven for 10 minutes and then set aside.
In a mixing bowl, pour condensed milk, zest and juice, sour cream and whisk. For the zest of the lime, I did what my mom used to and probably still does. I cut the peel from the lime and blitz it instead of grating it.
Pour it in the cookie base and bake for 10 minutes. Let it cool completely.
Whisk the cream with the icing sugar. Spoon in a piping bag. I used a star nozzle for this and covered all the cake. Just place the nozzle where you want the cream, squeeze the bag to make and when you are happy with the size move up and stop piping.
Now put in the fridge for at least 3 hours and…