Soft citrus cream cake

1 servings

Ingredients

Quantity Ingredient
8 Digestive biscuits; (8 to 9)
50 grams Butter; melted
2 Lemons; juice of
2 Limes; juice of
25 grams Caster sugar
1 teaspoon Cornflour
1 drop Water
150 millilitres Greek yoghurt
1 Egg white
1 Orange; zest of

Directions

1 Blend the biscuits in a processor, or place the biscuits in a double layered bag and bash with a rolling pin. Put in a bowl and stir in the melted butter to bind.

2 Cover the base of a small dish, or two wide, deep glasses with the base mixture and allow to set in a fridge.

3 For the Filling: Heat the citrus juices and sugar in a small pan. In a small bowl blend the cornflour and water to make a paste and add to the citrus mix.

4 Cook for a minute until it thickens. Pour the mix into a bowl and whisk in the Greek yoghurt. Whisk the egg white until forming stiff peaks and fold it into the mixture.

5 Pour the citrus mixture over the biscuit base and chill until ready to serve. Decorate with the orange zest.

Converted by MC_Buster.

Per serving: 500 Calories (kcal); 41g Total Fat; (65% calories from fat); 7g Protein; 42g Carbohydrate; 109mg Cholesterol; 474mg Sodium Food Exchanges: 0 Grain(Starch); ½ Lean Meat; 0 Vegetable; 2½ Fruit; 8 Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.

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