fridge cake we made a few Easters ago in the UK soon after my father in law died. It is a cake for stressful times. So Sylvia and I had great fun making it this Easter.
Easter Caramel and Malteser Fridge Cake in Scotland we had digestives and maltesers. Here back in Melbourne we decided to use local Tim Tams. Then, when we found we had forgotten the Maltesers, I was not about to go back to supermarket where I had not been for about 1 and 1/2 weeks. We made do with salted pretzels. I wonder if we should have chopped them so they weren't so chunky. I really liked the pretzels but the Tim Tams were so chocolatey that they disappeared into the mixture a bit. The chocolate covered raspberry (jubes) were really good.
More Easter food on Green Gourmet Giraffe:
Easter Caramel and Malteser Fridge Cake
Easter egg pizza
Leftover Easter egg slice
Marzipan Easter egg cupcakes
Overnight Sourdough Hot Cross Buns (v)
And more links at this Easter recipes round up
Adapted from taste.com.au
Makes about 3 dozen
4 egg whites
1 pinch salt
1 1/4 cups of icing sugar (or 1 cup castor sugar)
1/2 tsp vanilla
food colouring, optional
Preheat oven to 120 C. Line two baking trays with baking paper.
Using electric beaters, beat egg whites with salt until til soft peaks form. Beat in sugar, a spoonful at a time until it is dissolved. Add vanilla and continue to beat for 3 minutes until stiff peaks form.
To make the meringues multicoloured, spoon egg white mixture into a few bowls and mix colouring into each very gently with a skewer or knife. Use a spoon to spread a line of one colour along the middle of a square of clingfilm on the table. Spread another line of the next colour. Repeat if you want more colours. Roll up gently like a sausage in the clingfilm with a slight opening (or twist at each end and then snip an opening with scissors at one end).
Carefully lower "sausage" into a piping bag with opening towards nozzle. Pipe meringues onto prepared trays and bake for 1 and a half hours (we turned halfway through because my oven does not bake evenly).
Easter fridge cake - the Aussie edition
Adapted from Green Gourmet Giraffe
Serves a crowd
250g caramel milk chocolate
225g milk chocolate chips
3 dessertspoons golden syrup (I forgot)
150g tim tam biscuits, chopped
100g chocolate covered raspberry jubes
50g bar cherry ripe, chopped
2 cups salted pretzels
100g milk chocolate
3 dessertspoons milk
Large Easter egg
Assortment of medium Easter Eggs
Mini Easter Eggs
Other bits and pieces such as meringues, chocolate bunnies and lollies
Place a bowl in a large cake tin (I think I used a 22cm round one). Line with foil or gladwrap and spray with oil (or grease with butter). Mix caramel chocolate, choc chips, butter and golden syrup in microwave or in a saucepan. (I prefer the microwave as it heats it at a lower temperature.) Stir in tim tams, raspberries, cherry ripe and pretzels. Press evenly into prepared tin. Chill in fridge a few hours until firm. Turn out onto a plate. Melt chocolate with milk to make drizzle. Use a spoon to drizzle over the ring. Place large egg in the middle of the hole in the middle and arrange medium eggs and bunnies, then mini eggs and other decorative bits and pieces.
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