I came across this intriguing recipe a couple of weeks ago for a cake that is frozen and just had to try it out for myself, just purely for research purposes you understand…….haha x And I loved it…………Mmmmmmmm………it just melts in your mouth!! I highly recommend it to you all x
- 150g plain sweet biscuits (I used Honey Grahams)
- ½ cup desiccated coconut
- 1½tsp ground cinnamon
- 100g butter, melted
- 2 egg whites, at room temperature
- 1 cup sugar
- 250g (1 punnet) ripe strawberries, hulled and sliced
- 1tbsp lemon juice
- 1tsp vanilla extract
- Line the base of a 26-28cm spring form cake tin with baking paper or waxed paper. This makes it easy to lift the cake out later.
- Make the base by putting the biscuits in a brown paper bag and crushing them into crumbs by beating carefully with a rolling pin. Pour the crumbs into a medium bowl and add the coconut, cinnamon and melted butter. Stir well to combine.
- Press firmly into the base of the prepared tin. It doesn’t need to be a thick layer – just enough to cover the bottom of the tin. Refrigerate the base while you prepare the filling.
- Place egg whites, sugar, sliced strawberries, lemon juice and vanilla in the clean, dry bowl of an electric mixer.
- Beat on high speed for about 6-8 minutes until the mixture is very thick and fluffy and the sugar has dissolved. To test whether it is ready, rub a bit of the mixture between your fingers. You should not feel any gritty sugar – if you do, beat a little longer.
- Spoon the filling over the chilled base, smooth the top, cover with a sheet of baking paper and freeze for at least 4 hours. Then add some decoratively cut strawberries to the top.
- To serve, cut cake into wedges using a knife that has been warmed in hot water.