Wednesday, August 12, 2009
Preparation time : 25 minutes
Cooking time : 10 minutes
Ingredients - Serves 8
For the base:
1½ cups digestive biscuits or 150 g, crumbled
½ cup butter or 100 g, melted
For the filling:
1 tin NESTLÉ® Sweetened Condensed Milk or 397 g
3½ cups water or 875 ml
1 cup fine semolina or 160 g
2 tablespoons rose water
1 cup liquid cream or 250 ml
2 tablespoons pistachio nuts, crushed for garnishing
3 strawberries, washed and cut into halves for garnishing
½ cup sugar syrup
Combine biscuit crumb and butter in a bowl, rub the ingredients to form a dough, press dough over the base of 20cm lose bottom cake tin. Set aside.
Bake in an 180˚C preheated oven for 6 minutes. Remove and set aside.
Place NESTLÉ® Sweetened Condensed Milk , water and semolina in a large saucepan, bring to boil and simmer with constant stirring for 10 minutes or until mixture thickens. Add rose water and remove.
Pour the cream mixture over the prepared base and set aside to cool into a room temperature.
Meanwhile whip the fresh liquid cream in an electric mixer for 5-6 minutes or until cream is stiff.
Pipe whipped cream over the cooled cream mixture using a piping bag with star nuzzle to cover all over the top.
Garnish with crushed pistachio and strawberries. Place the cake in the fridge minimum of 1 hour.
Remove from the tin, slice and serve with cold sugar syrup.
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