Ingredients
(serves 4)
½ cup washed and chopped fresh strawberries
16 Tennis biscuits
½ cup orange juice
1¼ cup beaten whipped cream
½ cup pecan nuts
¼ cup brown sugar
¼ cup water
Method
- Place the sugar and water in a small shallow pan, heat on low heat and allow to melt and form a bubbly light caramel. Remove from the heat.
- Chop the nuts into thick chunks, and mix it into the caramel, coat well and let it cool
- Whip the fresh cream and keep for a few minutes in the fridge.
- Soak eight of the tennis biscuits in the orange juice in a shallow dish. Place them in a rectangular on a serving dish. Spread a layer of cream over the biscuits. Sprinkle a layer of strawberries and sugared nuts over the cream
- Soak the other eight tennis biscuits in orange juice and repeat the cream, strawberries and nuts on top.
- Spread some cream on the sides of the ‘cake’, and refrigerate for one
- Hour to allow the flavours to infuse.
- Serve with toasted coconut.
Comment recipe # 71
We as a family has made the decision a few years ago to prepare most of our food in our own kitchen. The pros are, it saves on the budget, is healthier & makes life fun to experiment with new and wonderful recipes. The cons though on the other hand is, it is time consuming, it can be costly when expensive ingredients are required and the recipe is a flop, plus it requires weekly planning. That is why I have automatically developed a radar for easy, not too expensive and deliciously easy recipes. This Quick Strawberry Cream ‘Cake’ can even be served as a breakfast over weekends, and it is easy enough for kids to make!
Marelie Winterbach
