October 22, 2018
Desserts, Cakes, Snacks,
Dairy, Cheese, Add it in the lunch box, Easy/Beginner Cooking, No-Cook, Pantry/Shelf, Baby Shower, Birthday, Easter, Entertaining, Game/Sports Day, Potluck, Electric Skillet, Refrigerator, Cream Cheese, Water, Heavy Cream more
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"From one of our national supermarkets and their free in store magazine, July 2018. NOTE - refrigeration times are not included in times."
Line the base and side of a 20cm round (base measurement) springform pan with baking paper and cut two 20cm discs from the cake.
Sprinkle gelatine over boiling water in a heatproof jug and stir until gelatine dissolves and set aside to cool slightly.
Use an electric mixer to beat the cream cheese in a bowl until smooth and gradually beat in the condensed milk and vanilla until mixture thickens and gradually beat in the gelatine mixture.
Line the base of the prepared pan with 1 cake disc and drizzle with half the coffee and pour over half the cream cheese mixture and top with the remain cake disc and drizzle with remaining coffee and pour a little of remaining cream cheese mixture over the cake and transfer to the fridge.
Place the remaining cream cheese mixture in the fridge for 20 to 30 minutes or until just firm enough to pipe and transfer to a peiping bag fitted with a 2cm plain nozzle and pipe over the cake.
Place in the fridge for 4 hours or overnight, or until set and transfer to a serving plate.
Spread the side of the cake with whipped cream and dust with cocoa powder.
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