Cream Cakes

It’s been quite a busy week this week. I feel like this wedding is really coming together now. Leastways, we’ve sorted one of the most important parts of it: The Menu. Because let’s be honest, as long as the food is good, it’ll be a good day.

The other thing I sorted this week was the dress. Now to find some shiny shoes! (Sorry other people watching that dress on eBay, but you were making me nervous. So I bought it.)

The dress and the food. That’s all that you need for a wedding, isn’t it?

Anyway, the recipe up for testing this week is a sort-of-cheesecake. It’s a sort of, because there isn’t actually any cheese in it. Cream cake is a more accurate description, but even that’s not quite right, since there’s no cake. It has that nice biscuit base of a no-bake cheesecake. It’d have been cheesecake, except I couldn’t find any soft cheese.

Image

You will need:

1 packet of digestives/your preferred biscuits

Butter

Double Cream

Clotted Cream

Berries. Keep some for decorating.

In the normal way of easy cheesecakes, bash the biscuits into crumbs. I know most recipes say put them in a food-blender-thing, but bashing them’s much more fun. Once they’re all bashed up, you need to melt the butter. You’ll probably need about 100g. When it’s melted, stir it into the biscuit crumbs and then use the mix to line the bottom of a tin/cake-cases, if you’re making individual ones. Put in the fridge to set.

Meanwhile, pour all the cream into a bowl and add berries. Mix until it’s all smooth and the berries are nicely smooshed. Spoon into the tin/cases, decorate and return to the fridge to set further. Or the freezer. That works too. If you can wait, that is.

Eat. Enjoy the decadence of so much lovely cream.

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