RCI-DS.003.0224.001
New Zealand Lolly Log Cake
It can be eaten with a coffee, or taken to someone's home as a gift. Absolutely for the sweet tooth!
Prep20 min
Cook25 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- 125 g
- fruit puffs (not quite a 'gummy' candy - made in different colors and flavors)180 g
- 1/2 cup
- biscuits250 gcrushed coconut
- 1 Tbsp
- Malt Biscuits1 unit
Method
1
Crush the 250 g of coconut biscuits into fine crumbs using a food processor or by placing them in a sealed bag and crushing with a rolling pin.
2
Melt the 125 g of butter in a saucepan over low heat, then remove from heat and stir in the crushed coconut biscuits and 1 Tbsp cocoa until well combined.
3
Press the biscuit and cocoa mixture firmly into the base of a loaf tin or similar mold to form a solid foundation layer.
2 minutes
4
Cut the 180 g of fruit puffs into small pieces, reserving a few whole pieces for decoration if desired.
3 minutes
5
Pour the 1/2 cup sweetened condensed milk into a bowl and fold in the chopped fruit puffs until evenly distributed.
2 minutes
6
Spread or press the fruit puff and condensed milk mixture evenly over the biscuit base layer.
2 minutes
7
Crush the 1 Malt Biscuit into coarse crumbs and sprinkle over the top of the fruit puff layer.
1 minutes
8
Refrigerate the assembled lolly log cake for at least 30 minutes until set and firm enough to slice cleanly.
30 minutes
9
Remove from the tin and slice into portions using a hot, wet knife to prevent sticking.
2 minutes