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Whip the eggs and caster sugar for 6-8 minutes then add in the vanilla essence.
Sift the flour over the egg mixture in three batches with the grated lemon zest. Use a metal spoon to gently fold the mixture together. Add in the melted butter.
Pour the mixture into a 22cm greased round tin and dust with flour. Bake in a 175°C preheated oven for 30-40 minutes or until a skewer inserted in the center comes out clean. Turn out onto a wire rack and set aside to cool.
In a bowl, combine softened butter, and NESTLÉ Sweetened Condensed Milk, mix by using a hand mixer for 5-6 minutes or until mixture well combined and smooth. Put the cream mixture minimum of 1 hour in the fridge to be more stiff.
Mix the honey with water. Set aside.
Slice the cake into 3 layers. Spoon honey mixture over the layers. Fill with ½ of the cream filling between layers. Spread other half of cream on top and sides of the cake.
Cover the top and the sides of the cake with corn flakes by using your hand.
Per Portion of 300g
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