10.5oz Icing Sugar
8oz Low Fat Cream Cheese
Flavouring (Juice and zest of one lemon / 1tsp Vanilla)
1 Flake Chocolate Bar
2 Biscuits
1. Firstly make a sponge using whatever you fancy, I reccommend the basic sponge but prehaps with a tint of Lemon!
2. Cream the cream cheese into a bowl until smooth.
3. Stir in the Icing Sugar and then whisk until the mixture forms a smooth consistency
4. Add the flavouring and stir well
5. Layer the Icing onto the sponge, making swirls with a knife
6. Crush up the biscuits and chocolate and sprinkle onto the cake.
N.B. Be careful not too overwhisk otherwise the icing will become runny.
N.B. This cake will keep a few days, but less than normal buttercream as it is creamcheese.
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