Recipe: Lolly Cake

photo 2There are so many things that I’m learning being married to a kiwi. One is the different types of desserts they have. When hubby first mentioned lolly cake to me, I imagined either those pop cakes that were popular here or a sponge cake with tons of lolly pops sticking out of it. This cake is so easy to make, no oven needed, and kids can have fun preparing it! The only tricky thing about this photo 2is dessert is the ingredients: malt biscuits (Griffins are preferred but not shown in the photo), lollies, condensed milk (you can get this at any grocery store). I don’t think they’d be able to sell the lollies in the states without calling it something else because it seems politically incorrect. They’re called “eskimos”. In my opinion, they should be called “smiling mummies” because they look a little creepy and like they’re mummified and wrapped and are happy about it. In the end, it doesn’t matter because you cut them into little bits and pieces so you can’t tell what the are! The texture of the lollies are harder than American marshmallows but softer and fluffier than gummies. Hard to describe other than that.

Ingredients:
1 Bag of Eskimo lollies
1 package of malt biscuits
1 can of condensed milk
1/2 bag of shredded coconut

Directions:
photo 41. Open the package of malt biscuits and place them in a plastic bag with a zip or a tight seal. photo 1Use a rolling pin to roll over the biscuits until they look like this.

 

 

2. Cut the lollies into slices.

photo 33. Place the biscuits, entire can of condensed milk, and sliced lollies into a large bowl and mix all together until everything is evenly coated with the condensed milk.

 

 

photo 4

4. Place saran wrap (cling wrap or silpat) on a flat surface and sprinkle a bit of coconut over the wrap. Form the mixture into a long rectangular log with your hands and place it on the coconut. Sprinkle more coconut on top so that the entire surface of the log is covered in it. Wrap it with the saran wrap and stick it in the fridge for 30 minutes – an hour. If you’ve done it on a silpat, cover it lightly with wrap before sticking it in the fridge.
5. Slice them when you’re ready to eat it. It’s quite sweet for me, but hubby loves them so we make it when we get the right ingredients. Lolli Cake Sliced

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