Monday, January 6, 2014

My New Year's Foodie - My Style of Filipino Graham Cake

One of the many sought after desserts during special occasion during my childhood days is the Graham Refrigerator Cake. It is also one of the easiest desserts to prepare as you only main equipment is the refrigerator.

You will need:

2 packs of Graham Biscuits 
3 250-gram packs of all-purpose cream 
2 150-ml condensed milk
1 medium can of fruit cocktail (drained)

All you have to do is:

Combine the all purpose cream and condensed milk in a bowl. Mix well or better yet blend them together with any excess of the fruits you intended to use as toppings to give a fruity taste on the all purpose cream.

Layer the graham biscuits and the cream and condensed milk mixture alternately in a flat and rectangular container. The topmost layer must be covered with the combined mixture thickly. (Take note: you should always have a powdered Graham Biscuits to fill in the gaps during layering of the graham biscuits and the other mixture.

Put fruit toppings on the topmost layer of the cake. Spread the fruit cocktail evenly on the top layer. You can also sprinkle some unsalted cashew nuts on top of the cake or sliced ripe mangoes instead of fruit cocktail as toppings. I also tiny marshmallows on top and in-between layers to add texture on the graham cake.

4. Chill in the refrigerator for two hours or more. It is preferred to put it on the freezer for 2 hours to harden the mixture and then transfer it on the fridge to ensure that your cake is not watery when served.

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