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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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The main idea of the cake is inspired from my cooking buddy Annieamie Under the name of EASY COCONUT CAKE RECIPE…However, I made some changes. I chose dates as it is goes well the Middle Eastern and Mediterranean taste. Read more . Another choice of fruits may be diced pineapple, strawberries or glazed chestnuts. Ingredients:
1 pack vanilla cake box |
1 (310 grams) can sweetened condensed milk. |
1/3 cup dates, chopped (you can use any other fruit you like) |
1/3 cup whipping cream + 2 tbsp icing sugar, whipped together. |
4 tbsp caramel sauce (follow the caramel topping recipe from |
my chocolate flan recipe) |
Directions:
1. Preheat oven to 375F.Grease a 22cm loose bottom pie pan and line the base with baking paper.
2. Make the cake batter as directed on the back of the pack and use half of it and pour in the pie pan.( The rest of the batter will be sufficient to make a 20cm vanilla sponge cake, suitable for many different cake recipes).Bake for 30 minutes. Take out of oven
3. and gently pierce all the cake with a fork. Pour half of the sweetened condensed milk over the cake and keep the remaining of the can for another use. Cover loosely with a foil paper and chill for 20 minutes. Make sure the foil paper doesn’t touch the surface. It is still sticky.
4. Sprinkle the chopped dates or any other fruits of your choice over the top. Press over them with a metal spatula .Spread whipped cream over the chopped dates.Dizzle caramel sauce with a tablespoon over the cream with any shape you prefer and serve. Can be kept
5. In the refrigerator for 2 days.
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