Serves 6. Preparation time 30 minutes.
This fridge cake can be whipped up in minutes. For a soft, moist cake, prepare early in the morning.
2 cups cream
1 packet (150g) Wilson's Cream Caramels, in small pieces
1 kg fresh strawberries
3 cups cream
1,1/2 cups cream cheese
5 tablespoons icing sugar
2 teaspoons rose water
1 packet (100g) pistachio nuts
4 packets chocolate biscuits
1/2 cup sherry (optional)
• Prepare the caramel sauce first. Heat the cream in a pot and add the cream caramels. Stir until the caramel has melted.
• Cut the strawberries into thin slices.
• Whisk the cream until stiff and mix half of it with 1/4 cup of caramel sauce and the cream cheese. Combine the other half of the whipped cream with the icing sugar and rose water.
• Crush the pistachio nuts inside the unopened packet with a wine bottle.
• Cover a wooden cutting board with wax paper or foil and spread 2 tablespoons of whipped cream onto the wax paper. Put the biscuits on top of the cream layer in a 23x30cm rectangle.
• Drizzle sherry over the biscuits. Spread 14 of the caramel cream over the biscuits, add a layer of strawberries and sprinkle with 14 of the nuts.
• Carefully spread over 1/4 of the rose water cream, followed by another layer of chocolate biscuits.
• Drizzle with more sherry. Continue to alternate biscuits, cream and strawberries until you have 4 layers of biscuits.
• Use the rest of the caramel and rose water cream on the top layer and decorate with the remaining strawberries and nuts. Put the cake in the fridge for 4 hours and serve with the cold caramel sauce.
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