Lemon & Blueberry Cake-away Jar

Cake

1. Add all the ingredients into a mixing bowl, fitted with a beater.
2. Mix for 1 minute on low speed.
3. Scrape down.
4. Mix for 5 minutes on high speed.
5. Pour the batter into a foil tray.
6. Bake at 180°C for 20-25 minutes.

Biscuit Cubes

1. Melt the butter and add golden syrup, then blend in the Palm Free Digestive Biscuit Crumb.
2. Flatten the mixture into a cake ring or a baking tray, press it down evenly then chill to firm up.
3. Cut into small cubes.

Cream

1. Add water to a mixing bowl, fitted with a whisk.
2. Over low speed, add the Instant Cream.
3. Scrape down using the whisk.
4. Whip on high speed for 4 minutes.

Assembly/Decoration

1. Place a layer of cake cubes in the bottom of the jar.
2. Pipe a layer of RTU Lemon Cream Filling.
3. Add the biscuit pieces.
4. Pipe a layer of cream.
5. Arrange some fresh blueberries around the edge of the jar.
6. Pipe another layer of RTU Lemon Cream Filling.
7. Pipe a final layer of cream.
8. Finish with fresh blueberries.

Yield: 10-15 Jars

• Instant Cream
• Multimix Cake Complete
• Palm Free Digestive Biscuit Crumb
• RTU Cream Filling – Caramel
• RTU Cream Filling – Lemon