Lolly Cake is a kiwi bakery staple, traditionally sold by the slice for $1 and wrapped clumsily in “Glad wrap” (cling film). It’s notable feature is the Pascal “Eskimo” fruit puffs, which have a slighter harder consistency than marshmallow, and come in banana, lime, vanilla and strawberry flavours. These puffs are set into a base that’s very similar to that of a cheesecake crust. With the Eskimos only available in NZ (or imported at extortionate prices) Lolly Cake is naturally in short demand in London. Sacred in Covent Garden and Westfield Shepherd’s Bush offers a true Lolly Cake. Or, if like me, you are lucky enough to come into the possession of Eskimos, you can make it yourself.
You will need:
One pack of malt biscuits, crushed
Half a tin of condensed milk
1 packet of Eskimos
Half a cup of desiccated coconut
Warm butter and condensed milk in a heat proof bowl, blend. Crush biscuits separately. Add biscuits to butter mixture and stir together to create a semi firm mixture. Add Eskimos, cut into halves, and toss. Lay out a large strip of baking paper or tin foil. Sprinkle with half the coconut and arrange the mixture into a log shape. Sprinkle remaining coconut over the top of the mixture and roll up the paper to form a round rectangle log. Leave in fridge to chill for two or more hours. Slice once chilled. Try very hard to eat on moderation, and fail miserably.
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Coconut+cakes? Lovely combo!
I made Diabetic-friendly Chocolate Cheesecake