The white cheese cubes ensures a fresh finish as it enhances the lemon flavours at the aftertaste
Serve the cake cooled as it brings extra crispness to the crust and pastry
Pre-heat the oven to 180°C and place baking paper into the spring cake tin. Crush the almonds with a blender before adding the digestive biscuits. Blend together until they’re finely crushed. Melt the butter and add it to the crushed nuts and biscuits. Pour the crust mixture into the spring cake form and place it into the oven for 10 minutes at 180°C. Blend the Apetina white cheese together with the liquid cream. Add the Apetina Cream cheese Natural and reblend. Add the eggs, the zest of ½ lemon and the lemon juice before blending again. Finally, add the sugar and flour to the pastry and blend for a last time. Take the crust out of the oven and pour the pastry mixture over the crumble. Place the cake back into the oven for 20 – 25 minutes at 180°C. Take out the cake and let it rest in the fridge for about 2 hours. Finalize the cake by spreading the blueberries on top.
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