PREP TIME 15 Min |
COOKING TIME 10 Min |
READY TIME 2 Hours |
SERVES 8 |
Summer Indulgence Cake

Recipe & photo supplied by...
Renata Glavan, NSW
Best used with...
Lily Round Dinner Plates
Renata Glavan, NSW
Best used with...
Lily Round Dinner Plates
Ingredients
- 500 gm Unibic Sponge Fingers
- 600 ml Thickened Cream
- 1 to 2 Tablespoons of Icing Sugar
- 1 Litre Orange Juice
- Tin of Sliced Peaches
- 2 to 3 Vanilla Puddings (Podravka Pudding is great to use and can be purchased from grocery stores - Cook Vanilla puddings according to package instructions)
- 6 Tablespoons of Sugar
- 1.2 Litres of Milk
- 1 sachet of gelatine
- 1 to 2 Punnets of Strawberries
- 3 Kiwi Fruits
Directions
- Dip the Unibic Sponge Fingers briefly into orange juice and arrange on a rectangle tray.
- To a pan add 1 litre of Milk and let it slowly simmer, add the pudding mix and 6 tablespoons of sugar to the remaining 200ml of milk, add the mixture to the warm milk and stir continuously until the pudding thickens.
- Spread the pudding evenly over the Sponge Finger biscuits.
- Open a tin of sliced peaches and lay them on top of the pudding.
- To a small pan add 200ml of Orange Juice and let it slowly simmer, add the gelatine to the juice and stir briskly until dissolved.
- Spread the gelatine gently over the cake.
- Refrigerate until the gelatine is set.
- To a mixing bowl add 600ml of Thickened cream and 2 Tablespoons of icing sugar, with a mixer whip the cream until it thickens.
- Decorate the cake with the whipped cream as desired.
- Slice strawberries and Kiwi Fruit and decorate the cake with the fruits as desired.