This is not so much a cake as a shortbread base with a sweet dairy topping. It serves many people and ideal as a party food. This recipe produces 20 servings.
Ingredients
- 250g of softened butter or margarine
- 150g granulated sugar
- 450g plain flour
- 500ml double (whipping) cream
- 250g Dime/Daim bars
Equipment
- Baking tray (25cm x 35cm approx)
- Grease proof paper (optional) cut to fit the baking tray
- Large mixing bowl
- Sieve
- Rolling pin
- Fork
- Fan assisted oven (if not fan assisted, adjust cooking times accordingly)
- Disposable food bag (e.g. a freezer bag)
- Food mallet
- Refrigerator
- Whisk
- Spatula
Instructions
- Lightly grease or lay grease proof paper in the baking tray.
- In a large mixing bowl, cream together the butter/margarine with the sugar until light and fluffy.
- Sieve the flour into the mixing bowl. Mix everything together until a soft dough is formed.
- Put the dough on centre of the the grease proof paper (or on a floured surface). Roll out the dough to roughly fit the baking tray. Place in the baking tray and push out to the sides to fill the tray.
- Prick the surface of the dough evenly several times with a fork. Place the tray in a pre-heated oven at 160°C for approx 30 minutes until the shortbread is crisp and golden in colour.
- Allow the shortbread time to cool naturally for about an hour or so. Do not refrigerate.
- Unwrap the Dime/Daim bars and place in a food bag. Use the mallet to smash the Dime/Daim bars into small pieces of varying sizes (no more than about 1cm?;)
- Pour the double (whipping) cream into a (new/cleaned) mixing bowl and whisk until the mix starts to firm up.
- Add the smashed up Dime/Daim bars to the cream and mix together.
- Using a spatula spread the cream mix over the shortbread base.
- Place the baking tray in a refrigerator and allow to cool. When ready to serve cut into rectangles of the desired size. You should expect to get about 20 pieces from the tray (4 x 5 grid)
