Bestanddele:

• 2 pakkkies suurlemoen jellie
• 1 blikkie Ideal melk
• 1 blik karamel kondensmelk
• 2 pakkies Marie beskuitjies
• 3 x 100 gram Peppermint Crisp sjokolade (Ek verkies Cadbury’s)

Metode:

1. Los jellie poeier op in helfte van water (helfte van voorgeskrewe hoeveelheid op pakkie se gebruiksaanwysings)
2. Gebruik net kookwater.
3. Laat afkoel tot kamertemperatuur.
4. Klits Ideal melk tot skuimerig.
5. Klits die karamel goed, en meng dit dan met die jellie en die Ideal melk.
6. Pak in lae in bak, met marie beskuitjies onder elke laag.
7. Rasper Peppermint Crisp tussen lae.

Wenk: Jy kan die sjokolade saam met die hele mengsel ingooi en dan oor koekies.

Translation

Peppermint Crisp Tart With Ideal Milk

Ingredients:

• 2 packets of lemon jelly
• 1 can of Ideal milk
• 1 can of caramel condensed milk
• 2 packets of Marie biscuits
• 3 x 100 grams of Peppermint Crisp chocolate (I prefer Cadbury’s)

Method:

1. Dissolve jelly powder in half of water (half of prescribed amount on package’s instructions for use)
2. Use only boiling water.
3. Allow to cool to room temperature.
4. Whisk Ideal milk until frothy.
5. Beat the caramel well, then mix it with the jelly and the Ideal milk.
6. Pack in layers in bowl, with marie crackers under each layer.
7. Grate Peppermint Crisp between layers.

Tip: You can pour the chocolate in with the whole mixture and then over cookies.

Sif saam

• 1 koppie meel
• 1 koppie suiker
• 3 t bakpoeier
• ‘n Knippie sout

Klits saam

• 1/4 koppie kakaopoeder
• 1/2 koppie warm water
• 1/2 koppie olie
• 4 eiergele

1. Meng die nat bestanddele in die meelmengsel.
2. Klits die eierwitte (moenie te veel klop nie) en vou dit in die mengsel.
3. Smeer die bak/pan met olie en bak dit by 180 C vir 30 minute of totdat ‘n tandestokkie skoon uitkom.
   Myne was presies 30 minute.

Sous:

1. Gooi warm sous oor die koek sodra dit uit die oond kom.
2. 1 blik Ideal-melk (hou 1/4 blikkie eenkant)
3. 1 koppie suiker
4. Kook dit saam en gooi oor die warm koek.
5. Smelt 2 normale grootte heel neut sjokolade blokke en die oorblywende 1/4 blikkie Ideal-melk saam.
6. Moenie dit kook nie, net laat smelt.
7. En gooi oor die afgekoelde koek.
8. Geniet dit!

Jy kan dit bedien met room en aarbeie as jy wil!
*Ek het koffiepoeier by die warm water van die koek gevoeg om dit ‘n ryker smaak te gee! Baie lekker!

Translation

Chocolate Ideal Milk Cake

Sift together

• 1 cup of flour
• 1 cup of sugar
• 3 t baking powder
• A pinch of salt
• Whisk together
• 1/4 cup cocoa powder
• 1/2 cup warm water
• 1/2 cup oil
• 4 egg yolks

1. Mix the wet ingredients into the flour mixture.
2. Beat the egg whites (do not overbeat) and fold them into the mixture.
3. Grease the bowl/pan with oil and bake it at 180 C for 30 minutes or until a toothpick comes out clean.
   Mine was exactly 30 minutes.

Sauce:

1. Pour hot sauce over the cake as soon as it comes out of the oven.
2. 1 can Ideal milk (keep 1/4 can aside)
3. 1 cup of sugar
4. Boil it together and pour over the hot cake.
5. Melt together 2 normal sized whole nut chocolate bars and the remaining 1/4 can of Ideal milk.
6. Don’t boil it, just let it melt.
7. And pour over the cooled cake.
8. Enjoy it!

You can serve it with cream and strawberries if you like!
*I added coffee powder to the hot water of the cake to give it a richer taste! Very nice!