The lemon sauce and freshly sliced strawberry and kiwi gives it a very tropical look with a festive bent of mind. I go the easy way of making the base with crushed digestive biscuits.
1 packet (200grams) digestive biscuits,
1/3 cup butter, melted
Bliz the biscuits using a blender. Add butter to the crushed biscuits and gently press the mixture to spring foam baking tin. Place the tin in the refrigerator for 30 mins.
2 Meanwhile in a mixing bowl combine sugar, flour and salt.
3 Stir in lemon zest, lemon juice and Butter.
4 In another bowl beat egg yolks thoroughly with a beater, beat in cream cheese and milk.. Fold into to the lemon mixture
5 Beat egg whites till stiff peaks forms and fold to the batter. Pour batter into biscuit base.
6 Place baking pan on a rack and pour hot water into larger pan to a depth on 1 inch.
7 Bake in the 180 ‘C oven for about 40 min or till set.
3 tablespoons sugar
1 teaspoon cornflour
1 tablespoon lemon juice
½ teaspoon lemon zest
3 drops lemon essence
a drop of lemon yellow colour (optional)
1 teaspoon butter
For the lemon sauce
1. Combine the sugar with ½ cup of water in a saucepan and heat till the sugar is dissolved
2. Dissolve the cornflour in 1 tablespoons of water and add it to the sugar syrup.
3. stir continuously till the mixture thickens and gets into thick consistency. Add the butter and mix well.
4. Cool and add the lemon juice, lemon zest, lemon essence and lemon yellow colour. Mix well and keep aside. Cool completely while stirring continuously.
Cool the cake and pour the lemon sauce gently spreading it with a spatula. Arrange strawberry, kiwi slices before serving.