PREP + COOK TIME 1 HOUR 20 MINUTES (+ COOLING) SERVES 9
125g strawberries, chopped
60g blueberries
60g raspberries
4 eggs, separated
1 cup (220g) caster sugar
1/3 cup (80ml) milk
1 teaspoon vanilla extract
11/3 cups (200g) plain flour
1 teaspoon baking powder
395g canned sweetened condensed milk
½ cup (125ml) evaporated milk
½ cup (125ml) coconut cream
2 large mangoes (1.2kg), sliced thinly
1 lime (90g), rind grated finely
Esta historia es de la edición Issue 78 2022 de The Australian Women's Weekly Food.
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Esta historia es de la edición Issue 78 2022 de The Australian Women's Weekly Food.
Comience su prueba gratuita de Magzter GOLD de 7 días para acceder a miles de historias premium seleccionadas y a más de 9,000 revistas y periódicos.
Ya eres suscriptor? Conectar
bake of the month
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ADVANCED - Cooking class
This recipe is fairly technical, and requires time resting the pastry at each stage, so break it over two days if you like. But perservere, it's worth it!
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sensational snack
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The secret ingredient, lemon curd, coupled with a simple lemor glaze drizzle, makes this cake perfect for citrus lovers.
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It's Mum's special day this month, so we're bringing back the tea party! Our dainty finger sandwiches, delicate pastries, and a pretty celebration cake are sure to impress.
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