Confession, I do not own an oven. It may sound weird, but Asian kitchen is not commonly stocked with one. So, how do we make our desserts, you ask. Well, most of the time, steaming is involved. Then there are quite a lot of deep frying and stewing too. In fact, only when making western desserts such as cakes or cookies do we scramble for an oven. But I so want to make a cake for my Mom’s birthday, and I want it to resemble a western cake, with cream and all that, basically, the works! So on I went to search for a recipe that can produce a cake without the need to bake, and pray it is not a pie, but a good honest layered cake. After searching for one such elusive recipe, I settled for this one, with minor tweaks since this is after all in Indonesia, and I have to make do with some of the ingredients, right? The cake turns out to be so amazingly good I half mind want to make another batch for myself. ♥
The original recipe claims that the cake can be made in 10 minutes. I find that a pretty tall order, but maybe I am still a noob? Perhaps it can be done (barely) if you use pre-squeezed lime juice since washing, cutting, and squeezing the lime to get the required amount of juice took some time for me.
- 500 ml whipping cream (I used Elle & Vire whipping cream)
- 2 cans (385 gram each) sweet condensed milk (Indonesia: susu kental manis)
- ½ cup lime juice (Indonesia: air jeruk nipis)
- square cream/butter crackers (I used the old school Khong Guan brand crackers)
- lime zest
- Mixing bowl
- 20cm x 20cm x 5 cm pan
- Combine whipping cream and sweet condensed milk in a mixing bowl.
- Add lime juice and whisk until thickened, about 1 minute.
- Spread a layer of cream on the pan. Top with a single layer of crackers. Repeat, alternate between cream and filling, and finish with a layer of cream. You should be able to fill the entire pan if you are using the same size of pan as mine.
- Refrigerate for at least 2 hours, overnight is best.
- Cut into slices and serve with a sprinkle of lime zest.