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Cook: 30 - 35 min. | Servings: 12 portions


  • Cake:
  • 312 ml (180 g) cake flour
  • 187 ml (150 g) sugar
  • 5 ml bicarbonate of soda
  • 10 ml cocoa powder
  • 2.5 ml salt
  • 125 ml buttermilk
  • 1 extra large egg
  • 165 ml oil
  • 5 ml vinegar
  • 15 ml Crimson Pink Food Colouring
  • 2.5 ml vanilla essence
  • Filling:
  • 230 g cream cheese (I prefer the block)
  • 1 x 397 g can condensed milk
  • 80 ml fresh lemon juice
  • 5 ml vanilla essence
  • 4 meringues, chopped
  • 250 g strawberries, hulled and halved
  • icing sugar for dusting

Sift the dry ingredients together. Do this TWICE.
Beat the buttermilk, egg, oil, vinegar, colouring and essence together.
Add to the dry ingredients and mix until just combined. Do not over-mix.
Pour into a greased 25 cm flan tin.
Bake in a preheated oven at 180°C for 30 – 35 minutes or until a skewer inserted comes out clean.
Cool in the pan for 5 minutes and then turn out on a wire rack and leave to cool.

Beat cream cheese and condensed milk together until smooth.
Add the lemon juice and the vanilla and beat for 2 minutes.
Pour into the prepared flan casing.
Refrigerate for about 2 hours or until set.
Sprinkle the crushed meringues on top and press gently into filling.
Arrange strawberries on top and dust with icing sugar just before serving.

Recipe and photo: Rina Kleinhans

One Review

  1. Een van my gunstelinge om te bak, glad nie soet nie en ‘n “show stopper”
    Gebruik die blok roomkaas ipv die houers dan stol hy perfek, ek versier met die skuimpies en aarbeie net voor bedien, anders word die skuimpie sag..


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