I created this creamy tart dessert by mistake and I'm so glad I never gave up on it! This recipe is the epitome of "learn from your mistakes". I'll get right to the goods-
Weapons Of Choice:
○ Mixing Bowl
○ Measuring cups
○ Mixer (Not necessary, just easier)
○ Small Square Cake Pan
○ Tin Foil
○ spatula/spoon
Ingredients
¤ Cake
》Lemon Pudding Cake (boxed)
《3/4 C oil for the boxed cake
¤ Frosting
》1 Cup Softened Butter (I used salted)
《4 and 1\2 Cups confectioners sugar
》3 Lemons
《 Splash of Heavy Cream (half&half okay)
》2 Tablespoons of Lemon Zest
《A Dash of Lime Juice
¤ Kiwi drizzle
《 3 Kiwi's
》2 Teaspoons lime Juice
《Splash of half&half or heavy cream
Instructions:
Follow the instructions on the back of the cake box, don't make any substitutions.
As your cake is in the oven start your frosting. These ingredients don't need to go in any sort of specific order so you can just throw em in a bowl. I used my kitchenaid mixer which is just a beast at making creamy frostings. You may want yours more tart or sweeter: adjust the flavor and thickness to your liking. You don't want it runny.
I let my cake cool for about 10-15 minutes. Then removed it from the pan. If it comes out perfectly- cool! If not, no biggie. I removed the golden edges from the cake so I was just left with the white part.
Clean off and line the cake pan with tin foil. Smash the cake into crumbs. Then add the crumb to your foiled pan. The finer the crumb- the cleaner cut your bars will be. So no chunks! Make sure to press the cake crumbs firmly to all sides of the pan. You want it smashed down really well.
I put my cake in the freezer for an hour before applying the frosting- but you can apply it after you smashed down the cake.
While your cake is in the freezer, start making your kiwi compote. Just like the frosting, these ingredients don't need to be in order. I used my high speed mixer to really break down my kiwis first. Add lime juice to taste. I prefer my dizzle to be more tart since my cake and frosting were already fairly sweet. You want just a smidgen of a cream in there. You can even use a blender instead of a mixer. Or beat it to a pulp- you do you. Just make sure the glaze is not too chunky
Pour the kiwi glaze over the cake and let stand in the freezer over night
When you go to take it out, simply tug on each side of the tinfoil to move it out of the pan. It should come out in one large sheet. I then cut mine into squares.
They need to be stored in the freezer to keep their shape but it makes them a perfect summer time sweetie.
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