By right, this post should have made it to the blog yesterday. Not only it was Valentine’s day, but it was our Wedding Anniversary too! Yes yes, we are that couple who got married on the Valentine’s day 🙂 As hard it is to believe, we completed five years of wedded life. It doesn’t feel that long at all and time sure seems to have flown away. All I remember from these five years is nothing but happy memories. Cant wait to see what life has in store us in the future! 🙂 We had a lovely day at home, spending time with our families, cooking special food. All in all, it was a day well spent and I had no time coming over to the blog to write this recipe. In the hind sight, some part of the world is still celebrating Valentine’s day and thus, I am not too late I guess 🙂
I had made this super simple, no bake dessert a couple of weeks back and it was a great success. If I could woo my family with this Strawberry Nutty Log, I am sure it would be a sure shot hit with the kids. I had a jar of Milkmaid and had been looking for ways to finish it off. Sometimes I don’t know why I stock up my pantry with stuff and then desperately find ways to finish them off. Sigh. Ok, back to the recipe story. I found this super simple recipe on a cookery show and immediately set out to make it. The original recipe had chocolate flavour, making Chocolate Nutty Log and I modified it as I had some strawberries that needed finishing off too. *No, this recipe is not about getting rid of unused stuff from your fridge* Oh yes, it could as well be 😀 This dessert can be prepared in less than 30 mins and stays well for over a week in the refrigerator. There is nothing as such as right quantities for this recipe as all you need to do is mix everything together. However, I have tried to provide ball-parked quantities for making a small sized log cake.
To make Straberry Nutty Log Cake
What I used –
- Digestive Biscuits, 12-15
- Butter, 1.5 tbsp (room temperature)
- Milkmaid/Condensed Milk, 4 tbsp
- Roasted Almonds, 2 tbsp
- Fresh Strawberries, 5-7
- Vanilla Extract, 3 drops
- Milk, 1 tsp or more (optional)
How I made –
1. In a bowl, lightly beat the butter and Milkmaid until mixed well. Into it add roughly powdered digestive biscuits. Using a spoon mix well until the mixture cooks crumbly.
2. Using your hands, slightly knead the biscuit mixture until it all comes together into a ball. If it’s too crumbly, add a little more of the Milkmaid. 1 tsp of milk at a time can be added to make the mixture stick together.
3. Meanwhile, finely chop the almonds into slivers and similarly chop the strawberries into quarters. Spread an aluminum foil and sprinkle the roasted almond slivers all over it. Take the prepared ball of biscuit mixture and start spreading it on the aluminum foil. I spread it to a half a centimeter thickness and made sure all the almond slivers are covered.
4. Pat dry the strawberry pieces for any additional moisture and spread them all over the circle of biscuit mixture. Now, starting at one end gently roll the aluminum foil so that the biscuit mixture keeps rolling. Make sure there are no cracks while rolling the log. Once it’s fully rolled, wrap it tightly in the aluminum foil. Put this in the deep freeze for 10-15 mins.
5. Before serving, remove the aluminum foil and cut it into slices. Serve it as it is or with a scoop of vanilla ice cream.
- In addition to these ingredients, 1 tbsp of cocoa powder can be added for rich chocolaty flavours.
- Instead of strawberries, any roasted nuts can be put at the center as filling.
- Instead of rolling the nutty log in almond slivers, it can directly added while mixing everything together.
- Have the strawberries as dry as possible. Watery or over ripe strawberries can make the center gooey.
- This Nutty Log cake keeps well in the fridge for over a week.
- Placing the Nutty Log in the deep freeze after rolling is to set it as quickly as possible. Alternatively, it can kept in the refrigerator for 30 mins to set it.