• Prep Time 40 minutes
  • Cook Time 30 minutes
  • Serving For 6-8 people
  • Difficulty Hard
This recipe is best with
Anchor Unsalted Butter

Recipe Ingredient

  • 250g Anchor Unsalted Butter
  • 25g Castor Sugar
  • 5g Ovalette
  • 200g Condensed Milk
  • 250g Anchor Cream Cheese
  • 250g Eggs
  • 40g Anchor Whipping Cream
  • 10g Lemon Juice
  • 280g Superfine Flour


  1. Preheat oven to 190C and prepare a 6" square pan with grease paper.
  2. In a bowl, beat the softened Anchor Unsalted Butter, sugar, ovalette, condensed milk and Anchor Cream Cheese until light and fluffy.
  3. Add in the eggs one by one, until everything is mix well.
  4. Mix Anchor Whipping Cream and lemon juice, and mix it into the cake batter.
  5. Fold in the superfine flour and mix well.
  6. Baking
  7. Pour 100g onto the cake pan, and into the oven until it is golden brown (1 or 2 minutes).
  8. Press down with a cake smoother and repeat the process until all batter is finished. Approximately 12 layers.
  9. For the last layer, sprinkle some cranberries on top and finish baking the cake.
  10. Leave aside and serve when cooled.

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