STEPS
INGREDIENTS
Line cake tin with grease proof paper or spray

Line cake tin with grease proof paper or spray

Crush the buiscuts

Crush the buiscuts

Add biscuits and butter together

Add biscuits and butter together

Compress and flatten  into cake tin

Compress and flatten into cake tin

Combine the eggs, cream cheese, plain flour, sour cream, vanilla and sugar

Combine the eggs, cream cheese, plain flour, sour cream, vanilla and sugar

Beat with electric beater till thickened then add half your Barry's in and use a spatular to mix

Beat with electric beater till thickened then add half your Barry's in and use a spatular to mix

Poor into cake tin and place in oven for 40-50 minutes

Poor into cake tin and place in oven for 40-50 minutes

Combine jam, icing sugar and the rest of your berries in a small saucepan place on stove and cook till juice comes out of Berrys

Combine jam, icing sugar and the rest of your berries in a small saucepan place on stove and cook till juice comes out of Berrys

Poor into sic and squash with spoon till juice all comes out

Poor into sic and squash with spoon till juice all comes out

Poor onto cake once it comes out of the oven then place in fridge for 4 hours

Poor onto cake once it comes out of the oven then place in fridge for 4 hours

Decorate with ice ing sugar and raspberrys

Decorate with ice ing sugar and raspberrys

The end

  • 14.0 Sweet biscuits
  • 125.0g Butter, melted
  • 600.0g Cream cheese, softened
  • 3/4c Caster Sugar
  • 2.0Tbsp Plain flower
  • 1/2tsp Vanilla Essenes
  • 1/2c Sour cream
  • 2.0 Eggs
  • 1.0 Egg yolk
  • 300.0g Raspberries
  • 1.0Tbsp Icing sugar
  • 1/2Tbsp Raspberry jam