Speckled egg fridge cake

Speckled egg fridge cake

speckled egg fridge cake

If you love speckled eggs you'll love this no-bake speckled egg cake.

  • 25 mins + refrigeration
  • 8-10
  • Easy


  • 200g packet
  • Nuttikrust biscuits
  • 100g butter, melted
  • 125ml icing sugar, sifted
  • 1½ x 230g tubs cream
  • cheese, softened
  • juice of ½ lemon
  • 250g speckled eggs
  • 375ml cream


  1. Line an 18cm springform cake tin with baking paper. Blitz the biscuits until fine. Mix in the butter and press into prepared tin. Chill in fridge until firm.
  2. Combine the icing sugar, cream cheese and lemon juice until smooth. Roughly chop ½ of the speckled eggs and fold in.
  3. Beat the cream to soft peaks and fold into the cream cheese mixture. Spoon on top of the biscuit base and flatten the top with the back of a spoon.
  4. Refrigerate for at least 2 hours or overnight. Remove the cake from the tin and decorate the top with remaining eggs before serving.


Magazine issue date: April, 2019

Margie Els-burger

About Margie Els-burger

In 2018 I’m going to be happier with less. Most things I spend money on just end up cluttering my home. I’d rather save up for a lovely holiday with my family.