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


About Margie Els-burger

Food Editor at Your Family - Margie Els-Burger won the 2018 Avo Ambassador as well as the Galliova Egg Champion. She also walked away with the 2019 ‘Galliova Food Writer of the year’ award! She is a sweet-oholic and equally loves exotic salts. Her superpower is raiding the fridge to whip up (and use up!) easy meals. If she’s not busy cooking up a storm and making food look pretty, you’ll find her out searching for new (and old!) restaurant gems - or hiding with a tin of caramel treat.