Hi yes you can do. Once made, just divide between the small pots. The only thing I would reduce is the butter in the biscuit base as it will set too hard for the smaller pots making it harder to eat. Hope that helps!
@@candieddesserts absolutely gorgeous , it wasn’t ready after 6 hours though more like a full night, it went down so well and one guest has 3 slices, all gone 😆😆😆 thank you! Great recipe
@@Manifesting_Princess thank you for the great feedback! Glad you and your guests enjoyed it so much. The setting time can vary depending on your fridge temperature and the amount you whip up the mixture so that may have been why it took longer. But thank you ❤️
The main reason will probably be that you did not beat the mixture for long enough before putting in the tin to set. You should mix until you have soft peaks
Is caster sugar like powdered sugar? Or more like regular sugar? I live in Germany and would love to make this, but we have only regular or powdered sugar
Caster sugar is in between regular granulated sugar and powdered sugar. You can use powdered sugar as well but will need less. I prefer the texture with caster sugar.
I'm guessing this lady is from England because I never heard of caster sugar. I also never heard of double cream. I don't think I could make this recipe.
Hi. Really nice cake. Do you think 100g of Jam is enough? I couldn't really see that much on your cake. Would 150-200g be abit too much? I don't want it too be too overwhelming and take away the taste of the sponge.
Hi, thank you for the like. I personally don’t like too much jam and prefer to be able to taste the cake more than the jam, so I use only 100g but it’s totally your own preference really. If you like more jam and don’t mind it being a bit overpowering, then you can use 150-200g instead
What a delightful cheesecake and biscuit. Spectacular that texture. I have really enjoyed watching the video. Thanks for sharing. You have my finger up, as always 134
