понедељак, 02. април 2012.

Choc Ripple cake

Preparation Time

25 minutes

Ingredients (serves 15)

1 x 500ml thickened cream
1 tsp caster sugar
1 tsp vanilla essence
1 x 250g pkt Arnott's Choc Ripple biscuits
Fresh raspberries, to serve


1. Use an electric beater to beat the cream, sugar and vanilla in a bowl until firm peaks form.
2. Spread a little of the cream mixture along a serving platter to make the base. Stand 1 biscuit upright on its edge and spread with cream mixture. Place another biscuit alongside and sandwich together. Continue layering with cream mixture and remaining biscuits to form a log.
3. Spread the remaining cream mixture over biscuit log to cover. Place in the fridge for minimum of 6 hours to set.
4. Top with the raspberries then slice the cake diagonally.


Swap it: Omit the raspberries. At the end of step 1, stir in finely grated dark chocolate. Top the cake with chocolate curls.

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