Ginger ripple cake

Method

• 1
  Pour cream into a bowl. Using an electric beater, beat until soft peaks form. Add lemon butter. Stir until well combined.
• 2
  Sandwich biscuits together in a log shape by spreading a heaped teaspoon of lemon cream on one side of each biscuit. Cover biscuit log with remaining lemon cream.
• 3
  Sprinkle shredded rind over top of cake. Cover. Refrigerate overnight. Cut slices of cake on the diagonal. Serve.