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Ginger ripple cake

  • 9:50 Prep
  • 4 Servings

Ingredients

  • 300ml thickened cream
  • 1/2 cup lemon butter (see note)
  • 250g packet gingernut biscuits
  • 1 lemon, rind shredded

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.

Source: taste.com.au

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