So easy to make, no heating required, a great starter for kids to make their first cake. Such a sense of pride and accomplishment will present itself after this cake is made. It is not just for the kids, Choc Ripple cakes are terrific to eat!
Ingredients
1 x 250g packet of Arnott’s choc Ripple biscuits
600ml Bulla thickened cream
4 drops Vanilla Essence
1 teaspoon caster or icing sugar
To garnish: pistachio nuts and fresh strawberries
In an electric mixer, or by hand, beat all the cream with the teaspoon of sugar and the four drops of vanilla essence until a firm consistency is achieved.
Half the whipped cream into two sections. We will use one half now and the other half after the cake is removed from the refrigerator, usually overnight.
Lay a 900mm sheet of aluminium foil flat on the benchtop. Smear some cream in a straight line on the foil where you want your cake to be assembled.
In your hand, take a Choc Ripple biscuit and spread some cream onto one side, a little thicker than the biscuit. Take another biscuit and press it onto the creamed side of the first biscuit to make a cream and biscuit sandwich. Now put these two joined biscuits onto the foil. This is the start of your cake assembly.
Progressively add more biscuits and cream until you have a long complete cake. Use the cream now to spread over the cake until it is completely covered in cream. Gently wrap the foil over the sides and ends. Place it into the refrigerator. It needs to stay there for at least six hours. I just leave it overnight. Place it alongside the second bowl of cream so it stays fresh until you are ready to use it.
The next day, gently unwrap the foil and place your semi-finished cake onto the dish you want to use to serve or present it. Take the second bowl of cream and gently cover the entire cake with the fresh whipped cream. Grate some pistachio nuts and chop some strawberries. It is ready to eat!
Post a picture of your cake on Facebook.
