Layered Gingerbread Cream Dessert

Discussion in 'Geek Recipes' started by 303-Acid, Jan 7, 2013.

  1. 303-Acid

    303-Acid Member

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    This is a variation on the good old Chocolate Ripple Cake.

    Ingredients

    Adjust the quantities depending on how much you want to make. I'm basing on two ramekins. You could always prepare in the same log fashion as a classic ripple cake.

    250ml Thickened Cream
    2 tsp Caster Sugar
    1 tsp Vanilla Essence
    8-10 Ginger Biscuits (I used the thin ginger biscuits from Ikea)

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    Method

    Add your cream, sugar and vanilla to a bowl and beat until nicely whipped with firm peaks. Lick the sweet cream off the beaters when done.

    [​IMG]

    Add a layer of cream to the bottom of your ramekins.

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    Add a ginger biscuit then top with more whipped cream.

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    Repeat layering biscuits and cream until you fill the ramekin finishing off with cream on top.

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    Cover in cling wrap and refrigerate for a few hours.

    Then enjoy. Well, I hope enjoy as I've just made this for the first time and will give it the taste test tonight. Hopefully, as with chocolate ripple cake, the biscuits will soften and the cream set. :thumbup:
     
    Last edited: Jan 7, 2013
  2. OP
    OP
    303-Acid

    303-Acid Member

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    Time for dessert! OMFG! Tastes awesome!

    [​IMG]
     
    Last edited: Jan 7, 2013
  3. KaVKaZ

    KaVKaZ Member

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    Looks easy to do and im sure it tastes great. I must try it soon.
     
  4. Ma Baker

    Ma Baker Retired

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    Another good option with the chocolate ripple cake is to sandwich the biscuits with the tinned caramel, same make as the condensed milk, and then cover with cream and sprinkle with chopped Cadbury's flake.
     
  5. STINGA

    STINGA Member

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    Looks really good. Did the biscuits soften up a lot?
     
  6. OP
    OP
    303-Acid

    303-Acid Member

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    Oooh...caramel is a great idea! I might try that next time I make a chocolate ripple.

    For Christmas I made a ripple and crushed up candy cane for the top. That didn't work so well as it just dissolved in the cream! Tasted great though, choc mint.

    They softened but also had little bits of crunch, kinda gritty like, but I think that was the type of biscuits used. I really liked that rather than the complete softness of a chocolate ripple.
     

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