What do you do when you want a home-made cake but don’t have the time, ingredients or possibly even an oven to cook it in? You make a fake, no bake cake. This recipe is so basic that even the most unadventurous cooks can vary the flavours with almost no effort. It’s a piece of… heh… cake really! In Australia, it’s called Chocolate Ripple Cake and you make it with Arnotts Chocolate Ripple biscuits. There’s no equivalent in some countries, but the Ginger Nut biscuit seems to do the trick. Any biscuit with that choc-chip style of consistency will do. Choose your preferred flavour.
2 packets ginger nut biscuits
1 large tub of whipping cream
- Whip the cream until it’s quite thick (so that soft peaks form when you remove the beaters).
- Take one biscuit and use a knife to cover the flat side with cream. The cream should be at least the same depth as the biscuit.
- Place another biscuit, repeat step 2 and then place on top of the cream-covered biscuit to sandwich the cream between the two
- Repeat step 3 to form a stack of biscuits sandwiched with cream
- When your stack gets long, place sideways on a long serving tray and continue.
- When you’re happy with the length, cover the entire thing with cream.
- Refrigerate for at least five hours, then serve, cutting at about 5cm intervals for each person.
The biscuits will absorb the cream to form a lovely moist, creamy, cake-like dessert. Delicious!
- Cut on an angle, rather than straight across – this provides an aesthetically pleasing pattern along the cut!
- You don’t have to have a straight line: you can create numbers, letters, anything you like (very handy for birthday cakes).
- If you don’t have a few hours to wait for the biscuits to absorb the cream, add your favourite alcohol to speed it all up.