RECIPE: Ginger ripple cakes with choc-coated strawberries

13th March 2018 10:58 AM

THIS is a new take on the old chocolate ripple cake. You can use any type of biscuit, as long as they are not coated in chocolate or icing. The ginger gives the cake a lovely flavour.

Serve with choc-coated strawberries (or even a grate of chocolate/crystallised ginger) and Chantilly cream.


GINGER RIPPLE CAKES WITH CHOC-COATED STRAWBERRIES

 

Individual Ginger Ripple Cakes

Ingredients

A packet of gingernut biscuits (GF available)

Chantilly cream

300ml thickened cream

½ teaspoon vanilla essence

1 tablespoon castor sugar

Milk or brandy to dip biscuits in to hasten the process

Method

In a large mixing bowl, beat the cream, sugar, and vanilla extract together on high speed until firm peaks form.

To build individual cake, start on your serving dish place a tablespoon of cream then build with biscuit and then more cream. Three layers makes a good serving size. Top with cream and ensure the biscuits are covered with cream.

 

Chocolate Coated Strawberries

Ingredients

A punnett of strawberries

100grams good quality chocolate of your choice

Method

Place chocolate in a heatproof bowl over a saucepan half-filled with simmering water (make sure the base of the bowl doesn't touch the water) and stir occasionally with a metal spoon until chocolate melts.

Make sure strawberries are dry then dip into melted chocolate place on a sheet of baking paper to set in fridge.

 

Chantilly Cream

Ingredients

300ml thickened cream

½ teaspoon vanilla essence

A tablespoon castor sugar

Method

In a large mixing bowl, beat the cream, sugar, and vanilla extract together on high speed until firm peaks form.