Choc Ripple Log Cake

Name: Choc Ripple Log Cake
Yield: 8 servings
Cuisine: British
Ingredients: 2 cups (500 ml) Thickened Cream; 1 tablespoon Caster Sugar; 2 tablespoons Liqueur of your choice *optional; *e.g. Cointreau, Kirsch, Baileys, Grand Marnier, etc; 1 pack (250 g) Arnott’s Choc Ripple Biscuits

Hiroko Liston @hirokoliston

Melbourne, Australia

This is an Australian favourite cake that even children can make themselves if they can whip cream. It’s so easy to make and I doubt if anyone needs a recipe, but here it is. I don’t know any substitutes for the Arnott’s Choc Ripple Biscuits, which are chocolate flavoured dry sweet biscuits.

Hiroko Liston @hirokoliston

Saved

Ingredients

8 servings

2 cups (500 ml)Thickened Cream
1 tablespoonCaster Sugar
2 tablespoonsLiqueur of your choice *optional
*e.g. Cointreau, Kirsch, Baileys, Grand Marnier, etc
1 pack (250 g)Arnott’s Choc Ripple Biscuits

Saved

Steps

1

Using a whisk or electric mixer, beat Cream and Caster Sugar in a bowl until soft peaks form. Add Liqueur of your choice (*optional) and beat well.
2

Spread some whipped cream quite thickly on a serving plate to make the base. Stand 1 biscuit upright on its edge. Spread some cream on another biscuit, and place next to the first biscuit and sandwich together. Continue layering with cream and biscuits to form a log OR 2 logs.
3

Note: This is just a way to assemble biscuits and cream. Be creative and assemble them as you like, especially to suit the size and shape of the serving plate.
4

Spread the remaining cream over the log to cover completely. Place in the fridge overnight or at least for 6 hours to allow the biscuits to soften and set.
5

Tips: You can decorate the log with shaved Chocolate OR fruit such as Raspberries or Cherries. When you cut the log, cut diagonally so that you see the stripe pattern.