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Marie Biscuits Log Cake
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A picture of Marie Biscuits Log Cake.

Marie Biscuits Log Cake

Hiroko Liston
Hiroko Liston @hirokoliston
Melbourne, Australia

‘Choc Ripple Log Cake’ made with Arnott’s Choc Ripple Biscuits is an Australian favourite cake that even children can make themselves if they can whip cream. Today I made a similar Log Cake using leftover Marie Biscuits. Because Marie Biscuits are plain flavoured, I used Cocoa flavoured Cream. Please note that you need to dip Marie Biscuits in Milk before assembling the cake, because Marie Biscuits are very dry and it takes longer time to soften.

‘Choc Ripple Log Cake’ made with Arnott’s Choc Ripple Biscuits is an Australian favourite cake that even children can make themselves if they can whip cream. Today I made a similar Log Cake using leftover Marie Biscuits. Because Marie Biscuits are plain flavoured, I used Cocoa flavoured Cream. Please note that you need to dip Marie Biscuits in Milk before assembling the cake, because Marie Biscuits are very dry and it takes longer time to soften.

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Marie Biscuits Log Cake

Hiroko Liston
Hiroko Liston @hirokoliston
Melbourne, Australia

‘Choc Ripple Log Cake’ made with Arnott’s Choc Ripple Biscuits is an Australian favourite cake that even children can make themselves if they can whip cream. Today I made a similar Log Cake using leftover Marie Biscuits. Because Marie Biscuits are plain flavoured, I used Cocoa flavoured Cream. Please note that you need to dip Marie Biscuits in Milk before assembling the cake, because Marie Biscuits are very dry and it takes longer time to soften.

‘Choc Ripple Log Cake’ made with Arnott’s Choc Ripple Biscuits is an Australian favourite cake that even children can make themselves if they can whip cream. Today I made a similar Log Cake using leftover Marie Biscuits. Because Marie Biscuits are plain flavoured, I used Cocoa flavoured Cream. Please note that you need to dip Marie Biscuits in Milk before assembling the cake, because Marie Biscuits are very dry and it takes longer time to soften.

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Ingredients

1 Small Log Cake (4 Servings)
  1. 2 tablespoonsCocoa Powder
  2. 2-3 tablespoonsCaster Sugar
  3. 1 cupThickened Cream
  4. 1-2 teaspoonRum *optional
  5. 1/2 pack (125 g)Marie Biscuits
  6. 3-4 tablespoonsMilk
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Steps

  1. 1

    Combine Cocoa Powder and Caster Sugar in a mixing bowl. Add about 1/4 cup Cream and whisk until well combined. Then add the remaining Cream, and whisk until soft OR firm peaks form. Add Rum if you like it, and mix well.

    A picture of step 1 of Marie Biscuits Log Cake.
  2. 2

    Place Milk in a small bowl. Dip Marie Biscuits in the Milk, one at a time, and place on a large plate. *Note: Do not dip for too long.

    A picture of step 2 of Marie Biscuits Log Cake.
  3. 3

    Spread some Cocoa Whipped Cream thickly on a 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.

  4. 4

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

    A picture of step 4 of Marie Biscuits Log Cake.
  5. 5

    Cut the Log Cake diagonally so that you see the stripe pattern.
    *Note: You can decorate the log with shaved Chocolate OR Fruit.

    A picture of step 5 of Marie Biscuits Log Cake.
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Hiroko Liston
Hiroko Liston @hirokoliston
on March 24, 2022 20:53
Melbourne, Australia
I started writing my recipes to pass them on to my children. Now I am sharing them with everyone on my website www.hirokoliston.com and Cookpad.
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Comments (2)

Hiroko Liston
Hiroko Liston @hirokoliston
April 27, 2022 01:13
Hello. Double Cream is not common in Melbourne where I live and I have never used it. I use Thickened Cream instead. Thickened Cream contains less fat than Double Cream. I often come across Heavy Cream in many recipes, but I don't know the difference very well. If the cream can be whipped and used for cake, you can use it. I hope this helps.
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