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Orange and Ginger Ripple Cake
(I made this up to replace the Chocolate Ripple Cake since my ex hubbie is allergic to Chocolate).
Ingredients.
2 packets Ginger Nut Biscuits (cookies)
600mls Cream (for whipping)
Juice of 1 Orange
Zest for decoration
2 tablespoons Castor Sugar
1 teaspoon Vanilla Essence
Crystallized Ginger Pieces
Method.
Whip cream, sugar and vanilla essence until quite stiff. Stir through just over half the Orange Juice and a sprinkle of zest.
Join biscuits together by standing a biscuit on its side and sandwich with the next biscuit using a generous spread of cream. Continue until all the biscuits have been used and resemble a log.
Cover the log thickly and entirely with the remaining cream.
Splash the remaining juice over the top of the log and sprinkle over some chopped crystallized ginger.
Place in refrigerator for at least 6 hours to set.
To serve, cut cake at a slight angle to ensure alternate layers of chocolate biscuit and cream are in each slice.
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