Page 15 - SGY FoodBook

Ripple Cake

This is a very flexible recipe that doesn’t require baking, so don’t worry
about getting the quantities exact. How much you actually use will
depend on the size of your serving platter, how sweet you like your
cream and how generous you are with the cream too.
Ingredients

×2 250g Arnott's Choc Ripple biscuits - you can use as many packets as
you like
×2 cans of Coconut cream per pack of Choc Ripple Biscuits (this is

enough to the cake generously)
1/4 cup of icing sugar, (or to taste) sifted
2 tsp vanilla essence
Raspberries (or berries of your choice)

35g dark chocolate, grated

Method

For the coconut cream:
Chill cans overnight in the refrigerator to harden (chilling in the freezer
doesn’t work as well)
Scoop the hardened coconut cream with a spoon into a mixing bowl
and leave any clear liquid behind (reserve for smoothies, etc.)

Whip with a hand mixer until light peaks form, whilst gradually adding
the sifted icing sugar as you go
Now to build your cake:
With a spoon, spread your whipped coconut cream directly onto the

cake platter in your desired shape. This will form the base of your cake.
Take two biscuits and sandwich them together with some whipped
cream. Stand them up on the platter and repeat until you have created
the cake, making sure there is cream between each biscuit.

Use the remaining cream to cover the biscuits and mold the cake into
your desired shape.
Sprinkle grated dark chocolate over the top of the cake and add your
berries.

Place the cake uncovered in your fridge for a minimum of 6 hours, or
overnight for best results.
Notes on coconut cream:
Select a good brand of coconut cream (i.e. avoid home brand)

Chilling overnight is key or the coconut cream won’t harden and will
likely be too soft to whip. Before whipping, chill a large mixing bowl in
the freezer for 10 minutes!
If your coconut whipped cream is too stiff when whipping, add some of

the reserved liquid from the can to help it blend smoother and create
more air!
Use immediately, OR (preferably) make ahead and chill for 4 hours +
where it will firm up even more