Ginger ripple cake

Ginger ripple cake

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The kids will love helping to assemble this ginger nut cake.

The ingredient of Ginger ripple cake

  1. 300ml thickened cream
  2. 1/2 cup lemon butter (see note)
  3. 250g packet gingernut biscuits
  4. 1 lemon, rind shredded

The instruction how to make Ginger ripple cake

  1. Pour cream into a bowl. Using an electric beater, beat until soft peaks form. Add lemon butter. excite until without difficulty combined.
  2. Sandwich biscuits together in a log fake by spreading a heaped teaspoon of lemon cream something like one side of each biscuit. Cover biscuit log gone remaining lemon cream.
  3. Sprinkle shredded rind higher than top of cake. Cover. Refrigerate overnight. Cut slices of cake re the diagonal. Serve.

Nutritions of Ginger ripple cake

calories: 642.91 calories
fatContent: 39 grams fat
saturatedFatContent: 23 grams saturated fat
carbohydrateContent: 68 grams carbohydrates
sugarContent: 40 grams sugar
fibreContent:
proteinContent: 5 grams protein
cholesterolContent: 125 milligrams cholesterol
sodiumContent: 283.69 milligrams sodium

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