Thursday, March 11, 2010

The Cookies and cream Cake

This is a quick and easy variation on The Chocolate Ripple Cake just like your nanna used to make.
You will need :
Electric Mixer
Mixing Bowl
Coffee- instant is fine
Whiskey- I used Jack Daniels because thats what i had in cupboard but any sort will do
Cream- 1 250 ml bottle
1 packet each of gingernut and choc ripple biscuits
1 serving bowl or dish

Method: use 2 heaped tablespoons of instant coffee and dissole with around 1 1/2 cups of boiling water, add coffee and roughly 1 tablespoon of the whiskey and set aside to cool.

                           While thats cooling you need to whip the cream, i added a little caster sugar to mine.

Now you need to dip your gingernut and choc ripple biscuits into the coffe/whiskey mix and arrange in a single layer in dish
    Then top with a generous layer of cream
Repeat until you have used all the biscuits and cream ( i kept one aside for decoration). I topped mine with some crumbled choc ripple and toffe sauce ( if you live in australia the woolworths select brand toffee sauce is to-die-for!!!).
Refrigerate, if you can make this a day ahead or first thing in morning, it better if you let it sit for a while.
You can serve with ice cream or custard but i like to eat it by itself, Enjoy!!
xxx Ruby Slippers

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