Ginger biscuit log cake. Repeat until all the biscuits are used up and form a straight line. Take the remaining cream and gently smear all over the top and sides of the log, smoothing as best you can. Serve covered with a sauce or grated chocolate. Very easy to make and is very moreish. Sprinkle the crushed ginger thins evenly on top of the biscuits.
Top evenly with the crystallized ginger.
The ginger biscuits are a little more powerful than the regular choc ripple biscuits you use but it's Christmas and we accept ginger everywhere!
Made into the traditional log shape, this ginger ripple cake is extremely easy to make.
You can cook Ginger biscuit log cake using 4 ingredients and 8 steps. Here is how you achieve that.
Ingredients of Ginger biscuit log cake
- Prepare 1 Packet of Gingernut Biscuits.
- You need 300 mls of Cream.
- Prepare 1 Tablespoon of Icing Sugar.
- It's 1 glass of orange juice.
I love this recipe as it can be made with any biscuit (cookie) you like. The stronger flavoured ones are best but will work with any. I love the ginger taste in this. We have a biscuit (cookie) that is quite hard and spicy called Ginger Nut, that is what I used here but you can use a chocolate flavoured one too which is called a Choc Ripple Cake.
Ginger biscuit log cake instructions
- In a large mixing bowl add the cream and icing sugar and whisk with electric whisker..
- Whisk until soft peaks have formed. Mix for a few seconds more until you have stiff peaks. Leave it aside..
- Prepare your juice for dunking the biscuits in a shallow bowl. Take your serving plate and ensure it is long enough to hold the packet of biscuits and a few inches either end..
- Smear some cream across the plate this helps hold the biscuits in place and forms a base..
- Take the first biscuit and dunk it briefly in the orange juice then smear one side with cream and place it vertically on the plate..
- Take the second biscuit, dunk it briefly in the juice smear one side with cream and place it up against the first biscuit. Repeat until all the biscuits are used up and form a straight line..
- Take the remaining cream and gently smear all over the top and sides of the log, smoothing as best you can. With the remaining cream add red colour and mix. Put the cream in the piping bag and decorate.
- Chill the cream covered log overnight to allow the biscuits to soften before serving..
Like I said any biscuit works. Stand biscuit upright on its edge in the cream. Repeat, sandwiching milk-dipped biscuits together with filling, to form a log shape. Spread remaining whipped cream over top and sides of log. Serve drizzled with extra passionfruit pulp. / No Bake Chocolate Biscuit Log Recipe.