Thursday, 24 December 2015

Butternut Snap Ripple Cake

I love to make something simple but not too simple.
For this recipe is modified from the side of choc ripple biscuit package, first I intend to make individual chocolate ripple cake but when I reach the supermarket and found out that choc ripple biscuit had run out...not happy Jane!!! Well, butternut snap biscuit were on sale so I made ripple cake with butternut snap biscuit instead.

500g thickened cream
1 tsp caster sugar
1 tsp vanilla paste
1 pkt Arnott's Butternut Snap biscuit 
desiccated coconut, fresh berries

Step 1 Use an electric beater to beat the cream, sugar & vanilla in a bowl until firm peaks form.
Step 2 Spread whipped cream and form a sandwich with 3 layers of biscuit.
Step 3 Spread the remaining cream mixture over biscuit to cover. Place in the fridge for minimum of 6 hours to set then coat with desiccated coconut and place berries on top to serve.


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