Ginger biscuit fridge cake
- Preparation and cooking time
- Prep:
- plus freezing
- Easy
- Serves 6
Ingredients
- 250-300g thin ginger biscuits (such as Annas Pepparkakor or IKEA Kafferep)
- 300ml double cream
- 2-3 balls of stem ginger in syrup, finely chopped
Method
- STEP 1
Arrange the thin ginger biscuits in a lined 900g loaf tin. The biscuits will be too wide to line up side by side – interleave them so a small gap is created between each biscuit.
- STEP 2
Softly whip the double cream and stir in 2-3 finely chopped balls of stem ginger in syrup and 2 tbsp of the ginger syrup.
- STEP 3
Spoon the cream down between the biscuits, tapping the tin on the worksurface so the cream travels down to the bottom. Keep adding cream until you have filled the tin, then smooth over the top.
- STEP 4
Chill overnight and then turn the cake out onto a plate. Decorate with more stem ginger and syrup, if you like.
