Ginger biscuit fridge cake
- Lulu Grimes
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Serves 6
Easy
Prep: 20 mins
plus freezing
0 reviews
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Ginger biscuits, jarred stem ginger and lashings of double cream are all it takes for this effortless frozen pud, perfect for a last-minute dinner party dessert
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Try our three-ingredient ginger fridge cake, then check out our ginger cake, Jamaican ginger cake and also discover more fridge cake recipes. Looking for a sweet sharing idea to please a crowd? Make up our easy but impressive dessert board.
Cook's tip to make it blow-out: Pretty plates, proper dessert forks and a glass of The King’s Ginger liqueur topped up with champagne would add sparkle to the end of the meal.
Ginger fridge cake recipe
Ingredients
Nutrition
-
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
Nutrition: per serving
- kcal410
- fat28.1g
- saturates16.5g
- carbs35g
- sugars19.2g
- fibre0.6g
- protein3.2g
- salt0.6g
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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.
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Authors
Lulu GrimesManaging editor
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