This is an Australian favourite cake that even children can make themselves if they can whip cream. It’s so easy to make and I doubt if anyone needs a recipe, but here it is. I don’t know any substitutes for the Arnott’s Choc Ripple Biscuits, which are chocolate flavoured dry sweet biscuits.
1 Log Cake
2 cups (500ml) Thickened Cream
1 tablespoon Caster Sugar
2 tablespoons Liqueur of your choice *optional, e.g. Cointreau, Kirsch, Baileys, Grand Marnier, etc.
1 pack (250g) Arnott’s Choc Ripple Biscuits
- Using a whisk or electric mixer, beat Cream and Caster Sugar in a bowl until soft peaks form. Add Liqueur of your choice (*optional) and beat well.
- Spread some whipped cream quite thickly on a serving plate to make the base. Stand 1 biscuit upright on its edge. Spread some cream on another biscuit, and place next to the first biscuit and sandwich together. Continue layering with cream and biscuits to form a log (OR 2 logs).
- *Note: This is just a way to assemble biscuits and cream. Be creative and assemble them as you like, especially to suit the size and shape of the serving plate.
- Spread the remaining cream over the log to cover completely. Place in the fridge overnight or at least for 6 hours to allow the biscuits to soften and set.
- *Tips: You can decorate the log with shaved Chocolate OR fruit such as Raspberries or Cherries. When you cut the log, cut diagonally so that you see the stripe pattern.
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