This cake is similar to ‘Choc Ripple Log Cake’, a famous Australian favourite cake that is so easy and even children can make themselves. This cake has a cheesecake flavour and is made with Granita Biscuits. Arnott’s Granita Biscuits are grainy sweet biscuits and great for cheesecake base. Other sweet biscuits that you might use for the cheesecake base could be a substitute.
1 Log Cake
125g Cream Cheese *softened
1/4 cup Caster Sugar
1 tablespoon Lemon Juice
300ml Cream *firmly whipped
1 pack (250g) Arnott’s Granita Biscuits *OR other sweet biscuits
1 can (440g) Pineapple Slices in Juice
1/4 cup Sugar *OR less
- Place softened Cream Cheese, Sugar and Lemon Juice in a bowl, and mix well until smooth. Gradually add whipped Cream and mix well.
- Spread some creme mixture on a biscuit and place on another biscuit and sandwich together. Continue layering with cream and biscuits to form a stack. Make 3 to 4 stacks.
- Spread some whipped cream on a serving plate to make the base, and carefully place the stacks sideways to form a log.
- *Note: This is just a way to assemble biscuits and cream. 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.
- Decorate the log with fresh fruit such as Raspberries, Blueberries, Passionfruit, etc. Today I used Pineapple Topping.
- How to make Pineapple Topping: Drain 1 can Pineapple Slices and place the juice in a saucepan. Add Sugar to suit your preference. Boil over medium heat until slightly thickens.
- Cut the Pineapple Slices into small pieces, add to the thickened juice and cook for several more minutes. Then cool completely. *Note: You may wish to cook all together until thickens.