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Baby gingerbread ripple cakes recipe
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Prep Time:
390 minutes
Cook Time:
Total Time:
390 minutes
Mini Christmas ripple cakes made with gingernut biscuits, ginger cinnamon cream, and butterscotch caramel sauce. Optional to use milk instead of ginger beer.
Ingredients:
  • 300ml ctn thickened cream
  • 45g (1/4 cup) icing sugar mixture
  • 0.63 gm ground cinnamon
  • 0.63 gm ground ginger
  • Large pinch ground nutmeg
  • 125ml (1/2 cup) ginger beer
  • 250g pkt gingernut biscuits
  • Butterscotch caramel sauce, to serve
  • Finely chopped glacé ginger, to serve
Instructions:
  • In a large bowl, whip cream, sugar, cinnamon, ground ginger, and nutmeg with electric beaters until stiff peaks form.
  • Prepare a baking tray with baking paper. In a small bowl, pour ginger beer. Dip each biscuit in the ginger beer for a few seconds until it absorbs some liquid, then arrange on the tray, spacing them out. Repeat with the remaining 3 biscuits.
  • Spread a heaped teaspoon of the cream mixture on each biscuit, then dip another biscuit in ginger beer and stack on top. Repeat this process two more times, finishing with a biscuit on top. Set aside the remaining 2 biscuits for later.
  • Generously coat the sides and top of each biscuit stack with the remaining cream mixture. Cover lightly with plastic wrap and refrigerate for 6 hours to chill thoroughly.
  • Crush the leftover biscuits and sprinkle them on top of the cakes along with glacé ginger before drizzling everything with luscious butterscotch sauce. Serve and enjoy!

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