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Choc ripple crumble cake with cinnamon cream
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Prep Time:
20 minutes
Cook Time:
Total Time:
20 minutes
Impress with this 20-minute, 5-ingredient cake recipe that tastes incredible.
Ingredients:
  • 250g packet choc ripple biscuits
  • 600ml thickened cream
  • 20.00 ml Vanillin Sugar
  • 2.50 gm Cinnamon Ground, plus extra to sprinkle
  • Raspberries, to serve
Instructions:
  • Cut 7 biscuits in half and store them in an airtight container until needed.
  • In a large bowl, use an electric mixer to whip cream, vanillin sugar, and 1 teaspoon cinnamon until you achieve firm peaks.
  • Cover the serving platter with a 7cm x 28cm rectangle of the cream mixture to create the base. Spread a biscuit with some cream mixture and sandwich it with another biscuit. Stand one biscuit upright on its side and coat with cream mixture. Place another biscuit next to it and sandwich together. Keep layering with cream mixture and remaining biscuits to form a log.
  • Evenly coat the log with the remaining cream mixture, creating a beautiful swirl pattern. Cover and let it chill in the refrigerator overnight.
  • Garnish the cake with the halved biscuits, a sprinkle of cinnamon, and fresh raspberries. Cut into diagonal slices and serve.

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