Ginger Snap Ripple Cake
Ingredients
1200mL Bulla Thickened Cream
120g caster sugar
1 tsp vanilla bean paste
1 pack ginger nut biscuits
1 punnet raspberries
1 punnet strawberries, cut into sixths
1 punnet blueberries
Cooking Directions
- Whip the Bulla Thickened Cream together with the sugar and vanilla until it forms firm peaks.
- Spread a spoonful of the whipped cream over one side of the ginger nut biscuits and, standing them upright, sandwich them together on a serving plate to form a candy cane shape.
- Use the remaining whipped cream to cover the entire surface of the candy cane.
- Arrange the berries in lines approximately 3cm apart to create the stripes of the candy cane.