- Ginger Cream Fridge Cake.jpg (31.71 KiB) Viewed 414 times
Preparation Time: 30 minutes
Cooking time: 30 minutes
Serves: 8
No nutritional information available.
Ingredients
- 190g (7oz) margarine or soft butter
- 1 tbsp ground ginger
- 225g (8oz) plain flour
- 100g (3½oz) sugar substitute (eg canderell)
- 1 large egg
- 500ml (18fl oz) double cream
- 2 tsp vanilla extract
- 1 tbsp cocoa
- 1 tsp ginger powder
Method
1. Preheat the oven to 190°C/Fan 170°C/Gas Mark 5.
2. Cut out 9cm x 18cm (7in) circles of baking parchment and place on baking trays.
3. Put the margarine or soft butter, ground ginger and plain flour into a bowl and, using an electic mixer, beat everything until it resembles a dry crumb texture.
4. Add in the sugar substitute, then the egg, and beat together to make a soft dough.
5. Divide the dough equally between the parchment circles, thinly spread the dough over each circle or parchment. Bake in the oven for 7 - 8 minutes, leave to cool.
6. Whip the cream with the vanilla extract until thick and spreadable.
7. Place one of the circles onto a serving plate, spread with cream. Repeat the layering, ending with a layer of cream. Mix the cocoa with the ginger powder and sprinkle over the top.
8. Put in the fridge for at least 4 hours until ready to serve.
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