BRANDY CHOCOLATE RIPPLE CAKE
Ripple cake is a popular Australian dessert, the equivalent of an American icebox cake. In Australia, chocolate ripple biscuits are used, hence the name. In the US, you need to substitute Nabisco® chocolate wafers. No baking required, and it includes a generous serving of brandy.
Provided by Bush Cook
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Brandy
Time 8h20m
Yield 8
Number Of Ingredients 3
Steps:
- Beat cream in a chilled glass or metal bowl using an electric mixer until soft peaks form.
- Dip a wafer cookie quickly into the brandy and place on a serving plate. Repeat and lay soaked cookies next to each other to create a cake-sized base layer.
- Top the cookie layer with a layer of whipped cream. Alternate layering cookies and cream until all the cookies are used. Cover the top and sides with remaining cream and smooth the top.
- Refrigerate for a few hours or, better, 8 hours to overnight. The cookies will soften and the cream firms up, making the cake easy to slice.
Nutrition Facts : Calories 315 calories, Carbohydrate 29.1 g, Cholesterol 41.5 mg, Fat 16.5 g, Fiber 1.3 g, Protein 3.2 g, SaturatedFat 8.5 g, Sodium 237.5 mg, Sugar 11.6 g
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