A few weeks ago, Roy made a delicious chocolate ripple log for dessert and shared the recipe with his online friends. The recipe was a huge success, and so he decided to experiment with what else he could make in the same way. Roy loves lemon and ginger together, so thought there might be possibilities in that area. With a little experimentation, he created this delicious lemon and ginger log, a summery alternative to the chocolate version. So this week, Roy Creates A Lemon and Ginger Log.
Note: This recipe makes a very big cake. You can easily halve the recipe if you want a smaller quantity.
You Will Need:
- 2 or 3 packets of ginger nut biscuits. How many you use will depend on how big you want your log to be – Roy used about 2 and a half packets.
- 600ml of whipping cream
- A jar of lemon butter. Roy made his own – you can find the recipe here.
- A tablespoon of castor sugar
- Moist coconut flakes or toasted almonds to decorate
Optional: If you are making this cake for adults, you could use some ginger wine, slowly poured over the cake before you cover it with cream. Roys Grandma thinks 1/3 -1/2 of a cup would be about right. Otherwise use ginger cordial, or leave it out altogether, however, the ginger nut biscuits do require extra moisture if you wish them to soften and have no “bite” left.
Method:
- Pour the cream into a large bowl and add the sugar and a ¼ of a cup of lemon butter. Beat the cream (with electric beaters to make it faster) until it is thick and holds stiff peaks (when the beaters are lifted out, they leave little mountains of cream behind)
- Spread a thin layer of cream onto the plate you plan to serve the cake on. You want the layer of cream to help the biscuits stand up.
- Spread a little lemon butter onto a biscuit, then add a little cream. Sandwich the biscuit with another biscuit and repeat.
- When you have a couple of biscuits, sandwiched together with lemon butter and cream, stand them upright in the cream on the plate.
- Continue until you have used all (or as many as you want) of the biscuits. If you are making a double sized cake like Roy, spread some cream down the side of the biscuits, so the other row of biscuits has some cream to stick to. Make sure you have about half of the cream left to cover the cake!
- Spread all of the remaining cream over the biscuits, so that they are completely covered.
- Allow the cake to set in the fridge overnight. This also allows the biscuits time to go soggy.
- Sprinkle coconut or toasted flaked almonds over the cake to decorate (Roy likes coconut).
- Cut on an angle so you can see the layers of biscuits, jam and cream.
- Enjoy