Gingerbread Ripple Wreath Cake
Prep:  15 minutes
Cook:  1 hr (+ chilling)
Serves:  8
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Average: 4.4 (27 votes)
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Australian
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Recipe by: Western Star
The traditional Ripple Cake gets a Christmas makeover! Use homemade gingerbread recipe to create a wonderful dessert for your christmas table.
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Gingerbread Ripple Wreath Cake
Ingredients:
More Christmas Gingerbread ideas
More Christmas Gingerbread ideas
Check out these easy, festive ways to enjoy gingerbread at Christmas, or anytime!

Click here to read more
Method:
  1. Melt butter, sugar and golden syrup together in a saucepan, stirring until smooth. Cool slightly
  2. Whisk egg and butter mixture in a large bowl. Sift flour, spices and soda over the butter mixture and mix until combined into a smooth dough. Flatten into a disc shape, cover with cling wrap and refrigerate for 30-40 minutes or until just firm
  3. Roll out dough on a floured surface to 1/2 cm thickness. Cut 20 x 5cm rounds of gingerbread dough and transfer onto lightly buttered baking trays
  4. Bake at 180°C for 8-10 minutes or until cooked and lightly browned. Cool for 5 minutes on trays before transferring to a wire rack to cool completely
  5. Whip thickened cream with muscat or tokay. Spread 1-2 tablespoons of whipped cream on each biscuit and stick biscuits together on a serving platter in a wreath shape
  6. Spread remaining cream over the cake to cover. Cover with plastic wrap and refrigerate overnight to soften
Western Star Thickened Cream
Western Star Salted Butter
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