Gingerbread Ripple Wreath Cake
Prep:  15 minutes
Cook:  1 hr (+ chilling)
Serves:  8
Average: 4.4 (27 votes)
Difficulty:
Cuisine:
Saved:
Australian
728
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.
Review Reviewsprint PrintCollect Save

Recipe Shopping List

* I have read and agree to myfoodbook's Privacy Policy
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
Shop Online
FacebookPintrestX (Twitter)Google ClassroomShare via Email

Feedback and Reviews

Enter your food preferences

No reviews for this recipe yet.