Recipe adapted from taste.com.au

Rose shortbread ripple cake recipe

Name: Rose shortbread ripple cake recipe
Prep time: 30 min
Total time: 30 min
Yield: 10
Ingredients: 500ml (2 cups) thickened cream; 12.00 gm icing sugar mixture, plus extra, to dust; 2-3 tsp rosewater (see tip); Pink food colouring, to tint; 250g pkt Arnott’s Arno Shortbread biscuits; 125g fresh raspberries; Queen Giant Chocolate Stars Milk & White (white stars only), to decorate

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#christmas #dessert

servings

10

prep time

30m

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Shh! No-one will ever know you made this sweet rose-flavoured cake with store-bought biscuits and readymade chocolate stars!

7 Ingredients

4 Method Steps

500ml (2 cups) thickened cream

12.00 gm icing sugar mixture, plus extra, to dust

2-3 tsp rosewater (see tip)

Pink food colouring, to tint

250g pkt Arnott’s Arno Shortbread biscuits

125g fresh raspberries

Queen Giant Chocolate Stars Milk & White (white stars only), to decorate

Step 1

Place 310ml (1 1/4 cups) cream and half the icing sugar in a large bowl. Add the rosewater and a little food colouring. Use electric beaters to beat until firm peaks form and the mixture is light pink.

Step 2

Spread a line of the rose cream mixture on a large serving plate about the same length as the biscuit packet. Spread 1 biscuit with 2 teaspoonfuls of rose cream mixture and sandwich with another biscuit. Repeat layering to make a stack of 5 biscuits. Repeat with the remaining biscuits to make four 5-biscuit stacks in total.

Step 3

Place 1 biscuit stack, on its side, crossways at the start of rose cream mixture line. Add a second stack to line, attaching it to the first with a little more rose cream mixture. Repeat with remaining biscuit stacks to form a log. Spread remaining rose cream mixture over top and sides of log to cover. Cover loosely with foil. Place in the fridge overnight to set and allow biscuits to soften slightly.

Step 4

Use electric beaters to beat the remaining cream and icing sugar in a bowl until firm peaks form. Spread over the top and sides of the log. Decorate with the raspberries and white chocolate stars. Dust with extra icing sugar to serve.