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  2. chilled summer dessert recipe ideas

Raspberry & Ginger Fridge Cake

This raspberry, whipped cream and ginger recipe is deliciously decadent! - by Barbara Northwood
  • 12 Apr 2019
Raspberry & Ginger Fridge Cake
Prep: 20 Minutes - Easy - Serves 8
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Icebox cake, or fridge cake, is one of the easiest desserts you can make. It’s important you leave dessert in the fridge for a few hours before serving to allow the biscuits to soften. 

Ingredients

600ml double or whipping cream

1 ball preserved ginger in syrup, finely chopped, syrup reserved

250g raspberries

400g ginger biscuits

1 tsp vanilla extract or paste

Method

  1. Using an electric whisk, beat the cream to soft peaks, then fold  in the chopped preserved ginger and the vanilla extract. 

  2. Arrange about five or six biscuits (depending on their size) in a circle on a serving plate, then fill the gap in the centre with more biscuits. Spoon a layer of the whipped cream in blobs onto each biscuit and dot with some raspberries, pushing them into the cream. Add another, smaller circle of biscuits in a layer, then add more cream and raspberries. Repeat until you’ve used all the cream and biscuits, then decorate with any remaining raspberries.

  3. Put the cake in the fridge to chill for at least 3 hrs. To test if the cake is ready  to serve, poke a skewer into the biscuits in the centre  if they’re soft enough to cut, the cake is ready. Drizzle over some ginger syrup just before serving, if you like. 

PER SERVING 526 kcals • fat 38g • saturates 23g • carbs 40g • sugars 19g • fibre 2g • protein 4g • salt 0.5g

  • mother s day cakes
  • summer cake recipe
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  • chilled summer dessert recipe ideas
Barbara Northwood
Barbara Northwood
Barbara has over 38 years experience in the food industry, loves sharing advice, recipes and know-how on everything food. She’s a passionate gardener and being to grow fresh herbs, lemons and rhubarb and more, gives her great satisfaction.

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