FESTIVE BISCOFF RIPPLE CAKE I had never tried biscoff until the other day, and after first bite, I understood the obsession. With its subtle cinnamon spice, they naturally lend themselves to Christmas recipes. A chocolate ripple cake is an easy Aussie classic, and I thought why not it try it with Biscoff cookies and spike the cream with ginger and vanilla, the result, a simple and oh so pretty cake that makes a perfect centre piece and can be made in advanced – and a great one for the kids to make too. Festive Biscoff Ripple Cake Ingredients 900mls thickened cream 1⁄4 cup icing or caster sugar 2 teaspoons vanilla paste 2 teaspoons ground ginger 3 packets Biscoff Sandwich Cookies Garnish: Cherries, Pomegranate, Flake and crushed Biscoff biscuits Method Whip cream with sugar, vanilla and ginger until medium peaks have formed. Use a butter knife to a few teaspoons of cream onto the back of one cookie, sandwich with a second cookie and repeat until you have a stack of 7 biscuits. Repeat until you have formed a log shape. Cover the entire log with cream and smooth out. Place in fridge overnight to soften – this step is important to ensure the right soft consistency of the cake. You should have about 300g of cream leftover, place in fridge to chill. I like to then finish the cake off with an extra layer of cream, smooth out then garnish with crushed biscoff biscuits, cherries, pomegranate, chocolate or any toppings of your choice. Keep in fridge until ready to serve by the slice!