As I am madly in love with gingerbread, I am always looking for new ways to use gingerbread in desserts and thought I might try a gingerbread ripples cake - a variation on the trusty old chocolate ripple cake.
Bascially there are two variations - one using Anna Gingerbread Thins (Or any other very thin gingerbread you can find) and the other using Speculaas, a Dutch biscuit. Or you could use a thicker dry gingerbread biscuit if you can't buy Speculaas.
- 1 large bottle of thickened cream
- 2 tsp ground cinnamon
- 1 tsp ground cloves
- 2 tsp ground ginger
- 1 1/2 tbs brown sugar
- Add the gingerbread cream ingredients into a bowl and whip until stiff.
- Place a spoon of cream onto a plate and then place a gingerbread biscuit on top.
- Add cream to cover the bottom of the next gingerbread biscuit and place on top of the other gingerbread biscuit. You should need a bit more cream if using speculaas rather than gingerbread thins.
- Repeat for 6 or so biscuits, depending on how large you would like each serve to be.
6. Sprinkle the stop with some crushed gingerbread.
7. Repeat steps 2 - 4 for each serve.
8. Refridgerate for at least 2 hours for the gingerbread thins, and at least 7 hours for
speculaas or other thicker gingerbreads to allow them to soften.
9. Enjoy and be merry!