Sunday, 8 November 2015
STRAWBERRY CHOCOLATE RIPPLE CAKE
410 grams strawberry oreos (2 packets)
600 mls cream
2 tablespoons sugar
2 teaspoons strawberry essence
3/4 cup milk
whip the cream with the sugar and essence.
spread a little cream across the bottom of a rectangular dish.
place the milk into a bowl and dip each side of the oreo into the milk for a
couple of seconds then shake off excess.
sandwich each of the oreos together with a heaped teaspoon of cream, working widthways
across the tray. I sandwiched 10 across. continue down the dish. I got 4 rows.
cover the top and sides of the biscuits with the rest of the cream. cover the cream with
some grated chocolate.
place a sheet of baking paper over the top of the cake (to stop sticking) then
cover the cake and dish with aluminium foil.
refrigerate till soft. best made the day before needed.
decorate with some strawberries prior to serving.