Print Recipe

Cherry Ripple Cake

Prep Time1 hr
Cook Time45 mins
Total Time1 d
Servings: 16
Author: Lisa@mummymade.it

Ingredients

CHOCOLATE RIPPLE BISCUITS

  • Makes 18 biscuits
  • 2 tablespoons Coconut Oil
  • 1/2 cup Maple Syrup
  • 1 Egg
  • 1/2 teaspoon Vanilla Extract
  • 2 tablespoons Golden Syrup
  • 1 1/2 cups Almond Meal
  • 1/4 cup + 1 tablespoon Cocoa
  • 3 tablespoons Arrowroot Flour
  • 1/2 teaspoons Cream of Tartar
  • 1 teaspoon Bicarb Soda
  • Pinch salt
  • 1 tablespoon Milk

Cherry Cream

  • 400 grams pitted Cherries I used frozen
  • 2 Tablespoons Maple Syrup
  • 2 Tablespoons Water
  • 1 teaspoon Vanilla Extract
  • 2 cans Coconut Cream can left in fridge overnight and the thick cream used; discarding the watery remains.
  • 2 teaspoons Vanilla Extract
  • 2 teaspoons Maple Syrup

Instructions

Chocolate Ripple Biscuits

  • Combine all the wet ingredients (except the milk) in a blender and mix until combined.
  • Add the dry ingredients and blend until combined.
  • Add the milk and pulse in.
  • Place mixture in the fridge for a minimum 30 minutes.
  • Preheat oven to 175C/350F.
  • Place heaped tablespoons of mixture on the lined tray, at least 3cm (just over 1 inch) apart (this allows for spreading)
  • Place tray in fridge for 15 minutes.
  • Bake in oven for 16-18 minutes. The biscuits will be slightly cracked on top.
  • Cool on tray for 5 minutes then transfer to a wire cooling rack.
  • The biscuits will firm up as they cool.

Cherry Cream

  • Place the cherries, maple syrup, vanilla and water in a small saucepan and bring to a slow, rolling boil.
  • Decrease the heat to medium low and cook for 10-15 minutes, or until thick. Ensure that the pot is stirred regularly to prevent sticking or burning.
  • Use a masher or blender to break down cherries slightly if still chunky.
  • Allow mixture to cool.
  • In a bowl of a kitchen stand with a whisk attachment, add the thickened coconut cream and whisk on high until thick.
  • Add maple syrup and vanilla and whisk on high til combined.
  • Turn the whisk off and add the cooled cherry mixture.
  • Whisk on medium until combined.
  • Place the cream in the fridge and allow to thicken slightly before using.

Construction

  • Spread a small amount of Cherry Cream over a serving plate.
  • Spread Cherry Cream over the bottom side of 1 biscuit and top with another biscuit.
  • Continue spreading and stacking until you have 6 biscuits in a pile.
  • Place biscuit pile lengthways on the tray (so that each biscuit is in contact with the plate). The cream already on the plate will help it to stand up and stay in place.
  • Repeat the process 2 more times, and lay the biscuit piles next to each other on the tray.
  • Spread the Cherry Cream over the top and sides of the biscuit piles until the biscuits are completely covered in cream.
  • Cover and keep in the fridge for at least 24 hours before serving.
  • Sprinkle grated chocolate and coconut over the top of the desert and serving tray.
  • Slice and serve.