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ANZAC Ripple Cake

This ANZAC Ripple Cake is a totally Aussie dessert for ANZAC Day. Gluten Free ANZAC biscuits are sandwhiched together with golden syrup spiked cream for this simple yet tasty dessert.
Prep Time15 mins
Cook Time15 mins
Total Time1 d 30 mins
Servings: 10
Author: Lisa@mummymade.it

Ingredients

INGREDIENTS

    ANZAC Ripple Cake

    • 12 or 16 ANZAC Biscuits see recipe below
    • 2 Cups Coconut Cream take 2 400ml cans of coconut milk/cream, remove the lids and place in the fridge overnight. Remove and use the thickened cream, discarding the watery remains
    • 2 Tablespoons Golden Syrup Maple Syrup, Honey or Mollasses can be substituted
    • 2 teaspoons Vanilla Extract

    ANZAC Biscuits

    • 1 Cup desicatted Coconut
    • 1 Cup Almond Meal
    • 1 Cup Arrowroot
    • 2 Tablespoons Maple Syrup/Rice Malt Syrup/Honey
    • 1 1/2 Tablespoon Water
    • 3 Tablespoons Coconut Oil
    • 2 Tablespoons Golden Syrup or replace with molasses or more of the first sweetener used
    • 1 teaspoon Bicarb

    Instructions

    INSTRUCTIONS

      ANZAC Ripple Cake

      • Place the coconut cream, golden syrup and vanilla in the bowl of a kitchen stand mixer and whisk on high untiltl thickened. Put the cream in the fridge for at least 1 hour to thicken more before using (you can also put it in the freezer if you are in a rush).
      • Spread a small amount of whipped cream over a long serving plate.
      • Spread the whipped cream over the bottom side of 1 biscuit and top with another biscuit.
      • Continue spreading and stacking until you have 4 biscuits in a pile. Don't be stingy with the cream; you can always whip up more for the outside if you run out.
      • Place the 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. (This is based on using 12 ANZAC biscuits, but if you have 4 more and want to make a bigger ripple cake make another row but increase your cream to 2 1/2 cups)
      • Spread the whipped 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. It needs at least this long to soften the cookies. The cream may appear to have some brown spots after this long. This is normal and can be covered up with fresh cream or by crumbling any remaining cookies on top.
      • Slice and keep refridgerated.

      ANZAC Biscuits

      • Preheat the oven to 160C/320F. Grease and line 2 baking trays.
      • Place the coconut, almond meal and arrowroot in a bowl and lightly whisk.
      • Place the remaining ingredients in a small saucepan and gently warm.
      • Pour the warmed mixture into the dry and stir until combined.
      • Take 1 Tablespoon of the cookie dough and roll into a ball. Place the ball on the tray and flatten with the plam of your hand. If you prefer a thinner, crispier cookie further flatten the cookie with your fingers until it is 7cm wide. Repeat with the remaining cookie dough, allowing 5 cm (2 inches) between cookies to allow for potential spreading.
      • Bake the ANZAC biscuits for 10-12 minutes for thin and 15-17 minutes for thicker cookies (or until browned on top)
      • Allow the cookies to cool on the tray for 5 minutes then transfer to a wire rack to cool.