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Choc Ripple Wreath Cake

Choc Ripple Wreath Cake
Preparation time is 25minutes
Cook time is 6hours
Total time is 6hours 25minutes
Serve is for 8 to 10 people
Difficulty level: 2 out of 4

5 Ingredients

  • 2packets Arnott's choc ripple plain biscuits
  • 600milliliter Woolworths thickened cream
  • 1 punnet fresh strawberry, washed
  • 1 punnet fresh blueberries, washed
  • 1 punnet Driscoll's fresh raspberry, washed

Nutrition per serving

1860 Kilojoules or 445 Calories
21% of daily energy intake*
Protein
4.0grams
Fat
29.9grams
Carbs
39.7grams
Sugars
23.4grams

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 5

Place cream in a large bowl and beat with an electric mixer until firm peaks form.

Step 2 of 5

Spread approximately 2 teaspoons of cream on a biscuit, then sandwich with another biscuit. Repeat this process, then place your biscuits on their side in a round 22cm base springform tin.

Step 3 of 5

Keep adding sandwiched biscuits to form a wreath shape.

Step 4 of 5

Spread the completed wreath with enough cream to cover. You will use approximately 38 biscuits and around two thirds of the cream. Let chill for six hours or overnight. Keep remaining cream to finish off the wreath before serving.

Step 5 of 5

When ready to serve, loosen springform tin and take off the side. Gently place your serving plate over the wreath and carefully turn upside down. Spread remaining cream over the wreath and top with fresh berries.


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