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Preparation time is 10minutes
Total time is 10minutes
Serve is for 16 people
Difficulty level: 2 out of 4
7 Ingredients
Number of servings
16
- 900milliliter tub thickened cream
- 3/4 cup icing sugar mixture
- 500grams Woolworths gingernut biscuits
- 2 yellow peaches, halved, destoned, cut into 1cm-thick wedges
- 125grams raspberries
- 125grams blueberries
- 2tablespoons honey (to serve)
Nutrition per serving
1670kJ / 398Cal
1670 Kilojoules or 398 Calories
19% of daily energy intake*
Protein
3.1grams
Fat
24.8grams
Carbs
39.8grams
Sugars
25.9grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Made using gingernut cookies, not only is this Christmas wreath cake a stunning centrepiece for your dessert table, but it's also a cinch to make.
Method
Step 1 of 4
Using an electric mixer, beat cream and sugar in a large bowl until stiff peaks form.
Step 2 of 4
Spread 1/2 cup cream mixture over a large plate to form a 20cm ring. Spread 1 biscuit with 1 tbs cream mixture and stand upright on cream ring. Place another biscuit beside it and sandwich together. Repeat with remaining biscuits and some of the cream mixture to form a wreath.
Step 3 of 4
Spread remaining cream mixture over wreath to cover. Refrigerate, covered, for 6 hours or until set.
Step 4 of 4
Decorate wreath with peaches, raspberries and blueberries, then drizzle with honey. Slice to serve.
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