Ginger log cake

This deliciously decadent cake was a classic dinner party specialty in the 1970s.  Easy to make, no baking involved and looks divine.

Ingredients

1 packet of gingernut biscuits
½ litre whipping cream
1 tablespoon icing sugar
1 teaspoon vanilla essence
½ cup orange juice
1 cake of dark chocolate, grated

Method

1. Pour the cream, icing sugar and vanilla essence into a bowl and beat until it is thick.
2. Divide the cream into two bowls – about 1/3 in one bowl and 2/3 in the other
3. Pour the orange juice into a small shallow dish
4. Take your packet of gingernuts and the smaller amount of cream
5. Dip both sides of one biscuit into the orange juice then spread the biscuit with cream
6. Dip another biscuit in the juice on both sides and then place it on top of the first biscuit as if you were making a sandwich
7. Repeat until you have a three biscuit stack
8. Place a small blob of cream on your platter and place the biscuit stack on it so the stack is on its side
9. Repeat steps 5-8 until you have used up all the biscuits and the bowl of cream
10. At this point you will have a row of biscuit-cream sandwiches laid on their side on the platter
11. Now take the large bowl of cream and completely cover the biscuit sandwich so you have a cream covered log shape
12. Sprinkle the grated chocloate all over the log
13. Put the log in the fridge for at least 2 hours before serving so the gingernuts soften
14. To serve and slice diagonally with a sharp knife to get the full effect of the layered biscuit and cream

Allow about 4 biscuits per serving

Notes

You will need a large flat plate or platter to prepare your cake.

An electric whisk is useful to beat the cream but a hand beater works, it just takes a bit longer.

This cake needs to be refrigerated for at least 2 hours before serving.

If by any chance you have some left over, cover with cling film or foil and store in the fridge for no more than 2 days.