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A raspberry & ginger fridge cake served on a pale blue plate

Raspberry & ginger fridge cake

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  • Preparation and cooking time
    • Prep:
    • no cook, at least 3 hrs chilling
  • Easy
  • Serves 8

Icebox cake, or fridge cake, is one of the easiest desserts you can make and this raspberry, whipped cream and ginger recipe is deliciously decadent

Nutrition: Per serving
NutrientUnit
kcal526
fat38g
saturates23g
carbs40g
sugars19g
fibre2g
protein4g
salt0.5g
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Ingredients

Method

  • STEP 1

    Using an electric whisk, beat the cream to soft peaks, then fold in the vanilla extract and chopped preserved ginger.

  • STEP 2

    Arrange about 5-6 biscuits (depending on their size) in a circle on a serving plate, then fill the gap in the centre with more biscuits. Spoon a layer of the whipped cream in blobs onto each biscuit and dot over some raspberries, pushing them into the cream. Add another, smaller circle of biscuits in a layer, and add more cream and raspberries. Repeat until you have used all the cream and biscuits, then decorate with any remaining raspberries.

  • STEP 3

    Put the cake in the fridge to chill for at least 3 hrs. To test if the cake is ready to serve, poke a skewer into the biscuits in the centre. Once they’re soft enough to cut, the cake is ready. Drizzle over some ginger syrup just before serving, if you like.

RECIPE TIPS
FLAVOUR COMBINATIONS

This method suits all kinds of flavour combinations; try peanut biscuits with strawberries, or chocolate or caramel biscuits with layers of chocolate sauce and cream.

Goes well with

Recipe from Good Food magazine, August 2017

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A star rating of 5 out of 5.2 ratings
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