"I'm going to vomit!" he said. "Fruit juice??"
So I understand that the first image that comes to mind is curdled cream and orange juice, but this cake is far from revolting. And far from being able to curdle. Its always been a family favourite for us and is such a simple affair...yet so rich and amazing, you wouldn't expect it to only have three ingredients and take just half an hour to assemble. Its the type of recipe I love best...far from ordinary, delicious, quick, simple and elegant. And practically foolproof.
And, after a large piece of this cake and after that terrible image of cream and fruit juice, my husband had another piece because of its deliciousness. So fear not his comment! It was retracted most hastily! But...if it still appears off putting, you could easily make a boozy version with tia maria or baileys in substitution for the juice...it would be amazing!
CHOCOLATE RIPPLE CAKE
1 packet chocolate ripple biscuits
500 ml cream, whipped
1 cup fruit juice
chocolate shavings to decorate (optional)
Whip cream until thick. Pour juice into a small bowl along side the serving plate chosen for the cake. Starting with one biscuit at a time, dip quickly into the juice, lather one side with cream and stand upright on the plate, immediately wedging another soaked biscuit along side it keep its position. Work in such fashion until you have built a ring of biscuits wedged together with cream. Fill the centre with remaining biscuits and cream. Use the remaining cream to lather the outside of the cake until all biscuit is covered. Grate chocolate over the exterior if desired. Cover in cling wrap and refrigerate at least 4 hours before serving. This is best served the day after making.