Waffle Ripple Fridge Cake
Be sure to impress with our Waffle Ripple Fridge Cake made with our Waffle Caramel Spice bikkies! 🧇
20 minutesPrep time
6 hoursBake time
intermediateDifficulty
Ingredients
- 300mL Cream
- 395g Sweetened Condensed Milk
- 1 tsp Powdered Gelatine, dissolved in water
- 1 and a half packets of Waffle Caramel Spice biscuits
- ½ cup Espresso Coffee, strong
- 150g Strawberries
- ½ Lemon, finely grated zest
Instructions
- In a large bowl, beat the cream to soft peaks.
- Gently fold the condensed milk and gelatine into the cream until well combined.
- Line a loaf tin (approx. 20cm x 10cm) with baking paper or cling film, leaving some overhang.
- Spread a layer of filling across the base.
- Dip biscuits individually into the coffee and then arrange in a single layer over the filling, breaking the biscuits as needed to fit (reserve a few broken biscuits for garnish). Spoon over another layer of filling.
- Continue layering with waffles and filling, finishing with a layer of filling.
- Cover and refrigerate for at least 6 hours, or overnight, until the biscuits have softened.
- Turn the cake out onto a platter and peel away the lining. Top with sliced strawberries, remaining biscuits and lemon zest. Slice with a sharp knife and serve chilled.
Tip: To dissolve gelatine, place a small amount of cold water in a cup and sprinkle the powder over. Leave it to sit for a few minutes and then sit the cup in a small bowl of warm water (a water bath) until it completely dissolves to a clear liquid. Take care not to overheat.
Products used in this recipe
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