1 oblong ginger cake
300 ml (1/2 pint) double cream
4 tablespoons ginger marmalade
1 tablespoon Advocaat (optional)
candied fruit slices, to decorate
300 ml (1/2 pint) double cream
4 tablespoons ginger marmalade
1 tablespoon Advocaat (optional)
candied fruit slices, to decorate
method
1. Remove the cake from its paper wrapper. Scrape off the remnants of cake sticking to the wrapper with a round-bladed knife, then crumble them between your fingers and reserve for decoration, if liked.
2. Cut the cake vertically into 4 equal slices, as shown in photograph.
3. Whip the cream until thick, then fold in the marmalade and Advocaat, if using. Sandwich the cake back together with about half of the cream mixture, then place on a narrow serving dish.
4. Spread the remaining cream mixture all over the cake to cover it completely.
5. Decorate the top with candied
fruit slices and sprinkle with the reserved cake crumbs, if using. Refrigerate the cake for 1 - 2 hours before serving.
2. Cut the cake vertically into 4 equal slices, as shown in photograph.
3. Whip the cream until thick, then fold in the marmalade and Advocaat, if using. Sandwich the cake back together with about half of the cream mixture, then place on a narrow serving dish.
4. Spread the remaining cream mixture all over the cake to cover it completely.
5. Decorate the top with candied
fruit slices and sprinkle with the reserved cake crumbs, if using. Refrigerate the cake for 1 - 2 hours before serving.
serving amount
makes 8 slices
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