original

No Bake Ginger and Lemon Cake

This ridiculously easy-to-make fridge cake is sweet, tangy and creamy. Guaranteed to hit the spot with layers of crumbly ginger biscuits with a touch of zesty citrus.


15 min
PREP TIME
9
INGREDIENTS

INGREDIENTS 12 SERVINGS

  • 85 g Aeroplane Original Lemon Flavour Jelly
  • 600 ml thickened cream, chilled (plus extra)
  • 1/4 cup icing sugar mixture
  • 1 zest of a lemon
  • 250 g 2 packs Ginger Nut Snap Biscuits
  • TO SERVE
  • optional extra whipped cream
  • remaining biscuits
  • fresh berries of choice

PREPARATION

  • 1 Combine jelly crystals and ¼ cup (60 mL) boiling water and mix well. Set aside. Invert the base of a 20 cm springform cake pan and lightly spray with oil, then line with plastic wrap covering the base and sides with a 10cm overhang (the oil helps the wrap to stick to the pan).
  • 2 Using an electric mixer, whip the cream, icing sugar and lemon zest to firm peaks. Then fold the jelly mixture through.
  • 3 To assemble the cake, line the bottom of the tin with a tight-fitting layer of biscuits then spread over ¾ cup of the cream mixture. Repeat, slightly offsetting the next layer of biscuits so they’re not sitting directly on top of each other. Keep layering, aiming for 4 layers, finishing with a layer of cream. Store any remaining cream and biscuits for decoration. Cover with plastic wrap and refrigerate for minimum of 24 hours.
  • 4 To serve release the spring-form, peel away plastic wrap from the side and using a large slide, carefully lift the cake from the plastic wrap, placing onto a serving plate. Decorate with any remaining biscuits, or homemade ginger bread people, cream and fresh berries.

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