Recipe adapted from taste.com.au

Rose shortbread ripple cake recipe



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Shh! No-one will ever know you made this sweet rose-flavoured cake with store-bought biscuits and readymade chocolate stars!

7 Ingredients

4 Method Steps

    Step 1
    Place 310ml (1 1/4 cups) cream and half the icing sugar in a large bowl. Add the rosewater and a little food colouring. Use electric beaters to beat until firm peaks form and the mixture is light pink.
    Step 2
    Spread a line of the rose cream mixture on a large serving plate about the same length as the biscuit packet. Spread 1 biscuit with 2 teaspoonfuls of rose cream mixture and sandwich with another biscuit. Repeat layering to make a stack of 5 biscuits. Repeat with the remaining biscuits to make four 5-biscuit stacks in total.
    Step 3
    Place 1 biscuit stack, on its side, crossways at the start of rose cream mixture line. Add a second stack to line, attaching it to the first with a little more rose cream mixture. Repeat with remaining biscuit stacks to form a log. Spread remaining rose cream mixture over top and sides of log to cover. Cover loosely with foil. Place in the fridge overnight to set and allow biscuits to soften slightly.
    Step 4
    Use electric beaters to beat the remaining cream and icing sugar in a bowl until firm peaks form. Spread over the top and sides of the log. Decorate with the raspberries and white chocolate stars. Dust with extra icing sugar to serve.

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