Nothing beats a no bake cake. They are quick, easy and perfect for those summer months when you need to make a cake, but it’s way too hot to turn the oven on.
That’s what makes this no bake gingernut Christmas cake the perfect cake for the festive season, especially during the hot summer Christmas season here in Australia.
This cake is very simple to our popular Chocolate Ripple Cake, but with a spiced Christmas twist. Instead of being made with Arnott’s Chocolate Ripple biscuits, it’s made with Arnott’s Gingernut biscuits. If you can’t find Gingernut biscuits, any ginger flavoured biscuit or cookie will do.
The cream ‘icing’ is much the same as the cream used on our Chocolate Ripple Cake, with the addition of a little mixed spice to give the cake an extra Christmas flavour hit. The cake is left in the fridge overnight, which gives the cream time to soften the biscuits, giving them more of a cake taste and texture.
Once the cake is assembled you can use any sweet treats or fruit to decorate the cake. I decided to have a little fun with this cake by using mini Malteser reindeer, chocolate snowmen, marshmallow Christmas trees and some gold and silver sprinkles.
To make this no bake gingernut Christmas cake, first make the whipped cream ‘icing’. Place the thickened cream, icing sugar, vanilla extract and mixed spice in the bowl of a stand mixer and whip with a wire whisk until stiff peaks have formed.
Have a plate or cake stand ready to assemble the gingernut cake on. Spread some of the whipped cream on one side of the gingernut biscuits, placing the whipped cream side of one biscuit onto the non-whipped cream side of the next. Continue sandwiching the biscuits together on the place or cake stand in a wreath shape, until all biscuits have been used.
Use the remaining whipped cream to coat the outside of the wreath. Place in the fridge overnight.
The next day, decorate the gingernut Christmas cake and place back in the fridge until ready to serve.
- 600ml thickened cream
- 1 tablespoon icing sugar
- 1 teaspoon vanilla extract
- 1 teaspoon mixed spice
- 250g packet Arnott's Gingernut biscuits
- Prepare a plate or cake stand to assemble the cake on and set aside.
- Add the thickened cream, icing sugar, vanilla extract and mixed spice to the bowl of a stand mixer. Whip the cream using a wire whisk attachment until stiff peaks form.
- Begin to sandwich the biscuits together with cream, placing the sandwiched biscuits on the plate or cake stand in a wreath shape.
- Use the remaining whipped cream to cover the outside of the wreath.
- Place the gingernut cake in the fridge overnight.
- The next day, decorate the cake using desired decorations, and place back in the fridge until ready to serve.