You can store your Chocolate Ripple Cake (covered) in the fridge for up to two days. Nutrition. Calories: 439 kcal Carbohydrates: 29 g Protein: 3 g Fat: 35 g Saturated Fat: 22 g Polyunsaturated Fat: 1 g Monounsaturated Fat: 10 g Cholesterol: 103 mg Sodium: 125 mg Potassium: 123 mg Fiber: 1 g Sugar: 19 g Vitamin A: 1108 IU Vitamin C: 1 mg.. Step 2. Spread a little of the cream mixture along a serving platter to make the base. Stand 1 biscuit upright on its edge and spread with cream mixture. Place another biscuit alongside and sandwich together. Continue layering with cream mixture and remaining biscuits to form a log.
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Instructions. Add the cream, icing sugar and vanilla extract to a large bowl and beat with an electric whisk until soft peaks form. Spread a layer of the cream onto a rectangular platter. This serves as the base for the biscuits. (see the photo in step 2 of the recipe post above).. Assemble: Spread 2-3 teaspoons of cream onto the back of one biscuit (photo 2). Sandwich with a second biscuit and repeat until you have a stack of 6 biscuits. Spread a layer of cream down the middle of a serving platter, then place the stack of biscuits, sideways onto the cream. Repeat another 3 times (photo 3).
