This year I’ve given the classic ripple cake a fresh, summery twist using ripe mango and tangy passionfruit. A butternut ripple cake is incredibly simple to make — even those who don’t usually cook will find it easy to assemble. With minimal effort you’ll achieve a show-stopping dessert that looks and tastes impressive.
If you’re responsible for dessert this holiday season, try this Passionfruit and Mango Butternut Ripple Cake. It’s a crowd-pleaser that will delight guests and add a vibrant finish to any meal.
Ingredients
1 packet Butternut biscuits
500 ml thickened cream
1/2 cup icing sugar
1 tsp vanilla essence
1 ripe mango
Pulp from 3 large passionfruits
5 cherries (for garnish)
Method
1. In the bowl of a stand mixer or using a hand mixer, combine the cream, icing sugar and vanilla essence. Whisk until the cream holds soft peaks.
2. Choose a serving plate and spread a line of cream along the plate to anchor the biscuits.
3. Take a butternut biscuit and spread cream on the flat side, then stand it upright on the line of cream on the plate. Continue standing biscuits side by side to form a row, using all the biscuits. When the row is complete, use the remaining cream to coat the biscuits and form a smooth, even log. Chill in the fridge for at least 8 hours, overnight if possible — this helps the biscuits soften and the flavours meld.
4. When ready to serve, spoon passionfruit pulp evenly over the chilled cake. Top with thinly sliced mango and scatter cherries for color. For attractive portions, slice the cake on the diagonal.
Serves 8+
Store wrapped in the refrigerator for up to five days, if it lasts that long.