Ginger and Spice Cookie Cake
Beat cream with 2 tbsp maple syrup in a large bowl, using an electric mixer on medium, until stiff peaks form when beaters are lifted, 4 to 6 min. Cream should measure about 3-1/2 cups.
Spread 1/4 cup cream in the centre of a flat serving platter. Arrange 12 cookies, sides touching, in a circle over cream. Spread 1/2 cup cream over cookies, leaving outside edges of cookies, uncovered.
Repeat with another 12 cookies, layering in a staggered fashion, then another 1/2 cup cream. Repeat layering, ending with cream. (There should be 5 layers of cookies). Refrigerate for at least 6 hours or overnight. Garnish with raspberries, blackberries and remaining tbsp maple syrup before serving.
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Last updated: October 27th, 2020
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