Ginger Cookie Cake Recipe

Ginger Cookie Cake Recipe

6-hour 20-Minute recipe Serves 6
For a dessert that looks so elaborate, it sure is easy to make. Simply layer homemade whipped cream and packaged gingersnap cookies into a pyramid shape. This impressive ginger cookie cake recipe softens as it sits— it's the perfect make-ahead dish.
6-hour 20-Minute recipe Serves 6


1 1/2 cups
170 g
125 g


Prep: 20 mins
  • 1

    Beat cream and 2 tbsp maple syrup in a large bowl, using an electric mixer on medium, until stiff peaks form when beaters are lifted, about 4 to 6 minutes. Cream should measure about 3 1/2 cups.

  • 2

    Spread 1/4 cup cream in 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 of cookies uncovered.

  • 3

    Repeat with more cookies, then cream, layering in a staggered fashion, to make a slight tree shape. (There should be 5 layers of cookies).

  • 4

    Refrigerate for at least 6 hours or overnight. Garnish with raspberries, blackberries and remaining 1 tbsp maple syrup before serving.

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Last updated: August 11th, 2021

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