Ginger and Spice Cookie Cake

Ginger and Spice Cookie Cake

6-hour 20-Minute recipe Serves 6
This ginger cake isn't really a cake at all – though it's just as delicious. Made with layers of whip cream and gingersnap cookies, it becomes deliciously soft as this dessert sits.
6-hour 20-Minute recipe Serves 6


3 tbsp
170 g
125 g
1 1/2 cups


Prep: 20-minute
  • 1

    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.

  • 2

    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.

  • 3

    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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