- 2 packets of ginger biscuits
- 2 lemons
- 600 ml double cream
- 3 tbsp icing sugar
- Splash of vanilla essence
Add the cream, sugar, zest of both lemons and vanilla essence to a bowl. Using a hand whisk beat until firm but spreadable. Add lemon juice to taste and mix. If you need a firmer cream add more sugar.
Select the base plate and add a thin layer of cream to the plate (this will stop the bottom layer of biscuits skidding around the plate). Arrange the biscuits in a pretty pattern and spread cream (a palette knife makes this easy) avoiding the outside edge by about a cm. Arrange the next layer slightly off centre to the pervious and spread another layer of the cream. Keep doing this until you either run out or are happy with the look/size.
Leave to chill, covered in the fridge ideally overnight, so the cream soaks into the biscuits, making the consistency of the cake smooth.