Glittery Fridge Cake
A glamorous and glittery cake for sharing with friends and family, with absolutely no baking involved!
- 300ml double cream
- 250g mascarpone cheese
- 6 tbsp maple syrup
- 345g (approx. 33) chocolate chip cookies (one and a half 230g packs)
- 1 flakey milk chocolate bar
- Optional: gold and silver decorations, gold glitter spray and gold leaf, to decorate
Remember – grown ups like you to tell them if you’re cooking with hot or sharp things!
STEPS
SERVES 10-12
Pour the cream into a large bowl and add the mascarpone and maple syrup. Whisk with electric beaters until thick, smooth and creamy. Start the beaters on a low setting as it can splash a bit.
Place a single layer of chocolate chip cookies, around 10-12, in the base of a 20cm spring clip, loose-based cake tin. Break the last cookie into pieces and fit roughly into any gaps. There will be spaces between the biscuits but they shouldn’t be too big.
Top the biscuits with a third of the maple cream and spread with a rubber spatula or the back of a spoon. Add another layer of biscuits in the same way as the first and top with half the remaining maple cream. Finish with a third layer of biscuits and the rest of the cream mixture.
Smooth the surface and sprinkle with roughly broken flakey chocolate. Cover the tin with cling film and leave to chill in the fridge for several hours or overnight.
Run a round-bladed knife around the cake, loosen the sides and remove. Using a large knife or cake slice, slide the cake carefully onto a cake stand.
Decorate with gold and silver decorations. (If using cake decorators’ gold leaf, tear into strips with tweezers and place carefully on the cake.)
