Ginger Torte

Ginger Torte
Ginger Torte

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 100

    g glace ginger

  • 400

    ml cream

  • 400

    g mascarpone

  • 2

    t. vanilla

  • 5

    T. icing sugar, sifted

  • 2

    pkgs. ginger biscuits

Directions

Oil a loaf pan and line with plastic wrap leaving enough to over hang. Slice glace ginger and set aside. In a medium bowl mix cream, mascarpone, vanilla and icing sugar. Add glace ginger; fold gently. Put ½” layer of cream mixture on bottom of loaf pan to line. Ice individual ginger biscuits with cream mixture and place in loaf pan standing on edges in rows until loaf tin is full. Ensure the first and last biscuit have cream mixture on both sides. When loaf pan is full, spread remaining cream mixture on top. Fold plastic wrap over. Wrap firmly in plastic wrap again. Refrigerate overnight. When ready to serve, crush several biscuits. Unwrap torte; place on serving platter. Run a knife that has been warmed around edge of torte. Sprinkle with crushed biscuits. Slice and serve with orange slices.

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