Ginger and Date Biscuit cake

Ginger and Date Biscuit Cake

This recipe is a revised play on an experimental date and ginger cake that I made recently, in which incorporated whole ginger biscuits in the filling. I found that the cake batter was to thin to bake well but not thin enough to soften the biscuits. However the flavor was a winner so I continued to play with different ideas to use the flavors in a successful way.

Think sticky date pudding but as a soft melt in your mouth cake, and not as a pudding.

Ingredients:

80g pitted dried dates
600ml thickened cream
1 tbsn icing sugar
70ml sherry
250g gingersnap biscuits

Method:

Place the dates in a bowl of boiling water for 10 minutes to soak up the liquid.
Remove dates from the water and place in a food processor until the mix resembles a paste, set aside to cool completely.
Use an electric beater to beat the cream until soft peaks form.
Add the icing sugar a beat until firm peaks form.
Set aside 250ml whipped cream for later use.
Stir 20ml of whipped cream with the cooled date mix to loosen the mix.
Gentry fold the date mix through the remaining 330ml of whipped cream.
Spread a little of the date cream mixture along a serving platter in a straight line to hold the base.
Place the sherry in a bowl and drop the biscuits, one at a time in the sherry until they start to absorb the liquid. After placing all the biscuits in you should have no liquid left.
Spread 1 biscuit with the date cream mixture on the top of the biscuit. Using another biscuit sandwich together with the bottom side of the 2nd biscuit touching the date mix so the mix is in the center.
Spread the date cream mixture on the top of the 2nd biscuit and using a 3rd biscuit sandwich together, bottom side to the mix.
Place the biscuit sandwich stack vertically (biscuits on their edge) on the cream you spread on the serving plate to hold it in place.
Continue layering by adding the cream to the front of the last biscuit and sandwich until all biscuits and cream have been used and a log is formed.
Spread the set aside 250ml whipped cream over the outside of the cake to completely cover.
Place in the fridge for 6 hours, or preferably overnight.
When ready to serve remove from the fridge, cut and enjoy.