This cake is so easy to make and yummy but in future if I make it again I would use dairy free cream because this didn't agree with me even though it was lactose free cream.
Also I am so embarrassed by this photo. I thought I downloaded all the photos off my phone only to find this one! I assure you this cake looks better than this.
Gluten Free Biscuit Cake
Ingredients300 ml x 2 - Zymil lactose free thickened cream
1 tsp icing sugar mixture
2 tsp vanilla extract
252g pkt Coles Ultimate Gluten Free Chocolate Chip Cookies
1/3 cup (65g) Milk Choc Chips
Method
Use an electric mixer to whisk cream, icing sugar and vanilla in a bowl until firm peaks form.
Spread a little cream mixture along a serving platter to make a 6cm-wide x 18cm-long line. Spread 1 biscuit with cream mixture and sandwich with another biscuit. Repeat with 2 more biscuits to make a stack of 4 biscuits. Repeat with biscuits to make 3 stacks, reserving the remaining 2 biscuits.
We are going to form a log of biscuits so place 1 stack upright at the start of the cream line on the platter. Place the remaining stacks behind it to form a log.
Spread half the remaining cream mixture over the top and sides of the log. Place in the freezer for 20 mins or until firm.
Reserve 1 cup of remaining cream in a bowl. Cover and place in the fridge.
Stir 1/4 cup chocolate chips through the remaining cream. Spread over top and sides of the cake. Cover loosely and place in the fridge overnight to set.
Top the cake with dollops of reserved cream mixture. Crumble over the reserved biscuits and sprinkle with remaining choc.
The original recipe is here from Coles Magazine.
