Chocolate Ripple Wreath Cake with Brandy Cream

Brandy Cream

1. In a large mixing bowl, add thickened cream, sugar and vanilla. Using an electric hand beater, beat until just combined.
2. Add in Brandy, 1 tablespoon at a time until desired flavour, I used 4-5 tablespoons. Continue to whip cream on medium-high until firm peaks.

Cake

1. On a large round plate or serving platter, create a large circle by carefully dolloping a little of the whipped cream, to create the round wreath shape. NOTE: following the circular rim of a round plate helps.
2. Pick up 1 biscuit and spread approx. 1 heaped tablespoon of cream onto one side. Stand biscuit upright on it’s edge onto the cream base.
3. Pick up another biscuit and sandwich it against the first biscuit, so the cream is sandwiched in the middle of the 2 biscuits.
4. Pick up a third biscuit, spread 1 heaped tablespoon of cream onto one side and sandwich it against the second biscuit.
5. Repeat the above method, moving and sandwiching the biscuits along the circle of cream, creating a large wreath. Use up all biscuits until the 2 ends join and it’s a full circle cake, ensuring there is enough cream leftover to cover the entire cake.
6. Take remaining cream, dollop and spread over the entire cake, to enclose the biscuits in cream. NOTE: if at this point you have ran out of cream, simply whip up some more (enough to cover cake) with the brandy cream ingredients.
7. Once cake is all covered, you can loosely cover it with plastic wrap or leave it uncovered and place it in the refrigerator to set overnight. NOTE: cake must be refrigerated overnight as this time will allow the cream to soak into the biscuits and create a cake-like texture. You can remove it the next day or before serving and dollop more whipped cover the parts where the choc biscuits have soaked through to the surface.

Decoration

1. Before serving you can decorate your wreath cake with either gingerbread cookies or fresh fruit such as berries, cherries, kiwi or passionfruit.
2. Serve and enjoy!