Cherry on top
Anna says " I grew up with this quick cake recipe: Mum learned it from a lady at work and ended up making it for every occasion. For birthdays, kitchen teas, a Sunday family lunch: the occasion didn’t matter. It’s just whipped cream and chocolate biscuits, with a cherry on top to finish it."
500 ml (17 fl oz/2 cups) pure (pouring) cream (35% fat)
20 g (¾ oz) icing (confectioners’) sugar
1 teaspoon vanilla paste
1 packet chocolate-flavoured biscuits (cookies)
6 glacé cherries with stems
Combine the cream, icing sugar and vanilla paste
in the bowl of an electric mixer fitted with the whisk attachment. Whisk until semifirm.
Lay one biscuit down on a tray and put 1 tablespoon of whipped cream on top. Put another biscuit on top of the first one and top with whipped cream. Continue to make a stack of four biscuits and cream.
Dollop the cream on top of the last biscuit.
Finish the creation with a cherry on top, then refrigerate for 1–2 hours before serving to allow
the cream to soak into the biscuits.
You can make this as a big cake in a loaf (bar) or round tin, and use chocolate sprinkles or anything you like. Blitz any remaining biscuits in a food processor and sprinkle the crumbs on.