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+ servings
cherry ripe love cake.
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5 from 2 votes

Cherry Ripe Love Cake

This no bake cake is packed with delicious cherry ripe flavours.
Prep Time20 minutes
Resting time6 hours
Total Time6 hours 20 minutes
Course: Dessert
Cuisine: Australian
Keyword: cherry ripe cake, no bake cake
Servings: 10 people
Calories: 321kcal

Ingredients

  • 1 packet Arnott's Chocolate Ripple biscuits (or 250 grams of another packaged chocolate biscuit)
  • 600 ml thickened cream
  • 4 cherry ripe bars
  • 1 tablespoon cocoa (for dusting)
  • 2-3 drops red or pink food colouring

Instructions

  • Cut out a heart shape in baking paper to use as a guide. See above for dimensions.
  • Whip cream until peaks form, adding a few drops of red or pink food colouring half way through the process.
  • Chop cherry ripe bars and add about ⅔ of the chopped bars to the cream, stirring to combine.
  • Smear some cream along serving plate. Dollop cream on biscuits (generously) and sandwich the biscuits together with the cream so that they stand on their edge. Use the heart-shaped baking paper to create a heart shape with the biscuits. (See above for how-to video.)
  • Cover the heart with remaining cream, using a spatula or knife to smooth the sides and edges.
  • Add the remaining chopped cherry ripe bars to the top of the cake in a heart shape. Use a heart-shaped cutter if you have one to create this shape.
  • Use a small sieve or sifter to dust around the edges of the cake with cocoa powder.
  • Cover with kitchen wrap and let stand overnight in the fridge (or at least for 6 hours).

Video

Notes

See the video above for visual instructions. 
Although simple, note that this is a fridge cake and requires at least 56 hours in the fridge before serving.

Nutrition

Calories: 321kcal | Carbohydrates: 16g | Protein: 3g | Fat: 28g | Saturated Fat: 16g | Cholesterol: 85mg | Sodium: 78mg | Potassium: 126mg | Fiber: 1g | Sugar: 12g | Vitamin A: 919IU | Vitamin C: 1mg | Calcium: 60mg | Iron: 1mg