White Chocolate & Ginger Crunch Cake
An Original Recipe by Lorraine Elliott
Preparation time: 15 minutes
Cooking time: 10 minutes
Degree of difficulty: easy
- 550g/20ozs. white chocolate
- 200g/7ozs. butter
- 150ml/5ozs. sweetened condensed milk
- 200g/7ozs. shortbread cookies
- 150g/5ozs. dried white figs, halved
- 100g/3.5ozs. Turkish delight, halved
- 100g/3.5ozs. crystallised ginger, halved
- Black macarons and flowers to decorate
Step 1 - Line a 16cm/6.4inch springform tin on the base and sides. Melt the chocolate and butter in a double boiler. Stir in the condensed milk.
Step 2 - In a large bowl place the shortbread, dried fruit and Turkish delight. Stir in the chocolate mixture and once mixed, scoop into the prepared tin. Press down with an angled spatula to smooth the top and bang the tin gently against a surface to remove any air bubbles (do this until no more bubbles appear on the surface, it may take a couple of minutes). Place the macarons on top and allow to set completely in the fridge. Decorate with flowers.