Crunch Cream Cubed
About this build
Crushed ginger biscuits form two giant baked discs, sandwiching a thick layer of vanilla buttercream in this oversized Crunch Cream.
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What the original account establishes
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- The ingredients were 6 packets of ginger biscuits, 4 blocks of 250g butter, 2 eggs, a lot of icing sugar and vanilla essence, an estimated £8.00. For each biscuit 3 packets of Ginger Nuts were crushed to fine crumbs, with a food processor recommended over the glass the makers used, then mixed with about 2/3 of the butter melted and an egg, 1 used and 2 suggested, until the crumbs were moist. Without a big enough tin the mix was packed into a rudimentary foil container and baked for about 15 minutes or until browned, with no temperature given, then cooled for an hour or more while the second biscuit baked. The filling was the rest of the butter worked with the icing sugar to a smooth icing and vanilla to taste, spread on the first base after 1 or 2 hours, chilled so the butter hardened, and topped with the second biscuit. The account advises eating it an inch at a time. Source 1 · Source 2 · Source 3 · Source 4 · Source 5 · Source 6 · Source 7 · Source 8 · Source 9
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6 packets of Ginger biscuits 4 x 250g of Butter 2 eggs A alot of icing sugar Vanilla essence.
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Empty 3 packets of the Ginger Nuts into a bowl and somehow break up into fine crumbs. We used the bottom of a glass, but this could easily result in a visit to your local hospital and alot of blood. So I would recommend using a food processor it will save time and personal injury.
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The original account
INGREDIENTS.
6 packets of Ginger biscuits
4 x 250g of Butter
2 eggs
A
alot of icing sugar
Vanilla essence.
Estimated Cost – £8.00
Step 1.
Empty 3 packets of the Ginger Nuts into a bowl and somehow break up into fine crumbs. We used the bottom of a glass, but this could easily result in a visit to your local hospital and alot of blood. So I would recommend using a food processor it will save time and personal injury.
Step 2.
Melt about 2/3rds of the butter and mix into the crumbs, then add an egg (We added 1 but 2 to make doubly sure would be ok). Stir until all the crumbs are moist.
Step 3.
Pack the mix into a round container – we didn’t have one big enough so had to fashion a rudimentary version out of tin foil. Though not a tin it stood us in good stead and al turned out ok. Put this one into the oven and bake for about 15mins or until it has browned.
Step 4.
While the first biscuit is in the oven, you can make the second following the above. When the 1st is ready take out of the oven and cool for about an hour or so – possibly longer depending on how impatient you are.
Step 5.
While the 1st biscuit is cooling and the 2nd is in the oven you can make the filling!. Add the rest of the butter into a bowl and pour on the icing sugar. Work the sugar / icing until it has mixed and makes like a smooth icing. Then add the vanilla essence to taste.
Step 6.
… 1 or 2 hours later – take the first base out of the tin / foil. Then put the icing on top and spread evenly. Once you have spread the icing I recommend putting it in the fridge for the butter to harden. However you can just put the 2nd biscuit on top – and there you have it!.
I would not attempt to eat this in one go, you will be sick, but an inch at a time!
