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Giant Monte Carlo cake recipe
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Prep Time:
150 minutes
Cook Time:
40 minutes
Total Time:
190 minutes
Monte Carlo cake: Australian biscuit transformed into a creamy, raspberry jam-topped delight!
Ingredients:
  • 250g butter, chopped
  • 375ml (1 1/2 cups) golden syrup
  • 600g (4 cups) self-raising flour, sifted
  • 130g (1 1/2 cups) desiccated coconut
  • 100g (1/2 cup) caster sugar
  • 375ml (1 1/2 cups) milk
  • 4 eggs, lightly whisked
  • 600ml thickened cream, whipped
  • 235g (3/4 cup) raspberry jam
  • Pink food colouring, to tint (optional)
  • 6 Monte Carlo biscuits
Instructions:
  • Preheat your oven to 180C/160C fan. Grease two 8-cm deep, round 22cm cake pans and line the bases with baking paper.
  • In a medium saucepan, combine the butter and golden syrup. Stir over low heat for 5 minutes or until the butter is melted. Transfer the mixture to a large bowl and allow it to cool slightly.
  • Combine flour, coconut, sugar, milk, and egg with the butter mixture. Divide evenly into the prepared pans. Bake for 35-40 minutes until a skewer comes out clean. Let cool in pans for 5 minutes before transferring to a wire rack to cool completely.
  • Whisk the cream in a bowl using electric beaters until soft peaks form. Gently fold in 90g (1/4 cup) jam. Add coloring for desired tint, if desired.
  • Mix 2 tablespoons of the leftover jam with 1 tablespoon of water in a small bowl.
  • Trim the top of 1 cake with a serrated knife to make it even. Place the cake, cut-side up, on a serving plate. Spread with 2 tablespoons of reserved jam, then top evenly with half the raspberry cream. Dollop the remaining jam over the top and swirl it into the cream using a skewer. Add the remaining cake on top, spoon the rest of the raspberry cream over it, and drizzle with the jam syrup. Decorate with biscuits on top before serving.

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