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Magic no-bake Anzac cake
Magic no-bake Anzac cake
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Prep Time:
385 minutes
Cook Time:
10 minutes
Total Time:
395 minutes
Indulge in our irresistible Magic No-Bake Anzac Cake - a must-try for choc ripple cake lovers!
Ingredients:
  • 600ml thickened cream
  • 500g cream cheese, softened
  • 53.75 gm caster sugar
  • 8.80 gm vanilla extract
  • 110.55 gm Golden Syrup
  • 12.00 gm powdered gelatine
  • 300g packet Anzac biscuits
  • 45.00 gm Dark Brown Sugar
  • 20g butter, chopped
  • 62.50 ml flaked almonds, toasted
Instructions:
  • Prepare your 20cm round springform pan by generously greasing the base and then lining the sides with baking paper, ensuring that the paper extends 5cm above the edge of the pan.
  • In a clean electric mixer bowl, whip 2 cups of cream until soft peaks form. In another bowl, beat cream cheese, caster sugar, vanilla, and half of the golden syrup with an electric mixer for 2 to 3 minutes until creamy.
  • In a small bowl, pour 2 1/2 tablespoons of hot water and sprinkle gelatin over it. Stir until fully dissolved. Incorporate the gelatin mixture into the cheese mixture, then gently fold in the whipped cream.
  • Layer 1/3 of the biscuits on the base of the prepared pan and add 1/3 of the cheese mixture. Repeat with remaining biscuits and cheese mixture. Cover and refrigerate for 6 hours or overnight.
  • In a saucepan over low heat, combine brown sugar, butter, and remaining syrup and cream. Stir and cook for 3 minutes until the sugar dissolves. Increase heat to medium and bring to a boil. Stir occasionally and boil for 5 minutes until thickened. Transfer to a heatproof bowl, cool for 15 minutes, then refrigerate for 20 minutes.
  • Unmold the cake onto a plate, using a spatula to smooth the sides. Drizzle half of the sauce over the cake and top with almonds for decoration. Serve the cake with the remaining sauce on the side.

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