Name: Anzac biscuit custard cake recipe
Prep time: 25 min
Total time: 25 min
Yield: 8
Cuisine: australian
Ingredients: 20.00 ml gelatine; 150ml thickened cream; 600g thick vanilla custard; 62.50 ml caster sugar; 300g Anzac biscuits; 20.00 ml golden syrup, to drizzle

by Greer Worsley Last updated on 03/14/2023

The old-fashioned chocolate ripple cake gets a makeover with this ANZAC biscuit custard cake and makes a delicious afternoon tea treat. - Greer Worsley

Ingredients

1 tbsp gelatine
150ml thickened cream
600g thick vanilla custard
1/4 cup caster sugar
300g Anzac biscuits
1 tbsp golden syrup, to drizzle

Method

Step 1

Grease and line a 1.25 litre loaf tin with baking paper, leaving enough overhanging the sides to make it easier to lift out the finished cake.
Step 2

Sprinkle gelatine over 3 tbsp water in a small bowl. Leave for 5 minutes to soften, then place in a small saucepan filled with 2cm simmering water. Stir gelatine mixture until gelatine has completely dissolved. Set aside.
Step 3

In a stand mixer or using hand-held beaters, beat cream, custard and caster sugar together. Pour in gelatine mixture and continue beating until slightly thick.
Step 4

Reserve a few biscuits for the garnish. Spoon a little of the custard mixture in the base of the prepared tin. Add a single layer of biscuits, breaking them to fit. Top with more custard mixture and another layer of biscuits. Repeat one more time, then finish with a final layer of custard mixture. Cover with clingfilm and refrigerate overnight to allow biscuits to soften and custard to set.
Step 5

Run a knife around the edge of the cake and use the baking paper to carefully lift it out. Peel back the baking paper from one side and use the baking paper on the other side to turn the cake over onto your serving platter. Crush reserved biscuits and sprinkle over the top, then drizzle with golden syrup before cutting into thick slices to serve.