MAGIC NO-BAKE ANZAC CAKE
SERVES 12 PREP 25 MINUTES (PLUS OVERNIGHT REFRIGERATION) COOK 10 MINUTES
600ml thickened cream 500g cream cheese, softened ¼ cup caster sugar 2 teaspoons vanilla extract ¹⁄³ cup CSR Golden Syrup 1 tablespoon powdered gelatine 300g packet Anzac biscuits ¼ cup CSR Dark Brown Sugar 20g butter, chopped ¼ cup flaked almonds, toasted
1 Grease a 20cm round (base) springform pan. Line side with baking paper, extending paper 5cm above edge of pan. 2 Using an electric mixer, beat 2 cups cream until just-firm peaks form. In a separate bowl and using an electric mixer, beat cream cheese, caster sugar, vanilla and ½ the golden syrup for 2 to 3 minutes or until smooth. 3 Place 2½ tablespoons hot water in a small bowl. Sprinkle over gelatine. Stir until dissolved. Beat gelatine mixture into cheese mixture. Fold in whipped cream. 4 Place ¹⁄³ of the biscuits over base of prepared pan. Top with ¹⁄³ of the cheese mixture. Repeat layers with remaining biscuits and cheese mixture. Cover. Refrigerate for 6 hours or overnight. 5 Combine brown sugar, butter, and remaining syrup and cream in a saucepan over low heat. Cook, stirring, for 3 minutes or until sugar dissolves. Increase heat to medium. Bring to the boil. Boil, stirring occasionally, for 5 minutes or until thickened. Transfer to a heatproof bowl. Cool for 15 minutes. Refrigerate for 20 minutes. 6 Remove cake from pan and transfer to a plate. Smooth side with a spatula. Drizzle with ½ the sauce and decorate with almonds. Serve with remaining sauce. NUTRITION: (per serve) 2237kj; 41.8g fat; 26.5g sat fat; 7.3g protein; 32.4g carbs; 1.6g fibre; 104mg chol; 240mg sodium.