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Anzac Biscuit Custard Cake

A delightful twist on the classic Anzac biscuit, this custard cake combines crunchy biscuits with rich, creamy layers that create a nostalgic and comforting dessert perfect for gatherings.
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Prep Time 30 minutes
Total Time 12 hours
Servings: 8 servings
Course: Dessert, Sweet
Cuisine: Australian
Calories: 295
Ingredients Method Notes

Ingredients
  

For the Custard Cake
  • 1 tbsp gelatine
  • 150 ml thickened cream
  • 600 g thick vanilla custard
  • 1/4 cup caster sugar
  • 300 g Anzac biscuits Reserve a few for garnish
  • 1 tbsp golden syrup For drizzling on top

Method
 

Preparation
  1. Grease and line a 1.25-litre loaf tin with baking paper, leaving overhanging paper for easy lifting.
  2. Sprinkle the gelatine over 3 tablespoons of water in a small bowl and set aside for 5 minutes.
  3. Place the bowl in a saucepan with simmering water and stir until the gelatine dissolves. Set aside to cool.
  4. In a stand mixer, whip together thickened cream, custard, and caster sugar until combined.
  5. Pour the cooled gelatine mixture into the cream mixture and beat until slightly thickened.
Layering
  1. Spoon some custard mixture into the bottom of the prepared tin.
  2. Add a layer of Anzac biscuits, breaking them as necessary. Repeat layers of custard and biscuits, finishing with custard on top.
  3. Cover with cling film and refrigerate overnight to allow the biscuits to soften.
Serving
  1. Run a knife around the edge of the cake and use the baking paper to lift it out.
  2. Peel back the baking paper gently to flip the cake onto a serving platter.
  3. Sprinkle reserved crushed biscuits on top and drizzle with golden syrup.
  4. Slice thickly and serve chilled, perhaps with a dollop of whipped cream.

Notes

For best results, ensure gelatine is fully dissolved and allow the cake to set overnight. Add coconut or nuts between layers for extra flavor.