Giant Monte Carlo Cake
September 22, 2020
"From our Sunday newspaper The Sunday Times."
- Serving Size: 1 (339.8 g)
- Calories 838.9
- Total Fat - 48.5 g
- Saturated Fat - 27.9 g
- Cholesterol - 460.4 mg
- Sodium - 416.2 mg
- Total Carbohydrate - 82.6 g
- Dietary Fiber - 7.5 g
- Sugars - 31.1 g
- Protein - 24.5 g
- Calcium - 247.7 mg
- Iron - 4.7 mg
- Vitamin C - 5.1 mg
- Thiamin - 0.4 mg
Preheat oven to 180C/160C fan forced.
Grease two 8-cm deep, round 22cm cake pans and line the bases with baking paper.
Place the butter and golden syrup in a medium saucepan and heat, stirring, over low heat for 5 minutes or until the butter melts and then transfer to a large bowl and set aside to cool slightly.
Stir the flour, coconut, sugar, milk and egg into the butter mixture and evenly pour into the prepared pans and bake for 35-40 minutes or until a skewer inserted into the centres comes out clean and then set aside to cool in the pans for 5 minutes before turning out onto a wire rack to cool completely.
Use electric beaters to beat the cream in a bowl until soft peaks form and stir 90 grams (1/4 cup) jam into the cream and tint with colouring as desired, if using.
Combine 2 tablespoons of remaining jam with 1 tablespoon water in a small bowl.
Use a serrated knife to trim the top of 1 cake until even. Place cake, cut-side up, on a serving plate. Spread with 2 tablespoons of remaining jam and evenly top with half the raspberry cream and dollop the remaining jam over the top and use a skewer to swirl the jam into the cream and top with the remaining cake.
Spoon the remaining raspberry cream over top of the cake and drizzle over the jam syrup and decorate the top of the cake with the biscuits and serve.
Tips & Variations
No special items needed.