Giant Monte Carlo Cake
Servings
Prep Time
Cook Time
Ready In
Recipe: #35761
September 22, 2020
"From our Sunday newspaper The Sunday Times."
Ingredients
Nutritional
- 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
Step 1
Preheat oven to 180C/160C fan forced.
Step 2
Grease two 8-cm deep, round 22cm cake pans and line the bases with baking paper.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
Combine 2 tablespoons of remaining jam with 1 tablespoon water in a small bowl.
Step 7
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.
Step 8
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.