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Anzac Biscuit Custard Cake

A nostalgic dessert combining crisp Anzac biscuits with creamy custard, perfect for sharing with family and friends.
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Prep Time 20 minutes
Total Time 12 hours
Servings: 8 servings
Course: Dessert
Cuisine: Australian
Calories: 350
Ingredients Method Notes

Ingredients
  

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

Method
 

Preparation
  1. Grease and line a 1.25-litre loaf tin with baking paper.
  2. Sprinkle gelatine over 3 tablespoons of water and let soften for 5 minutes.
  3. Dissolve gelatine in a bowl over simmering water, then let cool.
  4. In a mixer, whip together thickened cream, vanilla custard, and caster sugar.
  5. Pour in the cooled gelatine mixture and mix until slightly thickened.
  6. Layer the custard mixture and Anzac biscuits in the prepared tin until filled, finishing with custard.
  7. Cover with cling film and refrigerate overnight.
Serving
  1. Lift the cake out, peel back the baking paper, and crush reserved biscuits on top.
  2. Drizzle with golden syrup, slice, and serve chilled.

Notes

Best served chilled. Store in an airtight container in the refrigerator for about 3 days. Flavors may improve after a day or two.