| | Magic no-bake Anzac cake
Magic no-bake Anzac cake
Magic no-bake Anzac cake 4.3-5 9
  • Calories: 2237 kj
  • Fat: 41.8g
  • Carbohydrates: 32.4g

How to Make:

  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 1/2 the golden syrup for 2 to 3 minutes or until smooth.
  3. Place 2 1/2 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 1/2 the sauce and decorate with almonds. Serve with remaining sauce.
Time for preparing:
10 min.


  • 600ml thickened cream
  • 500g cream cheese, softened
  • 1/4 cup caster sugar
  • 2 teaspoons vanilla extract
  • 1/3 cup CSR Golden Syrup
  • 1 tablespoon powdered gelatine
  • 300g packet Anzac biscuits
  • 1/4 cup CSR Dark Brown Sugar
  • 20g butter, chopped
  • 1/4 cup flaked almonds, toasted