Giant Monte Carlo Cake Recipe

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Monte-Carlo is going to massive! We turned the classic Australian biscuit in a delicious cream cake topped with raspberry jam.

The ingredient of Giant Monte Carlo Cake Recipe

• 250g butter chopped
• 375 ml 1 1 2 cup golden syrup
• 600g 4 cups self raising flour sifted
• 130 g 1 1 2 cup desiccated coconut
• 100 g 1 2 cup powdered sugar
• 375 ml 1 1 2 cup milk
• 4 eggs lightly beaten
• 600ml thickened cream whipped
• 235 g 3 4 cup raspberry jam
• pink food colouring to tint optional
• 6 monte carlo biscuits

The Instruction of giant monte carlo cake recipe

• preheat the oven to 180 u00b0 c 160 fan forced grease two 8 cm deep round 22 cm cake pans line the bases with baking paper
• place the butter and golden syrup in a medium saucepan heat stirring over low heat for 5 minutes or until butter is melted transfer to a large bowl leave to cool slightly
• mix the flour coconut sugar milk and eggs into the butter mixture evenly pour into prepared molds bake in the oven for 35 40 minutes or until a skewer inserted in the centres comes out clean let cool in pans for 5 minutes before turning out onto a wire rack to cool completely
• use the electric mixer to beat the cream in a bowl until soft peaks form stir 90 g 1 4 cup of jam into the cream tint with colouring as you want if you use it
• mix 2 tablespoons of the remaining jam with 1 tablespoon water in a small bowl
• use a serrated knife to cut the top of 1 cake until even place cake cut side up on a serving platter spread with 2 tablespoons of the remaining jam evenly top with half the cream and raspberry dollop the rest of the jam on top use a stick to stir the jam into the cream top with the remaining cake pour the remaining cream with a raspberry on top of the cake and drizzle over the marmalade syrup decorate the top of the cake with the biscuits and serve

Nutritions of Giant Monte Carlo Cake Recipe

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