Recipe Magic no-bake Anzac cake : Easy, Special and Delicious

Recipe Magic no-bake Anzac cake : Easy, Special and Delicious - Hi Mom, Welcome back to my blog. Now is the time for smart and creative women, if you are one of them, try to make these delicious cakes at home. In addition to saving money, you can also create it according to your wishes. As a reference, we provide a recipe guide that you can try.

On this page of the website you will read the recipe Magic no-bake Anzac cake. This Recipe Magic no-bake Anzac cake : Easy, Special and Delicious includes levels . After I practiced it, it turned out that Magic no-bake Anzac cake was necessary 6h 25m, cook 10m and serving 12. Attention: allergies . Without having to wait long, let's just check the Recipe Magic no-bake Anzac cake

If you’re a fan of choc ripple cakes, wait until you try our Magic no-bake Anzac cake. It's seriously addictive!

Magic no-bake Anzac cake


10 Ingredients












  • 600ml thickened cream










  • 500g cream cheese, softened










  • 1/4 cup caster sugar










  • 2 tsp vanilla extract










  • 1/3 cup CSR Golden Syrup










  • 1 tbsp powdered gelatine










  • 300g packet Anzac biscuits










  • 1/4 cup CSR Dark Brown Sugar










  • 20g butter, chopped










  • 1/4 cup flaked almonds, toasted









  • Select all ingredients










6 Method Steps








  • Step 1


    Grease a 20cm round (base) springform pan. Line side with baking paper, extending paper 5cm above edge of pan.







  • Step 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.







  • Step 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.







  • Step 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.







  • Step 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.







  • Step 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.



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