Golden Gaytime Cake
Golden Gaytime Cake
Ingredients
For the Biscuit Base
- 150 g plain biscuits, e.g., Arnott's Nice biscuits
- 70 g unsalted butter, melted
For the Caramel Layer
- 100 g caster sugar
- 30 g unsalted butter
- 30 ml water
- 100 ml thickened cream, heavy cream
For the Ice Cream Layer
- 500 ml thickened cream, heavy cream
- 395 g sweetened condensed milk
- 1 teaspoon vanilla extract
For the Honeycomb Crumble Topping
- 100 g milk chocolate
- 50 g crushed honeycomb, e.g., Violet Crumble or Crunchie bar
- 20 g extra crushed plain biscuits, same as base
Instructions
- 1
Place the 150g plain biscuits into a food processor. Process until they form fine crumbs.
⏱️ 2 min
- 2
Add the 70g melted unsalted butter to the biscuit crumbs. Pulse until the mixture is well combined.
⏱️ 1 min
- 3
Press the biscuit mixture firmly and evenly into the base of the prepared 20cm round cake tin, which should be lined with baking paper on the base and sides.
⏱️ 2 min - 4
Place the tin in the fridge to chill for at least 30 minutes.
⏱️ 30 min
- 5
In a saucepan, combine the 100g caster sugar and 30ml water.
⏱️ 1 min
- 6
Heat the mixture over medium heat, stirring continuously until the sugar has completely dissolved.
⏱️ 3 min
- 7
Increase the heat and bring the syrup to a boil. Cook without stirring until it reaches a deep amber caramel color. This typically takes around 5-7 minutes.
⏱️ 7 min
- 8
Remove the saucepan from the heat. Carefully add the 30g unsalted butter and whisk until it is fully combined and melted into the caramel.
⏱️ 1 min
- 9
Gradually whisk in the 100ml thickened cream until the caramel mixture is smooth and evenly combined.
⏱️ 1 min
- 10
Pour the warm caramel evenly over the chilled biscuit base in the cake tin.
⏱️ 1 min
- 11
Return the tin to the fridge to chill for another 30 minutes, or until the caramel layer is set.
⏱️ 30 min
- 12
In a large mixing bowl, whisk the 500ml thickened cream until soft peaks begin to form.
⏱️ 5 min
- 13
Gently fold in the 395g sweetened condensed milk and 1 teaspoon vanilla extract until the ingredients are just combined and no streaks remain. Be careful not to overmix.
⏱️ 2 min
- 14
Pour the ice cream mixture over the set caramel layer in the cake tin.
⏱️ 1 min
- 15
Smooth the top of the ice cream layer with a spatula to create an even surface.
⏱️ 1 min
- 16
Place the cake in the freezer for at least 4 hours, or preferably overnight, until it is completely firm.
⏱️ 240 min
- 17
Melt the 100g milk chocolate in a heatproof bowl set over a saucepan of simmering water (bain-marie), ensuring the bottom of the bowl does not touch the water, or melt it carefully in the microwave in short bursts, stirring frequently.
⏱️ 3 min
- 18
Once the ice cream cake is firm, remove it from the freezer and carefully unmould it from the cake tin.
⏱️ 1 min
- 19
Pour the melted milk chocolate over the top of the frozen ice cream cake, allowing it to drip attractively down the sides.
⏱️ 1 min
- 20
Immediately sprinkle the 50g crushed honeycomb and the 20g extra crushed plain biscuits over the melted chocolate before it sets.
⏱️ 1 min
- 21
Return the cake to the freezer for an additional 15-20 minutes to allow the chocolate and topping to set firmly.
⏱️ 20 min
- 22
Slice and serve the Golden Gaytime Cake immediately.
⏱️ 1 min
Kitchen Tools
Golden Gaytime Cake
For the Biscuit Base
- 150 g plain biscuits, e.g., Arnott's Nice biscuits
- 70 g unsalted butter, melted
For the Caramel Layer
- 100 g caster sugar
- 30 g unsalted butter
- 30 ml water
- 100 ml thickened cream, heavy cream
For the Ice Cream Layer
- 500 ml thickened cream, heavy cream
- 395 g sweetened condensed milk
- 1 teaspoon vanilla extract
For the Honeycomb Crumble Topping
- 100 g milk chocolate
- 50 g crushed honeycomb, e.g., Violet Crumble or Crunchie bar
- 20 g extra crushed plain biscuits, same as base
Instructions
- 1
Place the 150g plain biscuits into a food processor. Process until they form fine crumbs.
⏱️ 2 min - 2
Add the 70g melted unsalted butter to the biscuit crumbs. Pulse until the mixture is well combined.
⏱️ 1 min - 3
Press the biscuit mixture firmly and evenly into the base of the prepared 20cm round cake tin, which should be lined with baking paper on the base and sides.
⏱️ 2 min - 4
Place the tin in the fridge to chill for at least 30 minutes.
⏱️ 30 min - 5
In a saucepan, combine the 100g caster sugar and 30ml water.
⏱️ 1 min - 6
Heat the mixture over medium heat, stirring continuously until the sugar has completely dissolved.
⏱️ 3 min - 7
Increase the heat and bring the syrup to a boil. Cook without stirring until it reaches a deep amber caramel color. This typically takes around 5-7 minutes.
⏱️ 7 min - 8
Remove the saucepan from the heat. Carefully add the 30g unsalted butter and whisk until it is fully combined and melted into the caramel.
⏱️ 1 min - 9
Gradually whisk in the 100ml thickened cream until the caramel mixture is smooth and evenly combined.
⏱️ 1 min - 10
Pour the warm caramel evenly over the chilled biscuit base in the cake tin.
⏱️ 1 min - 11
Return the tin to the fridge to chill for another 30 minutes, or until the caramel layer is set.
⏱️ 30 min - 12
In a large mixing bowl, whisk the 500ml thickened cream until soft peaks begin to form.
⏱️ 5 min - 13
Gently fold in the 395g sweetened condensed milk and 1 teaspoon vanilla extract until the ingredients are just combined and no streaks remain. Be careful not to overmix.
⏱️ 2 min - 14
Pour the ice cream mixture over the set caramel layer in the cake tin.
⏱️ 1 min - 15
Smooth the top of the ice cream layer with a spatula to create an even surface.
⏱️ 1 min - 16
Place the cake in the freezer for at least 4 hours, or preferably overnight, until it is completely firm.
⏱️ 240 min - 17
Melt the 100g milk chocolate in a heatproof bowl set over a saucepan of simmering water (bain-marie), ensuring the bottom of the bowl does not touch the water, or melt it carefully in the microwave in short bursts, stirring frequently.
⏱️ 3 min - 18
Once the ice cream cake is firm, remove it from the freezer and carefully unmould it from the cake tin.
⏱️ 1 min - 19
Pour the melted milk chocolate over the top of the frozen ice cream cake, allowing it to drip attractively down the sides.
⏱️ 1 min - 20
Immediately sprinkle the 50g crushed honeycomb and the 20g extra crushed plain biscuits over the melted chocolate before it sets.
⏱️ 1 min - 21
Return the cake to the freezer for an additional 15-20 minutes to allow the chocolate and topping to set firmly.
⏱️ 20 min - 22
Slice and serve the Golden Gaytime Cake immediately.
⏱️ 1 min