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Gem Giant Wheel Cake

30 mins Cook
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This Giant Homemade Gem Wheel is Shane Smith’s tribute to one of the most nostalgic treats of the 80s and 90s, crisp biscuit, fluffy marshmallow, sweet raspberry jam and a generous coating of dark chocolate. We hope this fun, feel-good bake inspires you to roll up your sleeves, get baking, and raise some much-needed funds for this year’s Great Irish Bake.

Roll up your sleeves and join THE Great Irish Bake to raise vital funds for children like Saoirse. Support Children’s Health Ireland at Crumlin, Temple Street, Tallaght, and Connolly.

SIGN UP, HOST YOUR BAKE SALE AND BE IN WITH A CHANCE OF WINNING A €1500 CENTRE PARCS VOUCHER OR A KENWOOD mixer OR A Gem baking hamper!

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Gem Giant Wheel Cake

Gem Giant Wheel Cake

katrina
prep time
20 mins
cooking time
30 mins
servings
10-12
total time
4hrs 50 mins

Equipment

  • Equipment

  • Weighing scales

  • Oven

  • 2 x 8” round cake tins

  • Mixing bowls

  • Whisk

  • Spatula

  • Food processor

Ingredients

  • 200g cold butter

  • 300g Gem plain flour

  • 100g Gem caster sugar

  • 2 tsp vanilla extract

  • 2 tbsp raspberry jam

  • 140g white mini marshmallows

  • 400g Gem dark chocolate

  • 2 tbsp vegetable oil

Instructions

1
Preheat the oven to 180°C (160°C fan). Grease and line the base and sides of your baking tins.
2
Place the flour, sugar, butter and vanilla into a food processor and blitz until a soft dough forms. You may need to add a few drops of cold water to help bring it together.
3
Divide the dough into two and press each half evenly into the base of the prepared tins. Prick all over with a fork and bake for 30 minutes, or until lightly golden brown.
4
Remove from the oven and allow to cool in the tins. Carefully remove one biscuit disc from its tin and place it in the fridge to firm up.
5
Place the marshmallows and one tablespoon of water into a heatproof bowl. Microwave in short bursts until melted and smooth.
6
Spread a layer of jam over the biscuit base that is still in its tin, then spoon the melted marshmallow on top. Spread evenly to cover, then place the chilled biscuit disc on top to sandwich.
7
Melt 125g of the dark chocolate with 1 tablespoon of oil and spread it over the top. Refrigerate for 4 hours until everything has firmed up.
8
Once fully chilled, carefully remove from the tin and turn upside down onto a wire rack with parchment underneath.
9
Melt the remaining chocolate with the oil until smooth and pour over the exposed biscuit, allowing it to run down the sides.
10
Leave to set at room temperature for about 10 minutes, then slice and serve.
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