Recipe courtesy Yuppiechef)- Kindly Shared on by Hamida and Faaiza
Ingredients:
Prep time: 30 mins | Cook time : 25 mins | Makes 1 large cake
For the cake
6 extra large eggs
450g castor sugar
300ml milk
150g butter
2 Tbsp peanut butter
1 tsp vanilla extract
350g cake flour
1 tsp salt
3 tsp baking powder
For the salted caramel
1 tin caramel treat
1 tsp flaked sea salt
For the peanut butter icing
1 heaped Tbsp peanut butter
250g Lancewood or Woolworths cream cheese (these have a firmer texture than other brands)
1 tsp vanilla extract
4 Tbsp (60g) icing sugar
80ml sour cream
Peanut brittle, chocolate covered peanuts, etc., to decorate
Method:
1. To make the cake, preheat the oven to 180°C.
2. Line and grease 3 round cake tins (18cm or 20cm will work well for this type of layered cake).
3. Beat the eggs and sugar until pale and fluffy.
4. Heat the milk and butter until the butter has just melted, remove from the heat and add the peanut butter and vanilla.
5. Mix the flour, salt and baking powder together.
6. Fold the flour mixture into the beaten eggs and sugar mixture, alternately adding some of the hot peanut butter milk mixture. Make sure not to make the mixture too dry by adding too much flour at a time.
7. Spoon equal amounts of the batter into each of your three cake tins. Place in the oven and bake for 20–25 minutes until golden brown and springy to the touch. (Don’t be tempted to take the cake out of the oven before the time is up. The cake will brown a fair bit due to high sugar content, but still needs the allotted time to cook through properly.) Remove and leave to cool completely.
8. To make the peanut butter icing, beat the peanut butter and cream cheese together until soft.
9. Add the vanilla and icing sugar, mix together, then add in the sour cream and beat well.
10. For the salted caramel, stir the sea salt through the caramel in a separate bowl.
11. Layer the cake with caramel and icing between layers.
(Recipe courtesy Yuppiechef).
No comments:
Post a Comment