Peanut and Salted Caramel Choco Leibniz Cake - a picnic winner!
June 16, 2015
We think cake (as well as Bahlsen biscuits!) is an essential part of any good picnic! Here at Bahlsen HQ, we are in love with this delicious Salted Caramel Peanut Cake using our very own Choco Leibniz Caramel. The little bit of salt used in the cake really plays against the sweetness of the caramel making it one moorish treat for everyone to enjoy at your picnic!
For the cake
- 75g softened butter
- 100g crunchy peanut butter
- 90g sugar
- 1 tsp vanilla essence
- 3 medium eggs
- 140g wheat flour
- 2 level tsp baking powder
For the topping
- 1 pack Choco Leibniz Caramel
- Pinch of sea salt flakes
For the filling
- 90g sugar
- 150g whipping cream
- 140g softened butter
- 1/4 tsp sea salt flakes
1. Prepare a cake tin (approx 26cm in diameter) and line with baking paper. Preheat the oven to 180C (160C for fan assisted).
2. To make the cake, whisk the butter and peanut butter together with the sugar until light and fluffy. Add the eggs and vanilla essence slowly, to avoid curdling the mix.
3. Sift in the flour and baking powder into the mixture and blend well until the batter is even.
4. Pour the cake batter into the prepared tin and smooth out. Place in the preheated oven for 20 minutes, or until cooked all the way through.
5. Once cooked, remove from the oven and take the cake out of the baking tin, Leave to cool on a wire rack for 15-20 minutes.
6. Slice the cake in half horizontally. Take the top half, and place eight Caramel Choco Leibniz chocolate side down on the still warm cake, and then leave the cake to cool completely.
7. In the meantime, for the filling, put the sugar into a stainless steel saucepan, and caramelise over a medium heat.
8. Once caramelised, remove the pan from the heat, then gradually and carefully pour in the cream.
9. Bring the mixture to a gentle boil, continuously stirring until the caramel has dissolved completely. Then, pour the caramel cream into a mixing bowl and leave to cool in the refrigerator.
10. Once cooled, blend the softened butter with the caramel mixture using a hand blender gradually, then add the sea salt flakes.
11. When the caramel cream is completely blended, place a heaped tablespoon into an icing bag with a star shaped nozzle.
12. Place the bottom half of the cake on a plate, and cover the top of it with the remaining caramel cream. Then assemble the top half of the cake on this and press down lightly.
13. Decorate the top of the cake with the cream in the icing bag, creating little stars all over the cake. Sprinkle with a pinch of sea salt flakes.
14. Enjoy! The cake can last up to 3 days if kept in the fridge, although we don't think that it will last even that long once you taste it!