Caramel & peanuts "Oscar" cake

Ingredients

Peanut Sponge Biscuit

250 grams (8.8 ounces) sugar (or brown sugar)
5 eggs
300 grams (10.5 ounces) flour
2 tablespoons peanut butter
100 milliliters (3.4 fluid ounces) milk
100 milliliters (3.4 fluid ounces) vegetable oil
8 grams (0.3 ounces) baking powder
Vanillin to taste

Caramel & Nuts Crème

50 grams (1.8 ounces) butter
50 grams (1.8 ounces) powdered sugar
200 grams (7.0 ounces) thick boiled condensed milk
2 tablespoons peanut butter
400 grams (14.1 ounces) cream cheese
Vanillin to taste

Interlayer #1

50 grams (1.8 ounces) popcorn
90 grams (3.2 ounces) white marshmallows
90 grams (3.2 ounces) butter
80 grams (2.8 ounces) salted peanuts

Filling #2

2 pears
1 orange
2 tablespoons sugar
50 milliliters (1.7 fluid ounces) water (#1)
1.5 tablespoons corn starch
3 grams (0.1 ounces) gelatin
15 milliliters (0.5 fluid ounces) water (#2)

Equipment

Electric Mixer
Essential for achieving that perfectly fluffy egg and sugar mix. Pro tip: Start on low speed to combine ingredients, then gradually increase speed for a light, airy texture.
Spatula
Great for folding in dry ingredients and scraping down the sides of your mixing bowl. A silicone spatula is particularly handy for its flexibility and ease of cleaning.
Baking Pans
You'll need two 16-18 cm (6.3 to 7 inch) pans. Make sure to wrap them in thick foil to prevent uneven baking, and cover with additional foil during baking to avoid the dreaded hillock top!
Cling Film
Perfect for wrapping your cooled biscuits and keeping them fresh overnight in the fridge.
Skewer
Useful for checking the biscuit's doneness. Make sure it comes out clean for the perfect bake.

Instructions

Step 1

Preheat your oven to 170°C (338°F). The cake recipe is designed for a mold with a diameter of 16-18 cm (6.3 to 7 inches).

Step 2

Whip the eggs with sugar until fluffy. Heat the milk and dissolve the peanut butter in it, then pour in the vegetable oil. Sift the flour and baking powder and add them to the egg mixture in three parts, alternating with the milk-oil mixture. Mix on low speed.Ensure all dry ingredients are well incorporated to avoid lumps.

Step 3

Divide the batter into two molds, wrap the molds in thick foil, and cover the tops with foil (matte side up). Bake at 170°C (338°F) for 45 to 60 minutes, depending on your oven. Remove the top foil after 40 minutes. Check for doneness with a dry skewer. Once baked, let them cool, then wrap in cling film and refrigerate overnight.Wrapping the molds in foil helps ensure even baking.

Step 4

For the crème, ensure all ingredients except the cream cheese are at room temperature. Whip the butter with powdered sugar, then add the thick boiled condensed milk. Add the peanut butter and cold cream cheese and whip until smooth.Using cold cream cheese will help achieve a smoother consistency.

Step 5

Remove the shells from the popcorn to avoid any unpleasant texture. Chop the popcorn and peanuts roughly. Heat the marshmallows with the butter in a saucepan until a viscous mixture forms. Mix thoroughly and pour it over the popcorn and nuts. Stir and cool the mixture in the fridge. Knead the mixture with your hands to create pieces of different sizes.Chopping the popcorn and peanuts ensures even layering in the cake.

Step 6

Peel and cut the pears into pieces. Boil them with sugar and the orange juice. Depending on the pear type, drain the syrup and measure out 50 milliliters (1.7 fluid ounces); cool it and stir in the cornstarch. If pears are dry, dissolve the cornstarch in 50 milliliters (1.7 fluid ounces) of water. Add this mixture to the pears and boil for a few minutes until thick. Lightly mash with a blender for a puree with small pieces. Soak the gelatin in water and dissolve in the microwave, then add to the pears. Cover the mixture with foil and refrigerate.Adjust boiling time based on the pear's firmness to get desired consistency.

Step 7

For assembly, divide both fillings into three parts. Prepare the soaking: 100 milliliters (3.4 fluid ounces) boiled water mixed with 1 tablespoon of condensed milk, or 100 milliliters (3.4 fluid ounces) boiled orange juice mixed with 1 tablespoon of sugar. Soak each cake layer. Layer the cake starting with the peanut sponge, followed by crème, then the popcorn-nut mixture, and the pear filling. Repeat the layers. Enjoy your delicious cake!Soaking the layers gives extra flavor and keeps the cake moist.

Servings

This multi-layered cake is versatile enough to be the star of any gathering, from casual get-togethers to more formal celebrations. The unique interplay of flavors—from the nutty notes of peanut butter to the sweet and tangy kick of the pear filling—makes for an unforgettable experience. Consider serving it with a scoop of vanilla ice cream for an extra layer of indulgence. Or go the lighter route and accompany it with a zesty fruit salad to balance out the richness.

Want to make it even more memorable? Pair it with a fun beverage! Think caramel latte for a cozy evening or a chilled glass of pear cider to brighten up a sunny day. The cake also shines when garnished with a drizzle of melted chocolate or a sprinkle of powdered sugar for that added touch of elegance.

Variations

To make this recipe gluten-free, simply substitute the regular flour with a gluten-free flour blend. Make sure your baking powder is also gluten-free, as some varieties contain traces of gluten.

For a vegan version, make a few swaps: replace the eggs with a flaxseed meal and water mixture (1 tablespoon of flaxseed meal with 3 tablespoons of water per egg), use a plant-based milk such as almond or soy milk, and opt for coconut oil instead of butter. You can also use a dairy-free cream cheese alternative and peanut butter without any added milk solids.

Faq

Why did my sponge cake turn out dense?
Overmixing the batter can cause the cake to be dense. Make sure to fold the dry ingredients gently into the wet ingredients.
How do I prevent my cake from having a dome top?
Wrap your cake pans in thick foil and cover the tops with foil to encourage even baking, preventing the formation of a dome.
Why is my caramel & nuts crème not smooth?
Ensure all ingredients except for the cream cheese are at room temperature before mixing. Cold ingredients can cause the mixture to curdle or become grainy.
How do I properly soak the biscuit layers?
Use a mixture of boiled water and condensed milk or an orange syrup. Lightly brush the soak on each layer for added moisture and flavor.
Can I make the fillings ahead of time?
Yes, you can prepare the caramel & nuts crème and pear filling a day ahead. Store them in the fridge and give a quick mix before using.
What’s the best way to cut this cake?
Use a sharp knife dipped in hot water for clean cuts. Wipe the knife clean between slices to maintain the cake's presentation.