Ingredients
Peanut Sponge Biscuit
Caramel & Nuts Crème
Interlayer #1
Filling #2
Instructions
Step 1
Step 2
Step 3
Step 4
Step 5
Step 6
Step 7
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.
Equipment
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.
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.
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!
Perfect for wrapping your cooled biscuits and keeping them fresh overnight in the fridge.
Useful for checking the biscuit's doneness. Make sure it comes out clean for the perfect bake.
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.