Ingredients
Cake
- 200 g Butter, chopped
- 220 g caster sugar
- 4 eggs, room temperature
- 150 g natural yoghurt
- 70 g super crunchy peanut butter
- 2 tablespoons super crunchy peanut butter, for filling
- 200 g self-raising flour
- 1 tablespoon Milk
- 100 g milk chocolate
- 80 g Top 'n' fill caramel
- 50 g salted roasted peanuts
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Preheat oven to 180c or 160c fan. Grease and line base and sides of two 20cm round cake pans with baking paper.
Place butter, sugar, eggs, yoghurt and peanut butter in TMX bowl, mix for 20 seconds on speed 5.
Add flour and mix on speed 4 for 10 seconds. Divide mixture between prepared pans and smooth surfaces. Bake for 25 minutes, until skewer inserted comes out clean. Stand cakes in pans for 5 minutes, then turn out onto wire racks to cool completely.
In clean TMX bowl add chocolate and grate for 8 seconds on speed 8. Scrape sides and add milk to bowl. Melt for 2 minutes 50 deg on speed 3. Cool slightly.
Place caramel in a small bowl and stir with a fork to loosen. Place one cake on a serving plate. Spread extra peanut butter over top of cake. Dot with caramel and spread with a palette knife. Top with remaining cake. Spread with melted chocolate and scatter over peanuts. Serve.
Cake
Tip
Recipe converted and adapted from BBC Australian Good Food Magazine November 2012.
Original recipe used smooth peanut butter.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Just made this one and OMG it looks yum its for my mothers group tomorrow