Recipe: Caramelised Biscuit Cake with Caramel Drizzle

Enjoy a slice of something nice with supermarket Aldi’s cake recipes, right in time for the kick off of baking season! Satistfy your sweet tooth with Aldi’s show-stopping Caramelised Biscuit Cake, decorated with a delicious drizzle that you simply won’t be able to resist! 


Recipe by Aldi

Ingredients


For the cake

227g Self Raising Flour

227g Brown Sugar

227g Unsalted Butter

4 Eggs

Dash of Maple Syrup


For the frosting

460g Unsalted Butter

1kg Icing Sugar

2 tsp Milk

3 tbsp Caramel Sauce (from the recipe below)


For the caramel sauce

100g Sugar

45g Unsalted Butter

35ml Double Cream

Pinch of Salt

To decorate

1 packet of Caramelised Biscuits


Method

Pre-heat the oven to 160°C/Fan 140°C/Gas Mark 3 and line a 15cm round cake tin with baking paper.


Make the cake by creaming together the brown sugar and butter until smooth.

Mix in the flour, eggs and maple syrup to form a smooth batter.


Transfer the mixture to the prepared cake tin and bake in the oven for 50-60 minutes, or until a skewer inserted into the centre of the cake comes out clean.

Leave the cake to cool completely.


Make the caramel sauce by gently heating the sugar in a saucepan until it starts to melt into a syrup and starts to turn amber in colour.


Remove the pan from the heat and whisk in the butter, cream and salt.

Leave to cool and thicken for 20-30 minutes. Slice the cake in half.


Whisk together the unsalted butter, icing sugar and milk to create a thick frosting.

Set 5 tablespoons of frosting to one side before adding 3 tablespoons of the caramel sauce to the remainder.


Use a quarter of the caramel frosting to fill the cake and the remainder to coat the top and sides.


Transfer the plain buttercream to a piping bag and pipe rosettes of frosting on top of the cake.


Crush 8 biscuits and press around the base of the cake.


Decorate the top of the cake with some snapped biscuits and any remaining crumbs.


Pour the caramel sauce into a piping bag and pipe a caramel drop around the top edge, allowing the sauce to naturally run down the sides.


Store in an airtight container.


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