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Caramel biscuit cake

(4 ratings)
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  • Serves: 8

  • Prep time:

  • Cooking time:

  • Costs: Cheap as chips

  • Skill level: Easy peasy

Take your Victoria sponge cake to the next level by decorating it to make this incredible caramel biscuit cake. It's completely covered in a caramel forsting and shards of Leibniz caramel biscuits, caramel waffles and Dime bars for an unforgettable treat that would make a quirky birthday cake.

Make this cake extra naughty by drizzling over some melted dark chocolate.

Ingredients

  • 1x basic Victoria sponge cake, (sponges only)
  • 700g golden icing sugar
  • 100 unsalted butter, softened
  • 200g Philadelphia cream cheese
  • 200g caramel
  • 1tsp vanilla extract
  • 4 Balhsen Leibniz caramel biscuits, cut into shards with a sharp knife
  • 3 caramel waffles, cut into shards with a sharp knife
  • 2 Dime bars, cut into shards with a sharp knife

Method

  1. Make your basic Victoria sponge cake - sponges only, don't make the filling.
  2. Sieve icing sugar into a large bowl and beat with the butter, cream cheese and caramel until smooth. Add the vanilla extract and beat again until soft and smooth.
  3. Spread almost a third of the buttercream on top of the base sponge, top with the other sponge and press down slightly. Cover the whole cake with a thin layer of the buttercream to catch the crumbs then cover again with the remaining buttercream until smooth and even. Now top with the pieces of biscuit, waffle and dime bar to create a crazy paving look.

Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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(4 ratings)

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