Just Because

Cookie Dough Layer Cake

Recipe

"My Little Secret" Nut Cream

ingredients	preparation
60g PRN-AC-A087801 60g NPN-AC-A093201 520g	Add hazelnut praline and almond butter to buttercream. Whip together until combined. Place nut cream into piping bag.

Procedure/Topping

ingredients

preparation

199g
300g
20g
50g
40g

Place the 1st sponge cake layer at the bottom of the ring.
Pipe 60g of nut cream, sprinkle some dark chocolate curls.
Add a layer of edible cookie dough (14cm round).
Pipe 60g of nut cream then some caramel filling.
Place the second sponge cake layer on top of caramel/cream layer.
Pipe 60 gr of nut cream, springle micro peanut butter cups.
Add second layer of edible cookie dough (14cm round).
Pipe 60g of nut cream then caramel filling.
Add the 3rd cake layer, pipe on the rest of the nut cream.
Top with peanut butter cups, dark decor curls and cut up edible cookie dough.

Discover more recipes