Just Because

Cookie Dough Layer Cake

Recipe

Products

Nut Pastes - Hazelnut Praline/Paste - Six 7# cans

Nut Butters - Almond Butter - Natural Roasted - Six 6.5# cans

"My Little Secret" Nut Cream

ingredients	preparation
60g Nut Pastes - Hazelnut Praline/Paste - Six 7# cans 60g Nut Butters - Almond Butter - Natural Roasted - Six 6.5# cans 520g Buttercream	Add hazelnut praline and almond butter to buttercream. Whip together until combined. Place nut cream into piping bag.

Procedure/Topping

ingredients

preparation

(3) cake layers, 14cm round
199g

Edible Cookie Dough, rolled out and cut into (2) 14cm rounds Keep remainder aside, chop
300g

“My Little Secret” nut cream
20g

Liquid Caramel
50g

Gertrude Hawk Micro Peanut Butter Cups
40g

Mona Lisa Dark Chocolate Decor Curls

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