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!
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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