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🍰 Popcorn Peanut Butter Caramel Cake

370 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Preheat the oven to 170 degrees Celsius with top and bottom heat.
  2. 2. Line a baking tray with baking paper.
  3. 3. Place two baking rings with a diameter of 20 cm on the tray.
  4. 4. Beat four eggs with a pinch of salt, 200 grams of sugar, 50 milliliters of maple syrup, and vanilla extract in a bowl.
  5. 5. Beat the egg mixture until foamy for eight to ten minutes.
  6. 6. Roughly chop the popcorn.
  7. 7. Gently stir the oil and buttermilk into the egg mixture.
  8. 8. Mix the flour with the baking powder.
  9. 9. Sift the flour mixture into the bowl.
  10. 10. Fold the flour mixture in briefly and gently.
  11. 11. Gently fold the chopped popcorn into the batter.
  12. 12. Pour half of the milk into a saucepan.
  13. 13. Heat the milk in the saucepan.
  14. 14. Add the caramel candies to the hot milk until they melt.
  15. 15. Separate two eggs and set the egg whites aside for later.
  16. 16. Mix the remaining milk with salt, cornstarch, and the two egg yolks.
  17. 17. Pour the milk-yolk mixture into the saucepan with the warm milk.
  18. 18. Bring the pudding to a boil while stirring constantly.
  19. 19. Strain the pudding if necessary to remove lumps.
  20. 20. Cover the pudding directly on the surface to prevent a skin from forming.
  21. 21. Let the pudding cool to room temperature.
  22. 22. Mix the peanut butter with 120 grams of maple syrup.
  23. 23. Slice each cake layer horizontally twice.
  24. 24. Place the first cake layer on a cake plate.
  25. 25. Spread a little peanut butter mixture on the layer.
  26. 26. Spread a thin layer of the cooled buttercream on top.
  27. 27. Place the next cake layer on top.
  28. 28. Repeat the steps with peanut butter and buttercream until all six layers are stacked.
  29. 29. Place the cake in the refrigerator for one hour.
  30. 30. Apply a thin layer of buttercream all over the cake to bind the crumbs.
  31. 31. Chill the cake for another 30 minutes.
  32. 32. Heat 150 grams of sugar in a saucepan over medium heat.
  33. 33. Do not stir the sugar to prevent crystallization.
  34. 34. Allow the sugar to melt slowly.
  35. 35. Continue cooking the sugar until it turns amber-colored.
  36. 36. Stir 60 grams of butter into the caramel.
  37. 37. Pour the cream into the saucepan.
  38. 38. Stir continuously until any caramel lumps dissolve.
  39. 39. Add salt to the sauce.
  40. 40. Let the sauce simmer for one to two minutes.
  41. 41. Remove the sauce from the heat and let it cool.
  42. 42. Pour the caramel sauce with a spoon along the edge of the cake.
  43. 43. Add some sauce to the top of the cake.
  44. 44. Decorate the cake with popcorn.
  45. 45. Serve the cake immediately.

Nutrition per serving