No-Bake Caramel Biscuit Cake
Looking for a simple cake that can be made without turning the oven on? Your answer is a No-Bake Caramel Biscuit Cake. This rich dessert is one of the most popular sweet treats in Lithuanian adored by children and adults alike. Made with 4 ingredients, this biscuit cake has amazing flavours of salted caramel and peanuts!
Equipment
- Large Saucepan
- 8.5in (22cm) Springform Cake Tin
- Plastic Wrap
Ingredients
- 1 can caramel approx 400g
- 380 g biscuits biscoff, digestive or sweet crackers
- 180 g butter
- 200 g roasted salted peanuts
Instructions
- Break up the biscuits into small pieces and place them in a large bowl. Don't worry if biscuits crumble - we will use it all.
- Melt the butter in a large saucepan over medium heat. Reduce the heat slightly (to medium-low heat). Spoon in the caramel from the can and stir vigorously. Note that caramel may be reluctant to melt and incorporate with the butter, so you will need to stir for a while. You may also use a handheld electric mixer to help it along.
- Once incorporated, heat the caramel, stirring consitantly, and as soon as it strats bubbling, take the caramel off the heat.
- Tip the biscuit pieces and peanuts into the caramel and gently mix everything until all the biscuits are covered in caramel sauce. Set the mixture aside to cool down slightly.
- Line a 8.5in (22cm) springform cake tin with plastic wrap (cling film) or good quality, sturdy parchment paper.
- Tip the caramel biscuit mixture into the prepared cake tin. Using a rubber spatula or the back of a spoon, press the mixture down so it fills all the edges and smooth the top so that it is level.
- Leave the no-bake caramel cake to cool down to room temperature, then cover and place it in the fridge overnight (or 8 hours) to set.
- Take the cake out of the tin and plastic wrap, and slice it into portions.