BLONDIE CAKE WITH PEANUT BUTTER & CHEESECAKE FILLING

Ingredients

Method

• Add the Dawn® Blondie Mix and the melted butter to the bowl. 
• Then, add the water and mix for 1 minute on slow speed and 3 minutes on medium speed.

Cream Cheese Filling

• Add the Dawn® NY-Style Cheesecake Mix to the cream cheese and mix on slow speed until smooth.
• Add the water and mix until fully combined without any lumps. 

Method

• In this recipe, you’ll need 2 rings to make one cake.
• Deposit the blondie batter into two Ø 18cm rings, 200g/ring.
• Sprinkle peanuts on top. Bake at 180°C in a deck oven (160°C in a fan oven) for 25 minutes. 
• Still in the rings, spread 100g of Dawn Balance® Crunchy Peanut Butter on top of each baked Blondie base, then top each ring with 250g cream cheese filling. 
• Bake again at 160°C (130°C for a fan oven) for 35-40 minutes with less bottom heat and double tray.
• Once cooled down, remove from the ring molds, then stick both layers together with 100g of Dawn Balance® Crunchy Peanut Butter. Use a scraper or palette knife to remove most of the excess, leaving a thin layer sealing the cake.
• Decorate with Dawn® White Chocolate Coating and add some crunch (broken cookie or similar).