A perfect balance of sweet and salty, an oven less dessert treat that’s simple and delicious!

Ingredients:

For the caramel:

• 88g glucose
• 112g sugar
• 34ml water
• 112g heavy cream
• 66ml condensed milk
• 1/4 tsp vanilla powder
• 176g butter, cut into cubes
• 1/8 tsp Atlantic sea salt

For the peanuts:

• 80g roasted salty peanuts

For the cream:

• 1 vanilla pudding
• 250ml milk
• 250ml heavy cream
• 250g Greek yoghurt
• Biscuits

Instructions:

Caramel:

1. Heat cream, sweetened milk, and vanilla in a saucepan till boiling
2. In another saucepan, combine sugar, water, and glucose. Cook till amber
3. Gradually mix heated the heated cream till smooth
4. Remove from heat and stir in butter and salt until melted
5. Cool and add peanuts

Cream:

1. Beat together milk, pudding, and yoghurt

Assemble the cake:

1. Line a cake pan with baking paper
2. Layer caramel, then cream
3. Dip biscuits in milk and add the first layer
4. Repeat with cream and two more layers of dipped biscuits

Instructions:

1. Refrigerate overnight
2. Use a knife dipped in boiling water to loosen the cake and flip it out of the pan