Ingredients
Biscuit
300 g Whole grain biscuit mix330 g egg
100 g fresh cream cheese
50 g Lino Lada Peanut Butter Creamy
Glaze
50 g Caramel toppingPreparation steps
Weight for 8 portions – 560 g
1
Mix the whole grain biscuit mixture and eggs for 6 minutes, then add cream cheese and peanut butter and mix everything together.
2
Line the mold with parchment paper, pour in the batter, and bake in a preheated oven at 170 °C for about 30 minutes.
3
Cool the sponge cake and glaze it with caramel-flavored topping.
Tip
You can decorate the cake with popcorn.