Blondie Cake with Peanut Butter & Cheesecake Filling
Blondie Cake with Peanut Butter & Cheesecake Filling — a Dawn Foods recipe in 3 components, makes 1 cake (2 layers, 2 rings Ø 18 cm). Uses Dawn White Chocolate Coating 6 kg.
- mixing time (blondie batter, slow speed)
- 1 min
- mixing time (blondie batter, medium speed)
- 3 min
- baking temperature (blondie base, deck oven)
- 180 °C
- baking temperature (blondie base, fan oven)
- 160 °C
- baking time (blondie base)
- 25 min
- baking temperature (with cream cheese filling, deck oven)
- 160 °C
- baking temperature (with cream cheese filling, fan oven)
- 130 °C
- baking time (with cream cheese filling)
- 35-40 min
Ingredients
Blondie Batter
| Ingredient | Quantity |
|---|---|
| Dawn® Blondie Mix | 1000 g |
| Water | 240 ml |
| Unsalted melted butter | 200 g |
Cream Cheese Filling
| Ingredient | Quantity |
|---|---|
| Cream cheese | 1000 g |
| Water | 250 ml |
| Dawn® NY-Style Cheesecake Mix | 300 g |
Assembly
| Ingredient | Quantity |
|---|---|
| Peanuts (optional, to top) | |
| Dawn Balance® Crunchy Peanut Butter | 200 g |
| Dawn White Chocolate Coating 6 kgDawn® White Chocolate Coating (to decorate) | |
| Crumble (to decorate) |
Method
- Blondie Batter
Add the Dawn® Blondie Mix and the melted butter to the bowl.
- Blondie Batter
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.
- Cream Cheese Filling
Add the water and mix until fully combined without any lumps.
- Assembly
In this recipe, you'll need 2 rings to make one cake.
- Assembly
Deposit the blondie batter into two Ø 18 cm rings, 200 g per ring.
- Assembly
Sprinkle peanuts on top. Bake at 180°C in a deck oven (160°C in a fan oven) for 25 minutes.
- Assembly
Still in the rings, spread 100 g of Dawn Balance® Crunchy Peanut Butter on top of each baked Blondie base, then top each ring with 250 g cream cheese filling.
- Assembly
Bake again at 160°C (130°C for a fan oven) for 35-40 minutes with less bottom heat and double tray.
- Assembly
Once cooled down, remove from the ring molds, then stick both layers together with 100 g 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.
- Assembly
Decorate with Dawn® White Chocolate Coating and add some crunch (broken cookie or similar).
Dawn Foods recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.