It’s topped with caramel icing too. Preheat oven to 180°C (160°C fan forced). Grease a deep 20cm (8-inch) round cake pan; ...

Butter three 8-inch cake pans; line the bottoms with parchment ... Cook the sugar over moderate heat, swirling occasionally, until an amber caramel forms. Carefully pour the warm milk mixture ...

Remove from loaf pan, discarding parchment paper, if used; let cake cool completely on wire rack, 1 hour and 30 minutes to 2 hours. While cake cools, make the crunchy peanut caramel sauce Bring ...

Immediately remove the pan from the heat, and whisk in the butter (be careful; the mixture will foam). Pour the caramel into the bottom of the prepared cake pan. Cover the bottom of the pan with ...