Peanut Butter Cake

Grease an 11cm x 28cm English-style cake pan and line it with parchment paper, leaving a border

In a stand mixer, beat the cream until stiff peaks form

Set aside

In another mixing bowl, beat the butter and peanut flour until smooth

Stop the machine, add the whipped cream, and mix well to combine

Add the peanuts, mix well, and set aside

In a separate bowl, melt the chocolate by adding it to the milk in small increments while stirring constantly

Dip the biscuits into this mixture and line the cake pan with them

Top with a layer of peanut butter cream

Continue alternating layers of biscuits and cream until finished with a biscuit layer

Cover with plastic wrap and refrigerate for 2 hours (approximately) to set firm

Unmold and serve

307 calories per slice