Peanut cake with chocolate and biscuits

With its cool bottom of crunchy and lightly salted peanuts and delicious chocolate cream on the top, this cake tastes a little over the chocolate bar Snickers. Here you get the recipe for peanut cake with chocolate and biscuits

Peanut cake with chocolate and biscuits

Peanut cake with chocolate and biscuits

Time: 40 minutes. Baking time: 15 minutes. Rest period: At least 2 hours. Number of cake pieces: 24. SALTET PEANUTBUND 5 egg whites 400 g sugar 2 tsp. vanilla sugar 2 tsp. baking powder 200 g TUC biscuit 275 g salted peanuts a frying pan, approx. 35 x 25 cm CHOCOLATE CREAM 200 g dark chocolate (at least 60% cocoa content) 100 g butter6 egg yolks 100 g of ½ vanilla plum chopsticks trimming 50 g dark chocolate 25 g salted peanuts TRY ALSO: Change peanut cake with these homemade snickers

Recipe – make potatoes with chocolate and biscuits

1st SALT PEANUTBUND: Turn on the oven at 195º. Whip egg whites and sugar sticks in a stirrer or with an electric whip. Add vanilla sugar and baking soda and whip again shortly. Crush TUC biscuits and peanuts to coarse flour in a blender or food processor. Turn biscuits and nuts around the egg whites with a spoon until everything is mixed well together. Cover the frying pan with baking paper, and evenly spread the dough evenly. Pour the peanut bottom in the preheated oven for 15 minutes. Remove the pan from the oven and put it on a grid so that the peanut bottom can cool better. 2nd CHOKOLADECREME: Melt chopped chocolate and butter in a heat-resistant bowl over water bath. Whip egg yolks, flour and vanilla seeds airy with an electric whip. Add the melted chocolate mixture to a thin jet with constant stirring. Grease the chocolate cream over the cake in a smooth layer and simmer for approx. 2 hours. PICK: Chop the chocolate and melt it in a microwave or in a bowl over a water bath. Decorate the cake with melted chocolate in thin stripes over the chocolate cream. Put the cake on the fridge for a few minutes until the chocolate strips are solidified. 3rd Cut the cake into 24 squares and decorate each piece with a little finely chopped peanuts. Store the cake on the fridge, but take it out at least 15 minutes before serving. TIP: Lubricate a thin layer of caramelized condensed milk (dulce de leche) over the baked peanut bottom before lubricating the chocolate cream. This is how the cake reminds you of a Snickers bar! Peanut cake with chocolate and biscuits

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