Cake with peanut and caramel filling

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Cake with peanut and caramel filling
– cake base:
4 eggs
100 grams of sugar
pinch of salt
100 grams of flour
1 teaspoon baking powder
Eggs “Add a pinch of salt and sugar and beat until stiff for about 15-20 minutes, very important! Now sift the dry ingredients and fold in, do not mix! Grease the baking pan. When the oven is preheated, bake top and bottom heat for about 20-30 minutes at 200 degrees. Please do not open the oven door until after 15-20 minutes so that the bottom does not collapse!
Cream:
400 ml whipped cream
2 tbsp mascarpone
2 pack. Cream stabilizer
1 pack. Whip the vanilla sugar whipped cream, cream stiffener and vanilla sugar and finally add the mascarpone and continue mixing. Spread the cream on the cake base and smooth it out.
Caramel:
120 g sugar
1 tbsp butter
200 ml whipped cream
100-150 g peanuts unsalted (depending on taste) – put sugar in a pan or saucepan and let melt on high heat and add the butter until the melted sugar has the desired color and stir the whipped cream on medium heat.
When everything is well mixed add the peanuts, stir briefly and let cool for about 5 minutes. Finally, the caramel with peanuts over the cake

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