Peanut Caramel Cake




Rating: 3.60 / 5.00 (5 Votes)


Total time: 1 hour

Servings: 8.0 (servings)

Dough:











Caramel:





Cream & Topping:









Instructions:

Separate eggs. Whisk yolks and powdered sugar until foamy.

Add oil and water alternately.

Melt peanut butter in saucepan or heat in microwave.

Add to yolk mixture.

Beat egg whites with fine granulated sugar until stiff. Mix flour with almonds and cornstarch.

Stir in beaten egg whites, finally melting in flour mixture.

Pour into a 20 cm cake tin or ring with baking paper and bake in a preheated oven at 170 degrees hot air for about 35 minutes.

Allow to cool and then cut the sponge cake in half twice and cut into 3 cake layers.

For the caramel, heat the sugar and water in a saucepan over medium heat (do NOT stir) – let it heat until the sugar turns brown and sugar crystals form.

Slowly add the cream and whisk until creamy caramel forms.

All the sugar pieces should be dissolved. Allow to cool.

Soak the gelatine – whip the Guma Pâtisserie cream, mix the caramel with the Guma Pâtisserie cream.

Add the vanilla pod and the briefly heated gelatine. Mix briskly and place in the cooler.

Heat 2 tablespoons of peanut butter, spread on the first cake layer.

Place a baking ring around the cake base, spread 1/3 of the cream on the peanut butter base – then layer the second cake base.

Spread another third of the cream on top.

Cover with the last cake layer – spread the remaining cream on the sponge – put in the refrigerator for at least two hours.

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