What a holiday without a delicious cake and fragrant tea. And the most delicious cake is one that is prepared independently, without artificial additives and dyes. One simple recipe is a peanut and caramel cake. To prepare this delicacy, you don’t need to be a pastry chef, the main thing is to follow the instructions and be a confident housewife who wants to please loved ones. Such a simple treat will require only a large amount of time to prepare the ingredients, since all components must be at room temperature and must be properly prepared so as not to start all over again.
Components
For biscuit cakes:
- granulated sugar - 120-140 g;
- chicken eggs - 4 pcs.;
- flour - 120 g;
- cocoa - 0.5 cups;
- vanilla sugar.
Impregnation:
- granulated sugar - 100 g;
- water - 1 liter;
- rum - 1 tsp.
Cream:
- sweet cracker - 200 g;
- boiled condensed milk - 500 g;
- softened butter - 170 g;
- cocoa or chocolate - 100-200 g;
- roasted peanuts - 300 g.
Caramel:
- milk - 100 ml;
- granulated sugar - 200 g;
- butter - 50 g;
- vanillin - 2 g;
- salt is a pinch.
Cooking sponge cakes
In order to make a cake with peanuts, you need to bake a biscuit base. The biscuit is made first due to the fact that it will need to be impregnated with impregnation, and then it will not be dry.
Preheat the oven to 180 degrees, and while it is heating up, we proceed to prepare the dough. We take the eggs and two bowls. Carefully separate the whites from the yolks. Try so that the yolk does not get into the protein, otherwise the desired consistency will not come out and the proteins will not beat. Beat whites with a mixer with salt, and yolks with sugar.
Now in one bowl we put whipped billets, cocoa and mix. Sift flour 2 times and add to eggs, and then mix with a wooden spoon or spatula.
Lubricate the mold with oil and send to the oven for 30 minutes. We check the readiness of the cake with a wooden skewer or match, if the dough is not left on the skewer, then the base is ready. Remove the biscuit from the oven and let cool. There is no need to cover the finished biscuit with anything, wait until it cools down and gently pull it out of the mold.
Impregnation
When preparing a recipe for a cake with peanuts, an impregnation is necessary, which will not allow the treat to be dry and crumble on a plate. Impregnation will not take much time, and the hostess will quickly cope with its preparation. Pour water into the pan and add sugar. Turn on the stove and cook until it boils, while stirring occasionally.
When the water boils, turn off the gas and cool. Remember, sweet water should be a little warm, only then add rum. Instead of rum, you can use cognac.
Cream
In a large bowl, put soft butter, it should be softened, but not liquid. And then we add boiled condensed milk, cocoa or chocolate to it and mix everything with a mixer. You should get a homogeneous mass. Then you need to peel the peanuts. Nuts must be toasted, should not be burnt, otherwise they will give bitterness to the cream. Add nuts to the condensed milk. Now it’s the turn of the sweet cracker, it needs to be broken into small pieces and added to the nuts in the same bowl. Mix everything thoroughly and, covering with parchment paper, remove to the side. Cream for peanut cake is ready.
Caramel
Soft caramel will give not only an additional taste, but also the cake will turn out a beautiful golden color.
We take a pan with a thick bottom and pour sugar into it, turn on the stove over medium heat and wait for the sugar to melt around the edges, and then start to mix it. If you do not mix, it will burn from below, and will not melt from above. Sugar should acquire a golden color, do not overexpose it, otherwise it will be bitter. When stirring sugar, add warm milk to it, be careful, since during the addition of milk to hot sugar the ingredients will hiss and froth. Stir and, if a lump is formed, return the pan back to the stove and heat over low heat until the lumps dissolve. Important: the fire should not be strong and the resulting mass should not boil, otherwise milk will clot and nothing will work.
Add vanillin, oil and salt, mix everything again and turn it off. Pour caramel into a bowl and let cool.
Cooking cake
The biscuit has cooled down, and now it needs to be cut, preferably in three equal parts, we should get three layers, if we get two, that's okay, just the cake will be a little smaller.
We put the first layer in a wide plate, and then with the help of a brush we apply the impregnation, let it stand for a couple of minutes and evenly apply the cream. Then pour with a spoon caramel and cover with another layer. Soak the cake again with rum impregnation and wait a couple of minutes. No need to water the cakes, otherwise the biscuit will become moist and tasteless. Evenly apply the cream on a biscuit cake with peanuts and pour caramel. No need to pour a large amount of caramel, it is needed to give a piquant taste and to decorate. Also, for convenience, you can divide the cream into two equal parts so that one layer is not thicker than the other. We put the upper layer and impregnate it with impregnation, let stand for 10 minutes.
Now we need a spoon and a brush. Pour caramel onto our cake with a spoon and with a brush evenly distribute over the entire surface so that the whole cake is covered with amber liquid.
We take peanuts and chop it finely, sprinkle the cake with nuts. You can also decorate the cake with chocolate.
Useful Tips
You can buy sponge cakes in the store if you don’t have time to cook them.
To decorate a cake with peanuts and condensed milk, you can use almonds or other nuts.
Impregnation is required so that the cake is tender and not dry, but it does not need a very large amount.
Instead of caramel, you can pour the cake with melted chocolate.