Peanut cake with vanilla.

Ingredients 10 servings
Peanuts 130g
Egg yolk 1 piece
Egg whites 170 g
125ml milk
Butter 215g
Sugar 510 g
1 tablespoon Cognac
Cocoa powder ½ teaspoon
Vanilla sugar 14g


2 hours 20 minutes
1. Peanut fry in preheated 180 degree oven for fifteen minutes, peel and chop.
2. Proteins (about five medium sized egg) to whip up sustainability. Add them 7 grams vanilla sugar and 320 grams of conventional, beating even seven or eight minutes until very thick mass. Postpone one full tablespoon of whipped proteins in confectionery syringe to the remaining mass add nuts and mix. Takeout tablespoon protein with nuts.
3. Draw two circles on parchment 20 cm in diameter, distribute protein-nut weight in two circles, smoothing spatula. From pastry syringe to transplant the remaining free space on the parchment figurines for cake decorating.
4. At the same parchment put small pieces of protein-delayed mass nut — when baking will be to determine the readiness of cakes had broken one of these little pieces, and then turn them into crumbs for dusting cake.
5. Bake cakes in the oven, preheated to 100 degrees for two hours. Cool.
6. For the cream Mix egg yolk with milk, add 190 grams of sugar, put on low heat. Stir, bring to a boil and cook for another two to three minutes, until thickened. Cool to room temperature.
7. Beat butter with half the vanilla sugar in a magnificent mass. Continuing to whisk, slowly pour the milk with sugar and egg yolk, add a spoonful of brandy. Takeout tablespoon get the cream, mix it with cocoa.
8. Half of the remaining cream to smear one cake, cover with second Korzh, coat the sides and top of cake with a cream, leaving little for decoration. Pieces of walnut meringue (the ones that were baked separately) pound into crumbs and sprinkle it sides of cake. Garnish with chocolate and white cream and meringue figures, place in refrigerator for at least an hour.

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