INGREDIENTS
- Makes 4 discs.
- – Butter 225 g.
- – Sugar 225 g.
- – Eggs 5 models.
- – Entire milk 300 cc.
- – Vanilla essence c/n.
- – Flour 0000 245 g.
- – Corn starch 60 g.
- – Baking Powder 5 g.
- – Sodium bicarbonate 2 g.
- – Bitter cacao 110 g.
- – Salt 1 pinch.
- – Peanuts 150 g.
- If utilizing self-rising flour, skip the baking powder.
- Chocolate and peanut filling:
- – Cream cheese 450 g.
- – Butter 220 g.
- – Peanut paste 2 tablespoons.
- – Bitter cacao 120 g.
- – Impalpable sugar 450 g.
- For meeting:
- – Peanut butter or pasta.
- – Roasted peanuts.
- – Dulce de leche confectioner in a sleeve.
- – Strawberries.
- – Blueberries.
- – Cherries.
We go away you the recipe for this chocolate, peanut and dulce de leche cake that could not be extra scrumptious!
PROCEDURE:
1. Cream the butter along with the sugar till the colour pales.
2. Add the eggs one by one.
3. Intersperse the marginally heat milk with the sifted flour, cornstarch, baking powder and baking soda, in three strokes.
4. In the event you use the blending machine, change the balloon to the paddle.
5. Pour the combination into 4 20 to 22 cm cake pans. In diameter, sow with peanuts.
6. Bake at 180°C for 8 to 10 minutes.
Chocolate and peanut filling:
1. Beat the gentle butter with the powdered sugar. Add the peanut paste.
2. Add the cheese and sifted bitter cocoa.
3. Beat till mixed, watch out to not beat an excessive amount of as a result of it may possibly lower.
4. Reserve within the fridge in a pastry bag till used.
5. Make a cream cowl with a Clean nozzle on the primary cake and make two hidden traces of peanut paste. Do the identical with the opposite biscuit. Intersperse with dulce de leche.
6. Lastly, enhance the floor with the choco and peanut butter and enhance with toasted peanuts and contemporary fruit.
