INGREDIENTS
- Damaged mass:
- – Butter 100 g.
- – Impalpable sugar 100 g.
- – Yolks 5 items (100 g).
- – Vanilla extract 1 cap.
- – Flour 0000 250 g.
- – Roasted processed peanuts 50 g.
- Salsa Toffee:
- – Milk cream 150 cc.
- – Butter 100 g.
- – Honey 100 g.
- – Frequent sugar 150 g.
- – Glucose 80 g.
- – Toast peanuts or nuts of your selection c/n relying on the scale of the cake.
- For the ganache:
- – Crema 150 cc.
- – Dulce de leche pastry chef 150 g.
- – Semi-bitter chocolate 150 g.
PEANUT, CHOCOLATE AND CARAMEL CAKE with shortcrust pastry, toffee sauce and chocolate and dulce de leche ganache
PROCEDURE:
1. Sandblast the butter, sugar, flour and almond flour, all beforehand sifted.
2. Add the yolks and vanilla, combine and pulse till all of the elements are homogenized.
3. Stretch to three to 4 mm thickness between two polyethylene sheets.
4. Let it relaxation within the chilly and tighten waists of 8 to 9 cm. Or a 22 cm one. Freeze.
5. Prepare dinner at 160°C for roughly 12 to 16 minutes, it ought to be golden brown because it is not going to cook dinner once more.
Salsa Toffee:
1. Put the sugar in a saucepan and blend continuously till you get a caramel.
2. Add the honey, glucose and very popular cream.
3. Combine till you’ve gotten a sauce, there ought to be no sugar chunks left.
4. Off the warmth, add the butter in cubes little by little, mixing continuously with a wood spoon.
5. Add the toasted nuts and blend. Cowl the whole cake as much as half the peak and let it cool.
6. End with choco ganache and chocolate curls.
For the ganache:
1. Carry the cream to a boil and blend with the candy and chocolate, pour over the cake.
2. Carry to chilly.
3. Embellish with milk chocolate curlers.
