Peanut, caramel and chocolate cake

Gâteau cacahuètes et caramel

Peanut, caramel and chocolate cake made of

– a financial peanut biscuit,
– a creamy caramel,
– a peanut mousse
– a milk chocolate glaze

For 5-6 people

40g soft butter
30g peanut powder
80g egg whites
55g icing sugar
30g flour
2g baking powder
1.5g fine salt

In a saucepan, add the butter and make a hazelnut butter by heating it over a low heat. It will take on a nice colour and a hazelnut smell. Set aside. In the bowl of a food processor, add the flour, baking powder, icing sugar, salt and peanut powder. Gradually add the unbeaten egg whites while mixing. Add butter. Pour onto a baking tray lined with baking paper and bake at 180°C for about ten minutes. Leave to cool, then cut out with your 20×10 cm pastry frame. 

Creamy caramel
60g sugar
20g water
15g glucose
20g hot liquid cream
2 egg yolks
100g cold cream
4g gelatine

Place the gelatine leaves in a large bowl of cold water. In another bowl, mix the yolks and the 100g of cold liquid cream.  Set aside. In a saucepan, make a caramel with the water, sugar and glucose.
Deglaze the caramel with the hot liquid cream. Add the egg yolk/cream mixture to the caramel and heat over a very low heat so as not to cook the eggs, like when making a custard, without stopping to stir. Do not exceed 82°C. Remove from the heat and add the gelatine, wrung out and softened, stirring well. Pour into the pastry frame over the financial biscuit and place in the freezer for at least 15 minutes.

Peanut praline
100g peanuts
50g sugar
Place the peanuts on a baking tray and bake at 150°C for 15 minutes.
In a saucepan, pour the caster sugar and make a caramel. Pour onto a sheet of baking paper and leave to cool. Place the peanuts and the chopped caramel in the bowl of a blender and blend until you have a peanut praline.

Peanut mousse
2 yolks
20g sugar
80g milk
3 sheets of gelatine
100g praline
200g cold liquid cream
Place the gelatine sheets in a bowl of cold water. In a saucepan, heat the milk. In a bowl, mix the yolks and sugar. Pour the milk over and transfer back to the saucepan. Heat while stirring and without exceeding 83°C. Remove from the heat and add the gelatine and the praline. Mix and set aside. Whip the cold cream with an electric mixer. Pour in the previous mixture and stir gently. Pour into the rectangular frame over the creamy caramel. Place in the freezer overnight.

Mirror glaze
90g sugar
90g glucose
50g water
4 x 2g gelatine sheets
90g milk chocolate
60g unsweetened condensed milk (or liquid cream 30%MG minimum)

Heat the sugar, water and glucose in a saucepan. Remove from the heat and add the gelatine, wrung out and softened. Pour this mixture over the melted chocolate. Stir well. Add the condensed milk. Use a hand blender to mix the mixture and place it in the fridge.

The next day, remove the cake from the freezer. If your mousse is already at the height of the frame, slide the frame up slightly by 3mm. Cover the surface of the cake with the icing, which has been cooled to 35°C. Leave in the fridge for a few minutes until the icing gels. Carefully remove the frame and cut 0.5 cm off each side of the cake, so that the layers are well defined. Cut out individual slices and leave to defrost in the fridge.

I decorated with peanut nougatine.