Real cake
Description
Homemade treats for tea. The peanuts should be shelled and unsalted. If the nuts don't release enough oil when you blend them, add a spoonful of olive oil. Be sure to use a thermometer to cook the nougat, caramel, and glucose syrup. Serve with tea or coffee.
Instructions
- 1
Step 1
1. Wash the peanuts in cold water, place them on paper towels, and dry.
- 2
Step 2
2. Place the dry nuts in a single layer on parchment paper and put them in a preheated oven at 180 degrees for 5 minutes.
- 3
Step 3
3. To prepare the glucose syrup, take a heavy-bottomed saucepan. Add one part water and citric acid to two parts sugar. Dissolve the sugar, heat to 115°C, and turn off the heat. Add baking soda and stir with a spoon until the foam subsides. You will get a smooth, caramel-colored syrup.
- 4
Step 4
4. To make peanut butter, roast the nuts for 10 minutes in a dry, heavy-bottomed skillet. Stir until golden brown. Then blend the nuts in a blender with salt and powdered sugar for 10–15 minutes. Periodically stir the nut mixture with a spoon.
- 5
Step 5
5. To prepare the caramel, place sugar, cream, milk, and glucose syrup into a heavy-bottomed saucepan. Cook over medium heat, stirring constantly, until the sugar dissolves. The mixture will double in volume. Remove from heat when the temperature reaches 115°C.
- 6
Step 6
6. Add the peanuts, dried in the oven, to the caramel and mix. Line the pan in which you will make the cake with parchment paper and pour the caramel onto the bottom. Place the pan in cold water.
- 7
Step 7
7. To make nougat, mix powdered sugar, water, and glucose syrup in a heavy-bottomed saucepan. Cook over medium heat until the temperature reaches 120°C.
- 8
Step 8
8. In a mixer, start beating the egg whites until thick foam forms. Gradually pour in the cooked syrup without turning off the mixer. Add 0.5 teaspoon of salt and the peanut butter. Beat until the peanut butter is completely dissolved.
- 9
Step 9
9. Pour the nougat into the mold in another layer and chill in cold water. Then transfer to the refrigerator.
- 10
Step 10
10. To prepare the ganache, pour the cream into a saucepan and heat gently without bringing to a boil. Add the broken chocolate pieces and set aside to melt. Then mix with a mixer until smooth, and let the chocolate ganache stand for 30–50 minutes.
- 11
Step 11
11. Remove the cake from the mold and peel off the parchment paper. On a new sheet of parchment paper, place a portion of the ganache and spread it approximately to the size of the cake. Place the bar on top and use a knife to seal the edges. Spread a smooth layer of ganache over the top as well.
- 12
Step 12
12. The amazing cake is ready!