Salted Caramel Cake
Description
Many people love Snickers bars, but this cake recipe will please everyone! Chocolate light sponge layers combined with creamy filling, roasted peanuts, and salted caramel can confidently be called exquisite dessert. This cake is worth spending a few hours to prepare—it will become the best addition to your recipe collection. For a richer flavor, you can soak the cake layers with peanut or chocolate syrup. Serve cooled or slightly warm.
Instructions
- 1
Step 1
1. Prepare the cake layers. Line the bottom of the baking pan with parchment paper. Mix flour with cocoa powder, baking powder, baking soda, and salt. Combine room-temperature eggs with soft butter, sugar, and vanilla sugar. Beat for five minutes.
- 2
Step 2
2. Add the flour mixture and room-temperature milk in several batches. Divide the dough into three parts and spread evenly into the pan. Place in a preheated oven at 160 degrees for 30 minutes.
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Step 3
3. Leave the cake in the pan for 15 minutes, then remove it from the pan without peeling off the paper, and cool it on a towel. Thoroughly washed peanuts should be dried with paper towels and spread onto a baking sheet lined with parchment paper.
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Step 4
4. Roast the peanuts in a preheated oven at 160 degrees Celsius for 12–15 minutes until lightly golden. Immediately transfer them onto a towel and let cool completely. Divide the peanuts into three portions: for the filling, for the paste, and for decoration.
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Step 5
5. Chop the peanuts for the filling, and grind the peanuts for the paste in a blender bowl for 2-3 minutes. Add salt, vegetable oil, honey, and process until smooth to form a paste. Prepare the caramel filling: in a heavy-bottomed saucepan, combine sugar, water, and invert syrup.
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Step 6
6. Without stirring, cook the mixture until it reaches a nice caramel color. Carefully add the warmed cream, mix, then add the soft butter and salt. Remove from heat and let cool. Set aside a few spoonfuls of caramel for decoration.
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Step 7
7. Prepare the cream: combine the egg whites with sugar and vanilla sugar. Over a steam bath, constantly stirring, heat the mixture to 60 degrees. Beat the egg whites until stiff and stable.
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Step 8
8. When the mixture cools to room temperature, add the soft butter piece by piece, beating thoroughly after each addition. Beat until smooth and stable, then mix in the peanut butter. Transfer a few spoonfuls of the cream into a piping bag.
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Step 9
9. Trim the tops off the cake layers. Spread cream on the first layer, sprinkle with chopped peanuts, and spread caramel filling on top. Repeat with the remaining layers. Cover the top and sides of the cake with cream, and decorate with cream, peanuts, and caramel filling.
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Step 10
10. Refrigerate for 2-3 hours. Remove the cake from the refrigerator 30 minutes before serving.