Peanut box cake with chocolate icing

Name: Peanut box cake with chocolate icing
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 18
Ingredients: 150 g soft butter; 200 g Peanut cream (crunchy); 250 g Sugar; 1 package Vanillin sugar; 4 Eggs (size M); 50 g Cornstarch; 300 g Flour; 3 slightly heaped Tsp baking powder; 5 TABLESPOONS Milk; 150–200 g Dark chocolate coating; 40 g unsalted peanut kernels; 7-10 Tbsp Fat and flour; 7-10 Tbsp Aluminium foil

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 18

150 g soft butter
200 g Peanut cream (crunchy)
250 g Sugar
1 package Vanillin sugar
4 Eggs (size M)
50 g Cornstarch
300 g Flour
3 slightly heaped Tsp baking powder
5 TABLESPOONS Milk
150–200 g Dark chocolate coating
40 g unsalted peanut kernels
7-10 Tbsp Fat and flour
7-10 Tbsp Aluminium foil

Directions

1
Beat butter, peanut cream, sugar and vanilla sugar with the whisk of the hand mixer for about 5 minutes until creamy. Add the eggs one after the other, alternating with 1 teaspoon of starch each, and stir in well. Mix flour, remaining starch and baking powder and stir in briefly together with the milk. Put the dough into a greased, flour-spreaded box cake tin (25 cm long; 1.4 litres) and smooth it down. Bake in the preheated oven, 2nd shelf from below (electric oven: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 70 minutes. After about 20 minutes, cut the cake in half lengthwise. Cover the cake with aluminium foil about 10 minutes before the end of the baking time.
2
Place the finished cake in the tin on a cake rack and turn out of the tin after about 20 minutes. Let it cool down. Coarsely chop the chocolate coating and melt over a warm water bath while stirring. Coarsely chop the peanuts. Pour the chocolate coating over the cake, let it stand for about 10 minutes and sprinkle with peanuts. Leave to dry
3
waiting time approx. 2 hours