Peanut-caramel cake

Kerry Mosley
very easy
5 2
75 mins
75 mins


Servings: 24
  • 500 g Flour
  • 50 g Sugar
  • 1 package Vanillin sugar
  • 1 pinch Salt
  • 175 ml Milk
  • 1 cube (42 g) fresh yeast
  • 225 g Butter or margarine
  • 150 g unsalted peanuts
  • 150 g demerara sugar
  • 1/2 TEASPOON coarse sea salt
  • 100 g Dark chocolate drops
  • 7-10 Tbsp Flour
  • 7-10 Tbsp Fat and flour
  • baking paper
  • 7-10 Tbsp Aluminium foil


  1. 1

    For the dough, mix flour, sugar, vanillin sugar and salt in a large mixing bowl. Warm the milk in a small pot lukewarm. Crumble yeast into it and dissolve it while stirring. Add 50 g fat to the flour mixture and pour the milk-yeast mixture over it. Knead to a smooth dough with the dough hooks of the hand mixer. Cover the dough and leave to rise in a warm place for about 1 hour until the volume has doubled

  2. 2

    In the meantime, roughly chop the peanuts. Heat 25 g fat in a pan and roast the nuts in it while turning. Sprinkle with 100 g brown sugar and let it caramelize. Add coarse salt. Remove from the pan and place on a plate lined with baking paper. Separate the nuts with 2 forks, let them cool down

  3. 3

    Melt 100 g fat and let it cool down a little. Knead yeast dough briefly with floured hands. Roll out on a floured work surface (approx. 50 x 50 cm). Brush evenly with the melted fat. Spread the caramelized peanuts on top, sprinkle chocolate drops evenly on top. Press everything lightly on

  4. 4

    Cut into about 36 squares (approx. 8 x 8 cm). Put a greased, flour-spread box form (30 cm long; 1 3/4 litre capacity) on its short side on edge. Layer pieces of dough on top of each other in the box form. Place the pan straight. Shake gently so that the dough flaps are evenly distributed. Cover and leave to rise again in a warm place for about 30 minutes.

  5. 5

    Spread 50 g of fat in flakes on top. Sprinkle with 50 g brown sugar. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 30-40 minutes. Cover with foil after about 20 minutes. Remove the cake from the oven, place on a cake rack and let it rest for about 40 minutes. Turn out of the tin. Tastes best fresh

  6. 6

    waiting time approx. 2 hours

Nutrition Facts

230 kcal
27 g
12 g
4 g