Peanut-caramel-chocolate cake

Name: Peanut-caramel-chocolate cake
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 18
Ingredients: 3 Eggs (size M); 1 pinch Salt; 320 g Sugar; 60 g Flour; 1 heaped tablespoon cocoa powder; 1/2 TEASPOON Baking Powder; 125 g Butter; 200 g Butter biscuits; 150 g unsalted roasted peanut kernels; 800 g Whipped cream; 3 sheets Gelatine; 250 g Edible quark (20 % fat); 125 g Peanut cream; 150 g Dark chocolate; 7-10 Tbsp Oil; baking paper

AUTHOR
Bill Macdonald

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 18

3 Eggs (size M)
1 pinch Salt
320 g Sugar
60 g Flour
1 heaped tablespoon cocoa powder
1/2 TEASPOON Baking Powder
125 g Butter
200 g Butter biscuits
150 g unsalted roasted peanut kernels
800 g Whipped cream
3 sheets Gelatine
250 g Edible quark (20 % fat)
125 g Peanut cream
150 g Dark chocolate
7-10 Tbsp Oil
baking paper

Directions

1
Separate eggs. Beat the egg whites with 3 tbsp. water and salt until stiff, adding 60 g sugar. Add the egg yolks briefly. Mix flour, cocoa and baking powder, sieve and fold in. Pour the mixture into a springform pan (26 cm Ø) covered with baking paper at the bottom and smooth it down.
2
Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 15 minutes. Remove and let cool on a cake rack. Remove the sponge cake from the tin.
3
Meanwhile melt butter. Finely crumble the biscuits in a universal chopper. Mix with the butter. Pour into a springform pan (26 cm Ø) greased with oil and press to a flat bottom.
4
Chill for about 30 minutes.
5
Roughly chop the nuts. Heat 200 g cream. Caramelise 200 g sugar until golden brown. Add cream and simmer for about 5 minutes until the sugar is dissolved. Remove 4 tbsp. caramel and set aside.
6
Mix the nuts, except for 2-3 tbsp. for sprinkling, into the remaining caramel. Spread the nut-caramel on the biscuit base, leaving about 1 cm of edge free all around. Chill for about 15 minutes.
7
Soak gelatine in cold water. Mix quark, 60 g sugar and peanut cream. Whip 300 g cream until stiff. Squeeze the gelatine, dissolve carefully. Stir in 2-3 tbsp. quark cream, then stir into the remaining cream.
8
Fold in whipped cream. Spread cream on the nut-caramel layer. Place the sponge cake base on top and press down gently. Put it in a cold place.
9
Cut the chocolate into pieces. Melt over a warm water bath, let it cool down a little. Whip 300 g cream until stiff. Stir in 2 tablespoons of chocolate, fold everything into the remaining chocolate. Spread loosely on the sponge cake.
10
Chill the cake for about 2 hours.
11
Warm the rest of the caramel slightly. Remove the cake from the mould. Sprinkle with nuts and sprinkle with caramel. Cut the cake into pieces with an electric knife.