Peanut jelly with caramel

Name: Peanut jelly with caramel
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 20
Ingredients: 7-10 Tbsp slightly + 250 g soft + 30 g butter; 7-10 Tbsp some + 500 g flour; 8 (à 40 g) Peanut bar with roasted caramelized peanuts; 250 g + 150 g sugar; 7-10 Tbsp Salt; 4 Eggs (Gr. M); 150 ml Milk; 1 package Baking Powder; 100 g Peanut Butter

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 20

7-10 Tbsp slightly + 250 g soft + 30 g butter
7-10 Tbsp some + 500 g flour
8 (à 40 g) Peanut bar with roasted caramelized peanuts
250 g + 150 g sugar
7-10 Tbsp Salt
4 Eggs (Gr. M)
150 ml Milk
1 package Baking Powder
100 g Peanut Butter

Directions

1
Grease a ring cake tin (approx. 2.4 l capacity) and dust with flour. Preheat the oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer).
2
For the dough, roughly chop the peanut bars. Cream 250 g butter, 250 g sugar and 1 pinch of salt with the whisks of the mixer. Stir in first eggs one after the other, then milk. Mix 500 g flour and baking powder.
3
Alternately stir peanut butter into the egg-sugar mixture. Fold in chopped nut bars.
4
Smooth the dough in the form. Bake in the hot oven for about 1 hour. Take out, let cool in the form for about 10 minutes. Turn out and let cool down.
5
For the icing, caramelise 150 g sugar in a pan until light brown and stir in 30 g butter. Carefully pour the caramel onto the cake with a tablespoon. Attention! The icing is very hot and will set very quickly.
6
It is therefore best to cut cooled gugel into pieces with a saw knife.