Saddle of venison with peanut brittle

Name: Saddle of venison with peanut brittle
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 15
Ingredients: 7-10 Tbsp oil for the aluminium foil, 230 g sugar; 100 g unsalted peanut kernels (possibly roasted); 7-10 Tbsp Fat and breadcrumbs; 100 g Dark chocolate; 200 g soft butter/margarine; 2 packages Vanillin sugar; 1 pinch salt, 3 eggs (Gr. M); 150 g Flour; 50 g Cornstarch; 1 easy go. Tsp baking powder; 250 g semi-bitter couverture; 7-10 Tbsp Aluminium foil

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 15

7-10 Tbsp oil for the aluminium foil, 230 g sugar
100 g unsalted peanut kernels (possibly roasted)
7-10 Tbsp Fat and breadcrumbs
100 g Dark chocolate
200 g soft butter/margarine
2 packages Vanillin sugar
1 pinch salt, 3 eggs (Gr. M)
150 g Flour
50 g Cornstarch
1 easy go. Tsp baking powder
250 g semi-bitter couverture
7-10 Tbsp Aluminium foil

Directions

1
Oil a piece of aluminium foil. Caramelise 80 g sugar in a pan until golden. Stir in nuts. Spread on the aluminium foil and cool down. Grease a saddle of venison or box form (approx. 30 cm long; min. 1 l capacity) and sprinkle with breadcrumbs. Roughly chop the chocolate. Coarsely chop the brittle and put half of it aside for decoration. Chop the rest of the brittle a little finer
2
Cream fat, 150 g sugar, vanillin sugar and salt. Stir in the eggs one by one. Mix flour, starch and baking powder and stir in briefly
3
Spread about 1/3 of the dough into the mould. Fold the chocolate and the finely chopped brittle into the remaining dough. Brush into the mould. Bake in a hot oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for 50-60 minutes. Leave to cool in the mould for about 10 minutes. Turn out and let cool completely. Chop the chocolate coating and melt in a hot water bath. Cover the cake with it. Spread the rest of the brittle on the cake and let it dry