Peanut peanut cake recipe. Peanut custard cake - a step by step recipe with a photo of preparation

First of all, we will cook 2 cans of condensed milk (put it in water and cook for 2 hours so that the cans are completely covered with water). We take condensed milk of high-quality Gostovskaya.

Fry the peanut kernels, peel and grind in a blender.

Cooking the dough: butter room temperature cut into cubes. Beat eggs with sugar until white. Add 3 full tbsp. l. boiled condensed milk, beat with a mixer. Add nuts, butter, beat again. Then add sifted flour (450-500 g) with baking powder and stir with a spatula until smooth.

The dough turns out to be very tender and very aromatic, like a thick cream. Sprinkle flour on the work surface, lay out the dough and sprinkle it with flour on top, knead a little and cut into small cubes. I have a mold measuring 21 cm in diameter. The blocks turned out to be 11:10 for the cake and 1 for the sprinkling. Sprinkle the work surface well with flour, put a cake in the middle, sprinkle it with flour too. Roll out very thinly, if it sticks to the rolling pin, sprinkle with flour.

Bake each cake at 180 ° C until golden brown. Put the shape on the still hot cake and cut with a knife in a circle with the diameter of your shape.

Prepare the cream: beat the cream to the peaks. Stir the condensed milk well with a spoon. Milk must be cold. Add the boiled milk to the whipped cream in small portions and stir until smooth with a whisk.

Lubricate each cake with cream, sides and top as well. Grind the cuttings and 1 cake into crumbs, sprinkle the sides. Decorate the cake as desired. Let the cake stand at room temperature for about an hour. And put it in the refrigerator for the night. The cake turned out to be sooooo tasty, original, fragrant! Sand cakes become brittle after cooling, but after impregnation they become tender and fluffy. Enjoy your tea!

• Separate the yolks from the whites. Beat the whites for about five minutes. Add sugar, beat for another ten minutes. Add yolks, beat again. Sprinkle flour with baking powder. Stir until smooth. Pour the dough into a split mold covered with special paper. Cook a biscuit for about fifty minutes, keeping a temperature of 180 degrees.
• Prepare the cream: fry the washed peanuts in a dry frying pan, peel them. Break the cracker into pieces. Whisk butter and condensed milk well. Add cracker and peanuts. Stir. The biscuit should rise nicely. Cool the biscuit, cut in two. Grease the bottom crust with cream, cover with the second crust, send the Snickers cake to the refrigerator to freeze the cream a little.
• Decorate as desired. For example, cover with chocolate: melt milk chocolate, combine with milk, cover the cake completely. Can be sprinkled with cocoa or chocolate shavings. You can lay out a snowflake from a snicker cut into thin slices, sprinkle the sides with almonds.

Cake is a favorite delicacy of all children and many adults. People are in awe of the versatile combination of biscuit, buttercream, and delicious, crunchy nuts. Peanut cake, the recipe of which is already part of the family tradition, will also become a decoration festive table... Its decoration depends only on the imagination of the hostess - here she can fully express her creativity and imagination. The recipe is simple, so in order for it to turn out it is important to adhere to all recommendations and tips exactly.

Peanut sponge cake

Cake, which will be made from traditional biscuit dough:

• four fresh chicken eggs;
• 120 grams of granulated sugar;
• 120 grams of wheat flour;
• you can also add some vanilla sugar.

Additionally, you will need to make a syrup that will soak the biscuit:

• 100 grams of granulated sugar;
• 1000 milliliters of water;
• 1 tsp rum.

For cream

• 125 grams of granulated sugar;
• one chicken egg;
• one hundred milliliters of cow's milk;
• 150 grams of butter;
• vanillin to taste;
• 1 tbsp. l. cognac.

Preparation

1. At the first stage of cooking, you need to bake a biscuit. We recommend that you do this in advance, since in the future it will still need to be soaked in syrup.
2. Turn on the oven first and preheat it to 180 degrees.
3. Whisk the whites separately from the yolks with a pinch of salt. After that, we move on to the yolks, which are whipped separately with sugar.
4. Gently mixes yolks and whites. Flour should be added to the resulting mass. Use a spatula or spoon to stir.
5. The dough should be in the oven for at least 25 minutes. You can check the readiness with a match.
6. While the biscuit is in the oven, you can start peeling the nuts.
7. As soon as the cake is cooked, it is taken out of the oven and the mold is placed sideways. Thus, it is possible to ensure that the biscuit quickly moves away from the walls.
8. The cakes will be soaked in syrup. To prepare it, pour sugar into water and place the pan on the stove. As soon as the composition boils, it can be turned off and cooled. Only after that a certain amount of rum is poured in.
9. To prepare the cream, mix the egg, sugar, milk. The composition should boil and stay in this state over the fire for five to seven minutes. The syrup will thicken over time. The acquired yellow color will indicate readiness.
10. The resulting composition must be cooled to room temperature. Mix oil in parallel and vanilla sugar... Gradually, the already cold syrup should be poured. It will be necessary to add it to butter cream or cognac at the very end.
11. The biscuit is cut in two and soaked in syrup. Then the whole cake is smeared butter cream... Sprinkle nuts on top of the cake. You can also put them between the cakes. The cream should be thoroughly smeared with the edges of the cake so that they can be well saturated. Do not use too many nuts as they can overpower the flavor of the whole dish.

You can also make a salty peanut cake, but to do this, neutralize its strong salty flavor.

Other types of cake

The cake with boiled condensed milk and peanuts is incredibly easy to prepare. The difference lies only in the features of the cream:

1. You can cook condensed milk (a 3-hour jar), you can buy a ready-made one.
2. Add 1 tbsp to condensed milk. l. brewed instant strong coffee and a little vanilla (on the tip of a knife). Grind well.
3. Cut the biscuit in half and grease the middle, sprinkle with plenty of finely chopped nuts, and the top of the cake, also sprinkle with large halves of peanut kernels.

To decorate the cake, you need 120 grams of roasted peanuts.

Chocolate cake with peanuts and condensed milk, in contrast to the described recipe, can be decorated with shabby chocolate. Additionally in biscuit cakes two tablespoons of cocoa are added.

You can endlessly fantasize in making cakes with this wonderful nut by adding lemon or orange peel, as well as using pieces of candied fruit, fruits or berries.

You can cook this cake not only with peanuts, you can take any other nuts, so the cake can be safely called Nut cake"Cow". The cake contains thin shortbread cakes with the addition of ground peanuts and cream with boiled condensed milk. Personally, I remember this cake in this sandy version, since we always prepared the cream based on butter and boiled condensed milk, but on the Internet I found another version of this delicious cake - based on cream and boiled condensed milk. As a result, the cake is different in texture, it is tender, soft, one might even say creamy and tastes like a different cake. Which of the options to choose, at your discretion, I love both recipes, but today I propose to make the cake in such a soft version. Let's cook!

For the recipe we need:

For a dough for 9 cakes with a diameter of 20 cm:
250 g flour
150 g butter
100 g sugar
1 large egg
1 tbsp. a spoonful of boiled condensed milk
130 g peanuts
1 teaspoon baking powder for dough
a pinch of salt

For the cream:
Option 1:
300 ml cream 33-35%
1 can of boiled condensed milk (without 1 tablespoon)
30 g chocolate

Option 2:
1-1.5 cans of boiled condensed milk (without 1 tablespoon)
200 g butter
30 g chocolate

50 g peanuts for cake decorating

Cake weight - 1.4 kg

COOKING:

Sift the flour and mix with baking powder and salt. Grind the peanuts into fine grains. Pre-dry it in a dry frying pan and remove the husk. Put a handful of peanuts in a coffee grinder and grind them into fine grains with pulses. It is not necessary to grind very finely to flour, but at the same time we make sure that there is no large pieces... Here is such a crumble as a result.

Place the butter in the mixer bowl. Butter you need to get it out of the refrigerator in advance and let it warm up. It should be soft so that a fingerprint remains on the oil, but at the same time, the oil should not melt, it should not be so soft that you can easily push it through with your finger. Beat butter for 2-3 minutes, gradually add sugar and beat for another 3-5 minutes. Put 1 tablespoon with a pea of ​​boiled condensed milk and stir until smooth. We drive in a chicken egg

and again stir well to homogeneous mass... We periodically pick up the oil from the mixer walls so that it beats evenly, without impurities. Stir in the ground peanuts and, lastly, stir in the flour and baking powder. We mix the flour as quickly as possible, do not knead the dough for a long time so that the dough does not drag on. The main thing is to achieve uniformity, this will be quite enough. The dough is very soft, pleasant, slightly sticky, but very moderate.

If the dough is too sticky, you can add a little more flour.

We wrap the dough in cling film, roll it into a tourniquet and put it in the refrigerator for 30-40 minutes.

After refrigeration, the dough will be somewhat denser, but at the same time it will remain soft. Divide the dough into parts depending on the desired amount of cakes, I divided it into 8 parts.

Each piece of dough is thinly rolled out directly on baking paper; when rolling, we use flour very sparingly and only if necessary, if the dough suddenly starts to stick to the rolling pin. The thickness of the roll is at your discretion, I usually roll very thin. We cut out a cake from each piece of dough, I cut it out with a pan lid, diameter 20 cm.

Remove and collect excess dough. Prick the cake thickly with a fork.

We bake in an oven preheated to 200 ° C until golden brown for about 5-7 minutes. While this cake is baking, roll out the next cake. Remove the baked cake from the baking sheet, drag the next rolled cake onto the baking sheet, put it in the oven, and immediately remove the baked cake from a sheet of baking paper.

Transfer to a flat surface and let cool completely. The released sheet can be reused for baking the next crust. Baked cakes can be stacked. In total, I baked 9 cakes from this amount of dough.

The trimmings remaining from the baking of the last cake are thinly rolled out and baked to a more intense color than the cakes. We knead it into crumbs and then we will use it to sprinkle the sides of the cake.

Let's start with the cream. Beat the cream until steady. In order for the cream to whip easily and willingly, it must be fatty and very cold, so they must be in the refrigerator until you start working with the cream. In a separate bowl, beat the boiled condensed milk. Usually boiled condensed milk rather thick, so in order to dilute it, add a couple of tablespoons of whipped cream to the boiled condensed milk.

And we work well with a mixer. The rest of the cream can also be mixed in with a mixer, but shortly, quickly, in order to maximize the volume that we have achieved by whipping the cream. Finally, mix the grated chocolate into the cream.

We collect the cake as usual. We spread the cream between the cakes.

Set aside the amount of cream for 1 cake to coat the sides of the cake. Put the cakes in turn on a serving plate and coat with cream.

We spread the last cake, coat the sides of the cake with the deferred cream.

Sprinkle the cake with crumbs and chopped peanuts.

We remove the cake for several hours in the refrigerator for impregnation. Usually, such a cake is recommended to be cooked the day before and left to soak for a whole day, so that the cake is guaranteed to be soaked well. Became tasty and soft.

Enjoy your tea!