Caramel and peanut cake

Peanut mousse – 1 (the day before)
✔1 yolk
✔10g sugar
✔40g milk
✔3g gelatine
✔50g peanut praline
✔100g cold liquid cream

Place the gelatine sheets in a bowl of cold water. In a saucepan, heat the milk. In a bowl, mix the yolks and sugar. Pour the milk over and transfer to the saucepan. Heat while stirring and do not exceed 83°C. Remove from the heat and add the gelatine and the praline. Mix and set aside. Whip the cold cream with an electric mixer. Pour in the previous mixture and stir gently. Pour about 125g of mousse into the rectangular frame over the first biscuit. Place in the freezer for 5 minutes. Add the second financial biscuit.

Creamy caramel (the day before)
✔60g sugar
✔20g water
✔15g glucose
✔20g hot liquid cream
✔2 egg yolks
✔100g cold cream
✔3g gelatine

Place the gelatine sheets in a large bowl of cold water. In a bowl, mix the egg yolks with the 100g of cold cream. Set aside. In a saucepan, make a caramel with the water, sugar and glucose.
Deglaze the caramel with the hot liquid cream. Add the egg yolk/cream mixture to the caramel and heat over a very low heat so as not to cook the eggs, like when making a custard, without stopping to stir. Do not exceed 82°C. Remove from the heat and add the gelatine, wrung out and softened, stirring well. Pour into the pastry frame over the financial biscuits and place in the freezer for at least 5 minutes.

Add the last financial biscuit.

Peanut Mousse – 2 (the day before)
✔1 yolk
✔10g sugar
✔40g milk
✔3g gelatine
✔50g peanut praline
✔100g cold liquid cream

Place the gelatine sheets in a bowl of cold water. In a saucepan, heat the milk. In a bowl, mix the yolks and sugar. Pour the milk over and transfer to the saucepan. Heat while stirring and do not exceed 83°C. Remove from the heat and add the gelatine and the praline. Mix and set aside. Whip the cold cream with an electric mixer. Pour in the previous mixture and stir gently. Pour about 125g of mousse into the rectangular frame over the biscuit. Leave room for the icing (2 to 3 mm). Place in the freezer overnight.

Caramel glaze
✔70 g + 10 g sugar
✔6 g cornflour
✔60 g water
✔60 g liquid cream
✔4 g gelatine

Mix the 10 g sugar and cornflour in a bowl. Heat the water and cream in a saucepan. Make a caramel with the 70 g of sugar in another pan. Remove from the heat and gradually add the water/cream mixture while whisking. Put the mixture back on the heat to obtain a smooth caramel. Then, off the heat, add the sugar/maizena mixture. Put the mixture back on the heat and bring to the boil for 1 minute without stopping stirring. The caramel should thicken. Remove from the heat and pour the caramel over the gelatine, which has been wrung out and softened, and mix, keeping the mixer at the bottom to avoid air bubbles.

Cover the surface of the cake with the caramel glaze, which has been reduced to 35°C. Leave in the fridge for a few minutes until the icing has set. Carefully remove the frame and cut 0.5 cm off each side of the cake so that the layers are well defined. Cut out individual slices, decorate with a peanut and leave to defrost in the fridge.