Vanilla, caramel and peanut cake consisting of
– a peanut biscuit,
– a peanut praline crunch,
– a vanilla mousse,
– a caramel cream,
– a caramel glaze.
Material used
– Rectangular frame 20X11x4.5 cm
– Ancel 210 bloom gelatin
– Tefal baking tray
– Baking paper
– Angled spatula
Ingredients
Peanut praline
✔100g peanuts
✔50g caster sugar
Peanut biscuit
✔65g icing sugar
✔1 egg
✔65g peanut powder
✔20g butter
✔15 g flour
✔15g caster sugar
✔2 egg whites
Peanut praline crisp
✔60g peanut praline
✔35g crêpes dentelles
✔30g milk chocolate
White chocolate vanilla mousse – 1
✔50g full cream
✔50g white chocolate
✔2.5 g gelatine
✔100 g whipped cream
✔vanilla pod
Creamy caramel
✔60g sugar
✔20g water
✔15g glucose
✔20g hot liquid cream
✔2 egg yolks
✔100g cold liquid cream
✔3g gelatine
White chocolate vanilla mousse – 2
50g full cream
50 g white chocolate
2.5 g gelatine
100 g whipping cream
vanilla bean
Caramel glaze
70 g + 10 g sugar
6 g cornflour
60 g water
60 g liquid cream
4 g gelatine
The recipe
For about 5 to 6 people
Peanut praline
✔100g peanuts
✔50g caster sugar
Pour the peanuts onto a baking tray and bake at 150°C for 15 minutes. In a saucepan, pour the caster sugar and make a caramel. Pour onto a sheet of baking paper and leave to cool. Place the peanuts and the chopped caramel in the bowl of a blender and blend until you have a praline.
Peanut Biscuit
✔65g icing sugar
✔1 egg
✔65g peanut powder
✔20g butter
✔15 g flour
✔15g caster sugar
✔2 egg whites
Melt the butter. In a bowl, mix the whole egg with the icing sugar. Add the peanut powder, flour and melted butter. Mix well.
In another bowl, beat the egg whites with the powdered sugar. Gently fold them into the mixture using a spatula. Pour the biscuit dough onto a baking tray covered with baking paper. Bake the biscuit for about 10 minutes at 170°C. Remove the biscuit from the oven and allow it to cool before peeling it off the paper and cutting it into a rectangle of 20X10cm. Place the frame on a plate, followed by the biscuit. Set aside.
Peanut praline crisp
✔60g peanut praline
✔30g milk chocolate
✔35g crêpes dentelles
In a bowl, pour the peanut praline, the chocolate and add the crêpes dentelles. Mix gently. Spread on the peanut biscuit and put in the freezer.
White chocolate vanilla mousse – 1
✔50 g full cream
✔50 g white chocolate
✔2.5 g gelatine
✔100 g whipped cream
✔vanilla pod
In a bowl of cold water, place the gelatine leaves. In a saucepan, heat the 50 g of liquid cream with the vanilla. Remove from the heat and add the wrung-out gelatine. Pour over the previously melted white chocolate. Mix and set aside. Whip the cold cream (100g) . Pour over the previous mixture and stir gently.
Pour the vanilla mousse over the praline crumble (about 200g) and place in the freezer immediately.
Creamy caramel
✔60g sugar
✔20g water
✔15g glucose
✔20g hot liquid cream
✔2 egg yolks
✔100g cold liquid cream
✔3g gelatine
In a large bowl of cold water, place the gelatine leaves. In a bowl, mix the yolks and the 100g of cold liquid 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 vanilla mousse and place in the freezer for at least 10 minutes until the cream sets.
White chocolate vanilla mousse – 2
✔50 g full cream
✔50 g white chocolate
✔2.5 g gelatine
✔100 g whipping cream
✔vanilla pod
Place the gelatine leaves in a bowl of cold water. In a saucepan, heat the 50 g of liquid cream with the vanilla. Remove from the heat and add the wrung-out gelatine. Pour over the previously melted white chocolate. Mix and set aside. Whip the cold cream (100g) . Pour over the previous mixture and stir gently.
Pour the vanilla mousse over the creamy caramel (approx. 200g) and place in the freezer immediately.
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, the cream and mix, keeping the mixer at the bottom to avoid air bubbles.
Remove the cake from the freezer.
Cover the surface of the cake with the icing which has been cooled 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 and leave to defrost in the fridge.
I decorated each slice with a chocolate peanut covered in edible gold powder.
