Peanut and vanilla cake made of
– a vanilla mousse
– a dacquoise biscuit
– peanut praline
– a creamy peanut praline
Material used
Silikomart mould – cylinder – 6 cavities
Silikomart mould – swirl
The vanilla mousse
7 g gelatine
36 g egg yolks
36 g sugar
120 g whole milk
1 vanilla pod
360 g of 30% fat whipping cream
Place the gelatine leaves in a bowl of cold water. In a saucepan, heat the 120 g of milk with the vanilla. In a bowl, mix the yolks and sugar. Pour the milk over and transfer back to the pan. Heat while stirring and without exceeding 83°C. Remove from the heat and add the gelatine. Mix and set aside. Whip the cold cream with an electric mixer. Pour in the previous mixture and stir gently.
Peanut praline cream
75 g semi-skimmed milk
1 egg yolk
15g caster sugar
5g flour
50g peanut praline
30g soft butter
1 sheet of gelatine
Place the gelatine sheet in a bowl of cold water. In a saucepan, heat the 75g of milk. In a bowl, mix the yolk, sugar and flour. Pour the milk over it and transfer it back to the pan. Heat while stirring and do not exceed 83°C. Remove from the heat and add the gelatine, the praline and the butter cut into pieces. Pour into the @silikomart Tourbillon x6 mould and place in the freezer.
Peanut praline
150g peanuts
75g sugar
Place the peanuts on 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 peanut praline.
Dacquoise almonds and peanuts
45g egg whites
30g almond powder
10g chopped peanuts
40g icing sugar
15g caster sugar
Whisk the egg whites with the 15g caster sugar. Sift in the almond powder and icing sugar. Stir gently. Spread on a baking sheet, sprinkle with chopped peanuts and bake at 160°C for 12 to 15 minutes. Cut out circles of dacquoise the size of your moulds. Cover with peanut praline and place in the freezer.
Assembly
Fill the @silikomart cylinder mould with 6 cavities of vanilla mousse. Place the dacquoise biscuit, praline side in. Place in the freezer for at least 3 hours.
Unmould your dessert, place the creamy filling on top. Place chopped peanuts all around. On top, I placed some homemade chouchous (praline peanuts) and a gold leaf. Place in the fridge while defrosting.
