#snickerscake#peanutbuttercream#caramel
Ingredients:
Ingredients:
Sponge:
3 eggs
1 1/3 cups (300g) sugar
1 cup (250ml) milk
1/4 cup (50g) vegetable oil
1.8oz (50g) butter, melted
2 cups (300g) flour
1tsp baking powder
3/4 cup (200g) peanut butter
Caramel:
2/3 cup (130g) sugar
1/2 cup (140g) heavy cream, hot
1.7oz (45g) butter, cold
3.5oz (100g) peanuts
Pour sugar into a hot frying pan, reduce heat to medium, and do not touch
sugar until it begins to melt. Then, you can gently move the sugar from the sides with a spatula.
in the middle, and when most of the sugar has melted, you can start stirring.
8. It is important to ensure that the caramel does not start to burn, but at the same time acquires an amber color.
color. If the caramel is still burnt, pour it out and cook again.
9. As soon as the caramel has become amber in color, pour in hot cream 33-35% and actively
stir for a couple of minutes.
10. Continuing to cook the caramel over medium heat, add cold butter until
pieces, mix.
11. Remove from the stove and let cool for 15-30 minutes.
12. Add roasted peanuts and pour onto cooled tart
Cream:
2/3 cup (150g) milk
2 egg yolks
1,5TBsp (20g) sugar
3.9oz (110g) milk chocolate
2TBsp cornstarch
2/3 cup (150g) heavy cream
80g peanut butter
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