If you’re a fan of peanuts, you’ll love this one. stuffed peanut cake. The soft, moist pastry is made with roasted and ground peanuts, while the creamy filling adds even more flavor and texture. It’s a delicious dessert that will please all palates!
INGREDIENTS
MASSA
3 tablespoon(s) corn starch
9 tbsp breadcrumbs
1 tablespoon chocolate powder
1 tablespoon(s) chemical yeast powder
6 eggs
half cup(s) water
1 and a half cup(s) of sugar
2 cup(s) unsalted peanuts, roasted, shelled and crushed
FILLING
4 tablespoon(s) corn starch
2 cup(s) milk
2 excited
1 cup unsalted peanuts, roasted, peeled and crushed
half cup(s) sugar
2 tablespoon(s) cocoa liquor
HOT
half cup(s) water
2 tablespoon(s) sugar
1 cinnamon stick
2 tablespoon(s) cocoa liquor
PREPARATION MODE
MASSA
Preheat oven to medium temperature (180°C). Grease and flour a large round baking dish (30 cm in diameter). Reserve. In a bowl, sift together the cornstarch, breadcrumbs, chocolate and baking powder. Reserve. Beat the eggs and water in the mixer for 5 minutes. Whisking constantly, gradually add the sugar and peanuts. Hit some more. Add the sifted ingredients and mix gently. Place the dough in the reserved baking dish and bake for 45 minutes, or until a toothpick inserted in the dough comes out clean. Let it cool, unmold, cut the dough in half forming two discs. Reserve.
FILLING AND COVERING
In a pan, dissolve the cornstarch in the milk. Mix egg yolks, peanuts and sugar. Cook over low heat for 5 minutes or until thickened, stirring constantly. Let it cool and mix in the cocoa liquor.
HOT
In a pan, mix the water, sugar and cinnamon. Bring to a low boil and simmer for 3 minutes. Add the liqueur and set aside. Place a disk of dough on a serving plate, moisten with half of the syrup and distribute half of the stuffing. Cover with the other disk of dough, moisten with the rest of the syrup and distribute the rest of the stuffing. Serve next.
