Peanut tea cake with blackberries

Ingredients

Peanut sponge cake

90 grams (3.17 ounces) sugar
56 grams (1.98 ounces) eggs
18 grams (0.63 ounces) powdered sugar
140 grams (4.94 ounces) peanut flour
1 gram (0.04 ounces) salt
39 grams (1.38 ounces) flour
2 grams (0.07 ounces) baking powder
94 grams (3.32 ounces) egg whites
14 grams (0.49 ounces) brown sugar
80 grams (2.82 ounces) butter

Blackcurrant coulis

37 grams (1.31 ounces) glucose syrup
75 grams (2.65 ounces) blackcurrant puree #1
75 grams (2.65 ounces) pear or apple puree
37 grams (1.31 ounces) sugar
4.5 grams (0.16 ounces) pectin nh
100 grams (3.53 ounces) blackcurrant puree #2

Caramel chocolate ganache

310 grams (10.93 ounces) caramel chocolate
25 grams (0.88 ounces) glucose syrup
25 grams (0.88 ounces) invert sugar syrup
250 grams (8.82 ounces) cream 33%

Whipped blackcurrant ganache

150 grams (5.29 ounces) white chocolate 34%
110 grams (3.88 ounces) cream 33% #1
3 grams (0.11 ounces) gelatin
125 grams (4.41 ounces) blackcurrant puree
125 grams (4.41 ounces) cream 33% #2

Gourmet chocolate glaze

300 grams (10.58 ounces) caramel chocolate
100 grams (3.53 ounces) vegetable oil
100 grams (3.53 ounces) roasted and chopped nuts

Equipment

Stand Mixer:
A stand mixer will make whipping up your egg whites and batter much easier and more efficient. If you don't have one, a hand mixer will work as well.
30*40cm (11.80-15.75 inch) Baking Tray:
This is essential for shaping your peanut sponge cake. If you don't have a tray this size, make sure to adjust the cooking time accordingly.
Saucepan:
Used for heating the blackcurrant coulis mixture. A heavy-bottomed saucepan is best for even heating.
Blender:
A stick blender will help you achieve a smooth ganache. You can also use a tabletop blender if that’s what you have.
Freezer:
Chilling the various layers in the freezer will help them set properly and make the cake easier to assemble in the end.

Instructions

Step 1

All the ingredients should be at room temperature. This will ensure proper mixing and consistent results.

Step 2

Combine the eggs with a small amount of powdered sugar and regular sugar. Whip the mixture until light and fluffy.

Step 3

Whipping the eggs properly is crucial for a light and airy sponge cake.

Step 4

Gradually add the rest of the sugar, followed by the salt, peanut flour, and wheat flour along with the baking powder. Mix carefully, then pour in the melted and cooled butter.

Step 5

Make sure the butter is not too hot to avoid deflating the batter.

Step 6

Whip the egg whites with brown sugar until stiff peaks form. Fold them gently into the main mixture in several steps.

Step 7

Folding the egg whites gently helps retain the volume.

Step 8

Transfer the cake batter to a 30x40 cm (11.80x15.75 inch) baking tray, smooth out the top, and bake it at 150°C (302°F) for about 15-20 minutes.

Step 9

Make sure to not overbake as it can dry out the sponge.

Step 10

Let the cake cool completely, then transfer it to the freezer to chill.

Step 11

Freezing makes it easier to handle later on.

Step 12

In a saucepan, combine pear or apple puree, blackcurrant puree #1, and glucose syrup. Heat the mixture to 40°C (104°F).

Step 13

Combine the sugar and pectin, then sprinkle this mixture over the puree while whisking constantly.

Step 14

Bring it to a boil and cook for an additional minute. Mix everything well and let it cool slightly before pouring over the chilled sponge cake base.

Step 15

Ensure the mixture is spread evenly for a uniform layer.

Step 16

Transfer the cake back to the freezer to chill.

Step 17

In another saucepan, combine the cream, glucose syrup, and invert syrup. Bring this mixture to a boil.

Step 18

Pour it over the caramel chocolate and blend until smooth and fully combined.

Step 19

Blending well ensures a silky ganache.

Step 20

Cover with plastic wrap touching the surface, and let it stabilize at room temperature for several hours or overnight in the fridge.

Step 21

Pour the ganache over the coulis layer, smooth it out, and freeze again to set.

Step 22

Bring the first portion of cream (110 grams) to a boil and add the bloomed gelatin.

Step 23

Pour this mixture over the white chocolate and blend well. Add the chilled blackcurrant puree and then the remaining cream (125 grams). Blend everything together.

Step 24

Refrigerate for at least 6-8 hours to stabilize.

Step 25

Whip to stiff peaks before using it to top the cake for the best texture.

Step 26

Melt the caramel chocolate for the glaze and mix in the vegetable oil and chopped nuts. Allow to cool to 25°C (77°F) before using.

Step 27

Cut the cake, now topped with coulis and ganache, into three even 6x20 cm (2.36x7.87 inch) strips and layer them on top of each other.

Step 28

Freeze again to set the layers. Once chilled, glaze the cake with the Gourmet chocolate glaze, and add some whipped blackcurrant ganache on top for decoration.

Servings

Imagine this sumptuous cake making its grand entrance at your next dinner party! 🍽️ This peanut sponge cake, adorned with bold blackcurrant coulis and rich caramel chocolate ganache, can be **served chilled** to accentuate the contrasting flavors and textures. For a truly spectacular presentation, use a sharp knife to slice the cake into elegant pieces, ensuring each slice showcases those dreamy layers. Top each piece with a generous dollop of whipped blackcurrant ganache and a few whole blackcurrants or chopped nuts for an added touch of sophistication. 📸 **Social Media Ready:** Snap a picture of your masterpiece and share it on Instagram—your friends will be **envious** of your baking prowess! Add a sprinkle of edible gold flakes or a drizzle of extra ganache to make it even more photogenic. 🎉 👧 **Kid-Friendly Idea:** Simplify the cake into smaller, bite-sized pieces and serve with a scoop of vanilla ice cream for a delightful treat that's perfect for kids. Add some colorful sprinkles for a whimsical touch. 🥂 **Wine Pairing:** Pair this dessert with a glass of chilled Prosecco or a sweet Riesling to complement the fruity and nutty flavors beautifully. 🍷 Trust us, it's a match made in culinary heaven!

Variations

If you have dietary restrictions, worry not! We've got you covered with some fantastic **gluten-free** and **vegan** variations. 🎉 🍃 **Gluten-Free Version:** Simply replace the wheat flour with a gluten-free flour blend. Make sure the blend you choose contains xanthan gum or add ½ teaspoon of it to mimic the elasticity that gluten provides. 🌱 **Vegan Version:** Replace the eggs in the sponge cake with a combination of flaxseed meal and water (1 tablespoon flaxseed meal + 3 tablespoons water per egg). Use a vegan butter substitute for the butter. Substitute the gelatin in the whipped ganache with agar-agar. Both of these variations allow you to enjoy the same **mouthwatering flavors** without compromising on your dietary needs. Everyone deserves a piece of this cake! 🍰✨

Faq

How do I know when my egg whites are whipped enough?
You'll want to whip your egg whites until they form stiff peaks. This means when you lift the whisk, the peaks should stand up straight without bending. Be careful not to over-whip, as the egg whites will become grainy.
Can I substitute another nut flour for peanut flour?
Absolutely! Almond flour or hazelnut flour can be used as a substitute for peanut flour. Just make sure to keep the measurement the same to maintain the texture.
Why is my ganache not smooth?
Ensure that all your ingredients are at room temperature before combining. If your ganache is grainy, try blending it again or straining it to remove any lumps.
How can I quickly bring my ingredients to room temperature?
Place eggs in a bowl of warm water for a few minutes or microwave the butter in short bursts at low heat until softened. Just make sure not to overheat them.
Why is my glaze not setting properly?
The glaze needs to be at the right temperature before being applied. Make sure it has cooled to 25C (77F) and that the cake is well-chilled for the best results.
Can I prepare this cake in advance?
Yes, you can make all the layers a day ahead and assemble them before serving. Store the cake in the freezer and glaze it just before serving for the freshest taste.