Ingredients
Sponge Cake
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Caramel
Nougat (Make in Advance)
Instructions
Step 1
Start by heating the *eggs* and *sugar* in a bain-marie until they reach 113°F (45°C). This will help them incorporate better. Once warm, beat them until light and fluffy.
Simultaneously, bring the *milk* and *butter* to a boil. In a separate bowl, sift together the *flour*, *cocoa powder*, and a *pinch of salt*, then add this dry mixture to the egg mixture. Fold everything together carefully.
Add a third of the batter to the hot milk mixture, mix well, and then combine it with the remaining batter. Pour the mixture into cake rings and bake at 320°F (160°C) for 20-25 minutes.
Step 2
Create a dry caramel by melting the *sugar* in a saucepan until it turns golden brown. In a separate pan, heat the *heavy cream*. Add the warm cream to the caramel in a thin stream, stirring constantly. Add the *butter*, hydrated *gelatin*, *peanut butter*, and *salt*. Blend the mixture to achieve a smooth texture.
Allow the caramel to stabilize before piping it onto the sponge layers. Finish by sprinkling with *salted roasted peanuts*.
Step 3
To make the nougat, cook a syrup using *water* and *powdered sugar* to 230°F (110°C). Stir in the *honey* and *corn syrup*, continuing to cook until it reaches 277-280°F (136-138°C).
As the syrup nears the target temperature, begin whipping the *egg whites* until they form soft peaks. Gradually pour the hot syrup into the *egg whites* along the wall of the mixing bowl, beating at high speed until the mixture reaches room temperature or becomes moldable like 'putty'. Fold in the *peanuts*.
Roll the nougat between parchment sheets to a thickness of approximately 1 cm. Cut it to fit the diameter of the cake rings. Brush the surface of the nougat with melted *milk or white chocolate* on all sides and allow it to set before using it in the cake.
Servings
Equipment
Use medium and large bowls for different mixtures. Opt for stainless steel for easy cleaning and durability.
Essential for achieving those fluffy egg whites. A stand mixer saves time, but a hand mixer will do the trick too!
These help in creating perfectly round cake layers. Ensure they are non-stick or use parchment paper.
For smooth caramel! A hand blender is convenient for blending directly in the pot.
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Essential for nougat and caramel. Precise temperatures mean perfect textures.
Variations
Faq
- Why is my cake not rising properly?
Ensure you are thoroughly whisking your eggs to incorporate enough air. The temperature of eggs and sugar is crucial, as is gentle folding when adding dry ingredients.
- How do I prevent the caramel from burning?
Keep the heat moderate and stir constantly. Once the sugar melts, the process moves quickly, so stay attentive, and add the cream in a slow, steady stream to control the reaction.
- What do I do if the nougat is too sticky?
Ensure you whisk it to the correct temperature and let it cool sufficiently. You can also dust your work surface with powdered sugar to prevent sticking.
- How can I ensure even cake layers?
Use baking rings of the same size and weight your ingredients accurately. Level the batter in the ring before baking for consistent thickness.
- How can I make the caramel thicker?
You can reduce the cream a bit more to increase thickness. Allow it to cool completely before using it to check its final texture.
- Can I use other nuts instead of peanuts?
Absolutely! Try almonds or pecans for a different twist on the classic flavor profile. Just ensure they are roasted and slightly salted for enhanced taste!