Prăjitură cu Caramel și Arahide (Caramel Peanut Cake)
Also called prajitura cu caramel si arahide, Snickers cake, prajitura Snickers, caramel peanut slice
Two sponge layers with dulce de leche butter cream, covered on top and sides with caramelized chopped peanuts.
- Makes
- about 20 squares, 25 × 35 cm (10 × 14 inch)
Ingredients
Pan sizes, times and temperatures in the method are not scaled.
Sponge
Caramel cream
Peanut topping
Method
Dulce de leche. Simmer the unopened can of sweetened condensed milk (1 can) in a pot of water for 2 hours, keeping it covered with water the whole time. Cool completely before opening.
Sponge. Heat the oven to 340°F (170°C) and line a 25 × 35 cm (10 × 14 inch) pan. Beat the whites to stiff peaks, adding the granulated sugar (120 g½ cup + 2 tbsp) gradually. Fold in the yolks and vanilla (1 tsp), then the all-purpose flour (120 g1 cup) and baking powder (4 g1 tsp).
Bake about 25 minutes. Cool and slice into 2 layers.
Cream. Whip the heavy cream (300 ml1¼ cups). Beat the butter (200 g¾ cup + 2 tbsp) until fluffy, add the cooled dulce de leche and beat until combined. Fold in the whipped cream.
Peanuts. Melt the granulated sugar (100 g½ cup) to an amber caramel, add the butter (14 g1 tbsp) and roasted peanuts (200 g) and stir to coat. Pour onto oiled parchment, cool and chop roughly.
Assembly. Spread caramel cream on the bottom layer, set the second layer on top and spread the rest of the cream over the top and sides. Press the peanut pieces onto the top and sides.
Refrigerate at least 4 hours, then cut into squares.
Notes
- Hazelnuts can replace the peanuts.