Directions
- 1Pour water into a glass bowl, add two spoons, freeze for six hours.
- 2Chop peanuts.
- 3Mix melted milk chocolate with toasted peanuts.
- 4Pour the chocolate over the ice cube, freeze for two hours.
- 5Prepare the caramel.
- 6Mix the caramel with the peanuts.
- 7Prepare the cream from liquid whipped cream.
- 8Mix melted chocolate with hydrated gelatine, mix with cream.
- 9Prepare the sponge cake dough.
- 10Pour into the baking pan, bake for fifteen minutes.
- 11Cut a rectangle out of the sponge cake.
- 12Remove the ice cube.
- 13Add the caramel.
- 14Cover with cream.
- 15Place the sponge cake on top, refrigerate for an hour.
Ingredients
- 1 l water
- 200 g melted milk chocolate
- 150 g roasted peanuts
- 180 g sugar
- 50 g butter
- 200 ml whipping cream
- 150 g peanuts
- 200 g cheese cream
- 50 g powdered sugar
- 200 ml whipping cream
- 50 g dark chocolate
- 20 ml vegetable oil
- 20 g hydrated gelatine
- 2 pc eggs
- 70 g sugar
- 45 g flour
- 15 g cocoa
- 7 g baking powder
Equipment
glass bowltwo spoonsknifespatulafrying panwooden spoonhand mixer
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