Sponge Cake with Condensed Milk and Peanuts

Steps

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  1. First, make a vanilla biscuit. In a deep bowl, combine 6 chicken eggs and 150 g of sugar.
  (chicken eggs - 6 pcs; wheat flour - 180 g; sugar - 150 g; vanillin - 2 g; baking powder for dough - 5 g.)
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  2. At the maximum speed of the mixer, beat the eggs with sugar for 10 minutes so that the mass will increase in volume and brighten.
  
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  3. Then, in several stages, introduce the sifted wheat flour mixed with vanilla and baking powder into the egg mixture.
  
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  4. With gentle movements, mix the dough to a uniform consistency using a silicone spatula.
  
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  5. Lubricate a baking dish with a diameter of 22-24 cm with a small amount of butter and cover with parchment. Pour into the prepared biscuit dough mold and level it with a silicone spatula. Put the mold with dough to the oven preheated to 180 degrees, bake the biscuit for 25-30 minutes. I baked a biscuit in a multicooker for 50 minutes.
  
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  6. Gently take out ready sponge cake from the mold and completely cool.
  
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  7. How do we make chocolate sponge cake, replacing 30 g of wheat flour with cocoa powder. (for chocolate sponge cake: chicken eggs - 6 pcs; wheat flour - 150 g; cocoa powder - 30 g; sugar - 150 g; vanillin - 2 g; baking powder for dough - 5 g.)
  
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  8. Bake a chocolate sponge cake in the oven or in a multicooker and let it completely cool.
  
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  9. Prepare the cream. Using a mixer, beat up the softened butter to make it airy.
  
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  10. Continue whipping butter, in small portions add boiled condensed milk to it, each time stirring the mixture until a uniform consistency.
  
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  11. The result should be a thick and smooth cream. Put one fourth of the cream in a separate bowl to decorate the top and sides of the cake.
  
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  12. Fry cleaned peanuts 100 g in a dry frying pan. Put the nuts in the blender bowl and beat them into a large crumb.
  
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  13. Add half of chopped nuts in the bigger part of the condensed milk cream. Mix to a smooth consistency.
  
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  14. Cut the biscuit and chocolate cake half. Saturate each cake with sugar syrup. Additionally, for impregnation, you can use coffee, brandy, lemon or orange juice.
  
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  15. Lubricate the cake with one third of the condensed milk cream, evenly distributing it with a spatula over the entire surface.
  
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  16. Alternating vanilla and chocolate cakes, collect the cake. Grease the top and sides of the cake with a cream without nuts. Decorate the sides of the cake with the remaining crushed peanuts. Put the cooked cake into the fridge for 4-6 hours so that it is soaked.
  
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  17. Before serving, decorate the cake with colorful meringues, marshmallows, peanuts and sprigs of fresh rosemary. For decor, you can use chocolate, thick caramel, fresh fruit or nuts.
  
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  18. Bon appetit!