The recipe of this beautiful and tasty cake combines two types of airy biscuit cakes and condensed milk cream with crushed peanuts. If desired, peanuts can be replaced with walnuts, almonds or hazelnuts. The cake is very tender and has a pleasant nutty flavor. If you are a sweet tooth too, make no mistake to try to make this cake for your relatives and friends.
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.)
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.
3.Then, in several stages, introduce the sifted wheat flour mixed with vanilla and baking powder into the egg mixture.
4.With gentle movements, mix the dough to a uniform consistency using a silicone spatula.
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.
6.Gently take out ready sponge cake from the mold and completely cool.
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.)
8.Bake a chocolate sponge cake in the oven or in a multicooker and let it completely cool.
9.Prepare the cream. Using a mixer, beat up the softened butter to make it airy.
10.Continue whipping butter, in small portions add boiled condensed milk to it, each time stirring the mixture until a uniform consistency.
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.
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.
13.Add half of chopped nuts in the bigger part of the condensed milk cream. Mix to a smooth consistency.
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.
15.Lubricate the cake with one third of the condensed milk cream, evenly distributing it with a spatula over the entire surface.
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.
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.