Toffee peanut cake
Overview
Today's toffee peanut cake has a rich and fragrant toffee taste. However, the heat was not controlled well when the sugar was boiled. The cooking time was a little short, and the toffee flavor was a bit off, but it did not affect its taste at all. You must try it.
Tags
Ingredients
Steps
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Make the cake base first. After the butter is cut into small pieces and softened, add fine sugar and beat with a whisk until the color becomes lighter and the volume is fluffy.
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Add the eggs in two batches and beat evenly.
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The whipped mixture will be as thick as shown in the picture
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Sift the low-gluten flour and baking powder into the butter, and mix evenly with a rubber spatula to form a batter.
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Spread the batter into an 8-inch square mold with a thin layer of butter on the inner wall, and flatten it with the back of a spoon. Place the mold into the middle rack of a preheated oven at 185 degrees and bake for 20-25 minutes, until the surface turns light golden brown. Take it out and set aside.
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Make the toffee peanut filling. Put the brown sugar, syrup, and butter cut into small pieces into a small pot and heat over low heat.
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Heat, stirring, until butter is melted and brown sugar is slowly dissolving.
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Continue to heat until boiling, then maintain low heat and simmer for 2 and a half minutes. Stir properly while simmering to completely combine the butter and brown sugar and create rich foam.
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After boiling, pour in the roasted peanut kernels, turn off the heat, stir evenly to form the toffee peanut filling.
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Pour the toffee peanut filling onto the cake base baked in step 9 while it is still hot, and use the back of a spoon to push and press so that the toffee peanut filling is evenly spread on the cake base.
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Put the mold back into the oven, bake at 185 degrees for 8 minutes, take it out to cool, remove from the mold and cut into small pieces. ,
