Toffee peanut cake
Overview
Brown sugar and butter are boiled to exude a strong toffee aroma, which is soft and delicious. It is paired with peanuts and a crispy cake base! Can you resist its temptation?
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Ingredients
Steps
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Make the cake base: Cut 45 grams of butter into small pieces and soften it, then add fine sugar and beat with a whisk until the color becomes lighter
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Add the eggs in two batches and beat evenly
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Sift the low-gluten flour and baking powder into the butter and mix evenly with a rubber spatula
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Spread the batter into a 7-inch square mold (side length is about 18CM) with a thin layer of butter on the inner wall (outside the recipe amount), and flatten it with the back of a spoon
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Place the mold into the middle rack of a preheated oven with a top and bottom heat of 175 degrees, and bake for 20-25 minutes, until the surface turns light golden brown and take it out
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Make toffee peanut filling: Put brown sugar, invert syrup, lemon juice, and 70 grams of butter cut into small pieces into a small pot and heat over low heat
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Stir while heating until the butter melts and the brown sugar slowly dissolves. Continue heating until it boils. Then keep the heat low and simmer for 2 and a half minutes. Stir properly while simmering to completely fuse the butter and brown sugar and create rich foam
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After boiling, pour in the roasted peanuts, turn off the heat, stir evenly and serve as toffee peanut filling
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Pour the toffee peanut filling onto the baked cake base while it is hot, and push and press with the back of a spoon so that the toffee peanut filling is evenly spread on the cake base. Place the mold back into the oven and bake at 175 degrees for 8 minutes
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Remove from the mold and cut into small pieces after cooling
