Cake cool to peanuts


  1. Roll out the pastry crust between two sheets of wax paper and place in a baking pan, leaving deliberately rough edges.
  2. Fill with dried vegetables and bake at 180 degrees for 10 minutes. Remove the pastry crust from the oven, remove the parchment paper with vegetables and bake for 10-15 minutes again.
  3. Remove from oven and let cool completely before removing from the mold.
  4. Meanwhile, prepare the cream: let soften the gelatin in 20 ml of cold milk for at least 10 minutes.
  5. Whip the cream. When the cream is fully assembled, add the condensed milk continue to mount.
  6. Dissolve the gelatin in the milk in a saucepan over low heat, mixing constantly.
  7. Add the dissolved gelatin to the cream continuing to mount.
  8. Break 130 grams of peanuts in half and mix the caramel sauce.
  9. Pour half of the cream sauce in the crust and place in freezer 10 minutes.
  10. Remove the cake from the freezer and spread the cream caramel with peanuts on the first layer of cream.
  11. Coat with the remaining cream sauce and place in refrigerator for at least 3 hours.
  12. After this time, put the cake in the freezer and in the meantime dissolve the milk fondant in a water bath with 80 ml of milk.
  13. Remove the melted chocolate from the heat and mix with a whisk until the cream is smooth and glossy.
  14. Remove the cake from the freezer and pour over the chocolate ganache.
  15. Garnish with the remaining peanuts and refrigerate for at least another hour before consumption.