Peanut cake with condensed milk

Peanut cake with condensed milk

Ingredients

• Flour - 500 g + 200 g for kneading dough and rolling out cakes
• Peanuts - 250 g
• Butter - 300 g
• Sugar - 200 g
• Eggs - 3 pcs.
• Baking powder - 1.5 tsp
• Boiled condensed milk - 2 cans of 380 g
• Cream 33% fat - 500 ml

Directions

1. Roast the peanuts in a dry frying pan, in the microwave, or in the oven. When the nuts have cooled, peel them from the husk.
2. Grind the peanuts to a state of small crumbs, almost into flour. For grinding peanuts, I used a stationary blender.
3. In a large bowl or bowl of a food processor, combine eggs and sugar.
4. Whisk the eggs with sugar into a fluffy light dense foam. Add 3 tbsp. spoons of boiled condensed milk.
5. Beat the egg mass again, it will acquire a caramel color.
6. Pour in the peanut crumbs and add the soft diced butter.
7. Stir the combined ingredients until smooth.
8. Pour all the flour at once (500 g), sifted with baking powder.
9. Knead the dough. The dough will be soft and pleasant to the touch.
10. Pour 2 handfuls of flour on the table, lay out the dough and knead it a little.
11. Divide the dough into 12 parts, we will have 12 cakes.
12. Now roll out the cakes. Sprinkle a little flour on a sheet of baking parchment, lay out one piece of dough, sprinkle it with flour.
13. Roll out the dough into a thin cake about 25 cm in diameter.
14. Bake the cake in a preheated oven at 200 degrees until the edges are browned. The original recipe says that the cakes are baked for 13 minutes, I baked for 5 minutes.
15. Cut the hot cake immediately into a 24 cm diameter shape.
16. Scraps will come in handy, collect them.
17. Bake 11 more cakes in this way and leave them to cool.
18. When the cakes have cooled, you can start preparing the cream. Pour the cold heavy cream into the bowl of a kitchen machine or into a large bowl. Whip the cream to firm peaks.
19. Then, without stopping whipping, add boiled condensed milk to the cream (2 jars without 3 spoons that we used to make cakes).
20. We collect the cake. Put the crust on a plate.
21. Brush the peanut crust with some of the cream.
22. Then lay out the next cake, brush with cream again. And so on, until the cream and cakes run out. Spread the top and sides of the cake with cream.
23. Grind the scraps from the cakes and cover the top and sides of the cake with the resulting crumb. Leave the cake for 40 minutes at room temperature, then refrigerate for at least 6 hours.
24. Peanut cake is ready. The cake is large, its weight is about 2.8 kg.
25. Before serving, cut the cake into pieces and enjoy!