International
International
Language
linda 24 July 2025

Salted toffee & Peanut cake

Brunella hazelnut

Fior fiore multicake

Salted peanut paste

Decor up sugar free

Ariba milk chocolate 36/38

Pannatex

Salted toffee variegato

Brunella CROCK salty peanut

8 steps

Print
Brunella sponge cake

Sunflower seed oil 200g

Brunella hazelnut 200g

Eggs 400g

Water 400g

Fior fiore multicake 1000g

Salted peanut ganache

Salted peanut paste 100g

Decor up sugar free 300g

Ariba milk chocolate 36/38 400g

Salted toffee mousse

Pannatex 30g

Milk 150g

Salted toffee variegato 300g

Decor up sugar free 400g

Brunella salty peanut top

Stracciatella white coating 200g

Brunella CROCK salty peanut 600g

Preparation

Step1

Mix alla the ingredient of the sponge together with a pedal tool and cook it 180°C por 10 min.

Step2

Pour a layer of sponge to the bottom of a ring mould.

Step3

Scale variegato salted toffee and Ariba chocolate together.

Step4

Warm up 200 gr of Decor Up sugarfree and drop it to the previuos mix, wait 30 sec then mix with a whisk.

Step5

After that add 100 gr of decourp sugarfree cold and mix with a whisk. Drop it on top of the sponge and let it cristalyze +4°C (never -°C).

Step6

Scale salted toffee and milk then warm up (40°C), then add Pannatex and mix it with a whisk.

Step7

Finish adding Decor Up previously whipped in 2 step, first step add and mix with a whisk, second step add and mix it with a spatula. Then pour in the mould and freeze it.

Step8

Add on top Brunella CROK salty peanut and stracciatella white coating previously mixed.

Vote the recipe Salted toffee & Peanut cake

Click to rate this post!
[Total: 0 Average: 0]