Steps for the peanut cake

• To make this delicious peanut cake, first prepare the hazelnut sponge cake. In the bowl of a stand mixer or a bowl with electric beaters, whip the sugar and eggs for 15 minutes to get a light, fluffy, and frothy mixture. Melt the butter and let it cool. In another bowl, combine the two flours and mix with a whisk. When the eggs have quadrupled in volume, add the two flours gradually, stirring with a spatula from bottom to top without deflating the mixture. Finally, add the melted butter and continue to mix until smooth and homogeneous. Line a baking pan or sheet with parchment paper and place 2 7-inch rings. Pour the mixture into a pastry bag and pipe into the two circles to a thickness of 0.4 inches. Bake in a preheated convection oven for 15 minutes at 340°F or until golden brown.

  

• Soak the gelatin in a small bowl for 10 minutes. Heat 2 tablespoons of condensed milk in a saucepan, add the squeezed gelatin, stir, and let cool by adding the remaining 3 tablespoons of cold condensed milk from the fridge and stir. Meanwhile, in a bowl previously placed in the freezer for 15 minutes, whip the cold mascarpone from the fridge and the liquid heavy cream, also cold from the fridge, using electric beaters for a few minutes to obtain a homogeneous and fluffy mixture. Gradually add the condensed milk and keep whipping. Place the obtained cream in a pastry bag.

  

• To remove the sponge cake discs, run a knife around the circumference of the rings. Place the first hazelnut sponge cake disc on a serving plate and fill with the cream, finally place the other sponge cake disc on top and refrigerate to set for about 3 hours.

  

• Decorate the edge of the cake with hazelnut crumbs and the surface with powdered sugar and more crumbs. With the leftover batter, I made discs that I placed on the cake as decoration. And here it is, the peanut cake is ready. I hope you like this latest recipe of mine, see you next time friends.