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Make the Butter Cream

Make the Caramel

  • Minced roasted peanut 300 g
  • Sugar 200 g

Make the Cake

  • Whole Eggs (7 pieces) 320 g
  • Egg yolk (4 pieces) 80 g
  • Cake Stabilizer 10 g
  • Sugar 160 g
  • All-Purpose Flour 130 g
  • Milk Powder 15 g
  1. Make the Butter Cream

    1. Whisk Blue Band Master White Cream Fat and soft cream altogether and then add simple syrup, and stir them until soft.

  2. Make the Caramel

    1. Caramelize the sugar and pour the peanuts and stir them.
    2. Once they’re cooled off mince them roughly.
  3. Make the Cake

    1. Mix eggs, sugar, and cake stabilizer for a while, and then add all dry ingredients.
    2. Keep whisking until it expands.
    3. Pour melted Blue Band Master Cake Margarine, stir until they’re well mixed.
    4. Pour the mixture into three 20 cm rounded moulds and bake them on 170° C temperature until they’re done.
    5. Once they’re cooled off garnish them with mocha cream and sprinkle the sides using caramelized nuts.
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