Ingredients

Peanut sponge cake
sugar
0.25 cup
90 g
3.15 oz
2.97 fl oz
eggs
0.25 cup
3.75 tbsp
56 g
1.96 oz
1.85 fl oz
powdered sugar
1.25 tbsp
18 g
0.63 oz
0.59 fl oz
peanut flour
0.50 cup
140 g
4.90 oz
4.62 fl oz
salt
1 g
0.04 oz
0.03 fl oz
flour
0.25 cup
2.50 tbsp
39 g
1.36 oz
1.29 fl oz
baking powder
0.25 tbsp
2 g
0.07 oz
0.07 fl oz
egg whites
0.50 cup
94 g
3.29 oz
3.10 fl oz
brown sugar
1 tbsp
14 g
0.49 oz
0.46 fl oz
butter
0.25 cup
80 g
2.80 oz
2.64 fl oz
Blackcurrant coulis
glucose syrup
0.25 cup
2.50 tbsp
37 g
1.30 oz
1.22 fl oz
blackcurrant puree #1
0.25 cup
5 tbsp
75 g
2.62 oz
2.48 fl oz
pear/apple puree
0.25 cup
5 tbsp
75 g
2.62 oz
2.48 fl oz
sugar
0.25 cup
2.50 tbsp
37 g
1.30 oz
1.22 fl oz
pectin NH
0.25 tbsp
4.50 g
0.16 oz
0.15 fl oz
blackcurrant puree #2
0.50 cup
100 g
3.50 oz
3.30 fl oz
Caramel chocolate ganache
caramel chocolate
1.25 cup
310 g
10.85 oz
10.23 fl oz
glucose syrup
1.75 tbsp
25 g
0.88 oz
0.82 fl oz
invert sugar syrup
1.75 tbsp
25 g
0.88 oz
0.82 fl oz
cream 33%
1 cup
250 g
8.75 oz
8.25 fl oz
Whipped blackcurrant ganache
white chocolate 34%
0.50 cup
150 g
5.25 oz
4.95 fl oz
cream 33% #1
0.50 cup
110 g
3.85 oz
3.63 fl oz
gelatin
0.25 tbsp
3 g
0.10 oz
0.10 fl oz
blackcurrant puree
0.50 cup
125 g
4.38 oz
4.12 fl oz
cream 33% #2
0.50 cup
125 g
4.38 oz
4.12 fl oz
Courmet chocolate glaze
caramel chocolate
1.25 cup
300 g
10.50 oz
9.90 fl oz
vegetable oil
0.50 cup
100 g
3.50 oz
3.30 fl oz
roasted and chopped nuts
0.50 cup
100 g
3.50 oz
3.30 fl oz

Method

Peanut sponge cake layers

  • All the ingredients should be room temperature!
  • Combine the eggs with a little amount of powdered sugar and regular sugar, and whip the mixture.
  • Add the rest of the sugar, followed by the salt, peanut and wheat flour as well as baking powder. Mix carefully, and then pour in the melted (and cooled) butter.
  • Whip the egg whites with brown sugar, and then start gradually adding them to the main mixture (in several steps).
  • Transfer the cake batter to a 30*40cm (11.80-15.75 inch) baking tray, even it out a bit, and bake it at 150C (302F) for about 15-20 minutes. Let the biscuit cool, and then transfer it to the freezer to chill.

Blackcurrant coulis

  • In a saucepan, combine pear puree, blackcurrant puree #1 and glucose syrup, and heat the mixture to 40C (104F).
  • Combine the sugar and pectin, and then sprinkle the mixture on top of the puree, while whisking it constantly. Bring the mixture to a boil, and then cook it for 1 more minute.
  • Mix it all together, and let the coulis cool for a little while, and then pour it over the sponge biscuit base, and transfer it to the freezer.

Carameliz chocolate ganache

  • Combine the cream, the glucose syrup and the invert syrup. Bring the mixture to a boil.
  • Pour it over the chocolate, and pulse the mixture with a blender until smooth and completely combined.
  • Cover the mixture with some plastic wrap as closely as possible, and leave it either at 17-18C (62.6-64.4F) or in the fridge overnight to stabilize.
  • Pour it over the coulis layer, even it out a bit, and then transfer the cake back to the freezer for the ganache to set.

Whipped blackcurrant ganache

  • Bring the cream #1 to a boil, and add the bloomed gelatin.
  • Pour the mixture over the chocolate, and pulse with a blender.
  • Add the chilled blackcurrant puree followed by the rest of the cream, and then pulse the mixture one more time.
  • Transfer it to the fridge for at least 6-8 hours to stabilize.

Remember to whip the mixture to stiff peaks before topping the cake with it.

Gourmet chocolate glaze

  • Melt the chocolate, and pour the vegetable oil into it.
  • Pulse the mixture with a blender, and add the chopped nuts.
  • Leave the mixture to cool to 25C (77F) before you start working with it, and then glaze the freezed cake.

Cake assembling

  • Cut the cake topped with coulis and ganache into three 6*20cm (2.40-7.90inch) stripes, and then put them on top of each other. Ttransfer the cake to the freezer.
  • Once it has chilled, glaze it with the Gourmet chocolate glaze, and add some whipped blackcurrant ganache on top for decoration.