Peanut tea cake with blackberries

• 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.

• 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.

• 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.

• 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.

• 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.

• 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.