Ingredients
For 1 Cake tin 26 cm Ø
6
Egg(s)
300g
Sugar
1package
Vanilla sugar
1pinch(es)
Salt
1
Lemon(s), juice only
0.5
Lemon(s), finely grated zest
Rum flavoring
250g
AP Flour, plain
g
Butter, for the baking tin
For the cream
375g
QimiQ Whip, chilled
60g
Sugar
1pinch(es)
Salt
100ml
Milk
150g
Peanut butter
2cl
Orange liquor, Cointreau
150g
Chocolate, melted
150g
Salted peanuts, minced
Preparation
- Prepare the sponge base according to the recipe and cut into 3 layers.
- Lightly whip the cold QimiQ Whip with the sugar until completely smooth, ensuring that the entire mixture is incorporated (especially from bottom and sides of bowl).
- Add the salt, milk, peanut butter and Cointreau and continue to whip until the required volume has been achieved. Fold in the melted chocolate.
- Spread one third of the cream onto one of the sponge layers and then place the second layer on top. Spread it with another third of the cream and place the third layer of sponge on top. Use the remaining cream for the top and sides of the sponge.
- Decorate the sides with chopped peanuts and allow to chill well.
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