The recipe for this cake is not particularly difficult! You should only pay attention to the preparation of caramel. Be careful, because sometimes the mass can splash a lot. To avoid this, pour the cream in very small portions.
Ingredients
- Chicken eggs - 2 pieces
- Flour - 380 g
- Cocoa - 50 g
- Sugar - 300 g
- Baking powder dough - 0,5 tsp.
- Vegetable oil (odorless) – 2 art.l.
- Water (boiling water) – 220 ml
- Salt - at the tip of the knife
- Cream (33% fat content) – 400 ml
- Butter - 80 g
- Sugar - 350 g
- Cottage cheese - 400 g
- Cream (33% fat content) – 200 ml
- Cocoa - 2 art.l.
- Powdered sugar - half a glass
- Peanuts (fried) – 200 g
Step-by-step cooking recipe
Beat eggs with sugar until fluffy foam.
Add the sifted flour, baking powder and cocoa. Stir with a spatula until smooth.
Pour in the oil and boiling water. The dough should be slightly liquid.
Cover the split mold with baking paper, pour in half of the dough and bake for 30 minutes at 180 degrees. Do the same with the second part of the test.
Melt the sugar in a thick-bottomed saucepan.
Add the butter and stir.
Pour in the hot cream in small portions, stirring intensively with a spatula.
Remove the saucepan from the heat, add salt and stir.
Beat the cooled cream with cottage cheese.
Add cocoa, powdered sugar and mix well.
Cut the cooled biscuits into thin cakes.
Assemble the cake by smearing the cakes with cream, sprinkling with roasted peanuts and sprinkling with caramel.
