Peanut Brittle Gateau Recipe
Ingredients
| 125 g / 4 oz peanut brittle | ||
| A 142 ml / 5 fl oz carton double cream | ||
| 120 ml / 4 fl oz rum | ||
| 120 ml / 4 fl oz water | ||
Directions
GETTING READY
1. Place the peanuts brittle pieces in a zip lock bag and use a meat hammer to crush them coarsely. Allow the pieces to be crunchy in texture.
2. Combine rum and water.
MAKING
3. Use an electric beater to whisk the cream until it is thick and forms soft peaks.
4. Slice the cake sponge into 2 layers. To do this place the sponge on a cake stand or flat surface and use a bread knife to cut the sponge.
5. Place the bottom layer of the sponge on a dessert plate and sprinkle half of the rum mixture to moisten the sponge.
6. Spread half the whipped cream over the sponge using a pallet knife.
7. Top with the other half of sponge and sprinkle the remaining rum mixture.
8. Cover the top and the sides of the cake with cream.
9. Generously sprinkle the crushed peanut brittle on top and on the sides of the cake.
FINALIZING
10. Place the cake in the refrigerator until ready to serve.
SERVING
11. Place cake on a pastry stand.
12. Slice at the table.
1. Place the peanuts brittle pieces in a zip lock bag and use a meat hammer to crush them coarsely. Allow the pieces to be crunchy in texture.
2. Combine rum and water.
MAKING
3. Use an electric beater to whisk the cream until it is thick and forms soft peaks.
4. Slice the cake sponge into 2 layers. To do this place the sponge on a cake stand or flat surface and use a bread knife to cut the sponge.
5. Place the bottom layer of the sponge on a dessert plate and sprinkle half of the rum mixture to moisten the sponge.
6. Spread half the whipped cream over the sponge using a pallet knife.
7. Top with the other half of sponge and sprinkle the remaining rum mixture.
8. Cover the top and the sides of the cake with cream.
9. Generously sprinkle the crushed peanut brittle on top and on the sides of the cake.
FINALIZING
10. Place the cake in the refrigerator until ready to serve.
SERVING
11. Place cake on a pastry stand.
12. Slice at the table.
Chef
