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https://www.raiplay.it/programmi/esem... - Sal beats the butter with the icing sugar, vanilla and egg yolks in a stand mixer. Meanwhile, mix the almond powder with cocoa, yeast, salt and dark chocolate powder. In another stand mixer, beat the egg white with the icing sugar until stiff. When everything is ready, mix the two compounds and the powder mix together, then pour the mixture into a buttered donut mold sprinkled with potato starch. Bake in the oven for 30 minutes. In the meantime, mix the pectin with the sugar in a saucepan, while in another saucepan, caramelize the sugar with the glucose. When the sugar is caramelized, add the cream, vanilla, salt, sugar and pectin mixture, butter and mix well. Transfer the resulting mixture into a piping bag and let it rest in the refrigerator. When everything is ready, take the cake out of the oven and decorate the surface with caramel spikes. Let the cake rest in the fridge, then cover with the chocolate and caramel glaze and decorate with caramel chocolate covered peanuts. Ingredients Chocolate and caramel glaze For the caprese: 170 g butter 170 g icing sugar 170 g almond powder 40 g starch 14 g cocoa 170 g dark chocolate 80 g egg yolks 150 g egg whites 4 g baking powder 1 vanilla pod 2 g salt For the caramel: 225 g sugar 100 g glucose 2 g pectin 325 ml cream 2.5 g vanilla pod pulp 100 g butter 3 g salt To decorate: Praline peanuts Cooking: 170° for 30 minutes