Homemade soft caramel with peanuts - a delicious caramel-nut layer for cakes
The taste and shape of the cake depends on the internal filling of the cake. Today I will tell you how to prepare a very tasty caramel-nut layer for cakes. Homemade soft caramel with peanuts (nuts can be any), prepared using gelatin and cream, easily and simply turns into an unusual nut cake that can be inserted, for example, between two biscuits . I always prepare such a layer in advance to facilitate my work during the preparation of the cake. A simple, step-by-step photo recipe for such a salted creamy caramel with gelatin and nuts is at your service.
We will need:
- 300 grams of white sugar;
- 90 grams of butter 72.5-82%;
- 150 ml cream 30-35%;
- 7 grams of gelatin;
- 45 ml of water;
- 250 grams of peeled peanuts;
- 2 tbsp. tablespoons pink Himalayan salt or fine sea salt
How to make soft caramel from cream, sugar, gelatin and salted peanuts at home
Cooking begins with soaking gelatin.
Next, take a saucepan or a deep ladle with a thick bottom and pour sugar into it. We put it on medium heat and begin to melt. Do not stir with a spoon. As soon as the sugar has melted from the very bottom and has acquired a beautiful cinnamon hue, we take a wooden spoon (or a silicone spatula) and begin to stir so that the sugar melts evenly.
When all the sugar has melted, we introduce soft butter at room temperature.
ATTENTION!!! Do not add cold ingredients to hot caramel (!).
Let the butter melt and boil the caramel for no longer than a minute.
In the meantime, heat the cream to 75-80°C and pour it into the caramel.
Keep the mixture on fire at a medium boil for about 5 minutes. Then, remove it from the fire and let it cool down to 80-75°C. At this temperature, swollen gelatin can be added. It will disperse well and quickly at this temperature, retaining all its properties.
While our homemade soft caramel is cooling, roast the peanuts in a dry frying pan. Then, transfer it to a bowl and sprinkle with salt. Let the salt and nuts exchange their flavors.
Pour the nuts into a small colander and shake it to remove the remaining salt. This is what cooked peanuts look like.
Pour it into the still warm caramel and mix everything together.
The bottom of a round shape (d = 24 cm) is tightened with a film and placed on a cutting board.
We spread the already almost completely cooled caramel in the form. We make sure that it lies evenly over the entire surface. If necessary, help with a silicone spatula. Let the cake cool completely, and then put it in the freezer for 4-5 hours. I usually leave it on all night.
We take out the frozen caramel-nut cake from the freezer and remove the ring. I run a table knife along the inside of the ring to make the frozen homemade soft caramel with peanuts easier to remove.
If you are not going to immediately send the caramel-nut layer to the cake, then wrap it in a film and put it in the freezer until the time you need. The maximum time that I kept it in the freezer is three weeks. But I think that a longer storage period is possible.
You need to take the cake out of the freezer immediately before laying it in the cake. Just remember to remove the film. 🙂
In the proposed peanut cake, salted nuts are perfectly combined with sweet caramel . It turns out a very interesting and tasty duet. Try to replicate this recipe at home and the original peanut salted soft caramel will often appear in your desserts.
