Peanut Diamond Cakes with White Chocolate
Ingredients
- Ingredients
- 100 grams butter
- 1 egg
- 100 grams Oats
- 100 grams cane sugar
- 1 packet Vanilla sugar
- 1 pinch salt
- ½ tsp Ground cinnamon
- 10 grams Peanut butter
- 40 grams Pastry flour
- 75 grams chopped Peanuts
- 3 Tbsps Maple syrup
- 125 grams white Couverture
- sugar
Preparation steps
Heat the butter in a skillet set over medium heat. Add the oats and toast until golden, about 3 minutes. Remove from heat and allow to cool.
In a bowl, whisk the egg with the sugar, vanilla sugar, salt and cinnamon until light and fluffy. Stir in the peanut butter, flour, toasted oats and peanuts.
Grease an 18 x 18 cm (approximately 7 x 7 inch) baking pan. Press the dough into the pan in an even layer.
Bake on the middle rack of a 200°C (approximately 390°F) oven until golden brown. Remove and cool.
Brush the cake with the maple syrup. Cut into 3 cm (approximately 1 1/2 inch) strips. Cut each strip into 5 diamonds.
Chop the couverture and place in a bowl. Set over a pot of simmering water and stir until melted. Dip the top of each cake into the chocolate and place on a wire rack until set. Fill a piping bag with the remaining chocolate and pipe onto the cakes decoratively. Sprinkle with the sugar.
