Ingredients for the biscuit:
- Eggs – two pieces.
- Egg yolks – three pieces.
- Sugar – one hundred grams.
- Baking soda – half a teaspoon (quenched with vinegar).
- Flour – one hundred twenty grams.
- Cocoa powder – one tablespoon.
- Vanilla sugar – two packets.
Ingredients for the meringue:
- Egg whites – three pieces.
- Sugar – two hundred grams.
Ingredients for the cream:
- Boiled condensed milk – one can.
- Butter – one hundred fifty grams.
For coating:
- Peanuts – two hundred grams.
- Chocolate glaze:
- Chocolate – two hundred grams.
Preparation:
1. Using a mixer, beat the eggs with the egg yolks, gradually adding sugar along with the vanilla sugar. After that, add the baking soda, quenched with vinegar, and carefully mix in the sifted flour combined with cocoa powder using a wooden spatula. Pour the batter into a mold lined with parchment paper and bake in a well-preheated oven until ready.
2. To prepare the protein layer, beat the egg whites with sugar until stiff peaks form and, transferring it to a mold lined with parchment paper, dry it in an oven preheated to one hundred degrees for two hours.
3. Now let's make the cream; for this, beat the butter and add the boiled condensed milk, then beat again until the cream is homogeneous.
4. Roast the peanuts over low heat and crush them with a rolling pin. Set aside to cool.
5. Cut the cooled biscuit in half lengthwise. Spread cream on the bottom half, place the meringue on top, add more cream, and cover with the second biscuit layer.
6. To give the cake a neat and beautiful appearance, trim and level its sides. Coat the sides with the remaining cream and sprinkle with crumbs from the trimmed layers. Pour the chocolate glaze or melted chocolate over the top of the cake, smooth it out, and sprinkle with peanuts. Leave the finished cake to soak for three hours, but do not put it in the refrigerator immediately.
