Loïc is not a “chef” but a crazy cook! His grandparents and parents are the basis of his culinary education and it is thanks to books, television, Facebook, YouTube and Instagram that Loïc continued his learning. His cooking is super fast, easy and always delicious. Concerned about his time and the world in which he lives, he tries to favor seasonal and local products through the recipes he presents to us.
This Thursday, Loïc reveals the recipe for a birthday peanut cake, which he makes for his girlfriend Ella.
440g unrefined sugar
1 packet of dry yeast
Sugar-free peanut butter
125g 70% cocoa chocolate
1 handful of salted peanuts
Separate the 6 whites and yolks. Keep 6 whites for the nougat and 6 yolks for the dough
Mix 6 yolks and 6 whole eggs. Weigh and add the same amount of sugar, here 444g
Blanch the mixture in the food processor
Add 222g of butter at room temperature and 222g of rapeseed oil
Place 444g of flour in a bowl, with a sachet of baking powder and 1 tablespoon of cocoa without sugar
Grease and flour 3 molds, divide the dough into 3 and pour it into the molds
Cook 30 to 40 minutes
Melt the sugar with a tear of water in a saucepan to obtain a caramel
Add the cream and mix to obtain a homogeneous texture
Take the pan off the heat
Add 80g of butter, 1 pinch of fleur de sel
Pour the caramel in a jar and let stand in the fridge
In a bowl, mix 300g of sugar with 6 whites
Beat the egg white in a bain-marie for 5 minutes, off the heat, beat for another 5 minutes
Add 300g of butter at room temperature
Melt 125g of chocolate in a double boiler.
Liquid for soaking
Mix 250ml of milk with 2 tablespoons of sugar-free peanut butter and 1 tablespoon of cocoa powder.
Construction of the cake
On a cake stand, place a cake, soak, cover with nougat, a little caramel in the center, add a cake, soak, cover with nougat, a little caramel and some crushed salted peanuts, add the last cake, cover with nougat, a little caramel
Cover the entire cake with nougat, pour chocolate over the top and some peanuts