June 13, 2015
Algerian cakes with icing, Algerian cakes – oriental – modern – aid party, shortbread cakes, ghribiya
peanut macaroon shortbread cake
Hello everyone,
Here is a super delicious peanut macaroon shortbread cake, a recipe that one of the girls shared on our cooking group: cook with cooking loveand because I knew a little about the taste of my dear Lunetoiles, I gave her the recipe that she didn’t hesitate to make, revisiting it a little, not on the ingredient side, but rather on the decoration side.
here is what she told me about this recipe:
* I did not put apricot jam between the two layers at all.
* For the decoration, I opted for marbling with chocolate
and his opinion about this cake:
Anyway, thank you again for sharing this recipe with me, I like it, because it’s simple, easy to make, you don’t spend too much time preparing it, it’s fast, for a great yield, I didn’t count, but more than 60 pieces, even 80, I can fill two trays with what I got, and most importantly the taste of course, they are very melting, the shortbread dough tender and melting in mouth, we feel the taste of the peanut hummm, and it goes wonderfully well with chocolate, it fits together perfectly
peanut macaroon shortbread cake
For a tray (40cm by 30cm), you will need:
For the shortcrust pastry:
- 250 gr soft butter
- 150 gr powdered sugar
- 2 eggs
- 3 vs. tablespoons intense vanilla flan powder
- Plain flour as required
For the macaron layer:
- 3 glass of roasted and ground peanuts
- 1 glass and a half of sugar
- 3 vs. tablespoons intense vanilla flan powder
- 1 vs. baking powder
- 6 Egg whites
Decoration:
- 400 gr white chocolate
- 40 50 g of dark chocolate
For the preparation: you start with the shortbread dough:
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Beat the butter until it softens.
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Add the sugar little by little, beating constantly.
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Add the eggs and then the vanilla flan powder.
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Dry with the flour until a soft and smooth dough is obtained.
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Spread this dough on the tray up to the edge.
you go to the 2nd layer:
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Preheat the oven to 180°C
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In a bowl, combine the ground peanuts, sugar, vanilla flan powder and baking powder.
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Moisten with the egg whites (the white has not whipped) and pour the mixture immediately on your first layer.
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Bake in a preheated oven at 180°C for almost 30 minutes, watching.
you go to the decor:
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You are going to proceed as for the marbling of the mille-feuille:
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Melt the white chocolate in a bain-marie, then separately, in another bain-marie, the dark chocolate.
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Cover the cooled cake with white chocolate and spread evenly over the entire surface of the cake.
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Then, put the dark chocolate in a piping bag, or a parchment paper cone, or a freezer bag that you will pierce using a toothpick (be careful that the chocolate is not too hot, because otherwise, it will melt the plastic, if it is still hot wait for it to come down to temperature again) and make lines, parallel, all in the same direction, not too fast to make beautiful regular lines but fast enough not to leave time for the fondant and chocolate to harden.
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Then pull the marbling marks with the tip of the knife in one direction, then in the opposite direction and continue in this way until the end
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Leave it several hours in a cold room, until the chocolate hardens.
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Cut into rectangle, or square or triangle as you wish.
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