peanut macaroon shortbread cake

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peanut macaroon shortbread cake

June 13, 2015
Algerian cakes with icing, Algerian cakes – oriental – modern – aid party, shortbread cakes, ghribiya

peanut macaroon sand cake

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 sand cake

peanut macaroon shortbread cake

Kitchen Love

Preparation time 25 min

Cooking time 30 min

Total time 55 min

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:

  • Beat the butter until it softens.

  • Add the sugar little by little, beating constantly.

  • Add the eggs and then the vanilla flan powder.

  • Dry with the flour until a soft and smooth dough is obtained.

  • Spread this dough on the tray up to the edge.

you go to the 2nd layer:

  • Preheat the oven to 180°C

  • In a bowl, combine the ground peanuts, sugar, vanilla flan powder and baking powder.

  • Moisten with the egg whites (the white has not whipped) and pour the mixture immediately on your first layer.

  • Bake in a preheated oven at 180°C for almost 30 minutes, watching.

  • After baking, allow the cake to cool completely.

peanut macaroon sand cake 1

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