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🍰 Torta caramellata al burro d'arachidi e popcorn

370 kcal · 30 min · 4 porzioni

Ingredienti

• Eggs 6 pcs.
• Salt pinch
• Sugar 350 g
• Maple syrup 170 ml
• Vanilla extract 1 tsp.
• Popcorn 100 g
• Sunflower oil 250 g
• Buttermilk 250 ml
• Wheat flour, Type 405 500 g
• lievito in polvere 3 cucchiaino
• Milk 500 ml
• Caramel candies 160 g
• amido di mais 50 g
• Butter 410 g
• Peanut butter 180 g
• panna da montare 90 g
• Caramel popcorn 50 g

Preparazione

1. 1. Preheat the oven to 170 degrees top and bottom heat.
2. 2. Line a baking sheet with baking paper.
3. 3. Place two baking rings with 20 cm diameter on the sheet.
4. 4. Whisk four eggs with a pinch of salt, 200 grams sugar, 50 milliliters maple syrup and vanilla extract in a bowl.
5. 5. Whisk the egg mixture for eight to ten minutes until frothy.
6. 6. Chop the popcorn coarsely.
7. 7. Stir the oil and buttermilk gently into the egg mixture.
8. 8. Mix the flour with the baking powder.
9. 9. Sift the flour mixture into the bowl.
10. 10. Fold the flour mixture in briefly and gently.
11. 11. Gently fold in the chopped popcorn into the batter.
12. 12. Pour half of the milk into a pot.
13. 13. Heat the milk in the pot.
14. 14. Add the caramel candies to the hot milk until they melt.
15. 15. Separate two eggs and set aside the egg whites for later.
16. 16. Mix the remaining milk with salt, starch and the two egg yolks.
17. 17. Pour the milk-egg yolk mixture into the pot with the warm milk.
18. 18. Stir the pudding while stirring constantly once.
19. 19. Sieve the pudding if necessary to remove lumps.
20. 20. Cover the pudding directly on the surface so that no skin forms.
21. 21. Let the pudding cool at room temperature.
22. 22. Mix the peanut butter with 120 grams maple syrup.
23. 23. Cut each cake layer twice horizontally.
24. 24. Place the first cake layer on a cake plate.
25. 25. Spread the base with some peanut butter mixture.
26. 26. Spread a thin layer of the cooled butter cream on it.
27. 27. Place the next cake layer on top.
28. 28. Repeat the steps with peanut butter and butter cream until all six layers are stacked.
29. 29. Place the cake in the refrigerator for one hour.
30. 30. Apply a thin layer of butter cream to the entire cake to fix crumbs.
31. 31. Chill the cake for another 30 minutes.
32. 32. Heat 150 grams sugar in a pot over medium heat.
33. 33. Do not stir the sugar to avoid crystallization.
34. 34. Let the sugar melt slowly.
35. 35. Continue cooking the sugar until it is amber-colored.
36. 36. Stir 60 grams butter into the caramel.
37. 37. Pour the cream into the pot.
38. 38. Stir until any caramel lumps dissolve.
39. 39. Add salt to the sauce.
40. 40. Let the sauce simmer for one to two minutes.
41. 41. Remove the sauce from the heat and let it cool.
42. 42. Pour the caramel sauce with a spoon along the edge of the cake.
43. 43. Put some sauce on top of the cake.
44. 44. Decorate the cake with popcorn.
45. 45. Serve the cake immediately.

Valori per porzione

• kcal: 370
• Protein: 10 g · Fett/Fat: 20 g · Carbs: 45 g