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Hungryguy
Peanut butter pie
American cake with chocolate paste, creamy peanut butter filling and caramelized peanuts.
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Ingredients
- 120 g wheat flour
- 2 tl baking powder
- 35 g cocoa powder
- 8 g vanilla sugar bag of 8 g
- 400 g light brown caster sugar
- 1 mespoint salt
- 85 ml peanut oil
- 100 ml sour cream cup of 125 ml
- 1 medium sized egg
- 125 ml tap water cooked
- 50 g powdered sugar
- 150 g peanut butter
- 100 g cream cheese natural
- Bag knock fix pack of 5 bags
- 100 ml fresh cream
- 60 g unsalted peanuts
Kitchen Stuff
Directions
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Preheat the oven to 180 ° C.
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Grease the spring form and coat the bottom with the baking paper.
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Sift the flour, baking powder and cocoa powder over a bowl. Mix in the vanilla sugar, the caster sugar and the salt.
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Stir in the peanut oil, sour cream and the egg with a whisk.
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Add the boiling water in parts and stirring continuously with a whisk.
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Pour the batter into the spring form and bake for about 50 minutes in the middle of the oven until golden brown and done.
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Remove from the oven and allow to cool in 1 hour.
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Stir in the cream cheese, peanut butter and icing sugar with a whisk.
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Put the whipped cream and beat-fix in a bowl and whisk with a mixer. Fold the whipped cream through the peanut butter cream mixture.
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Roast the peanuts in a frying pan without oil and butter over medium heat. Stir frequently so that they are golden brown all around.
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Remove from heat and allow to cool.
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In the meantime, slice the pie base horizontally in half and cover the bottom half with half of the peanut butter mixture.
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Place the other half with the cutting edge upwards and cover it with the rest of the mixture. Put the cake covered for at least 2 hours in the refrigerator.
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Meanwhile, chop the peanuts into pieces. Put the caster sugar and oil in a thick-bottomed pan and heat over a low heat for 15 minutes to a caramel.
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Add the peanuts and stir with a wooden spoon, spread the mixture on a piece of baking paper and leave to solidify in 1 hour (nougatine).
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Break the nougatine into pieces, decorate the top of the cake with it.
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Nutrition
350Calories
Sodium0% DV1.550mg
Fat29% DV19g
Protein12% DV6g
Carbs12% DV37g
Fiber24% DV6g
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