John Myers
Ingredients for 1 servings:
- 600 g butter biscuits
- 200 g peanuts, unsalted, roasted in a pan
- 200 g butter
- 1 can condensed milk, sweetened (e.g. Milchmädchen)
- 200 g sour cream
- 2 tbsp sugar
- 4 tbsp cocoa powder
- 50 g butter
Instructions
Working time approx. 30 minutes; Rest time approx. 8 hours; Cooking/baking time approx. 3 hours 30 minutes; Total time approx. 12 hours
It’s very quick and delicious
First, boil the can of milk chocolate, then it will become caramel (see notes). Crush the butter biscuits. Then mix the butter and milk chocolate well. Mix this mixture with the crushed butter biscuits and form a base on a cake plate. Spread the roasted peanuts on top. For the glaze, combine the sour cream, sugar, and cocoa and bring to a boil. Simmer on medium heat for 2-3 minutes, stirring occasionally. Then remove from the heat and add the butter, mix well, and spread over the peanuts. Immediately refrigerate for 40 minutes, and then you can decorate the cake as desired. It’s best to let the cake stand overnight. Notes: Bring the can of milk chocolate to a boil in a saucepan with enough water. Once the water boils, reduce the heat so that the water is just simmering. Cooking times are approximately 2.5 hours for light, 3 hours for golden, and 3.5 hours for dark. Always make sure the can is covered with at least 5 cm of water. Be sure to let it cool completely. The can is still pressurized after cooking, so never open it while it’s hot!
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