Cake with caramel and peanut flavor كيكة بطعم كريم كراميل وفول السوداني

Special occasion cake without sweetener, family size, easy and quick to prepare, caramel-cream and peanut-flavored cake with Rabah Muhammad (Episode 1239)
Recipe amounts + recipe photos + full recipe details with video on our website at the link
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Cake ingredients
Flour (3 cups)
We take 3 tablespoons of it
We replace it with cornstarch
Baking powder (1 tablespoon)
Vanilla (half a tablespoon)
Mix well
Eggs at room temperature (5 pieces)
White vinegar (1 tablespoon)
Sugar (1 and a quarter cup)
Beat well
Warm milk (1 cup 250 ml)
Cream caramel (1 piece)
Vegetable oil (half a cup)
Beat for a minute
Add it to the dry ingredients
salt
Combine the ingredients well
Oven tray (size 30 x 40 cm)
We distribute the cake mixture in the tray
Oven temperature at 180°C for approximately 35 minutes
We turn it over
We cut in half
Cream ingredients
Cold milk (1 cup 250 ml)
Cream caramel (1 piece)
Chantilly cream (140 grams)
Whisk well until combined
Cold milk to moisten the cake
Place the first layer of cake
We arrange the cake
We put a layer of cream
Filling ingredients
A layer of banana (optional)
A light layer of cream
We moisten the cake
Cover it with cream
To cover
Coarsely ground peanuts or hazelnuts
Decorating
Caramel (optional)
Ground Aleppo pistachios
Chocolate sauce
White chocolate sauce
We shape it with a wooden stick
Put it in the refrigerator for 4 hours or a whole night
note
The cup used in the recipe has a capacity of 250 ml
Caramel and pistachio flavored quick and easy cake recipe
Flower (3 cups)
We take 3 tablespoons of it
Replace it with cornstarch
Baking powder (1 tablespoon)
Vanilla (half a tablespoon)
mix well
Room temperature eggs (5 pcs.)
white vinegar (1 tablespoon)
sugar (1 and a quarter cup)
whisk well
Warm Milk (1 cup 250 ml)
cream caramel (1 piece)
Vegetable oil (half a cup)
whisk a minute
Add it on top of the dry ingredients
salt
Mix the ingredients well
Oven tray (sizes 30 by 40 cm)
Distribute the cake mixture in the tray
Oven temperature 180 degrees for about 35 minutes
we flip it
Cut in the middle
cold milk (1 cup 250 ml)
cream caramel (1 piece)
whipping cream (140 g)
Whisk well until smooth
cold milk to moisten the cake
Put the first layer of cake
arrange the cake
Put a layer of cream
Banana layer (optional)
A light layer of cream
We moisten the cake
Cover it with cream
Coarsely ground peanuts or hazelnuts
caramel (optional)
Ground pistachio
Chocolate sauce
white chocolate sauce
We make it with a wooden stick
Put it in the fridge for 4 hours or overnight
note. note
The cup used in the recipe has a capacity of 250 ml
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