Composition / ingredients
Cooking method
1. Pour the sponge dough on a baking sheet with a high side, send it to the oven preheated to 200 degrees, bake for 15-20 minutes. From the finished biscuit, we cut out circles using a special ring or an ordinary glass.
2. Beat the cooled cream with a mixer at the lowest speed, when the mass begins to thicken, pour sugar and beat the cream until it becomes dense. Pour the gelatin into a cup, pour a little cold water, leave to swell, then dissolve the gelatin in the microwave or in a water bath and pour into whipped cream, beat with a mixer. 
3. Add chopped hazelnuts and peanuts to the cream, mix. Lubricate the sponge circles with cream and stack them on top of each other, also lubricate the cakes from the outside. Sprinkle the sides with biscuit crumbs, and decorate the surface with the remaining cream using a pastry bag and a nozzle "asterisk". Optionally, you can decorate with confectionery sprinkles or flowers.
Help yourself!
Calorie content of the products possible in the composition of the dish
- Buttermilk - 36 kcal/100g
- Cream of 20% fat content - 300 kcal/100g
- Cream of 10% fat content - 120 kcal/100g
- Cream - 300 kcal/100g
- Hazelnuts - 670 kcal/100g
- Raw peanuts with shells - 564 kcal/100g
- Raw peanuts without shells - 568 kcal/100g
- Boiled peanuts - 376 kcal/100g
- Roasted peanuts with shell - 582 kcal/100g
- Roasted and salted peanuts - 585 kcal/100g
- Peanuts nuts - 568 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Gelatin - 355 kcal/100g
- Sponge dough - 250 kcal/100g
