Peanut Toffees

A great cake recipe for any occasion:

1. prepare salt, butter, sugar, flour with the dough hooks to a smooth dough. Wrap in foil, put to cool for at least half an hour. Line the bottom of a baking pan (20×14 cm) with parchment paper to fit. Roll out the dough on a floured surface to the size of the pan. Straighten the edges of the dough, spread with dough. Leave to cool for 15 min.

Prick the bottom of the dough a few times with a fork and bake in a heated oven on the lowest shelf for 20 minutes at 190 °C (gas 2-3, convection oven 180 °C). Remove from the oven and cool on a cooling rack. 3.

For the caramel, boil whipping cream, syrup, sugar, condensed milk and butter over medium heat for 20-25 min until very thick. Fold in the peanuts and spread the amount evenly over the pastry base on the spot. Set aside to cool for at least 2 hours.

4. for the glaze, chop the cooking chocolate and melt in a warm water bath. Cool slightly, spread evenly over the caramel and spread smoothly. Set aside to cool for 30 minutes. Remove toffees from mold and cut into 18 on-the-spot pieces. Serve with raspberries with coffee.

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