No Bake Caramel Peanut Cake | How To Make Caramel Peanut Cake

Welcome to my channel Alice Yummy Food. I'm so excited to see you here today and we're making one of my favorite cakes ever. It's got peanuts, it's got caramel, it's got chocolate and it's got like this light sour cream mousse which tops the cake so so well. It's very gentle, very soft with lots of caramel and hazelnut inside. So if you're a big fan of peanuts and caramel this cake is definitely for you. I can't wait to show you how to make this. Let's get baking. first thing we're going to do is make our caramel in a pot add your sugar and water swirl it around to make sure all your sugar is coated in water and we're going to cook this on a low to medium heat until the sugar starts to caramelize you don't want to touch the sugar with any spoons or whisks you just want to leave it to caramelize and swirl it a couple of times when it starts to get golden brown. You can swirl it at any point to make sure it's nice and even. You want to cook this until it becomes golden and amber and this beautiful dark color. This whole process can take five to eight minutes so just be patient. Once your caramel is brown and golden you want to add your unsalted butter and then just mix everything through. Just be really careful as the mixture will start to foam up and it can burn as the steam is very very hot. Once your butter is incorporated you're then going to add your sour cream and mix everything together one more time. Again just be really careful as the mixture will bubble up at first but then it will smooth out and look just like this. Beautiful caramel color. Transfer your caramel into a bowl and leave it to cool down. over here i've got some roasted peanuts salted and you can use unsalted we're just going to blitz them up you can also use a rolling pin and crush them down until it's nice and fine just like this you then want to add your water into your gelatin make sure your water is nice and cold and we're going to bloom our gelatin and set this aside i have this form you can use any form that you like all you have to do is spray it with some cooking oil and then add cling film on top so it's easy for us to take the cake out make sure it's nice and tight so just go around in all the areas then take your cooled caramel and add it into your nuts you want to add a couple of tablespoons and then just mix everything together and as the caramel cools down it will solidify as can see here so just mix everything together one more time until you get this beautiful caramelized nutty mixture now this is so yummy in another bowl you're gonna add the remaining of your cooled caramel into the sour cream mixture and mix everything together this is really important that your caramel has cooled down otherwise it will be way too liquid then want to melt your bloomed gelatin in a microwave and add it into your caramel sour cream mousse and mix everything together one more time this will help us set the cake and it's really really important now you can either use this as it is i decided to do two flavors caramel and chocolate so i'm gonna add half of my caramel into one bowl together with cocoa powder and mix everything together making it a nice chocolate flavor. It's not super rich but it definitely gives it a nice flavor. Now because it's a sour cream mousse this cake is a bit sour and very light. Then you want to add your caramelized nuts all the way at the bottom and just spread them as evenly as you can and just make sure it's nice and tight. Now the corn flakes are optional. I wanted to experiment with this but they did become very soggy after the cake has you know chilled in a fridge so I recommend excluding the corn flakes and just adding the mousse but it's completely up to you you can see I have added the corn flakes throughout each appliance of the mousse so you want to add your vanilla mousse so you want to add your caramel mousse first and then you want to add your chocolate mousse and just spread it nice and even now it's completely up to you if you want to include the corn flakes. Like I said I didn't personally enjoy them as much in the cake but a lot of people did so it's up to you. If you want to add I would recommend adding maybe more nuts in between the layers. I think it would taste much much better and more crunchy. Once you've repeated the layers between caramel and chocolate and caramel and chocolate you can then just finish up and make sure your last layer is done and just add your chocolate mousse at the very end spread it out and just make sure it's nice and even just like this then take your cling film wrap your cake in and just make sure there is no air and you're gonna place this into the fridge for several hours or best overnight it has been in my fridge overnight and it's all set it's gonna be nice and easy to take it out so what i usually do i place my presentation dish over the board and then you just want to take out the mold and it's nice and easy the cake just you know the cling film just peels off from your cake and it's nice and set just like so of course to decorate it i'm adding a bit of chocolate ganache this is completely optional i just think this works really really well with chocolate and nuts almost like a snickers cake and you just want to cover the whole cake in chocolate ganache around the sides and on top and feel free to use more or less of chocolate ganache or exclude it completely and just decorate it how you like it i usually top it up with more roasted salty peanuts on top just like so and then some sprinkles and this cake is super fast and super easy does not require an oven and you can whip it up really really easily and i'm gonna show you how it looks inside it's very very moist very delicious look at that all the layers have set and you know soaked through and i just personally loved the crunchy nutty bit on top with all the mousse and chocolate ganache so i hope you enjoy this cake as well it's absolutely yummy