Peanut Caramel Brandy Cake

Drunken Weapon : Brandy

For Plain Vanilla Cake

Please Google any recipe, borrow any of your relative or friend’s baking book and make a light fluffy plain vanilla cake. All the recipes are more or less the same.

Ingredients for Caramel Sauce

1/4 cup White Butter

1/2 cup Roasted peanuts

1/4 cup brandy (I have always used Morpheus, but feel free to use any brand)

1/4 cup sugar (not powdered)

1/3 cup water

1/4 cup cream (you can use the Amul Tetra pack or similar heavy creams)

Method

In a pan on low heat, spread the granulated sugar evenly to form a flat layer, add the water, but do not stir. When you see the sugar bubbling heavily, add the cream and start to stir in a rapid yet smooth manner. Add butter, keep stirring when doing so. Turn off the gas when the caramel looks toffee brown in colour.

Now to this add Brandy, and remove.

Once the cake is baked and ready, place it in a flat basin dish, top it with roasted nuts/ peanuts and top the cake tableau with the caramel sauce. Generously.

The look and feel you need to go for: Gooey, Crunchy and Soaking in caramel. Feel free to serve this divine dessert with a dollop of vanilla ice cream or whipped cream.