A cake recipe for all foodies:
Sift flour, salt and baking powder into a large enough bowl. Mix the egg. Coarsely chop the walnuts.
Beat the butter, peanut butter and vanilla pulp in a wide bowl with the whisks of the mixer for 8 min until creamy. Add the sugar and beat for another 4 min, adding the egg gradually at the end.
Fold in the flour mixture. Stir chocolate drops (I), peanuts and walnuts into the batter evenly with a wooden spoon. Line baking trays with parchment paper. Using a cookie cutter (4.5 cm in diameter), place smooth mounds of dough about 1 cm high on the baking trays. Use a dampened teaspoon to help you do this, spacing each 5 cm apart. Sprinkle the remaining chocolate drops with the brittle. Bake in the heated oven on the 2nd rack from the bottom for 12-14 minutes at 170 degrees. After baking, cool briefly on the baking sheet, then cool on cake racks.
*, **: It offer 125 g chocolate drops in the dough out, for sprinkling also only brittle is enough.
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