Photograph of the finished Mazapán de cacahuate

Mexico · Bánh lạc nghiền Mazapán de cacahuate

Mazapán de cacahuate

25 min Hands-on time + 1 hr waiting
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Roasted peanuts Roasted peanuts 400 g
  • Photograph of Powdered sugar Powdered sugar 240 g
  • Photograph of Powdered milk Powdered milk 40 g
  • Photograph of Vanilla Vanilla 4 g
  • Photograph of Cinnamon powder Cinnamon powder 4 g
  • Photograph of Salt Salt 4 g

Method

  1. 1 Roast peanuts at 160 degrees for 12 minutes, then rub off the skins. Any remaining skins will leave brown streaks and a bitter taste in the cake.
  2. 2 Grind the peanuts with powdered sugar in 20-second intervals, pausing between each pass to prevent the peanuts from releasing oil.
  3. 3 Mix the milk powder, vanilla, cinnamon, and salt; the mixture should be sticky to the touch but not wet to the touch.
  4. 4 Press firmly into the 1 cm thick round mold; a light touch will cause the cake to break easily when removed.
  5. 5 Let it chill for 1 hour, then remove it from the mold. The cake is ready when it melts in your mouth and doesn't need to be chewed.
Start cooking