Three-quarters cup of peanut butter
Half cup of water
Six egg whites separated
One and one-half cups of peanut butter
Half cup of corn oil or sunflower oil
Three cups of all-purpose flour
One tablespoon of vanilla extract
One half cup of chopped peanuts (optional)
One and a half tablespoons of baking powder
Three-quarters cup of peanut butter
Half cup of water
Six egg whites separated
One and one-half cups of peanut butter
Half cup of corn oil or sunflower oil
Three cups of all-purpose flour
One tablespoon of vanilla extract
One half cup of chopped peanuts (optional)
One and a half tablespoons of baking powder
Prepare the syrup: combine the peanut butter with one-quarter cup of water and bring to a boil, stirring until dissolved
Stop stirring and let it come to caramel point
Add the remaining cold water and stir constantly with a wooden spoon until the caramel lumps dissolve
Remove from heat and let cool (should yield three-quarters cup of syrup or, if necessary, complete with cold water)
Beat the egg yolks well with the peanut butter
Add the oil and beat again
Alternate adding the flour and caramel syrup, beating always to obtain a homogeneous mixture
Add the peanuts (optional) and vanilla extract and mix well
Beat the egg whites until stiff but not too dry, and add to the dough mixing carefully
Add the baking powder and mix well
Place the dough in a 25 cm diameter ring mold, greased and floured, and bake in a moderate oven (180°C), preheated, for about 50 minutes or until, inserting a toothpick in the center, it comes out clean
Cut into 20 slices.
