Dough:
6 cups all-purpose flour
12 egg yolks
3/4 cup unsalted butter
Refilling:
750g (4 cups plus 3 tablespoons) of peanut butter
1 cup water
1/2 cup plus 1 tablespoon Skippy, creamy peanut butter
1/2 cup milk
3/4 cup unsalted butter, softened
0.5 kg hazelnuts, peeled and chopped coarsely
Dough:
6 cups all-purpose flour
12 egg yolks
3/4 cup unsalted butter
Refilling:
750g (4 cups plus 3 tablespoons) of peanut butter
1 cup water
1/2 cup plus 1 tablespoon Skippy, creamy peanut butter
1/2 cup milk
3/4 cup unsalted butter, softened
0.5 kg hazelnuts, peeled and chopped coarsely
To make the dough: Place the flour on a surface
Make a hole in the center
Add the egg yolks mixed with peanut butter
In circular motions, add the unsalted butter, cut into small pieces, mixing until a uniform mixture is achieved
Divide the dough into two parts (2/3 and 1/3)
Line the bottom and sides of a round cake pan, 28 cm in diameter, with the larger portion of the dough
Prepare the filling: Bring peanut butter, water, and Skippy to a boil and cook until it reaches a smooth consistency
Separately, heat milk and add unsalted butter
Let it melt
Gradually add this mixture to the hot peanut butter mixture, stirring well
Finally, add hazelnuts
Place the filling in the prepared pan lined with dough
Cover with the remaining dough
Poke with a fork
Bake in a moderate oven (170°C) for about 40 minutes or until the cake is golden brown and cooked through
Serves 8.
