Light cake with nuts and caramelized peanuts (gluten and lactose free) |

Preparation time: 20 min

Preheat your Oven at 356 °F

• Preparation

  In a hot skillet with 35g of icing sugar, cook the peanuts so as to coat them with a thin layer of caramel.  Transfer to a baking sheet to cool them down.

  Separate your egg yolks and whites, keep the yolks in the fridge and the whites at room temperature.

  Grease the cooking molds with soy butter and then sprinkle with white sugar.  Gently shake them to remove excess sugar.

• Cookie

  Combine the nuts, icing sugar and peanuts.  In a bowl, combine in this order:  the soft soy butter, the dried fruits and the icing sugar.  Add 2 egg whites and combine with a spatula.

  With your electric mixer, whip the egg whites (4) and the sugar until it is firm but does not form peaks.  Incorporate the egg whites to the dried fruit mixture.  Gently combine to reach a homogenous mixture.  Fill the cooking molds to 2/3 their height and then transfer to the oven for 9-10 minutes.  Wait at least 5 minutes after removing them from the oven before un-molding them.