Fry the peanuts in a dry skillet over medium heat for about 5 minutes, stirring constantly. Remove skillet from heat and cool peanuts.
Use a knife to chop the peanuts into large pieces. Transfer the nuts to a deep plate or bowl.
Pour gelatin 3-4 tbsp of drinking water and leave to swell.
Put sugar in a saucepan or saucepan with a thick bottom and pour 50 ml of water. Put on fire and bring to a boil.
Reduce heat and simmer the caramel for about 7-8 minutes, periodically removing the saucepan from the stove and rotating it from side to side.
The sugar mass should turn brown with a characteristic burnt sugar flavor.
Remove the saucepan from heat and add butter. Stir the mixture with a whisk.
Add 2-3 tablespoon to the caramel. lodge sour cream and mix with a whisk.
Add about a quarter of the caramel mass to the nuts and stir.
Transfer the sour cream to a large bowl and pour the remaining caramel into it. Stir.
Melt the gelatin in the microwave and pour into the sour cream-caramel mass. Do not overheat the gelatin, it should not boil!
Cover the cake pan with cling film so that the sides and bottom of the cake pan are covered. Place the nuts with caramel on the bottom, spreading evenly.
Place half of the flakes on top of the nuts.
Pour half the sour cream caramel over the flakes.
Repeat layers again – cornflakes and caramel cream.
Wrap the edges of the film inward, covering the cake. Refrigerate the cake for at least 3-4 hours, preferably overnight.
Remove the caramel cake from the refrigerator and transfer it to a serving platter.
Peel off the tape carefully. Garnish with fresh mint on the caramel cake if desired and serve.
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