Peanut and Raisin Cake
4 egg whites
200 g sugar
1/2 tsp baking powder
1/4 cup chopped dates
100 g chopped dark chocolate
Preheat the oven to 170°C.
In a clean bowl, beat the egg whites until stiff peaks form.
Gradually add the sugar to the egg whites, continuing to beat until well combined.
Carefully fold in the baking powder, chopped dates, and chopped dark chocolate into the egg white mixture.
Divide the batter evenly between 2 prepared baking pans.
Bake for 20-30 minutes, or until the cakes are golden and a toothpick comes out clean.
Filling:
500 ml whipped cream
300 g salted peanuts
300 g chocolate-covered raisins
Once the cakes have cooled, spread a layer of whipped cream on top of one cake layer.
Sprinkle half of the salted peanuts and half of the chocolate-covered raisins on top of the cream.
Place the second cake layer on top and repeat the process, topping with more whipped cream, salted peanuts, and chocolate-covered raisins.