Those who love peanut butter and its brackish-sweet taste, will be delighted with this cake. After all, your favorite treat is here added to all components of the cake: in cakes and in butter cream, and used to lubricate the cake before applying the cream. For two tall cakes are baked, which are then layered peanut butter and butter cream so that in the end it turns out four-story, looks solid and massive, and the taste is very delicate and unusual. Garnish the cake with peanut roast, with it текстура станет ещё интереснее. 
Time: 6 час.one 0 min. Difficulty: medium Servings: 12-14 The recipes use volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Cakes
- 165 gr. butter, room temperature + optional for greasing molds
- 2.5 tbsp. flour
- 1 tsp baking powder
- 3/4 tsp fine salt
- 0.5 tsp soda
- 1 tbsp. brown sugar
- 2/3 Art. creamy peanut butter
- 0.5 tbsp. granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 tbsp. milk
Butter cream
- 1 and 1/4 Art. granulated sugar
- Protein 5 large eggs
- A pinch of fine salt
- 1 and 1/4 Art. creamy peanut butter
- 450 gr butter, cut into pieces of 4 cm., room temperature
- 0.5 tsp vanilla extract
- Crushed peanut roasting, for decoration
- Special equipment: 2 molds for cakes with a diameter 22 cm
Recipes with similar ingredients: butter, flour varieties, brown sugar, peanut butter, sugar, eggs, vanilla milk extract
Recipe preparation:
- Cakes: Place the rack in the middle level of the oven and preheat the oven to 175 ° C. Butter 2 forms for cakes with a diameter of 22 cm. and cover their bottom with a round sheet parchment. Sift flour, baking powder, salt and soda together parchment or in a large bowl.
- Whisk in a large bowl with a mixer at moderate speed. butter, brown sugar, peanut butter and granulated sugar, until the mixture is light and creamy, about 5 minutes. At Scrape the mixture off the sides of the bowl if necessary. Add one at a time eggs, beating well after each addition. Keep going beat until mixture is light and creamy, about 2 minutes. Stir in the vanilla. Reduce mixer speed to moderately low and add flour mixture in three passes, alternating it with milk, starting and ending with flour. Beat to mix all the ingredients.
- Divide the dough evenly according to the prepared forms. Bake until a toothpick inserted in the center of the cake comes out clean, 30-35 minutes. Let the cakes cool in the mold for several minutes, then put them on a wire rack to cool completely. Turn the cakes onto a wire rack and remove the parchment. (Cakes can store at room temperature wrapped in plastic film for 1 day.)
- Oil cream: Into a pot large enough to it was possible to install a heat-resistant bowl of the mixer, pour a few centimeters of water and bring to a boil.
- Mix sugar, egg whites and salt. Place a bowl over boiling water and beat until mixture it will be warm to the touch and sugar will not completely dissolve. Rearrange bowl to the mixer with a whisk and beat on a moderately high speed until the proteins cool and hold strong peaks, about 5 minutes. Mix 3/4 tbsp. peanut butter. Then intervene butter in a couple of pieces at a time, completely interfering after each addition. Keep whipping the cream on a moderately high speeds to thickening and steady peaks. (Mixture at some point may seem very fluid, but you keep whipping.) Stir in the vanilla.
- Cake assembly: Cut each cake horizontally in half, so that everything turns out 4 cakes. Evenly distribute the remaining 0.5 tbsp. peanut butter on 3 cake layers. Put 1 cake on pedestal cake stand or serving platter up and spread on top about 3/4 tbsp. butter cream stepping back from edges of approximately 1 cm. Repeat 2 more layers of cake layers, smeared peanut butter, and butter cream. Put on top last cake (without peanut butter). Cover the whole cake with the remaining butter cream. Put the cake in the refrigerator until the cream is frozen (so it will be easier for you to cut it into neat slices), at least 4 hours or overnight. Sprinkle peanut butter on the cake before serving. Serve chilled or at room temperature.
