PB and Mallow Cake Sandwiches
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Ingredients
for
12
- For the cakes
- ½ cup butter
- 1 cup caster sugar (scant)
- 1 large egg (beaten)
- 3 ½ cups all-purpose flour
- 1 tsp baking soda
- 1 pinch salt
- 1 cup Buttermilk
- For the peanut buttercream
- 8 Tbsps unsalted butter
- ½ cup smooth Peanut butter
- ¾ cup powdered sugar
- 1 pinch salt
- ½ tsp vanilla extract
- 1 Tbsp cream (48% fat)
- For the marshmallow cream
- 6 Tbsps unsalted butter
- 1 cup powdered sugar
- 7 ozs marshmallow cream
- 1 tsp vanilla extract
Preparation steps
1.
For the cakes: heat the oven to 180°C (160° fan) 350°F gas 4. Line 3 large baking trays with non-stick baking paper.
2.
Beat the butter and sugar in a mixing bowl until light and fluffy. Gradually beat in the egg until blended.
3.
Sift in the flour, bicarbonate of soda and salt and gently stir in, until incorporated. Stir in the buttermilk until smooth and thick -you may not need all the buttermilk.
4.
Drop 2 tablespoons of the mixture at a time onto the baking trays, keeping them about 4 cm|2" apart.
5.
Bake for 10-15 minutes, until cooked through. Insert a skewer into the centre - it should come out clean. Cool on the baking trays for a few minutes, then place on a wire rack to cool completely.
6.
For the peanut buttercream: beat the butter and peanut butter with an electric whisk until smooth. Add the icing sugar and salt and beat until blended.
7.
Beat in the vanilla and cream and continue beating until light and fluffy.
8.
For the marshmallow cream: beat the butter until soft and creamy. Sift in the icing sugar and beat until smooth. Beat in the marshmallow creme and vanilla until well blended.
9.
Turn half the cakes upside down and spread generously with the peanut buttercream.
10.
Spoon the marshmallow cream on top and place the remaining cakes on top.
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