Peanut Cake
Ingredients
- For the dough
- 6 egg yolks
- 80 grams powdered sugar
- 5 drops Amaretto
- 80 grams white Chocolate
- 6 egg whites
- 80 grams sugar
- 200 grams ground Peanuts
- For the cream
- 600 milliliters Whipped cream
- 4 pkgs whipped cream stabilizer
- powdered sugar (to taste)
- 200 grams Peanut butter (fine)
- In addition
- 4 Tbsps Cherry jam
- 300 grams Milk Chocolate Glaze
- 50 grams toasted, chopped Peanuts (for sprinkling)
Preparation steps
For the dough: whisk egg yolks with sugar and Amaretto until white and creamy. Melt chocolate and cool slightly, add to egg mixture. Beat egg whites until stiff, gradually add remaining sugar, beating constantly, until glossy and forms peaks. Add ground peanuts to yolk mixture. Gently fold in egg whites. Pour batter into a lined with parchment paper springform pan and smooth. Bake in preheated oven at 180°C (approximately 350°F) on the bottom rack for about 30 minutes (inserted toothpick should come out clean). For the cream: whip cream with powdered sugar and cream stabilizer until stiff, add peanut butter and powdered sugar to taste.
Cut cooled cake into four layers. Spread three layers with cream and place on top of each other. Top cake with the remaining layer. Spread cream on the sides of the cake and refrigerate for at least 2 hours.
Chop milk chocolate and melt over hot water bath. Set aside and cool slightly. Spread top layer of the cake with jam and cover the whole cake with chocolate. Sprinkle with toasted peanuts and dry. Cut cake into serving pieces and serve.
