Easter peanut butter cake

Name: Easter peanut butter cake
Ingredients: 6 eggs; 1/8 teaspoon salt; 6 tablespoons sugar; 8 tablespoons flour; 1 packet baking powder (10 g); 3 tablespoons cocoa; 3 tablespoons cold water; 3 tablespoons oil; 1 teaspoon rum extract for the cake; 200 g cream cheese; 200 g whipping cream; 200 g peanut butter; 150 ml water; 1 teaspoon rum extract for the syrup; 200 g whipping cream; 1 milk chocolate bar (100 g)

Dessert - Easter peanut butter cake by Consuela A. - Recipia

Easter peanut butter cake has airy cocoa layers, soft filling between them and a layer of whipped cream and chocolate on the outside. I use smooth peanut butter for the cream cheese filling because I prefer an even texture; the three layers are stacked with soft filling between them, while the whipped cream and melted chocolate cover the cake right to the edges. Preparation: 35 minutes. Cooking: 37 minutes. Rest: 90 minutes. Total time: 162 minutes. Servings: 12. Approximately 430 kcal and 10 g protein per serving.

Ingredients

For the cake

6 eggs
1/8 teaspoon salt
6 tablespoons sugar
8 tablespoons flour
1 packet baking powder (10 g)
3 tablespoons cocoa
3 tablespoons cold water
3 tablespoons oil
1 teaspoon rum extract for the cake

For the filling

200 g cream cheese
200 g whipping cream
200 g peanut butter

For the syrup

150 ml water
1 teaspoon rum extract for the syrup

For decorating

200 g whipping cream
1 milk chocolate bar (100 g)

Preparation

1. Heat the oven to 180°C and line a round cake pan with parchment paper. Separate the eggs. Beat the egg whites with 1/8 teaspoon salt until foamy, then gradually add the sugar and beat until you have a glossy meringue. 2. Add the egg yolks one at a time, beating after each addition. Pour in the 3 tablespoons oil, 3 tablespoons cold water and 1 teaspoon rum extract for the cake in a thin stream. 3. Mix the flour with the baking powder and cocoa, then fold them in gently with a spatula. Pour the batter into the pan and bake for 35 minutes, until a toothpick comes out clean. 4. Let the cake cool for 60 minutes, then cut it into three layers. 5. Beat 200 g whipping cream until doubled in volume. Add the cream cheese and mix until smooth, then fold in the peanut butter. The filling should be smooth and hold on the spatula. 6. Mix 150 ml water with 1 teaspoon rum extract for the syrup. I use the top layer as the base: place it on a serving plate, soak it with syrup and spread on some of the filling. Repeat with the second layer, syrup and filling, then place the last layer on top. 7. Spread a thin layer of filling over the cake and refrigerate it for 30 minutes. 8. Beat the other 200 g whipping cream and cover the cake with it. Melt the chocolate in the microwave for 2 minutes, in short bursts, stirring between each one, then decorate the cake.

Notes

A 24 cm round pan makes a layer that’s tall enough to cut into three; in a wider pan, check it sooner because it will bake faster. Egg whites beat well in a perfectly clean bowl, and even a trace of yolk can slow the foam from forming. Take the cream cheese out of the fridge before you start, so it mixes in without lumps. For a less sweet decoration, you can use 100 g dark chocolate instead of milk chocolate. The cake contains gluten and eggs, and the filling contains peanuts and dairy. Put the cake on the table after lunch, with black coffee alongside. Assemble it the night before and keep it covered in the fridge; it will keep for up to 3 days.