Inside Out Peanut Cake
Serves: 6
Gabriella Kub
1 January 1970
Based on User reviews:
49
Spice
45
Sweetness
49
Sourness
40
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
1
Butter2.5 cups
Granulated Sugar1 cup
Turbinado Sugar1 tsp
Almond Extract1 cup
Cake Flour9 large
Egg White1 cup
Peanut Butter Chips1 cup
Sugar1 cup
Heavy Cream2 tbsps
Unsalted Butter60 g
Semisweet Chocolate2 cups
Light Corn Syrup1 cup
WaterDirections:
1
Special equipment: Parchment paper Preheat oven to 350 degrees F
2
Spray a 15 by 10 by 1-inch baking sheet with vegetable oil spray
3
Line the pan with parchment paper and butter the top of paper
4
Place nuts, both sugars, ginger slices, almond extract, and cake flour into food processor
5
Process until nuts are finely ground
6
Beat the egg whites in a large, clean bowl until stiff, forming peaks, but not dry
7
Fold nut mixture into beaten egg whites in 3 separate additions (the egg whites will collapse if too much nut mixture is added all at once)
8
Add cake mixture to prepared pan and spread evenly
9
Bake for 30 minutes or until cake is lightly golden on top
10
The cake will be moist
11
Do not overbake
12
Cool cake for 10 minutes in the pan
13
Turn out onto cooling rack and cool until cake is slightly warm
14
Line a 2 1/2 quart bowl with plastic wrap overlapping sides by 3 inches
15
Cut cake lengthwise into 1/3-inch wide strips
16
Line bowl with cake strips placing slices tightly side by side with cut side down in a single layer, trimming to fit and completely covering bowl
17
If cake slices break, piece together to fit
18
Brush cake with 2 tablespoons amaretto
19
Spread ganache over cake covering completely
20
Gently press peanut butter chips into ganache
21
Spread peanut cream into center and smooth top
22
Cover filling with remaining cake, placing slices side by side, fitting tightly together and trimming to fit
23
Brush with remaining 1 tablespoon amaretto
24
Fold excess plastic wrap over top
25
If plastic wrap does not cover cake completely, cover with more wrap
26
Chill at least 4 hours or overnight
27
Garnish the cake with Apricot Roses and the Sugar Cage
28
Heat the heavy cream, butter and sugar in a 2 1/2 quart saucepan over medium high heat
29
When hot, stir to dissolve the sugar
30
Bring the mixture to a boil
31
Place the chocolate in a stainless steel bowl
32
Pour the boiling cream over the chocolate and allow to stand for 5 minutes
33
Stir until smooth
34
Allow the ganache to cool to room temperature
35
Add chilled whipping cream and stabilizer to a large bowl
36
Beat until soft peaks form
37
Gradually add sugar and beat until cream is firm
38
Fold amaretto into whipped cream in 2 additions
39
Add chopped nuts, chocolate and zest into a bowl and stir to combine
40
Gently fold nut mixture into soft whipped cream in 2 additions trying not to deflate whipped cream
41
Roll each apricot out, sticky side down, between 2 sheets of waxed paper to 1/16-inch thickness
42
Roll up tightly, sticky side in, to form a tight center bud of a rose
43
Wrap another apricot around the bud, sticky side in, pressing gently to stick together
44
Repeat with 2 more apricots, overlapping half of each previous wrap
45
Gently bend top of outer 3 apricots outward to form petals
46
Place toothpicks through bottom of rose and cut off apricot below toothpick to form a flat base
47
Repeat until desired number of roses are complete
48
Place roses on a plate and freeze for 30 minutes
49
Garnish finished cake with apricots roses
50
Place sugar, corn syrup, and water in a heavy 2-quart saucepan over medium high heat
51
Cook the sugar mixture until it reaches the hard-crack stage (310 to 320 degrees F)
52
Remove the pan from heat and carefully pour into a heatproof microwaveable glass bowl
53
Do not leave sugar in the pan because it will continue to cook and turn brown
54
(If sugar thickens and is not easy to work with, place the sugar into the microwave for 3 to 5 minutes to thin
55
) Spray a bowl (large enough to fit over cake) lightly with vegetable oil
56
Dip a fork into the hot sugar and quickly wave the fork over the inside of the bowl in a swirling motion allowing the sugar to drip off the fork in long, thin strands distributing evenly on the sides and bottom of the bowl making sure the sugar comes up to the rim
57
Set aside to cool about 5 minutes
58
Gently pull the "cage" loose from the side and bottom of the bowl
59
If the sugar is too warm, the cage may collapse
60
Place cage over finished cake
61
Be extremely careful when working with cooked sugar
62
The temperature of the sugar exceeds the temperature of boiling water and can be very dangerous