Peanut Cake

Ingredients

• 6 egg yolks
• 80 g powdered sugar
• 5 drops amaretto
• 80 g white chocolate
• 6 egg whites
• 80 g sugar
• 200 g ground peanut kernels
• 600 ml whipping cream
• 4 packs whipped cream stabilizer
• powdered sugar (to taste)
• 200 g fine peanut butter
• 4 tbsp plum jam
• 300 g chocolate glaze
• 50 g roasted chopped peanuts (for topping)

Instructions

1. 1.

   Beat the egg yolks with sugar and amaretto until light and creamy, melt the chocolate, let it cool slightly and stir in quickly. Whip the egg whites to stiff peaks, gradually add sugar while continuing to beat until a very stiff glossy mass forms. Fold the nuts into the yolk mixture, add the meringue and gently fold together. Pour the batter into a springform pan lined with parchment paper and smooth the surface. Bake on the lowest rack in a preheated oven at 180 °C for about 30 minutes (do a toothpick test!). For the cream beat the cream with stabilizer and powdered sugar until stiff, stir in peanut butter and season with powdered sugar.

2. 2.

   Cut the well-cooled cake base carefully into four equal horizontal layers. Spread cream between each layer, stack them, place a plain layer on top, then spread the remaining cream around the outside of the cake and chill for at least 2 hours.

3. 3.

   Coarsely chop the whole milk glaze and melt it over a hot but not boiling water bath, set aside and let cool slightly. Take the cake out of the fridge, thinly spread jam on the top layer, coat the entire cake with chocolate glaze, smooth it, sprinkle roasted peanuts on top, let dry. When almost dry, cut into pieces.