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Makes 1 cake
Preparation and cooking time: 2 hours


Meringue discs:
6 pieces egg whites
½ teaspoon cream of tartar
¾ cup white sugar
1½ cups peanuts, finely chopped
½ teaspoon vanilla essence

6 pieces egg yolks
1 cup sugar
½ cup water
1 cup salted butter

Peanut butter filling:
1/4 cup butter
1½ cups peanut butter
1/4 cup sugar
2 teaspoons salt

1 cup peanuts, finely chopped


Meringue discs:
1. In a bowl using a hand mixer, whisk egg whites until frothy on medium speed. Add cream of tartar and whisk until soft peaks. Gradually add sugar while whisking on high until stiff peaks. 2. Add vanilla and whisk until well incorporated.
3. Gently fold in the peanuts, making sure not to deflate the mixture. Place in a piping bag.
4. Line a tray with baking paper and pipe circles of the same size. Bake in an oven preheated to 100˚C until golden brown, about 20 minutes.
5. Remove from pan and allow to cool thoroughly.

1. In a bowl, whisk egg yolks until pale and creamy.
2. Meanwhile, boil water and sugar together to a syrup.
3. Pour hot syrup in a thin stream over the egg yolks while whisking and continue until thick and cool to touch.
4. Add the slightly softened cubes of butter while whisking until all are incorporated.

Peanut butter filling:
1. Heat butter in a pot until melted.
2. Add the peanut butter and mix until incorporated.
3. Add sugar and salt. Remove from heat and let it cool.

1. Layer cooled meringue discs, buttercream, and peanut butter on top of each other.
2. Coat entire cake with butter cream and sprinkle crushed peanuts.
3. Chill until firm.

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