How To Cook Festive Cake With Peanut Butter And Cream Coffee - Recipe

Nia Rouseberg Author: Nia Rouseberg Time for reading: ~1 minutes Last Updated: August 08, 2022
How To Cook Festive Cake With Peanut Butter And Cream Coffee - Recipe

Learn how to cook "Festive cake with peanut butter and cream coffee". Delicious recipe.

Required products :

About the cake :

  • 2 1/4 tea cups flour
  • 1 1/2 tea cups sugar
  • 3 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 1/4 tea cup of milk
  • 1/8 teaspoon walnut oil
  • 3/4 teaspoon butter
  • 1 tablespoon vanilla
  • 3 eggs
  • 1 teaspoon peanut butter
  • 1/4 tea cup brown sugar
  • 1 teaspoon cream

For the glaze :

  • 2 1/2 teaspoons powdered sugar
  • 1/2 teaspoon cocoa powder
  • 3/4 teaspoon butter
  • 2 tablespoons espresso, freshly prepared
  • 2 tablespoons milk
  • 1 teaspoon vanilla

Method of preparation :

 

In a large bowl, beat 1/2 teaspoon butter for about 1-2 minutes. Add the flour, sugar, baking powder and salt and beat again using the dough attachments. Add the milk, walnut oil, eggs, 1/2 teaspoon peanut butter and vanilla and mix again until a homogeneous mixture.

Grease two round baking tins with a diameter of about 23 centimeters and distribute the dough evenly.

Bake in a preheated 180 degree oven for about 20-25 minutes or until the toothpick comes out of the swamp clean.

Remove the countertops and let them cool for about an hour.

Meanwhile, make the cream by heating the remaining oil in a small saucepan over medium heat. Add the brown sugar and simmer for about a minute until the sugar is completely melted. Refrigerate the mixture for 10 minutes.

In a cooled metal bowl, whip the cream until the stirrers begin to form soft peaks.

In another bowl, mix the remaining peanut butter and the cooled sugar-butter mixture until smooth and creamy. Add the whipped cream and mix well again.

Cut each loaf horizontally so that you get 4 thin loaves. Put the first tray on a cake tray, spread 1/3 of the cream, place the next tray and spread the second 1/3 of the cream on it and so on until you glue all the trays - the fourth one is left without cream on top. Refrigerate while you make the glaze.

In a large bowl, beat the butter and cocoa. Add powdered sugar, coffee, milk and vanilla and beat on high speed for 3-4 minutes.

Remove the cake from the refrigerator and distribute the icing evenly, including on the sides. Serve chilled.

Enjoy! 

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