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花生酱和果冻蛋糕

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花生酱和果冻蛋糕 - 花生酱蛋糕与红糖花生酱果糖，草莓酱和切碎的花生！我们的贡献者新图层蛋糕食谱，Tessa huff.。

花生酱和果冻蛋糕|花生酱蛋糕用红糖花生酱果糖，草莓酱和切碎的花生|由tessa huff for www.icthus03.com

花生酱和果冻蛋糕|花生酱蛋糕用红糖花生酱果糖，草莓酱和切碎的花生|由tessa huff for www.icthus03.com

Slowly but surely, summer is coming to a close. While some of us are soaking in the last bits of vacation, it’s back-to-school time for the rest. Time to pack away the sandy swimsuits , campfire-scented tents, and sun-soaked picnic blankets. But if you must drag yourself to school when you wish you could be playing in the warmth of the lingering summer sun, at least there is cake.

花生酱和果冻蛋糕, to be exact.

花生酱和果冻蛋糕|花生酱蛋糕用红糖花生酱果糖，草莓酱和切碎的花生|由tessa huff for www.icthus03.com

有什么比一个典型的花生酱果酱吗?的kind on squishy white bread made with creamy peanut butter and sweet, gloppy jelly that oozes with every bite? As an adult, I’ve tried to refine this nostalgic treat with toasted whole grain braid, natural almond butter, and small-batch jam, but there is really nothing quite like the original. Instead of trying to re-invent a tried-and-true classic, I decided to turn those signature flavors into a cake!

花生酱和果冻蛋糕|花生酱蛋糕用红糖花生酱果糖，草莓酱和切碎的花生|由tessa huff for www.icthus03.com

花生酱和果冻蛋糕|花生酱蛋糕用红糖花生酱果糖，草莓酱和切碎的花生|由tessa huff for www.icthus03.com

Instead of just the peanut butter frosting that I am sure all of us have tried or topped cupcakes with before, I tried to think of a couple new ways to incorporate peanut butter into a layer cake. The cake layers themselves are baked with creamy peanut butter straight in the batter then slathered with sweet strawberry jam. But the star of this cake is definitely the Brown-Sugar Peanut Butter Buttercream. It tastes just like honey roasted peanuts! To finish, seedless jam was used to create a beautiful, almost glass-like finish on the top of the cake surrounded with kisses of more nutty buttercream. Coat the sides of the cake with chopped peanuts for extra crunch, if desired.

花生酱和果冻蛋糕|花生酱蛋糕用红糖花生酱果糖，草莓酱和切碎的花生|由tessa huff for www.icthus03.com

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花生酱和果冻蛋糕

花生酱和果冻蛋糕|花生酱蛋糕用红糖花生酱果糖，草莓酱和切碎的花生|由tessa huff for www.icthus03.com

★★★★★

5从1评论

花生酱蛋糕用红糖花生酱糖霜，草莓酱和切碎的花生！

  • 作者：Tessa huff.
  • Yield:One6" Round Cake (3layers)1x
  • Category:✽✽✽✽
Scale

配料

适用于花生酱蛋糕：

  • 2 ¼ cupcake flour
  • 2茶匙发酵粉
  • ¾ teaspoonsalt
  • ½茶匙肉桂
  • ½ cup无盐的黄油，软化
  • ½ cup花生酱
  • 1½杯砂糖
  • 2蛋
  • ¼杯milk
  • 2茶匙香草精

For the Brown Sugar Peanut Butter Frosting:

  • ¼杯红糖（牢固地包装）
  • 3egg whites
  • 1½杯无盐的黄油，软化
  • 1茶匙香草精
  • 6 tablespoonscreamy peanut butter

For the Assembly:

  • seedless strawberry jelly
  • chopped peanuts, optional

说明

制作蛋糕：

  1. 烤箱预热到350度。润滑脂和面粉三个6英寸蛋糕平底锅。
  2. 将面粉，发酵粉，盐和肉桂筛过来。搁置。
  3. In the bowl of an electric mixer fitted with the paddle attachment, mix together the butter and peanut butter until creamy. Add in the sugar and mix on medium for about 3 minutes.
  4. Decrease the speed to low and add in the vanilla and eggs, one at a time. Stop the mixer and scrape down the sides and bottom of the bowl.
  5. 用搅拌机低，加入面粉混合物的一半。在牛奶中溪流并混合直至掺入。添加剩余的面粉并混合直至组合。
  6. 甚至将面糊均匀地划分蛋糕平底锅和烘烤约28分钟或直到插入蛋糕中心的牙签出来清洁。vwin徳赢彩票投注在从平底锅中取出蛋糕之前，在电线架上冷却10至15分钟。

让糖霜：

  1. Place egg whites and sugar into the bowl of a stand mixer, whisk until combined.
  2. Place bowl over a pan of simmering water to create a double-boiler. Whisking constantly, heat the egg mixture until it registers 160 degrees on acandy thermometer。小心地将碗转移到支架混合器上。
  3. 使用搅拌器附件，在高速上击败鸡蛋白混合物8至10分钟，直到碗不再温暖到触摸，蛋白酥皮是蓬松的，有光泽的，并保持僵硬的峰值。
  4. Switch to the paddle attachment. With the mixer on medium-low, add in the butter, a few tablespoons at a time, and mix until incorporated. Add in the vanilla extract. Turn the mixer up to medium-high and mix until silky smooth.
  5. 加入花生酱并混合结合。在任何时候，奶油淋巴都会弯曲，只是保持混合。如果奶油跳过汤，请尝试将其放入冰箱中约10至15分钟，然后再混合。vwin徳赢彩票投注

组装蛋糕：

  1. 将一层蛋糕放在供应板或蛋糕架上。管戒指的蝴蝶戒指，以创造一个漂亮的“水坝”，以防止堵塞堵塞（见this post如果你以前从未创造过荆棘雨大坝）。在大坝内涂上一层草莓酱。重复第二个蛋糕层，另一个大坝，更多的草莓酱，然后是最后一层蛋糕。面包屑和冰淇淋蛋糕与剩余的奶油。
  2. Pipe a ring of icing around the top edge using anopen star tip。用更多的草莓酱填充中心和光滑。如果需要，用底部边缘的切碎的花生装饰。
  3. 存放在冰箱里。在室温下服务。

笔记

  • 这个配方用奶油花生酱制成，如JIF或Skippy，而不是天然类型。
  • Cake recipe may be baked in two 8-inch pans. Adjust bake time accordingly and be sure to test doneness by inserting a toothpick in to the center of the cakes. If it comes out clean or with a few crumbs, it is done.

花生酱和果冻蛋糕|花生酱蛋糕用红糖花生酱果糖，草莓酱和切碎的花生|由tessa huff for www.icthus03.com

花生酱和果冻蛋糕|花生酱蛋糕用红糖花生酱果糖，草莓酱和切碎的花生|由tessa huff for www.icthus03.com


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Tessa huff.，贡献者

Tessa huff.is a professional cake designer and lover of all things art and design. She particularly enjoys creating edible decorations, sugar flowers, and unique flavor pairings with fresh, seasonal flavors. Read more about Tessa on her生物页面。

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Comments

  5. Look delicious and planning to try it today. When you say brown sugar, do you mean the light or the dark kind?

  10. 的concept of this cake sounds likes a good brunch dessert. I associate peanut butter and jelly as either a morning or midnight snack. but to try to make this cake seems like it can be eaten for anytime of day! For the peanut butter and jelly part, any would suffice? I want to try to make this cake for my brother and sisters who are obsessed with PB&J. Thank you for sharing!

    • If your jelly won’t spread smooth, heat it in the microwave for a second or two until it’s loose enough to spread. Be careful not to overhead as hot jelly could melt the buttercream and/or drip too much.

  14. Hi there, can’t wait to make this for my American boyfriend (we now live in Sydney Australia!!) but I was wondering what the piping tip you used for the top is?
    Yuuummmm !!!!

  16. This cake looks gorgeous BUT the cake batter is to thick. Also I had to double it to make 3 normal size cakes. The two small ones I did initially make were very flat. I will be finding a better recipe.

  17. Made this cake for my cousin’s birthday. The cake came out dry and crumbly I followed the steps as close as possible..any insights? My thought could be the peanut butter used.

  18. would it be possible to use 3 8 in cake tins? I don’t have any 6 in ones. What would I need to do to convert to 8 in instead. Thank you

  19. I made this for my boyfriends birthday. My guests loved it and said it tasted just like a pb & j sandwich. I wanted to just eat the frosting out of the bowl it was so tasty. Thank you for writing such clear instructions in the recipe. It was my first time using a double boiler and a piping bag so I was thankful to have clear directions. It did take me 4 hours to make…but it was worth ever minute of it. My guests loved it and the cake made a happy memory for my bfs birthday.

    ★★★★★

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