花生酱和果冻蛋糕

花生酱在我的生活中起着重要作用。我每天都吃。这证明了两件事；我是一个极端的习惯生物，我喜欢花生酱（我每天早晨都会把它放在燕麦片中！！）。当我意识到全国花生酱日在拐角处（1月24日）时，我知道它应该得到蛋糕。我在PB＆J三明治上长大，并想制作花生酱和果冻蛋糕。星星似乎保持一致，我终于有了一个绝佳的机会，可以通过蛋糕重温我的童年！配方和说明如下。

香草蛋糕成分：

• 3 1/4杯（416克）通用面粉
• 3 cups (600 grams) granulated sugar
• 2 1/2茶匙（13克）发酵粉
• 1 tsp (5 grams) salt
• 1杯无盐黄油或2杆（226克），室温
• 2茶匙。（9克）香草提取物
• 1 cup egg whites (244 grams) – about 7 large egg whites; I use egg whites from the carton to avoid wasting egg yolks
• 1 1/2杯（360克）酪乳，室温
• 1/8 cup (28 grams) vegetable oil

American Buttercream Ingredients:

• 6 sticks (3 cups) unsalted butter, room temperature
• 12杯糖粉
• 1/2 tsp salt
• 4汤匙。浓奶油
• 3 tsp vanilla
• 1杯花生酱 + 2汤匙浓奶油（添加后添加）

其他成分和装饰：

• 1 jar of your favorite jam or jelly (I used strawberry jam)
• 1袋冷冻干草莓
• 1/2杯切碎的花生
• Additional peanut butter (to drizzle and spread on the sides of the cake)
• 8 medium sized strawberries

Instructions:

Begin by making the香草蛋糕层。Preheat oven to 350°F. Line four 7” round pans with羊皮纸回合, and grease with non-stick cooking spray.

Mix together all dry ingredients (flour, baking powder, sugar, and salt) in a stand mixer with a paddle until fully combined.

将大块的室温黄油慢慢慢速混合在干燥的混合物中。继续混合，直到没有大块的黄油剩下，混合物变得易碎。

Pour in egg whites, and mix on low until just incorporated. Mix in the buttermilk in two installments, on a low speed. Add in vanilla and oil, and mix at a low speed until fully incorporated. Scrape down the sides of the bowl with a spatula, then beat on medium speed for about 30 seconds.

Divide evenly between the prepared cake pans. Bake 37-38 minutes (or until a skewer comes out clean). Allow to cool for 10 minutes, then run an offset spatula around perimeter of the pan to separate the cake from the pan. Place cake layers into the freezer for 45 minutes, to accelerate the cooling process.

Once the layers have fully cooled,trim the caramelized bitsfrom the sides of the layers using a serrated knife. While these layers bake pretty flat, sometimes I’ll also trim the top of the layers too. Be sure the layers are completely cooled or chilled before trimming. If you try to trim the layers while they’re still warm, they will crumble apart.

While the layers bake and cool, prepare thevanilla and peanut butter frosting。Beat the butter on a medium speed for 30 seconds with a paddle attachment, until smooth. Slowly add in the powdered sugar, 1 cup at a time. Alternate with small splashes of cream. Once fully mixed, add in the vanilla and salt, and beat on low until the ingredients are fully incorporated, and the desired consistency is reached. If the frosting is too thick, add in cream (1 teaspoon at a time). If the frosting is too thin, add in more powdered sugar (quarter of a cup at a time).

NOTE: When making frosting for a cake, it is important to mix the buttercream on low at the end of the process for a couple minutes, to get out any extra air that might have be incorporated during the mixing process. This will make it easier to get super smooth sides on your cake!

Once the vanilla frosting is made, place 1/4 of the frosting in a separate bowl. Add 1 cup of your favorite peanut butter, and 2 additional Tbsp of heavy cream. Mix until fully incorporated and smooth.

用香草糖霜填充一个大型管道袋（要创建一个糖霜的大坝，以包含每一层之间将添加的果酱）。

然后是时候到了最好的部分assembly of the cake呢堆叠蛋糕层，并在层的边缘周围向一圈一圈香草黄油奶油，在香草糖霜内部铺设一层花生酱黄油奶油，然后加入毛毛雨的温暖的花生酱（我在微波炉中加热了一个小罐子，将其加热到20个小罐子秒）。

Chill the cake in the freezer for about 2 minutes to allow the peanut butter to firm up, then spread jam on top, ensure it’s contained by the ring of vanilla frosting.

在所有剩余的蛋糕层中重复此过程。用一层薄薄的香草糖霜（面包屑）盖住蛋糕，以捕获任何失控的碎屑。将蛋糕放在冰箱或冰箱中约5分钟，直到奶油牢固地触摸为止。

接下来，添加较厚的第二层香草奶油。使用板凳刮板使蛋糕的侧面平滑，然后加入花生酱。再次使用板凳刮刀再次平滑，以与花生酱产生水彩效果。您可以看到一个完整的教程这里。使用一个小的偏移刮刀使蛋糕的顶部平滑。

Add crushed freeze-dried strawberries and chopped peanuts around the base of the cake. Spread peanut butter on the sides of a piping bag fitted with aWilton 1M frosting tip, then fill with vanilla buttercream. Pipe 8 larger swirls on top of the cake, and place a strawberry on top of each swirl. Sprinkle additional freeze-dried strawberries between the swirls.

这个蛋糕为大约16个人提供服务，因此请确保您周围有很多朋友可以帮助您享受它！这是每个花生酱爱好者的梦想，并且是庆祝我最喜欢的全国饮食假期之一的史诗般的方式。虽然蛋糕的外面很漂亮，但里面确实是表演的明星！看看果酱！