Peanut Butter & Jelly Cake recipe

Recipe for the most fancy Peanut Butter and Jelly Cake ever – this one is perfect for those who love to bake elaborate treats

Ingredients
4, 15cm classic white cake layers, recipe below
Almond butter buttercream, recipe below
Black plum jam, recipe below
Candied Almonds, recipe below

Classic white cake:
348 grams unsalted butter, soft
434 grams granulated sugar
226 grams vanilla sugar (see note below)
288 grams eggs (about 6 eggs), at room temp.
35 grams vegetable oil
20 grams vanilla bean paste
4 grams almond extract
498 grams all purpose flour
12 grams baking powder
6 grams salt
200 grams whole milk
66 grams heavy cream

Almond butter buttercream:
340 grams almonds
170 grams unsalted butter, at room temp
340 grams powdered sugar
25-50 grams heavy cream

Black plum jam:
450 grams black plums, pitted and cut into eighths
225 grams granulated sugar
¼ teaspoon salt

Candied Almonds:
85 grams sliced almonds
85 grams cinnamon sugar (see notes)

How to

Classic white cake:
Preheat an oven to 350F/180C and place a rack in the center of the oven.

In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugars on medium-high until light and fluffy, about 5 minutes. Scrape down the bowl halfway through.

Add the eggs one at a time, mixing well after each addition on medium-low speed. Once all of the eggs are added, scrape down the bowl. Increase the mixer to medium-high and beat until the batter is no longer broken, about 20 to 30 minutes. Scrape down the bowl halfway through.

Combine the oil, vanilla bean paste, and almond extract in a measuring cup with a spout. With the mixer running on low, slowly add the oil mixture, careful to let it incorporate into the batter without breaking it. Once completely added, increase the speed to medium and beat for 2 minutes to ensure the oil is incorporated.
In a large bowl, mix together the flour, baking powder, and salt. Set aside. In a measuring cup, mix together the milk and heavy cream. Set aside.

Add ¼ the dry mixture. Mix on low until incorporated. With the mixer on low, very slowly pour in ? of the milk mixture, careful to let it incorporate into the batter without breaking it.

Repeat step 6, alternating between wet and dry, and ending with the dry mix. Scrape down the bowl halfway through. Let the mixure run on low for 1 minute to ensure the batter is well blended.

Pour the batter into a greased and parchment-paper lined half sheet or measure and pour the batter into baking pans (see recipe yield note below).
Bake for 38 to 46 minutes, or until the cake is evenly golden brown on top and does not jiggle at all. If lightly pressed, an indention will remain but if pierced with a toothpick, it should come out clean. Remove and let cool completely before handling.

Almond butter buttercream:
Place the almonds in the bowl of a food processor and run until a creamy paste forms, scraping down the sides as needed. This will take about 10 minutes.
Beat the butter and almond butter together in a mixer until combined. Add the powdered sugar and cream and beat until light and fluffy.

Black plum jam:
Add all of the ingredients to a pot.

Heat over high heat and boil until the mixture is thick, about 5 to 10 minutes. Test the consistency by spooning a small amount onto a plate and placing in the freezer for a couple minutes until it is cool. If it is still too thin, boil for an addition 2 minutes.

Candied Almonds:
Preheat an oven to 350F/180C.

Spread the almonds on a baking sheet and roast for 5 to 8 minutes until aromatic and lightly browned. Remove from the oven and let cool slightly.

Add the almonds, cinnamon sugar, and water to a pan. Heat over high heat and bring to a boil, stirring constantly to agitate the sugar.

Once the water has evaporated and the mixture begins to dry out, before it has reached the caramelization stage, remove from the heat and continue to stir in the pan until the sugar has dried completely.

Spread the almond sugar mixture out on a baking sheet and baking until lightly browned, about 8 minutes.

Notes:

Cinnamon Sugar:
This recipe calls for a premixed cinnamon sugar which consists of granulated sugar tossed with cinnamon sticks and a very small amount of ground cinnamon and left in an airtight container over an extended period of time (Add 4 cinnamon sticks and 1 teaspoon ground cinnamon to 450 grams sugar. Store in an airtight container and toss occasionally). This creates a subtle, more natural cinnamon flavor than simply adding ground cinnamon to sugar. If you do not have this prepare, simply add ¼ teaspoon cinnamon to 85 grams granulated sugar.

Cake:
This recipe yields 2150 grams of cake, or enough to bake in 1 half sheet; 1, 30cm round pan; 1, 25cm round pan (with batter left over); 2, 22 or 20 cm round pans; 4, 15cm round pans; or 9, 10cm round pans. This batter can be divided in half and baked in two quarter sheets if desired as well.

Fat – This cake contains a very high percentage of fat (in this cake: butter, oil, and heavy cream) to liquid and dry ingredients. In fact, it contains so much that it is just about at the edge of what can be done in a cake like this. For that reason, I suggest measuring to the grams, as the precise ratio of ingredients in this cake is required to keep it light, airy, and moist.

Eggs – Because this cake contains a high ratio of fat to liquid (milk) and dry ingredients, the batter must be given time to emulsify the fat with the liquid. This is the job of the eggs. In addition to helping emulsify the fat and liquids, the protein in the eggs help trap air whipped into the batter, allowing the starches in the flour to support that air during baking. To keep the cake light and fluffy, and to keep the fat from separating, the eggs must be whipped until they, and the batter, are no longer broken (step 3). It should look completely smooth with no separation between the ingredients. This process can take a long time, often up to 30 minutes.

Vanilla sugar – This is a sugar that has had vanilla beans added to it and been left to sit over time to enhance the flavor. You can simply substitute with 1:1 part granulated sugar if you do not have vanilla sugar on hand. To make vanilla sugar, add at least one dried, spent vanilla bean pod to every 1 cup of granulated sugar. Store in an airtight container for at least 2 weeks, shaking occasionally.

This recipe is provided by Chasing Delicious Food Blog

Recipe ID 29672

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