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Pilar's Chilean Food & Garden

Pilar's Chilean Food & Garden

A recipe blog by a Chilean living in the USA

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Nutella and Peanut Layer Cake

November 17, 2017 by Pilar Hernandez

Versión en español

Nutella and Peanut Layer CakeMulti-layers cakes have always been my favorite; the ratio of cake to filling is excellent. So when my oldest kid asked me for this version of Nutella and Peanut Layer Cake for his birthday, I was happy to bake it.

The result was fantastic, in my kid’s own words “You overdid yourself,” it truthfully was a crow pleaser, even I enjoy it, and I do not like peanut butter.
Nutella and Peanut Layer Cake

Visit our collection of Chilean recipes here.

Nutella and Peanut Layer Cake

For a 20 cm. diameter cake, 20 people
Ingredients:

  • 225 grams of butter unsalted at room temperature
  • 1 cup granulated sugar
  • pinch of salt
  • 10 eggs, yolks, and whites separated
  • 1 1/4 cup all-purpose flour
  • 1/2 cup peanut butter
  • A jar of Nutella at room temperature for the filling and peanuts for garnish

Preparation:

  1. Preheat the oven, turn on the grill. Place the oven rack in the middle position.
  2. Prepare a cake pan with at least 3″ tall, I like using round 8″ x 3″, but you can use 9″ x 3″. Butter very well and put a circle of parchment paper at the bottom.
  3. In a bowl with a mixer on medium speed, beat butter and sugar until creamy, about 5 minutes. Keep beating on low speed and add the egg yolks one at a time, beating until thoroughly incorporated in between. Add peanut butter and beat until smooth.
  4. In another bowl, with very clean blades, beat the egg whites with a pinch of salt until stiff, but not dry.
  5. In a big bowl mix the two batters, working with a wooden spoon or spatula (do not use a mixer), add the sifted flour and incorporate with gentle movements.
  6. Pour 1/2 cup of batter into the buttered pan and spread with a spoon or spatula at the bottom. Cook for 1 minute and a half, to 2 minutes until lightly golden (see pictures). You can open the oven and watch.
  7. Remove from the oven and spoon on top of the freshly baked cake a thin layer of Nutella, about two tablespoons. Spread.
  8. Pour 1/2 cup of batter on top of the Nutella and spread with a spoon or spatula.
  9. Repeat until you run out of the batter, I will have eight layers of cakes batter. Finish with a layer of mixture.
  10. Cool completely on wire rack. Refrigerate.
  11. Unmold cold, run a knife around the edge and flip. Remove the paper and cover with Nutella at room temperature, garnish with chopped peanuts.
  12. Keep refrigerated and serve the next day.

Torta de maní Nutella and Peanut Layer Cake


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Category: Cakes & Bakes, Sweet treats

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