Zutaten für Opera Peanut Butter Cake
- Granulated Sugar
- Blanched Almonds
- All Purpose Flour
- 16 large eggs
- Sweet Butter
- Egg Whites
- ¾ cup (175ml) water
- Egg Yolks
- Egg
- Chunky Peanut Butter
- 1 cup (240ml) heavy cream
- Semi Sweet Chocolate Chips
- Unsalted Dry Roasted Peanuts
- Chocolate
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Opera Peanut Butter Cake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Zubereitung von Opera Peanut Butter Cake
- **Prepare Sponge Cake:** Preheat oven to 325°F (160°C). Line a 17x12 inch jelly roll pan with waxed paper.
- In a very large bowl, whisk together 2 ½ cups (500g) granulated sugar, 1 cup (120g) ground almonds, and 1 cup (125g) all-purpose flour.
- Add 8 large eggs, one at a time, mixing thoroughly after each addition.
- Add ½ cup (115g) melted unsalted butter.
- Mix briskly for 30 seconds.
- In a medium bowl, using an electric mixer at high speed, beat 8 large egg whites with ½ cup (100g) granulated sugar until stiff peaks form.
- Gently fold the beaten egg whites into the flour mixture in 3 or 4 additions using a rubber spatula. Pour batter into the prepared pan, spreading evenly.
- Bake for 15-20 minutes, or until the top is golden brown.
- Cool in the pan on a wire rack.
- **Prepare Peanut Butter Cream:** In a medium saucepan over medium heat, combine 1 cup (200g) granulated sugar and ¾ cup (175ml) water.
- Bring to a boil.
- Reduce heat to low and cook until the syrup reaches 240°F (115°C) on a candy thermometer (soft ball stage).
- Meanwhile, in a large bowl, using a mixer at medium speed, beat 10 large egg yolks and 1 large whole egg.
- Gradually add the hot sugar syrup to the egg mixture while beating constantly.
- Beat for 5 minutes.
- Add 1 cup (2 sticks, 225g) unsalted butter, softened.
- Beat for another 5 minutes.
- Add 1 cup (250g) creamy peanut butter.
- Beat until smooth. Set aside.
- **Prepare Chocolate Ganache:** In a medium saucepan over medium heat, bring 1 cup (240ml) heavy cream to a boil.
- Remove from heat and add 12 ounces (340g) semi-sweet chocolate chips.
- Stir until melted and smooth.
- Stir in 2 tablespoons (30g) unsalted butter and ½ cup (60g) chopped peanuts.
- Let cool slightly.
- **Assemble Cake:** Remove waxed paper from the sponge cake and cut it into three 12x5 ½ inch pieces.
- Spread half of the peanut butter cream over one third of the cake, piling it high and smoothing with a rubber spatula.
- Top with a second piece of sponge cake and spread with half of the chocolate ganache.
- Top with the remaining third of the sponge cake and the remaining peanut butter cream.
- Refrigerate until ready to serve (at least 4 hours).
- Let the cake stand at room temperature for 20-30 minutes before serving.
- **Make Chocolate Topping (Optional):** Cut a rectangle of waxed paper the same size as the top layer of the cake. Place on a cookie sheet. Evenly brush a thick layer of the remaining ganache mixture over the waxed paper. Chill until firm. Just before serving, carefully invert the chocolate onto the cake and peel off the waxed paper. Trim edges if necessary.
- Makes about 24 servings.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
184g
Fat
120g
Carbs
19g
