Description
If you like peanut butter and jelly sandwiches, this might be the right cake for you ;)
Ingredients
Scale
For the frosting
- 6.3 oz. (180g) Brunch Buttrig-Frisch
- 4.6 oz. (130g) peanut butter
- 1/2 tsp. vanilla extract
- 8.8 oz. (250g) confectioners’ sugar
- 1–2 tsp. heavy cream (optional)
For the cake
- 8–10 tsp. jam/marmalade (e.g. raspberry)
- 7–8 slices of toast
For the decoration
- 1–2 tbsp. jam/marmalade
- some chopped peanuts
Instructions
- For the frosting add fat and peanut butter to a large bowl and mix until well combined and fluffy. Add the vanilla extract and confectioners’ sugar and mix slowly, then on high speed until you get a nice and creamy frosting. If the mix is too thick, add some heavy cream and mix in until you get the desired consistency.
- Cut off the edges of the toast (you can use that to make croutons for a salad or soup). Make sure all of the slices have the same size. Spread jam/marmalade on each slice of bread, then top with some of the frosting (or the other way round). Roll up the first slice to get a tight roll, then add one slice of bread after another to extend that roll – start adding the new slice at the end of the previous one. I needed 7 slices to get the size I wanted. You can add more and make a bigger cake. If you make it bigger, keep in mind you need more frosting. When you got the size you want, coat the whole cake with a thin layer of frosting, smooth out the sides and top and place in the fridge for about 30 minutes. Spread more frosting on the cake and create a clean and smooth surface (keep some frosting for the decoration later). Place it in the fridge for another 30 minutes.
- For the decoration add the remaining peanut butter frosting to a piping bag with star tip and decorate the top the way you like. Add the jam/marmalade on top and sprinkle the sides with chopped peanuts. Place the cake again in the fridge for about 2 hours or longer before serving.
Notes
- Enjoy baking!
Nutrition
- Serving Size: 4