Peanut Butter & Strawberry Jam Cake With Peanut Butter White
'In a large bowl / 'Let stand at room temperature until cooled / 'Let stand for 1 minute / 'MAKE THE GANACHE: Heat the cream in a small saucepan over low heat just until warm.' / 'Place a cake layer / 'Place a dab of ganache in the center of an 8 1/2" cardboard cake round.' / 'Place the chopped peanuts in a jelly-roll pan.' / 'Reduce mixer speed to low.' / 'Return the mixer to medium speed and beat / 'Sift together the flour / 'Spread the batter evenly in the prepared pans.' / 'Spread with 3 tablespoons jam / 'The entire process of adding and beating the eggs should take 3-4 minutes.' / 'The tops will become the bottom and top of the cake / 'Top with another layer and spread with 3 tablespoons ganache / 'Top with the remaining layer / 'Using a clean metal spatula / 'Using a long / 'With the other hand / 30-35 minutes.' / 4-5 minutes.' / about 1 hour.' / about 1 tablespoon at a time.' / alternating with 3 additions of the milk.' / and beat until it looks smooth and shiny. Return mixer to medium speed and add the remaining eggs.) Continue beating until the mixture is ivory colored.' / and salt; set aside.' / and spreadable / and the remaining layers will become the center.' / baking powder / beat until smooth and scrape down the sides of the bowl.' / cream together the butter and peanut butter with an electric mixer on medium speed about 45 seconds / cut each cake layer in half horizontally.' / for 1 day.) No more than 1 hour before serving / increase speed to high / on the cardboard.' / pick up some of the peanuts and press them into the sides of the cake.' / press the peanuts into the ganache to make them more fully adhere.' / serrated knife / spreading to the edges.' / starting at the edge of the top of the cake / stop adding the eggs / stopping occasionally to scrape down the sides of the bowl
Does this REALLY need any description?! It’s fabulous! I’m a fairly young mother (I got married when I was 23-just out of college) and had …