For the sponge
6 large eggs, at room temperature, separated
200 gr plain flour plus more for the pan
200 gr sugar
25 gr unsweetened cocoa powder
1 tsp. baking powder
100 gr salted peanuts, crushed
1 tsp. vanilla extract
For the filling
120 gr unsalted butter, at room temperature
350 gr cream cheese,
250 gr creamy peanut butter (we used Jiff-crunchy peanut butter-whole peanuts in)
200 gr icing sugar
For the frosting
125 gr good-quality white chocolate
250 gr sour cream
50 gr salted peanuts crushed for toping
100 ml syrup or compote juice for brushing the sponge (to make it a bit moist)
For the sponge: Preheat the oven to 180 C degrees. Lightly grease one 25 cm round cake pan, and then flour the bottom and the sides.
Mix together all the dry ingredients for the sponge: flour, cocoa powder, baking powder and salt and set aside.
Pour batter evenly into prepared pan smoothing the tops and gently shaking the pans to level the batter. Bake for 30 to 40 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan. Cool completely.
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