Peanut butter cake with sour cream frosting

This was a challenge, to add sour cream and salted peanuts in this classic combination of creamy peanut butter and white chocolate, delicate layers of cake with a smooth, rich filling. White chocolate and sour cream frosting graces the top and drips decoratively down the sides.The fluffy peanut butter cream with white chocolate frosting on this layer cake will bring out the kid in you. The salt from the peanuts accentuates the sweetness and flavors. This is a cake for 14-16 servings.
Ingredients:
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.

With a hand mixer on medium speed first beat the egg whites until foamy. Continue beating on higher speed until soft peaks form and gradually add the sugar and vanilla and beat until stiff. Gradually add the eggs yolks. Now, using a spatula, mix in the sifted dry ingredients, one spoon at a time and mix until just combined then add the salty crushed peanuts.
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.

Meanwhile, to make the filling, place peanut butter, cream cheese and butter in a bowl. Beat at low speed, scraping bowl often, until creamy. Add powdered sugar, beating for about 3 minutes or until the filling is light and fluffy.

To assemble the layer cake: slice in tree layers the completely cooled sponge. On the bottom layer, brush with syrup or compote juice and spread 1/3 of the peanut butter filling. Add the second layer, brush with syrup and spread with the same amount of filling, then top with the third layer. Use a spatula to cover the whole cake with the remaining filling. Refrigerate for about 10-15 min.

For the glaze: In a bowl suspended over a saucepan of warm water on low heat, melt the white chocolate chips (you can also use the microwave). With a hand mixer, beat the sour cream for about 3-4 min. It will make it more fluid and airy. Continue mixing while pouring slowly the melted chocolate. The glaze will get be pour-able, shiny and smooth.

Pour the glaze over the top of the chilled cake, using a circular motion. Gently smooth the glaze with a thin spatula, carefully pushing a little of it toward the edges of the cake. Allow the glaze to drip down the sides of cake. Sprinkle on top with some crushed salty peanuts.

Refrigerate until ready to serve. Pin It Now!