Peanut Cakes
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Makes 20 Peanut Cakes
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Sponge Cake:
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*1 Heaping cup All-purpose Flour, sifted
*1 Heaping teaspoon Baking Powder
*1/4 teaspoon Sea Salt
*4 Egg Whites, whipped to stiff peaks
*4 Egg Yolks, beaten
*1/2 cup cold Water
*1/4 teaspoon Almond Extract
*1 teaspoon Vanilla Extract
*1 (16 ounce) Unsalted Peanuts, chopped small, topping
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Instructions:
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1. Sift the flour, baking powder and salt 5 times. Set aside.
2. In a bowl add egg whites, use a hand mixer and whip egg whites until frothy and makes stiff frothy peaks.
3. In another bowl add egg yolks, vanilla and almond extracts, use a hand mixer to beat the egg yolks. Then slowly add the water and flour mixture, alternating beat until combined.
4. Now, fold in the egg whites into the egg yolk flour mixture.
5. Pour mixture into 2 parchment lined quarter baking sheets
**Note: For another option is to use a standard cake pan lined with parchment paper. Then after baking and cooling cut them into 20 squares and then turn each square on its side and cut again down the middle of each square making 40 squares.). I cut them with sharp scissors or use a serrated knife.
6. Bake in a 325*F. (Pre-heated oven) for 25-30 minutes.
7. Remove from the oven and lift out holding onto the parchment paper and allow to cool on cooling rack/racks.
8. Cut cooled cake into 20 squares or number of squares desired. Frost each square. (Recipe below)
9. Frost all sides of the cake except the bottom of each square.
10. Now place the chopped peanuts in medium bowl and dip/drop the top each frosted square into the chopped peanuts and then sprinkle or push the chopped peanuts onto the sides of the peanut square.
11. Pick up the peanut square and place in an airtight container. Repeat until all squares have been dipped and refrigerate until ready to eat and enjoy.
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Butter Cream Frosting
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*2 tablespoons Meringue Powder plus 6 tablespoons water, whipped together with hand mixer, set aside
*1/2 cup Butter, almost room temperature
*1 to 2 tablespoons Heavy Whipping Cream
*4 cups Powdered Sugar-more as needed, for a semi thick frosting for frosting cake squares
*1/4 teaspoon Almond Extract
*1/2 teaspoon Vanilla Extract
*Pinch of Sea Salt, literally
1. Using a stand mixer with paddle attachment on medium speed: cream together the butter and powdered sugar, adding a cup at a time until combined. Then add the whipped meringue mixture. Beat together on medium high for 2 to 3 minutes. Then add the almond and vanilla extract. Add pinch salt.
2. Slowly add the more powdered sugar as needed for a semi-thick frosting.
3. Frost sponge cake squares as explained above.
Enjoy!
Lindy
