INSIDE OUT PEANUT CAKE

By gaster16

Ingredients

• CHOCOLATE GANACHE:
• Non-stick vegetable oil spray
• Parchment paper
• Butter
• 2-2/3 cups peanuts roasted
• 1-3/4 cups hazelnuts roasted
• 1-1/2 cups sugar
• 1/2 cup turbinado sugar
• 4 slices fresh ginger
• 1/4 teaspoon almond extract
• 1/2 cup cake flour
• 9 large egg whites
• 2 tablespoons amaretto almond liqueur plus 1 tablespoon
• Chocolate ganache
• 1 cup peanut butter chips
• Peanut cream
• Apricot roses
• Sugar cage
• 1 cup heavy cream
• 2 tablespoons unsalted butter
• 2 tablespoons granulated sugar
• 12 oz. semi-sweet chocolate chopped
• PEANUT CREAM:
• 2 cups heavy whipping cream chilled
• 2 packages whipped cream stabilizer
• 1/4 cup sugar
• 1/4 cup amaretto almond liqueur
• 1/2 cup peanuts roasted and finely chopped
• 2 ounces semisweet chocolate
• 2 oranges, zest grated

Preparation

Step 1

Preheat oven to 350 degrees. Spray a 15x10x1” baking sheet with vegetable oil spray. Line pan with parchment paper and butter the top of paper. Place nuts, both sugars, ginger slices, almond extract, and cake flour into food processor. Process until nuts are finely chopped. Beat the egg whites in a large clean bowl until still, forming peaks, but not dry. Fold nut mixture into beaten egg whites in 3 separate additions (the egg whites will collapse if too much nut mixture is added all at once). Add cake mixture to prepared pan and spread evenly. Bake for 30 minutes or until cake is lightly golden on top. The cake will be moist. Do not overbake. Cool cake for 10 minutes in the pan. Turn out onto cooling rack and cool until cake is slightly warm.

TO ASSEMBLE CAKE:

Line a 2-1/2 quart bowl with plastic wrap overlapping sides by 3 inches. Cut cake lengthwise into 1/3” wide strips. Line bowl with cake strips placing slices tightly side by side with cut side down in a single layer, trimming to fit and completely covering bowl. If cake slices break, piece together to fit. Brush cake with 2 tablespoons amaretto. Spread ganache over cake covering completely. Gently press peanut butter chips into ganache. Spread peanut cream into center and smooth top. Cover filling with remaining cake, placing slices side by side, fitting tightly together and trimming to fit. Brush with remaining 1 tablespoon amaretto. Fold excess plastic wrap over top. Chill at least 4 hours or overnight.

CHOCOLATE GANACHE:

Heat the heavy cream, butter and sugar in a 2-1/2 quart saucepan over medium high heat. When hot, stir to dissolve the sugar. Bring the mixture to a boil. Place chocolate in a stainless steel bowl. Pour the boiling cream over the chocolate and allow to stand 5 minutes. Stir until smooth. Allow the ganache to cool to room temperature.

PEANUT CREAM:

Add chilled whipping cream and stabilizer to a large bowl. Beat until soft peaks form. Gradually add sugar and beat until cream is firm. Fold amaretto into whipped cream in 2 additions. Add chopped nuts, chocolate and zest into a bowl and stir to combine. Gently fold nut mixture into soft whipped cream in 2 additions trying not to deflate whipped cream.