Are you up for some delicious cake with interesting taste combination? A cake that you can bake at any day and eat happily for any occasion (including the just to celebrate the simple fact that you love cakes). This Peanut Butter Strawberry Jam Cake is a dessert – perfection! Fluffy peanut butter layers, light and tasty frosting and strawberry jam: doesn’t that sound like the ideal cake!
Recently I feel nervous if I don’t see cake in my fridge. I bake many different desserts but cakes and particularly the layered ones with frosting, are my real weakness. When I am stressed out nothing calms me down more than the process of frosting a layered cake. Just taking the spatula out of the drawer feels like a stress relief.
Smoothing the frosting out gives me more and more piece with every second… Many people ask me how do I find time to bake cakes. The reality is that baking the cakes is the easiest thing (and the most relaxing) from all my blogging activities. Taking the photos is the difficult part, I have to admit. As much as I love photography, shooting a recipe still makes me a bit nervous every time. I always feel insecure with the styling and not enough confident with the lighting. After taking the photos, I always find lots of things that I could have done better and almost every time I decide that the shots of the current recipe are a disaster. I usually change my mind later but I am never 100% happy with my photography. That’s actually a good thing because it motivates me to improve.
It is strange (at least for me) that I never felt with cakes the same way as I feel with photography. In fact I find it much easier to bake a cake that to cook a soup. I remember the first time when I made a layer cake – it must have been in high school. I was slightly surprised that it was much more time consuming than a bundt cake and also a bit tiring. But I don’t remember it as being very challenging.
With the time I mastered the process: I normally bake the layers in advance, refrigerate them or freeze them and assemble the cake at another time. Cakes are not as complicated as you might think, believe me, and I am certainly not a professional baker! Photography, on the other hand, is a hard work for me. Surprisingly, this doesn’t stop me to love it as much as the cakes!
This Peanut Butter Strawberry Jam Cake was another fast and easy cake that I made just for fun. Or, to be more precise, just to use some remaining peanut butter I had in a jar for a long time. I made the cake base one workday evening and then froze it. On the next Saturday morning I made the frosting and arranged the cake. The decoration was simple, as you can see: just fresh strawberries and some of the remaining jam. But let’s not forget that peanut butter and strawberry jam are available in all seasons. That means you can make this cake at any time and you can decorate it with anything you like: peanuts, candied strawberries, sprinkles… or why not mix some peanut butter with the frosting that remains at the end and pipe it on top? The possibilities are endless… and the taste of that cake would be always great!
- 100 g peanut butter
- 3 eggs
- 200 g sour cream
- 100 g liquid honey
- 100 g brown sugar
- 200 g self raising flour
- 1/2 teaspoon baking powder
- 1/3 teaspoon salt
- 2 teaspoons vanilla extract
- 250 g ricotta
- 350 g sour cream
- 170 g white chocolate melted
- 1 pack 10 g vanilla sugar
- 1 jar strawberry jam 300 - 400 g
Preheat oven to 180 degrees C (350 degrees F). Line a 17-20 cm cake pan with a circle of baking paper. Grease well the pan on top of the paper and on the sides.
In a bowl combine flour, baking powder and salt and stir.
In a large bowl using an electric mixer beat the eggs together with honey and sugar for about 10 minutes at high speed, until the mixture becomes thick and significantly increases its volume. Add sour cream, vanilla and peanut butter and beat until smooth. Add the dry ingredients and carefully stir them with a rubber spatula or a wooden spoon, until absorbed.
Transfer the batter to the prepared pan. Bake for 40-50 minutes or until a wooden skewer inserted in the centre comes out clean. Let the cake cool until room temperature before assembling it.
In large mixing bowl combine ricotta, sour cream and vanilla sugar. Beat with the mixer at high speed until fluffy. Using a rubber spatula carefully fold in the white chocolate until absorbed.
Refrigerate the frosting for 1/2 to 1 hour before assembling the cake.
Cut the cake horizontally into 4 or 5 layers. The layers will be very thin so they might break but this is fine. Place one layer on top of a serving plate. If you have 4 layers, spread a bit less than half of the strawberry jam on top. If your layers are 5, spread some of the frosting. Continue placing more layers and alternating the frosting and the strawberry jam. Frost the cake all around with the remaining frosting.
Decorate the cake as desired. Some ideas: fresh strawberries, jam, peanut butter, piped frosting, chocolate sprinkles, candied strawberries.
1. For a larger cake pan increase the quantity of the products: about 50% for 22-23 cm pan or 100% for 26 cm.
2. Instead of self raising flour you can use all purpose flour and 2,5 teaspoons baking powder in total.