Peanut butter cake

Name: Peanut butter cake
Cook time: 45 min
Total time: 45 min
Yield: 24
Ingredients: 500 g Flour; 1/4 l Milk; 1 cube (42 g) fresh yeast; 250 g Sugar; 50 g Peanut Butter; 1 egg (size M); 1 pinch Salt; 7-10 Tbsp grated rind of 1 untreated lemon; 300 g cold butter; 200 g unsalted peanuts; 7-10 Tbsp Flour; 7-10 Tbsp Fat and flour

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 24

500 g Flour
1/4 l Milk
1 cube (42 g) fresh yeast
250 g Sugar
50 g Peanut Butter
1 egg (size M)
1 pinch Salt
7-10 Tbsp grated rind of 1 untreated lemon
300 g cold butter
200 g unsalted peanuts
7-10 Tbsp Flour
7-10 Tbsp Fat and flour

Directions

1
Pour the flour into a bowl and press a depression into it. Heat 100 ml milk. Crumble yeast into the hollow, add 25 g sugar and lukewarm milk and mix with some flour from the rim to a thick paste. Cover the pre-dough and let it rise in a warm place for about 15 minutes. Warm 150 ml milk lukewarm. Add soft peanut butter, egg, 50 g sugar, salt, lemon peel and milk to the pre-dough and knead well with the dough hooks of the hand mixer. Cover the dough and let it rise again for about 30 minutes. (Volume must double.) Slightly knead the dough on a floured work surface and roll it out in a greased, floured fat pan (32 x 39 cm) and leave to rise in a warm place for another 20 minutes.
2
In the meantime melt 50 g butter and cut 250 g into large cubes. Use two fingers to press dents/ hollows into the dough at even intervals and put a piece of butter into each dent. Spread the dough with the liquid, lukewarm butter and sprinkle first with peanuts, then with 175 g sugar. Bake in the preheated oven, mid-height (electric oven: 200 °C/ convection oven: 175 °C/ gas: level 3) for 15-20 minutes. Serve lukewarm. Serve with semi-stiff whipped cream and liquid stirred strawberry jam