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Ingredientes
- 1 c. unsalted roasted peanuts
- 3/4 c. flour
- 6 x Large eggs
- 2 x egg yolks
- 1 c. firmly packed light brown sugar
- 1 tsp vanilla
- 1/2 c. creamy peanut butter
- 1/2 c. butter
- 5 Tbsp. powdered sugar
- 1/2 c. whipping cream
- 5 x Reese's Peanut Butter c. - finely minced (1.8 ounce)
- 1Â 1/2 c. chilled whipping cream
- 3 Tbsp. light brown sugar
- 1/2 c. unsalted roasted peanuts - coarsely minced
- 3 x Butterfinger bars - cut into 3/4 inch wedges (2.1 ounce)
- 1/2 c. Reese's Pcs
Direcciones
- Preheat oven to 375 . Butter and flour two 9 x 2 inch round cake pans. Grind nuts and 3/4 c. flour in processor till fine. Using mixer, beat Large eggs, yolks, sugar and vanilla in large bowl till mix whitens and triples in volume.
- Mix in nut mix. Divide batter between prepared pans and smooth tops. Bake till toothpick inserted in center comes out clean, about 20 min. Cold cakes in pans on rack.
- For filling, blend peanut butter, butter and sugar in processor till smooth.
- With machine running, add in cream through feed tube and blend till mix is light and fluffy. Invert cakes onto work surface. Using serrated knife, cut each cake into 2 layers. Place 1 cake layer on platter, cut side up. Spread with 1/3 of filling and sprinkle with 1/3 of minced peanut butter c.. Top with second cake layer, cut side down. Continue layering with remaining filling, peanut butter c. and cake, ending with cake, cut side down. For topping, beat cream, sugar and vanilla in large bowl till almost stiff. Transfer 1/2 c. to small bowl and reserve for garnish. Spread remaining whipped cream over top and sides of cake.
- Press nuts around base of cake forming a 1 1/2 inch high border. Cover top of cake with Butterfingers leaving 1/2 inch border. Spoon reserved whipped cream into pastry bag fitted with medium star tip; pipe stars around top edge. Garnish with Reese's Pcs.
