Peanut butter and jam layer cake | New World

Step 1

Preheat your oven to 170 degrees celsius fan bake. In a bowl, cream the butter and sugar using an electric beater until light and fluffy. Add the peanut butter and 2 tsp vanilla essence, and beat until smooth, then add the eggs one at a time and mix until fully incorporated.

Step 2

Sieve the flour and salt into the butter mixture, then add the sour cream and milk. Mix until just incorporated, ensuring not to overmix.

Step 3

Evenly divide the mixture into two lined 20cm round springform tins, then sprinkle over the frozen raspberries and lightly press them into the batter. Place into the oven and bake for 20-30 minutes or until lightly golden and clean when tested with a skewer. Once cooked, leave to cool completely and trim to create a flat top.

Step 4

To make the buttercream, place the remaining softened butter and vanilla in a bowl, and beat until light and fluffy. Add the icing sugar in two increments, then beat until fluffy (adding a dash of milk if required). Fold through the peanut butter, and add a pinch of salt to taste.

Step 5

To assemble the cake, place one of the cakes on a plate or stand. Spread with half of the peanut butter frosting, then top with half of the jam.

Step 6

Place the second half of the cake on top, then spread with the remaining buttercream and jam. Sprinkle over the peanuts and freeze dried raspberries if desired, then serve.