I personally was more than surprised when I baked this cake the first time. The combination of peanut butter together with sour cream and mascarpone made me curious. And what can I say – the reactions were more than positive (except one, my sister really doesn´t like peanut butter – I don´t know from where she got that).

Besides the fact that this cake impresses with the three layers, I hope you like my recipe and have fun making this delicious fresh salty and sweet cake.

Ingredients

For the cake base

200gr. whole grain cookies

50gr. butter (room temperature)

100gr. dark chocolate (chopped)

50gr. peanuts (salted, roasted)

For the filling

500gr. cream cheese (mascarpone)

3 eggs

3 egg yolks

100gr. sour cream

200gr. sugar

1 big (really big) tablespoon peanut butter (no creamy – no crunchy – simply peanut butter)

For the topping

300gr. sour cream

100gr. milk chocolate

30gr. brown sugar

Springform pan (26cm – 10 1/4 “) with baking parchment

Pre-heated oven at 170°C/340°F (top bottom heat)

Blender

Direction

First you need to chop the dark chocolate. For the cake base put the cookies, butter, chopped chocolate and peanuts into your blender and blend at high speed for about one minute. The batter should look like wet, brown sand. Give the batter into the springform pan (with baking parchment) and press on with a tablespoon. Put the springform pan into your fridge.

For the filling put the cream cheese, eggs, egg yolks, sour cream, sugar and peanut butter into your blender as well and blend at high speed for a minute until you have a homogenous mixture.

Pour the filling into the springform pan and put it in the pre-heated oven at 170°C/340°F for 50 minutes.

During the cake is in the oven you can prepare the topping.

In a sauce pan at very low heat melt the chocolate together with the sour cream and the brown sugar. To avoid little clumps use a whisk to create a homogenous mixture. Put it aside until you need it to top the cake.

Take the cake out of the oven after 50 minutes. Leave the oven on.

If the cake is a bit higher at the edge, let it cool down a bit. After 5 or 10 minutes the cake should have a more or less even surface.

Cover the cake with the topping-mixture and put it back into the oven at same heat for another 10 minutes.

Let the cake cool down completely.

That´s it for this time. I bet you will impress your guests with this triple-color-cake.

Yours

Robby(licious)

Side note – you can use the leftover three egg whites for Macarons, for example 🙂