Four-layer cake with buttercream and peanut filling

Directions

1. Place a sheet of parchment paper at the bottom of a round mold with a removable rim, approximately 25 cm in diameter. ≈ 3 min
2. Do not grease the mold. ≈ 3 min
3. Set the oven to 190 degrees. ⏱ ≈ 35 min
4. Light base: Combine the powdered sugar, wheat flour, and potato starch in a bowl. ≈ 4 min
5. Whip the egg whites at a low speed, and add the salt while whipping. ≈ 4 min
6. Continue to beat until the whites form a light foam. ≈ 4 min
7. Then, add the sugar gradually, while mixing at a medium speed, until you achieve a creamy consistency. ≈ 3 min
8. Next, incorporate the oil paint and vanilla sugar. ≈ 4 min
9. Add the mixture of potato flour, wheat flour, and powdered sugar to the egg mixture. ≈ 3 min
10. Gently mix with a wooden spatula until everything is well combined. ≈ 4 min
11. Be careful not to overmix, as this could make the preparation too thick and prevent the formation of foam. ≈ 4 min
12. Pour the batter into the mold and bake in the center of the oven for approximately 45 minutes. ⏱ 45 min
13. Let the cake cool in the pan for about 30 minutes. ⏱ 30 min
14. Next, remove it and let it cool completely on a wire rack. ⏱ ≈ 20 min
15. Dark base: Clean the round shape and repeat the process with parchment paper. ≈ 3 min
16. Grease and flour the baking pan. ≈ 3 min
17. Reduce the oven temperature to 175 degrees. ⏱ ≈ 35 min
18. Mix the cocoa and coffee in a bowl. ≈ 4 min
19. In a separate bowl, cream together the butter, sugar, vanilla extract, and eggs using an electric hand mixer. ≈ 4 min
20. In a third bowl, combine the baking powder, baking soda, potato starch, and wheat flour. ≈ 4 min
21. Then, add this mixture to the coffee and chocolate preparation, stirring constantly. ≈ 3 min
22. Continue to gradually incorporate the butter, sugar, vanilla, and egg mixture until you have a fairly smooth dough. ≈ 4 min
23. Pour the batter into the mold and bake in the oven for approximately 45 minutes, in the center of the oven. ⏱ 45 min
24. Allow the cake to cool in the same way as before. ⏱ ≈ 20 min
25. Chocolate glaze: Crumble the chocolate. ≈ 3 min
26. Heat the cream in a saucepan. ⏱ ≈ 10 min
27. Remove the pot from the heat and add the chocolate. ≈ 3 min
28. Mix until you achieve a smooth consistency. ≈ 4 min
29. Allow to cool to room temperature. ⏱ ≈ 20 min
30. Peanut butter spread: Whip the heavy cream and powdered sugar (using an electric hand mixer) until you achieve a smooth consistency. ≈ 4 min
31. Add the peanut butter and mix until everything is well combined. ≈ 4 min
32. Next, add the desired amount of thick cream (the recipe indicates 1 dl, but if you prefer a thicker cream, you can use less). Mix until everything is well combined. ≈ 4 min
33. “Assembling” the cake: Cut both layers in half, so that there are two layers of each. ≈ 8 min
34. Place the top half of the sponge cake, with the cut side facing up, on a cake stand or a large plate. ≈ 3 min
35. Spread one-third of the butter cream over the peanut butter, then cover with half of the sponge cake. ≈ 4 min
36. Take the remaining half of the cream and spread it over the bottom sponge cake. ≈ 4 min
37. Add another half of the sponge cake and spread the remaining cream on top. ≈ 4 min
38. Finally, add the final lid. ≈ 3 min
39. Wait until the icing has thickened enough to be spread evenly over the cake using a spatula. ≈ 3 min
40. Allow the cake to rest in the refrigerator for at least 1.5 hours before serving. ⏱ 1 hr