PB&J Cake

Vanilla Bean Sour Cream Cake, Vanilla Bean Whipped Cream, Peanut Butter Buttercream, Strawberry-Rhubarb Jam, Peanut Butter Crumble

Baker Noelle Blizzard of New June Bakery | Philadelphia

---

Adapted by StarChefs | december 2023

INGREDIENTS

Peanut Butter Buttercream:
800 grams sugar
400 grams egg white
3 teaspoons salt
1½ teaspoons vanilla extract
791 grams cubed sweet cream butter
¼ teaspoon vanilla bean paste
⅓ cup Skippy natural peanut butter
Wildflower Honey

Strawberry-Rhubarb Jam:
400 grams rhubarb, cut into ½-inch cubes
400 grams strawberries
400 grams sugar
½ lemon, juiced
⅛ teaspoon ground cinnamon
Salt

Peanut Butter Crumble:
210 grams all-purpose flour
60 grams oats
150 grams light brown sugar
⅛ teaspoon ground cinnamon
¼ teaspoon salt
120 grams butter, melted and cooled
Skippy natural peanut butter
Wildflower honey

To Assemble and Serve:
Yield: 1 cake
Three 6-inch layers of your favorite vanilla bean cake (with chocolate chips folded in)
½ cup vanilla bean whipped cream

METHOD

For the Peanut Butter Buttercream:
In a bowl set over a double boiler, combine sugar, egg whites, salt, and vanilla extract, mixing constantly until sugar is dissolved. Remove from heat and transfer to the bowl of a stand mixer fitted with a whisk attachment. On high speed, mix until stiff peaks form and the bowl has cooled to room temperature. Add butter, decrease speed, and mix additional 10 minutes. Add vanilla bean paste. Replace whisk attachment with paddle attachment. Mix 5 minutes on low speed. Replace paddle attachment with whisk attachment. Add peanut butter and mix on medium speed. Taste and adjust sweetness level with honey. Reduce speed to low and whisk additional 5 minutes. Transfer mixture to an 18-inch piping bag with a ½-inch tip. Refrigerate.

For the Strawberry-Rhubarb Jam:
In a large saucepan over medium heat, combine all ingredients and a pinch of salt. Cook until mixture begins to bubble, stirring every few minutes. Once mixture begins to boil, cook additional 5 minutes, or until the mixture has thickened, stirring constantly. Pour onto an aluminum foil-lined sheet tray. Let cool to room temperature, then refrigerate.

For the Peanut Butter Crumble:
Heat oven to 350°F. In a bowl, combine dry ingredients. Whisk in 3 tablespoons melted butter. Repeat process until all of the butter is incorporated. Transfer mixture to a half sheet pan. Bake 10 minutes. Let cool, then transfer mixture to a mixing bowl. Add peanut butter until mixture is generously coated and visibly sticky. Taste and adjust sweetness level with honey. Set aside.

To Assemble and Serve:
Place 1 cake round on a cake plate. Pipe Peanut Butter Buttercream into a ½-inch border around the top of the cake. Using an offset spatula, top cake with a thin layer of Peanut Butter Buttercream. Evenly spread ⅜ cup Strawberry-Rhubarb Jam on top. Top with ½ cup Peanut Butter Crumble, followed by whipped cream. Add the second cake layer and repeat process. Freeze cake 10 minutes. Top with final cake layer. Freeze 20 minutes. Top final layer with a ¼-inch layer of Peanut Butter Buttercream across the entire cake. Freeze 10 minutes, or until the Peanut Butter Buttercream is firm. Finish with a final layer of Peanut Butter Buttercream and desired decorations.

---