Čokoladna Torta sa Maslacem od Kikirikija i Maršmeloa /Chocolate Cake with Peanut Butter and Marshmallow

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Lagani biskvit s blagom aromom turske kafe pruža elegantnu osnovu za bogati fil od kremastog kikirikija. Sve je zaokruženo svilenkastom, pahuljastom kremom topljenog maršmeloa s dodatkom vanilije. Spoj tradicionalnih i neobičnih nota u desertu koji se pamti!

Krema od marsmeloa 900 ml tecnog slaga (double cream) 500 g mini maršmeloa 150 g šećera u prahu 1/4 male kasike soli 1 mala kasika extrakta vanilije

Biskvit 225 g neslanog maslaca 375 g smedjeg secera (light brown sugar) 4 jaja 2 male kasike extrakta vanilije 75 g kakaaa 1 velika kasika sode bikarbone 1/2 male kasike soli 350 g brasna (plain flour) 300 ml kajmaka (soured cream) 335 ml prohladjene jake crne Turske kafe

Krema od kikirikija 225 g neslanog maslaca 225 g maslaca od kikirikija 100 g secera u prahu

Za dekoraciju 100 g cokolade (plain) przeni kikiriki, cokoladne kapljice i mini maršmelo Priprema

1. Vece pre pripremiti kremu, sve sastojke staviti u veliku serpu i lagano mesajuci zagrijavati sve dok se maršmelo potpuno istopi. Nebi trebalo prokuvati, znaci zagrijavati do tacke kljucanja. Kad je u potunosti otopljen, prohladiti pa spremiti u frizider preko noci.

2. Dva okrugla kalupa, promera 23cm, obloziti papirom za pecenje. Skuvati kafu, pa ostaviti da se soc slegne. Maslac (treba da je sobne temperature) dobro izraditi sa secerom. Postepeno dodavati jaja, miksati nekoliko minuta da se dobije jednolicna smjesa. Dodati vaniliju, pa umesati kakao, sodu i sol. Tome naizmenicno dodavati prosijano brasno, kajmak i vrucu kafu.

3. Sve dobro sjediniti zicom i izliti u pripremljene kalupe. U jedan kalup staviti vise biskvitne smjese jer cete taj bisvit seci na tri djela a drugi samo na dva. Potrebno je pet kora.

4. Biskite peci u predhodno zagrijanoj rerni na 180C, 30-35 minuta. Pecene biskvite ostavitu u kalupu 20ak minuta zatim ih izvaditi i staviti na zicu da se u potunosti ohlade.

5. To sve moze pripremiti navecer. Ujutro izvadite maršmelo kremu iz frizidera da se malo utopli lakse ce se izmutiti. Neka vas nebrine cvrstoca kreme, treba da izleda kao na slici. Na sobnoj temperaturi ce opustiti i moci ce se lepo umutiti u glatku kremu.

6. U medjuvremenu pripremiti kremu od kikirikija. Maslac sobne temperature dobro izraditi, dodati prah secer i maslac od kikirikija.

7. Kore iseci horizontano, onu vecu na tri a manju na dva dela. Maršmelo kremu jos izraditi mikserom i sve je spremno da se torta zavrsi.

8. Kikiriki kremu podeliti na dva dela, maršmelo kremom trebate nafilovati dve kore a zatim i celu tortu. Poceti sa prvom korom i maršmelo kremom, na nju staviti drugu koru premazati kikiriki kremom, ponoviti postupak sa jos dve kore, poslednjom petom korom zavrsiti tortu. Ukrasiti topljenim cokoladom, cokoladnim kapljicama, maršmeloom i kikirikijem.

9. Torta je dosta cvrsta pa preporucujem da pre sluzenja odstoji na sobnoj temperaturi kako bi se lakse sekla.

Napomena;

U originalnom receptu za biskvit je upotrebljeno 675g smedjeg secera, ja sam stavila 375g, torta nije bila preslatka, imajuci u vidu kafa je bila gorka a isto tako maršmelo je sladak. Takodjer i u kremama, za kikiriki je npr. upotrebljeno 300-350g secera ja sam stavila nesto manje od 100g. Znaci secer bi se mogao znatno smanjiti.

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Chocolate Cake with Peanut Butter and Marshmallow

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The light sponge, delicately infused with the aroma of Turkish coffee, provides an elegant base for the rich, creamy peanut filling. It’s all rounded out with a silky, cloud-like marshmallow cream infused with real vanilla. A fusion of traditional and unexpected flavors in a dessert to remember!

There’s something magical about desserts that tell a story — of tradition, warmth, and a touch of the unexpected. This cake is exactly that. A fusion of bold flavors and gentle textures, it brings together the depth of Turkish coffee, the richness of peanut cream, and the ethereal softness of marshmallow and vanilla. It's a dessert that doesn’t just satisfy — it lingers in memory.

Marshmallow Cream

900 ml double cream

500 g mini marshmallows

150 g icing sugar

1/4 tsp salt

1 tsp vanilla extract

Sponge Cake

225 g unsalted butter

375 g light brown sugar

4 eggs

2 tsp vanilla extract

75 g cocoa powder

1 tbsp baking soda

1/2 tsp salt

350 g plain flour

300 ml soured cream

335 ml strong black Turkish coffee, cooled

Peanut Butter Cream

225 g unsalted butter

225 g peanut butter

100 g icing sugar

For Decoration

100 g plain chocolate (melted)

Roasted peanuts, chocolate chips, and mini marshmallows

Method

1. Prepare the marshmallow cream the night before. Place all the ingredients in a large saucepan and gently heat, stirring constantly, until the marshmallows are completely melted. Do not bring to a boil, heat only to just before boiling. Once fully melted, allow it to cool, then refrigerate overnight.

2. Line two round 23 cm cake tins with baking paper. Brew the coffee and let it settle. Cream the soften butter with the sugar until light and fluffy. Gradually add the eggs and mix for a few minutes until smooth. Add vanilla, then mix in the cocoa, baking soda, and salt. Alternately add sifted flour, soured cream, and hot coffee into the batter.

3. Mix everything well with a whisk until smooth. Divide the batter between the tins, pouring more into one tin (this will later be cut into three layers, and the other into two). You need a total of five cake layers.

4. Bake the sponges in a preheated oven at 180°C (350°F) for 30–35 minutes. Leave them in the tins for about 20 minutes, then transfer to a wire rack to cool completely.

5. This can all be done the night before. In the morning, take the marshmallow cream out of the fridge to soften—it will be easier to whip. Don’t worry if it looks firm; it will soften at room temperature and then whip into a smooth cream.

6. Meanwhile, prepare the peanut butter cream. Beat soften butter well, then add the icing sugar and peanut butter. Mix until smooth.

7. Cut the sponges horizontally—cut the larger one into three layers and the smaller into two. Whip the marshmallow cream again briefly, and you’re ready to assemble the cake.

8. Divide the peanut butter cream in two. You’ll use the marshmallow cream to fill two layers, and to frost the entire cake. Start with the first sponge layer and spread with marshmallow cream, add the second layer and spread with peanut butter cream, and repeat with the remaining layers. Finish with the fifth layer on top. Decorate with melted chocolate, chocolate chips, mini marshmallows, and roasted peanuts.

9. The cake is quite firm, so let it sit at room temperature before serving—it will slice more easily.

Note

The original recipe called for 675 g of brown sugar in the sponge, but I used 375 g, and the cake wasn’t too sweet—considering the bitterness of the coffee and the sweetness of the marshmallows. In the creams, especially the peanut butter one, the original recipe called for 300–350 g of sugar; I used less than 100 g. So yes, the sugar amount can definitely be reduced.

Tip from the Kitchen

Don’t be afraid to reduce the sugar — the original recipe calls for more, but a lighter hand allows the coffee and vanilla to truly shine.

Whether you're baking for guests or just for yourself, this is one of those cakes that feels like a hug from the inside. A little nostalgic, a little exotic — and entirely unforgettable.

ENJOY!

Find more of my recipes on my Recipes Page 

Did you make this?

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