Peanut sponge biscuit
sugar (or brown sugar)
Caramel & nuts crème
thick boiled condensed milk
Why does this cake have such a name? The answer is simple and obvious: it’s full of American motives, such as peanut butter, popcorn and marshmallows. Everybody loves eating crunchy popcorn at the cinema!
The cake recipe is designed for a mold with a diameter of 16-18 cm (6.3 to 7 inch).
Peanut sponge biscuit
- Whip the eggs with sugar until fluffy. Heat the milk, and dissolve the peanut butter in it; pour in the flavorless vegetable oil. Sift the dry ingredients, and add it to the sweet mass in three passes, turning the mixer to minimum. Do this alternately with a milk-oil mixture.
- Bake the biscuit in two molds, wrapping them in thick foil. Cover the top with foil (matte side up). It will save you from the “hillock”. Bake the biscuit at 170C (338F) for 45 to 60 minutes (the exact time depends on your oven). Remove the top foil after 40 minutes.
- Check the readiness with a dry skewer. After cooling, wrap the biscuits with the cling film, and place them in the fridge overnight.
Caramel & nut creme
- All the ingredients, except for cheese, should be at room temperature. Whip the butter with the powdered sugar, and add the condensed milk. Cook it the day before, or buy the ready-made. The boiled condensed milk should be very thick!
- Add the peanut butter and the cold cheese. Whip until smooth.
- Remove the “shells” from the popcorn; otherwise they will stuck in the teeth, and that’s not what you need. Chop the popcorn randomly with a knife; also chop the peanuts fried in a pan.
- Heat the marshmallows with the butter in a saucepan, and mix thoroughly to make a viscous mixture. Pour it over the corn with nuts, and stir; cool the mass in the fridge. Knead the whole mass with your hands so that pieces of different sizes are formed.
- Peel the pears, and cut it into pieces; boil it with sugar and the orange juice. NOTE: further actions depend on the pears! Some sorts are hard, some others are soft, some are juicy, and the others are dry. If you have it juicy but firm, then drain the syrup, and measured out 50 ml (1.70 fl oz); cool it, and stir the starch in it.
- If your pears are dry, then simply dilute the starch in 50 ml (1.70 fl oz) of water. Now it needs to be introduced into pears and boiled for a couple of minutes until thick. Lightly mash the mass with a blender to get a puree with small pieces. If the pears are soft and easy to boil, then just punch them with a fork.
- Soak the gelatin with water, and dissolve it in the microwave, when it swells; add it to the pears. Cover the mix with foil into contact, and cool it in the fridge. There is not much gelatin, so you shouldn’t get the jelly (especially since the orange acid weakens it); the filling will remain soft and will be thick, but it will not escape from the cake.
- The calculation is for a cake with a diameter of 16 cm (6.3 inch); you will need 4 biscuit layers. Therefore, both fillings should be simply divided into three parts.
- Cook the soaking: 100 ml (3.40 fl oz) boiled water + 1 tablespoon of condensed milk; or such a syrup: boiled orange juice (100 ml | 3.40 fl oz) + 1 tablespoon of sugar.
- Soak each cake layer. The biscuit is not dry; the soaking will just add some flavor to it.
- Put some crème on the first cake layer, and spread the popcorn with peanuts. Make a rim of crème along the edge, and spread the filling #2 (the pears) on top of the filling #1. Cover it with a thin layer of crème, and place the second biscuit layer. Repeat the order once again.