-
1
1 recipe (8-inch square) favorite buttermilk cake
-
2
Bake the cake as directed, and let cool completely on a wire rack.
-
3
Before baking the Peanut-Sesame Crunch:
-
4
Center a rack in the oven and preheat the oven to 350 degrees F. Have ready a large baking sheet, preferably lined with a silicone mat.
-
5
To make the Peanut-Sesame Crunch:
-
6
Coarsely chop the peanuts on a cutting board to yield 1 cup.
-
7
Place the egg white in a medium bowl and add the peanuts.
-
8
Sprinkle the sesame seeds and sugar over the nuts and toss with a rubber spatula to coat the nuts.
-
9
Spread the coated nuts in a thin layer on the prepared baking sheet.
-
10
Bake the nuts for about 35 minutes, tossing with a rubber spatula every 5 to 7 minutes to redistribute them so they dry and toast evenly.
-
11
At first the mixture will resemble a syrup with nuts, but as it bakes, the sugar will dissolve and the mixture will caramelize and become crisp and golden.
-
12
Transfer the pan to a wire rack and let cool completely, then store in a sturdy airtight container at room temperature for up to 10 days.
-
13
If desired, crush with a rolling pin before sprinkling over the cake (or over cookies or pies).
-
14
You should have 1 3/4 cups.
-
15
To make the Peanut Butter-White Chocolate Ganacbe:
-
16
In a small, heavy saucepan, heat the cream and peanut butter over medium heat and whisk to combine the ingredients.
-
17
Half fill a saucepan with warm water (95 to 110 degrees F).
-
18
Put the white chocolate in a bowl and place it over (but not touching) the warm water.
-
19
Allow to sit just until some of the white chocolate on the bottom of the bowl is liquid.
-
20
Remove the bowl of chocolate and stir with a rubber spatula just until most of the chocolate is melted (a few tiny pieces of chocolate might remain).
-
21
Stir the slightly warm peanut butter mixture into the white chocolate until smooth.
-
22
Take care not to overmix or the ganache might separate.
-
23
Set aside at room temperature until needed.
-
24
The mixture will thicken as it cools.
-
25
You should have about 1 1/4 cups.
-
26
To assemble the cake:
-
27
Cut an 8-inch cardboard square, and cover one side of the square with aluminum foil.
-
28
Place the cake, right side up, on a cutting board.
-
29
Using a 12-inch serrated knife, split the cake horizontally into 3 layers, each 5/8 inch thick
-
30
Place the bottom cake layer on the foil-covered square.
-
31
Spread about half of the ganache evenly over the layer and center the second cake layer on top.
-
32
Spread all but 2 tablespoons of the remaining ganache on top.
-
33
Top with the last cake layer and spread the remaining 2 tablespoons ganache on top in a thin layer just to cover the surface.
-
34
Refrigerate just to firm the frosting, 15 to 30 minutes.
-
35
Remove from the refrigerator and, using the serrated knife and a sawing motion, trim about 1/4 inch off of all 4 sides of the cake, exposing the peanut butter filling.
-
36
Scatter the Peanut-Sesame Crunch over the top of the cake.
-
37
Transfer the dessert to a cake stand or large cake plate.
-
38
Serve at room temperature, cutting square portions with a serrated knife.
