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Peanut Butter And Jelly Loaf Cake

by Jody Tixier, Claire Nolan, Scott Blenkarn and Christina Tosi

Ingredients

for 6 slices

Strawberry Sorbet

  • 2 pt
    strawberry, tops removed (405 g)
  • 1 sheet gelatin, silver
  • 2 tablespoons
    granulated sugar
  • 2 tablespoons
    glucose
  • ⅛ teaspoon
    kosher salt, divided
  • ⅛ teaspoon
    citric acid

Peanut Butter Cream

  • ¾ cup
    cream cheese (165 g)
  • 1 ¾ cups
    creamy peanut butter (420 g)
  • 1 ½ cups
    powdered sugar (180 g)
  • 18 g
    kosher salt 18 g
  • 2 ½ cups
    heavy cream (600 mL)
  • ¼ teaspoon
    vanilla extract

Assembly

  • nonstick cooking spray, for greasing
  • 12 slices cinnamon raisin bread
    Calories 1089
    Fat 74g
    Carbs 103g
    Fiber 8g
    Sugar 46g
    Protein 24g

Estimated values based on one serving size.

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Preparation

  1. For the sorbet, feel free to use store-bought, or make your own: Place the strawberries in a blender and puree until smooth. Strain the strawberry puree through a fine-mesh sieve into a bowl and discard the pips.
  2. Bloom the gelatin sheet by soaking it in a small bowl of cold water until softened, about 2 minutes.
  3. In a small saucepan over low heat, gently heat a small amount of the strained strawberry puree. Add the sugar, glucose, salt, and citric acid and whisk to combine.
  4. Next, gently squeeze the bloomed gelatin to remove any excess water. If the gelatin still has hard bits to it, it needs to bloom longer. If it is so soft it is falling apart, it is over bloomed; discard the gelatin and start over. Once bloomed, add the gelatin to the pot and whisk until fully dissolved.
  5. Pour the heated strawberry mixture to the reserved strawberry puree and whisk to combine.
  6. Pour the mixture into an ice cream machine and freeze according to the manufacturer’s instructions. The sorbet is best spun just before serving or using, but will keep in an airtight container in the freezer for up to 2 weeks.
  7. Make the peanut butter cream: In a stand mixer fitted with the paddle attachment, cream cream cheese on medium speed until fluffy. Add half of the peanut butter and beat to combine. Scrape down the bowl, then add the rest of the peanut butter and mix to incorporate. Add the powdered sugar in 2 additions, adding the salt to the final addition.
  8. Add the vanilla to half of the heavy cream. With the mixer on medium speed, stream the vanilla cream into the peanut butter mixture and whip until light and fluffy. Scrape down the sides of the bowl.
  9. In separate large bowl, whip the remaining heavy cream until it forms stiff peaks.
  10. Fold a large scoop of the whipped cream into the peanut butter mixture until fully combined, followed by the remaining whipped cream. Fold until light and fluffy.
  11. Assemble the loaf: Grease the loaf pan with nonstick spray and line with plastic wrap.
  12. Layer 4 slices of cinnamon raisin bread across the bottom of the pan in a single layer. Trim the edges if necessary to perfectly fill the entire base of the pan.
  13. Spread ¼ of the peanut butter cream, about 1 cup (240 g), into the pan and smooth out to create a flat, even layer. Place pan into the freezer to firm up, about 5 minutes.
  14. Once the peanut butter layer is set, spread half of the softened strawberry sorbet across in an even layer.
  15. Follow the sorbet with another cup of the peanut butter cream and layer in 4 more slices of cinnamon raisin bread, trimming to fit. Spread 1 cup of peanut butter cream over the bread and return to the freezer to let firm up, another 5 minutes.
  16. Once the peanut butter layer is set, spread the remaining softened strawberry sorbet across in an even layer, followed by the final cup of the peanut butter cream. Top the loaf with 4 more slices of cinnamon raisin bread in a single, seamless layer and return loaf to freezer and let set up completely, about 25 minutes.
  17. Remove the loaf from pan, peel off the plastic wrap, and slice to serve.
  18. Enjoy!
 

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