INGREDIENTS
5
egg whites (at room temperature)
1
whole egg (at room temperature)
1 1/3
cups buttermilk, at room temperature
2 tsp
pure vanilla extract OR Princess Bakery Emulsion
2 3/4 cups
cake flour, sifted
1 3/4 cups
sugar
1 tbsp
+ 1 teaspoon (18 g baking powder)
3/4 tsp
salt
10 tbsp
unsalted butter, cold and cut into 20 even pieces
3/4 cup
quality semisweet chocolate chips
1
package (250 g brick cream cheese, cold and cut into cubes)
1 cup
icing sugar (confectioners')
3/4 cup
smooth peanut butter
1 tbsp
pure vanilla extract
3/4 cup
whipping cream (35% fat)
2 cups
whipping cream (35% fat)
1/4 cup
icing sugar (confectioners')
2 tsp
vanilla bean paste
salt
1/2 cup
roasted peanuts, chopped into small pieces
1/2 cup
turbinado sugar
Few tablespoons of pink sanding sugar (optional)
1
maraschino cherry