ROSE’S heavenly CAKES: Peanut Butter Ingots (page 317), on the inside:
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Peanut 03 Butter Ingots (page 317) – the texture
Posted in Peanut Butter Ingots (page 317) on July 1, 2011 by myyellowkitchenPeanut 02 Butter Ingots (page 317) – the take
Posted in Peanut Butter Ingots (page 317) on June 30, 2011 by myyellowkitchenhere they are, ROSE’S heavenly CAKES: Peanut Butter Ingots (page 317).
i used hazelnut paste instead of peanut butter.
Peanut 01 Butter Ingots (page 317) – the batter
Posted in Peanut Butter Ingots (page 317) on June 29, 2011 by myyellowkitchenhope you make ROSE’S heavenly CAKES: Peanut Butter Ingots (page 317) as soon as you can. if you haven’t made these, you haven’t tried the bright side of cake baking!
ingots (also known as financiers) are a unique cake batter, made mostly of egg whites, flour and nut flour, and hot melted butter. there is no leavening. they are crisp like heaven on the outside, and cake tender buttery on the inside.
here is a closeup of the egg white, flour, nut batter, prior adding the hot melted butter.
