Salted Peanut Crust -GF
Salted Peanut Crust -GF is a delicious gooey gluten-free crust.
Made very simple with whipped meringue and salted peanuts.
It is amazing how a few simple ingredients can whip up such a lovely crust, This cake is great to use as a base for ice cream cakes, cheesecakes or just serve with some chocolate frosting on top, drizzle some salted caramel on top, and some salted peanuts and you have one delicious cake!
The crust is crunchy, chewy, and gooey; you can cut it up into small pieces and serve it as GF salted peanut cookies as well.
Before you start
Read the recipe completely, and make sure you have everything you need.
For all the step-by-step pictures scroll to → Notes and click on the clickable link
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Bakers Notes
→ The meringue mixture for the salted peanut crust is made from egg whites and powdered sugar that is whipped into a delicious marshmallow cloud; it is best to use fresh eggs and not prepacked egg whites.
→ The cream of tartar is used to stabilize the egg whites. It keeps egg white foam moist and stretchy, so it can whip as fat as it can ( maximum volume) and retain air longer than whites whipped without. Over-beaten egg whites ( they look chunky) that have lost their elasticity will deflate faster when you add the cornstarch. If you don't have it, use one teaspoon of freshly pressed lemon juice.
Salted Peanut Crust -GF
- 200 grams salted peanuts
- 60 gram powdered sugar
- 120 gram egg whites, ( approx 4 large eggs), chilled
- A pinch of cream of tartar
- 120 gram powdered sugar
Salted Peanut Crust -GF
- Preheat the oven to 175C°( 350F°) 30 minutes before baking.
- Brush the side of a 23 cm (9-inch) springform with melted butter, add a large spoonful of sugar to the side of the springform, and rotate and tap the pan to cover the side of the springform. Invert the springform and tap lightly to remove any excess sugar. You can also use a baking sheet and silicone mat. Use a 23 cm (9-inch) cake ring, brush the side of the cake ring, add a large spoonful of sugar to the inside of the cake ring, and place it on the sheet pan.
- In the food processor, pulse 200 grams of salted peanuts and 60 grams of powdered sugar until coarsely ground; this takes about 10 to 15 seconds; refrain from running the food processor continuously, as over-processing these peanuts will release the nuts oils and turn into peanut butter! Set aside for now!
- Wipe the inside of a mixer bowl, as well as the whisk attachment, with a paper towel dampened with a little lemon juice to eliminate any trace of grease; I know it adds a little time to the process, but it´s worth every extra second, as this step is so crucial to make sure your egg whites whip up well.
- Put 120-gram egg whites and a pinch of cream of tartar in the bowl of an electric stand mixer. Using the whisk attachment, whip on speed 8 ( under high) for about 3 minutes until the whites change from foamy to stiff and creamy white. Once glossy, gradually add the powdered sugar, one tablespoon at a time, over 3 minutes, to make a very shiny and stiff meringue.
- Remove the bowl from the mixer and scrape the meringue off the whisk attachment into the bowl; using a rubber spatula, carefully fold in the 200 grams of coarsely ground peanuts/powdered sugar mixture.
- Scoop the peanut meringue mixture into the prepared springform pan; use your spatula to spread evenly and eliminate any air bubbles.
- Bake off immediately on the middle rack of the oven for 35 to 40 minutes. Most often, it is done when you can smell the smell of toasted peanuts in your kitchen.
- Let the cake cool on a wire rack until completely cool. Use a knife to go around the inside of the peanut crust to loosen the crust.
- If not used right away, When the cake is completely cooled, wrap the cake layer in plastic wrap and leave it at room temp or in the fridge for up to 5 days or, if you want to freeze the cake layer, double wrap it in plastic wrap and foil or a large zip lock bag, for up to one month.
- The cake can also be cut into small pieces and enjoyed as gooey peanut cookies.
For step-by-step pictures of how to make
→ Salted Peanut Crust -GF
Click → here
