Baby Ruth Cake
3 egg whites
1 cup sugar
1 tsp baking powder
3/4 cup salted peanuts, coarsely chopped
20 Ritz crackers, crushed in a food processor (or use crackers in a bag + a rolling pin/mallet).
Whip the egg whites until stiff, gradually adding the sugar in small amounts. Gently fold in the baking powder, crushed Ritz crackers, and chopped peanuts using a spatula.
Pour the mixture into a well-greased pan. Bake at 175°C for about 30 minutes. Place the cake on a plate and wrap it in a bag while it cools (this is done to give the cake a more caramelized texture). Frost the cake after it has cooled.
Frosting:
50 g powdered sugar
50 g butter
100 g chocolate
2 egg yolks
Melt the chocolate and butter together.
Whip the egg yolks and powdered sugar together.
Let the chocolate cool slightly before adding it to the egg mixture. Spread the frosting on the cake.
The cake is best when served with whipped cream.