Baby Ruth Cake
The Baby Ruth Cake is named after the Baby Ruth candy bars, which contain peanuts, caramel, and nougat, all coated in milk chocolate.
Baby Ruth was first introduced in the United States in 1921 by the Curtiss Candy Company. The name “Baby Ruth” has often been a subject of debate. Some believe it was named after the famous baseball player Babe Ruth, but the manufacturer claimed it was actually named after Ruth Cleveland, the daughter of U.S. President Grover Cleveland, who passed away at a young age. However, some speculate that this was merely a clever way for the company to capitalize on Babe Ruth’s popularity without paying him licensing fees.
BABY RUTH CAKE
Ingredients
- 3 egg whites
- 200 ml (¾ cup) sugar
- 1 tsp vanilla extract
- 2 tsp baking powder
- 250 ml (1 cup) salted peanuts
- 25 Ritz crackers
Instructions
- Beat the egg whites and sugar until stiff peaks form.
- Place the peanuts and crackers in a plastic bag and crush them with a glass or rolling pin.
- Gently fold the crushed mixture into the egg white mixture.
- Pour the batter into a greased round baking pan.
- Bake at 175°C (350°F) for 20 minutes.
Chocolate Cream Topping
Ingredients
- 3 egg yolks
- 60 g (½ cup) powdered sugar
- 50 g (¼ cup) butter
- 100 g (3.5 oz) dark chocolate
Instructions
- Beat the egg yolks and powdered sugar until smooth.
- Melt the butter and chocolate in a double boiler (or microwave) and stir into the egg yolk mixture.
- Spread the chocolate cream over the cooled cake.
- Refrigerate for a few hours before serving for the best texture and flavor.
- Serve with whipped cream.
This cake stores well in the fridge for several days and often tastes even better the next day! 😊
