Snickers Cake with Nut Nougat
8 servings
120 minutes
The Snickers cake with nut nougat is a true symphony of flavors and textures. Its layers are airy and tender, while the nut nougat adds special depth and richness. Inspired by the famous candy bar, this cake combines the sweetness of caramel, the crunch of nuts, and the softness of sponge cake. European pastry chefs have adapted it for home preparation, turning it into a favorite dessert for many families. The rich flavor is perfectly complemented by a delicate cream made from condensed milk and butter. Topped with chocolate glaze, this cake becomes a true gastronomic luxury. It is served on holidays and special occasions as it delights not only in taste but also in appearance. Perfect with a cup of aromatic coffee or tea, leaving unforgettable impressions.
1
For nougat you will need 300 grams of sugar, 5 tablespoons of honey, 2 egg whites, 50 ml of water, 1 teaspoon of lemon juice, 1 packet of vanilla sugar, and 300 grams of nuts (I have peanuts).
- Sugar: 500 g
- Honey: 5 tablespoon
- Chicken egg: 9 pieces
- Water: 200 ml
- Lemon juice: 1 teaspoon
- Vanillin: 1 piece
- Roasted peanuts: 500 g
2
Spread raw nuts in a single layer on a plate, place in the microwave for 3 minutes. Let cool, then remove the skin. If using almonds, first soak in boiling water for a few minutes, then peel and dry in a pan.
3
Mix sugar, water, and honey and place on low heat. Bring to a boil. The syrup temperature should be 140 degrees. Boil for 10–12 minutes after boiling.
- Sugar: 500 g
- Water: 200 ml
- Honey: 5 tablespoon
4
While the syrup is boiling, beat the egg whites to stiff peaks (when they are foamy, add lemon juice and vanilla sugar).
- Chicken egg: 9 pieces
- Lemon juice: 1 teaspoon
- Vanillin: 1 piece
5
Then you need to pour the boiling hot syrup into the egg whites in a thin stream while continuing to beat them at high speed (I did everything in a food processor). The mixture should increase in volume by 2-3 times and become very thick and sticky.
6
Add nuts and mix everything thoroughly with a spoon (the mixture is so thick that it is not easy to mix even with a spoon, its density is significantly different from regular whipped egg whites).
- Roasted peanuts: 500 g
7
For the sponge cake, you will need 7 eggs; 2 cups of flour; 1.5 cups of sugar; 1 cup of vegetable oil; 3/4 cup of water; 3 teaspoons of baking powder; 1 teaspoon of salt; 1 teaspoon of citric acid; and 1 packet of vanillin.
- Chicken egg: 9 pieces
- Wheat flour: 2 glasss
- Sugar: 500 g
- Vegetable oil: 1 tablespoon
- Water: 200 ml
- Baking powder: 3 teaspoons
- Salt: 1 teaspoon
- Lemon juice: 1 teaspoon
- Vanillin: 1 piece
8
Separate the yolks from the whites. Whip the whites with lemon acid.
9
Beat the yolks, warm water, half of the sugar, and vegetable oil. Mix the flour, half of the sugar, salt, and baking powder.
10
Add a third of the whipped egg whites to the yolk mixture. Add the dry mixture. Gently fold in the remaining egg whites.
11
Line the mold with parchment, grease the sides with vegetable oil. Pour the batter into the mold.
12
Bake for 40-50 minutes at 180 degrees. Remove the finished sponge cake, cool it, and after cooling, cut it into 3-4 layers.
13
Prepare the cream. For this, beat the butter with powdered sugar until white. Adding boiled condensed milk by the tablespoon, continue to beat. Add peeled roasted nuts to the cream and mix thoroughly.
- Butter: 100 g
- Powdered sugar: 1 tablespoon
- Boiled condensed milk: 1 jar
- Roasted peanuts: 500 g
14
Now we assemble. We place the first layer and spread half of the cream with nuts.
15
Place the second layer on top and spread the nut nougat on it. Put another layer on the nougat.
16
Spread the second half of the cream on the top layer and cover it with the fourth layer.
17
For the glaze, you will need 50 grams of butter; 2 tablespoons of cocoa; 3 tablespoons of sugar; 3 tablespoons of sour cream; 50 grams of peanuts.
- Butter: 100 g
- Cocoa powder: 2 tablespoons
- Sugar: 500 g
- Sour cream: 3 tablespoons
- Roasted peanuts: 500 g
18
Melt butter in a water bath for the glaze. Add cocoa and sugar. When the sugar dissolves, add sour cream and mix well.
19
Add nuts to the glaze and cover the cake with it. Place the cake in the refrigerator on the top shelf (to prevent the nougat from melting) for 30-40 minutes.