Snickers cake
8 servings
90 minutes
The Snickers cake is an exquisite dessert inspired by the famous chocolate bar. Its delicate layers, airy meringue cream, and rich peanut filling create a harmonious blend of textures and flavors. The condensed milk cream adds creamy sweetness to the cake, while the cocoa glaze enhances richness and completes the composition. It's important to follow the sequence during preparation to maintain the lightness and softness of the layers. This cake will be a highlight of any celebration, delighting guests with its rich texture and gentle nutty flavor. It is perfect for dessert lovers who enjoy rich, multi-layered flavor profiles.
1
Beat the yolks with sugar until white (in my opinion, you can reduce the amount of sugar). Add softened butter (not melted, but soft) — 200 grams. Add mayonnaise, vanillin, and baking soda quenched with lemon juice (I used baking powder instead of soda — 1 teaspoon). Mix everything thoroughly and gradually add flour. Knead a soft dough. You may need slightly less flour. The dough should not stick to your hands but also not be too stiff. Divide the dough into 3 parts, wrap in plastic wrap and place in the refrigerator for 30 minutes.
- Egg yolk: 6 pieces
- Sugar: 410 g
- Butter: 250 g
- Mayonnaise: 1 tablespoon
- Slaked soda: 1 teaspoon
- Wheat flour: 3 glasss
2
At this time, prepare cream No. 1. For this, beat the cold egg whites with a pinch of salt in a clean bowl. Gradually add 2 cups of sugar while beating until stiff peaks form.
- Egg white: 6 pieces
- Salt: pinch
- Sugar: 410 g
3
I baked in a 28 cm diameter springform pan. Take 1 part of the dough and spread it thinly in the pan with your hands. Make a thin, even pancake, without making edges. Prick the crust with a fork. Spread half of meringue cream #1 on top. First, spread the cream over the entire surface of the crust, then use a spoon to create waves and peaks. That is, the meringue surface on top will be 'torn', with many peaks. Bake for 30 minutes at 160 degrees. In the oven, the crust rises and increases several times. After you take it out of the oven, it will deflate. Don't be scared, it's supposed to be like that!
4
Bake the second layer in the same way. Bake the third layer without the protein cream. To prevent it from puffing up and to keep it flat, I pricked it with a fork, covered it with baking paper, and placed dry beans (or whatever you have) on top of the paper. Bake the layer until light golden color. Let the layers cool down. In the meantime, prepare cream #2 by whipping softened (but not melted) butter with boiled condensed milk until smooth.
- Butter: 250 g
- Boiled condensed milk: 1 jar
5
Spread half of cream No. 2 on the first layer, sprinkle with nuts. Place the second layer on top, then add the second half of cream No. 2 and nuts. Cover with the third layer. Do not compress the layers, just press lightly. The cake should be airy.
- Peanut: 170 g
6
For the glaze, mix sugar (6 tablespoons) with cocoa, add 3 tablespoons of milk or sour cream, place on low heat and stir until the sugar is completely dissolved. Do not bring to a boil. Add 50 grams of butter and mix. Immediately apply the hot glaze to the cake. Decorate with nuts.
- Sugar: 410 g
- Cocoa: 6 tablespoons
- Milk: 6 tablespoons
- Butter: 250 g
- Peanut: 170 g