Snickers Cake with Two Creams

12 servings

60 minutes

The Snickers cake with two creams is a true delight for lovers of rich chocolate flavor and nutty sweetness. Inspired by the popular candy bar, this dessert combines airy chocolate sponge cake, delicate creamy filling, and a delicious layer of condensed cream with peanuts. Its origin is linked to Yugoslav cuisine, where it gained its unique texture and deep flavor. The bitter chocolate glaze adds an exquisite finish, while chilling allows all layers to meld together, creating the perfect balance of sweetness and tenderness. The cake is suitable for special occasions when you want to impress guests with a wealth of flavor nuances and an appetizing appearance. A great choice for family celebrations and cozy evenings!

Energy value per serving

• Calories: 625.8
• Proteins: 15.7g
• Fats: 36.2g
• Carbohydrates: 59.8g

Ingredients

• Wheat flour: 1 glass
• Sugar: 1 glass
• Chicken egg: 5 pc
• Cream 10%: 2 tbsp
• Baking powder: 1 tsp
• Boiled condensed milk: 1 jar
• Butter: 50 g
• Peanut: 400 g
• Cream 35%: 250 ml
• Powdered sugar: 150 g
• Dark chocolate: 200 g

Cooking steps

1. For the chocolate biscuit: separate the yolks from the whites, beat the yolks with sugar and vanilla.

   Required ingredients:

   • Sugar: 1 glass
   • Chicken egg: 5 piece

2. Pour cream into a saucepan and add broken pieces of chocolate.

   Required ingredients:

   • Cream 10%: 2 tablespoons
   • Dark chocolate: 200 g

3. Melt this in the microwave, stir until smooth, and cool.

   Required ingredients:

   • Dark chocolate: 200 g

4. Add to the yolks and whisk.

   Required ingredients:

   • Chicken egg: 5 piece

5. Whip the egg whites to a stiff peak and add them to the chocolate mixture.

   Required ingredients:

   • Chicken egg: 5 piece

6. Add the flour and gently mix until homogeneous, pour into a greased mold and bake at 180 degrees for about 25-30 minutes.

   Required ingredients:

   • Wheat flour: 1 glass
   • Butter: 50 g

7. Cool the baked layer and cut it in half lengthwise.

8. For the condensed cream: whip the butter with boiled condensed milk, add peanuts and mix.

   Required ingredients:

   • Butter: 50 g
   • Boiled condensed milk: 1 jar
   • Peanut: 400 g

9. Spread on one layer and distribute evenly, place in the refrigerator for 15 minutes (to let the condensed milk slightly harden).

10. For the cream: whip the cream with powdered sugar until thick.

    Required ingredients:

    • Cream 35%: 250 ml
    • Powdered sugar: 150 g

11. Carefully spread the cream on top, then place the second layer on top.

12. For the glaze, melt chocolate with butter, stir until smooth, and pour over the cake, spreading evenly.

    Required ingredients:

    • Dark chocolate: 200 g
    • Butter: 50 g

13. Before serving, the cake should stand in the refrigerator for at least 5 hours.