Snickers cake

Snickers cake is an amazing dessert that you can easily prepare in your own kitchen, putting all your love and care into it. The delicacy combines many components that are wonderful on their own, but together they cause true gastronomic delight! A porous and delicate sponge cake is traditionally used as a base, which is complemented with roasted peanuts, caramel, and meringue or cheese cream.

Snickers cake - a classic recipe at home

The classic Snickers cake is made at home from rich chocolate cake layers, lots of roasted peanuts, crispy meringue and delicate cream. Once you try this combination of ingredients, you will forever refuse store-bought desserts with unknown ingredients.

1. 
   The classic Snickers cake can be easily prepared at home. Let's start with the meringue: pour cold whites into a deep bowl and begin to beat with a mixer, gradually adding granulated sugar. We achieve a thick and stable consistency.
2. 
   Line the baking sheet with a sheet of baking paper and trace with a pencil, repeating the circumference of the plate, with a diameter of 22 centimeters. Grease with butter and use a spatula to transfer the whites without protruding beyond the lines, leveling the layer.
3. 
   Place the refractory dish in the oven and bake for 2-2.5 hours at a temperature of 110-120 degrees. Then remove the meringue from the oven and leave until completely cool.
4. 
   Meanwhile, prepare the sponge cake: sift flour, baking powder and cocoa powder and mix with two types of sugar.
5. 
   In another bowl, beat the egg until foam forms, mix with vegetable oil and milk.
6. 
   In several stages, add the dry mixture into the liquid mixture, stirring each time with a mixer until smooth and homogeneous.
7. 
   Pour boiling water into the mixture and, without wasting a second, actively work with whisks until air bubbles appear on the surface.
8. 
   Pour the dough into a mold previously greased with butter (22 centimeters) and bake for 40-50 minutes (180 degrees). Check readiness with a wooden skewer.
9. 
   Cut the cooled biscuit lengthwise.
10. 
    Let's move on to the filling: pour the peeled nuts into a dry frying pan and dry over a moderate flame for about 10 minutes.
11. 
    Remove the husks from the cooled peanuts, pour them into the blender bowl and turn on the knives for a few seconds.
12. 
    To prepare the cream, beat soft butter with a mixer for 60-120 seconds.
13. 
    Add condensed milk to the butter and combine the ingredients.
14. 
    Let's start assembling: place one cake layer on the bottom of a serving dish and soak it in a mixture of cream and water.
15. 
    We remove the fourth part of the cream to the side, divide the remainder in half and coat the base with half.
16. 
    Distribute a handful of nuts.
17. 
    Spread the meringue, flavor it with cream and chopped peanuts.
18. 
    Next, lay the second cake and soak it, similarly to the first. Use the reserved cream to smooth the sides of the product, cutting off excess meringue if necessary.
19. 
    Make the ganache: chop the chocolate into small pieces and pour into a bowl with high sides.
20. 
    Pour hot cream over chopped chocolate.
21. 
    Actively mix the ingredients until smooth.
22. 
    Level the top and sides of the cake with hot mixture and decorate to your taste.
23. 
    Snickers cake at home is ready! We put the dessert in the cold for several hours for soaking, and then cut it and serve it to the table. Enjoy your tea!

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Snickers cake with caramel and peanuts

Snickers cake with caramel and peanuts is an incredibly tasty treat that everyone will like so much that you will not only be asked for more, but also to share the recipe! A piece of this dessert will give you true gastronomic pleasure - guaranteed.

Cooking time – 4 hours

Cooking time – 1 hour

Portions – 7.

Ingredients:

For the test:

• Butter – 120 gr.
• Milk – 460 ml.
• Eggs – 4 pcs.
• Granulated sugar – 300 gr.
• Vanilla sugar – 20 gr.
• Flour – 380 gr.
• Cocoa powder – 140 gr.
• Baking powder – 15 gr.
• Soda – 4 gr.
• Salt – 2 gr.

For caramel:

• Butter – 60 gr.
• Granulated sugar – 170 gr.
• Salt – 4 gr.
• Water – 30 ml.
• Invert syrup – 30 ml.

For cream:

• Butter – 240 gr.
• Granulated sugar – 190 gr.
• Vanilla sugar – 10 gr.
• Egg whites – 4 pcs.

For filling:

• Roasted peanuts – 200 gr.
• Honey – 30 gr.
• Peanut butter – 80 gr.
• Cream 33% – 240 ml.
• Salt – 1 gr.
• Peanuts for decoration – 50 gr.

Cooking process:

Step 1. To prepare the sponge cake, combine eggs at room temperature with two types of sugar and softened butter - beat with a mixer for about 5 minutes. At the same time, line the bottom of the split ring with parchment. In a separate container, mix flour with salt, soda, baking powder and cocoa powder.

Step 2. Gradually add dry ingredients and milk into the beaten egg-sugar mixture. Divide the finished dough into three equal parts and bake one by one: half an hour at 160 degrees.

Step 3. Remove the finished cakes from the mold only 15 minutes after the end of the heat treatment and cool on a wire rack. Peel and wash the nuts, pat dry with paper towels and place in a single layer on a baking sheet.

Step 4. Brown the peanuts for 12-15 minutes at the same 160 degrees, let them cool completely and divide them into three equal parts.

Step 5. Chop 1/3 of the nuts with a knife into medium pieces, beat the second part in a blender with the addition of honey, vegetable oil and salt, and using the third part, cook caramel. Place nuts, water, syrup and sugar in a saucepan.

Step 6. Without stirring the ingredients, boil until light brown and carefully stir in the cream, soft butter, and salt. Remove from the burner and cool, leaving some for decoration.

Step 7To prepare the cream, mix the whites with two types of sugar, place the mixture in a water bath and heat to 60 degrees. Start beating with a mixer.

Step 8. Without stopping the work of the whisks, gradually introduce cubes of softened butter. Mix peanut butter into the fluffy mixture. Place 3-4 tablespoons of the mixture into a pastry bag.

Step 9. Cut off the tops of the cakes and proceed to assembly. Place the first shortbread on a plate and grease with cream, sprinkle with nuts and pour over caramel. We repeat the same with the remaining components, flavoring the last layer and sides with cream, peanuts and caramel.

Step 10. Place the delicate and spectacular dessert in the refrigerator for 2-3 hours and remove it half an hour before serving. Bon appetit!

Snickers cake with cheese cream and caramel

Snickers cake with cheese cream and caramel is a dessert with incredible taste and exquisite aroma. Prepare such a delicacy for your birthday and all your loved ones will be truly delighted with the appearance and texture, because it is something unearthly!

Cooking time – 10 o’clock

Cooking time – 60-80 min.

Portions – 2.2 kg.

Ingredients:

For the biscuit:

• Large eggs – 6 pcs.
• Salt – 1 pinch.
• Granulated sugar – 150 gr.
• Flour – 110 gr.
• Corn starch – 20 gr.
• Cocoa powder – 30 gr.
• Warm milk – 30 ml.
• Melted butter – 25 ml.

For nougat:

• Gelatin – 4 gr.
• Water – 20 ml. + 50 ml.
• Egg white – 2 pcs.
• Salt – 1 pinch.
• Glucose syrup – 30 ml.
• Granulated sugar – 150 gr.
• Peanut butter – 30 gr.
• Chopped peanuts – 50 gr.

For caramel:

• Glucose syrup – 30 gr.
• Water – 20 ml.
• Granulated sugar – 100 gr.
• Butter – 30 gr.
• Heavy cream – 120 ml.
• Salt – 1 pinch.
• Peanuts – 150 gr.

For cream cheese:

• Dark chocolate – 240 gr.
• Butter – 25 gr.
• Cream 33% (hot) – 100 ml.
• Cocoa powder – 1 tbsp.
• Curd cheese – 400 gr.
• Powdered sugar – 50 gr.
• Cream 33% (cold) – 300 ml.

Cooking process:

Step 1. To prepare the dough, first melt and cool the butter. At the same time, beat the eggs with granulated sugar and salt, place in a water bath and heat until the crystals dissolve.

Step 2. Having removed the container from the water bath, we begin to work with the mixer, gradually increasing the speed, achieving a fluffy and light mass.

Step 3. Sift the flour with the addition of cocoa powder and baking powder, add it to the egg foam and mix with a spatula.

Step 4. Add milk and butter - knead the dough.

Step 5. Pour the mixture into the mold and tap it several times on the work surface.

Step 6. Prepare the biscuit for 60-80 minutes at 160 degrees and, at the end of baking, leave it in a refractory form for another 15 minutes.

Step 7. Then remove from the mold and leave on a wire rack to cool. Next, cut into 4 cakes of equal thickness.

Step 8. Move on to the nougat: fill the gelatin with water and put it aside to swell. In a thick-bottomed saucepan, combine the syrup, sugar and water, place over moderate heat and, without stirring, bring to a boil. Continue cooking until it reaches 140-145 degrees.

Step 9. Without wasting time, beat the egg whites with salt until stiff peaks form, without turning off the mixer, pour in the boiling syrup in a thin stream.

Step 10. Add peanut butter to the mixture and beat until smooth, then add gelatin and chopped nuts, mix with a spatula.

Step 11Pour the finished nougat into a split ring, having previously covered the bottom with film and the sides with a Teflon mat.

Step 12. Place in the freezer overnight and remove only before assembly.

Step 13. Prepare the caramel: mix syrup, sugar and water in a saucepan; cook over medium heat until the sugar is completely dissolved, without stirring. Next, tilt the container from side to side until you get a caramel shade.

Step 14. Turn off the heat and gradually pour in the hot cream, thoroughly kneading the mixture each time.

Step 15. Add butter and salt to the mixture and heat on the stove for another 60 seconds.

Step 16. Pour the mixture into a plate and pour out the chopped nuts, stir and leave until completely cool.

Step 17. Place chocolate and butter in a bowl and melt in any convenient way. Separately mix hot cream with cocoa and pour into melted chocolate.

Step 18. In another container, mix curd cheese and powdered sugar, add cream from the refrigerator and beat with a mixer until stable peaks form.

Step 19. Pour in the chocolate mixture and mix again.

Step 20. We begin the assembly: soak the first cake with milk and peanut butter or just milk/cream. Then cover with cream and make sides, put half of the caramel with nuts and spread with a thin layer of cream.

Step 21. Lay out the ingredients in the following sequence: cake layer, filling, cream, nougat, sides and cream top.

Step 22. Repeat the layers again and, covering the cake, put it away on the refrigerator shelf overnight.

Step 23. The next morning we “free” the cake, smooth it with cream and decorate.

Step 24. Serve the incredibly delicious cake and enjoy. Bon appetit!

Bento cake "Snickers"

Snickers bento cake is a treat intended for 1-4 people, which is usually served in a small beautiful box with one lit candle. Surprise your household with an incredibly tasty treat that will amaze you with its taste characteristics and pleasant nutty aroma.

Cooking time – 90 min.

Cooking time - 30 min.

Portions – 3-4.

Ingredients:

For the biscuit:

• Flour – 100 gr.
• Granulated sugar – 120 gr.
• Cocoa powder – 25 gr.
• Baking powder – 10 g.
• Salt – 4 gr.
• Eggs – 1 pc.
• Milk – 120 ml.
• Butter – 30 gr.
• Vegetable oil – 30 ml.

For caramel:

• Granulated sugar – 120 gr.
• Salt – 2 pinches.
• Cream 33% – 80 ml.
• Butter – 50 gr.

For cream:

• Curd cheese – 240 gr.
• Powdered sugar – 50 gr.
• Butter – 80 gr.
• Vanilla extract/vanillin – ½ tsp/2 g.
• Roasted peanuts – 20 gr.

For the glaze:

• Dark chocolate – 150 gr.
• Vegetable oil – 1 tbsp.

Cooking process:

Step 1. Let's start with the dough: mix the dry ingredients and sift through a sieve with fine holes. Add two types of butter, egg and milk - mix until smooth and homogeneous.

Step 2. Pour the mixture into a small heat-resistant form and bake at 170 degrees for about 40-50 minutes.

Step 3. Cut the cooled sponge cake into three layers, give it the correct shape of the desired diameter (10-12 centimeters), cutting off the excess.

Step 4. Move on to the caramel: pour the required amount of sugar into a saucepan with a thick bottom and heat until light brown, gradually add cooled butter.

Step 5. Add salt and warm cream, stir and remove from the stove. Let it cool down a bit.

Step 6.To prepare the cream, beat soft butter with powdered sugar with a mixer, add curd cheese and vanilla extract or a bag of vanillin - work a little more with a whisk and put the air mass into a pastry bag.

Step 7. Place the first cake on a flat plate and grease it with cream, then spread the cream around the perimeter, put a little caramel and fried nuts in the center.

Step 8. Repeat the same with the second cake layer and tear up a third one, level the cake with the remaining cream and put it in the refrigerator for several hours to stabilize.

Step 9. Prepare the glaze: melt dark chocolate and mix with vegetable oil, cover the cake and decorate with nuts.

Step 10. Serve and immediately take a sample. Bon appetit!

Snickers cake with chocolate sponge cake

Snickers cake with chocolate sponge cake, meringue, peanuts and boiled condensed milk is a real riot of tastes and aromas, collected into a single whole with one purpose: to give people unforgettable pleasure. Treat yourself and your household to something delicious!

Cooking time – 8 hours

Cooking time – 1 hour

Portions – 6-8.

Ingredients:

• Eggs – 3 pcs.
• Granulated sugar – 200 gr.
• Sour cream – 200 gr.
• Powdered sugar – 130 gr.
• Flour – 200 gr.
• Cocoa powder – 2 tbsp.
• Roasted peanuts – 200 gr.
• Soda – 1.5 tsp.
• Vinegar – 1.5 tbsp.
• Boiled condensed milk – 400 gr.
• Butter – 180 gr.
• Dark chocolate – 100 gr.
• Milk/sour cream – 2-3 tbsp.

Cooking process:

Step 1. Carefully break the eggs and separate the whites from the yolks. We put the whites in the refrigerator, and pour the yolks into a bowl and add sugar.

Step 2. Beat until white with a mixer.

Step 3. Add baking soda, slaked vinegar and sour cream.

Step 4.Sift cocoa with flour twice and add it to the egg mixture in several stages, knead with a spoon.

Step 5. Pour the dough into a mold (diameter 20-22 centimeters), lined with parchment and put it in the oven, heated to 170 degrees. Set aside for 30-35 minutes and check for readiness with a toothpick. After cooling, cut into two layers.

Step 6. Meanwhile, beat the chilled whites into a foam and pour in the powdered sugar, continue working the whisks until stable peaks form.

Step 7. On a sheet of parchment, draw a circle equal to the refractory pan in which the sponge cake is baked. Use a spatula to spread the protein mixture, leveling it out.

Step 8. Bake for 60 to 90 minutes at 100 degrees, the meringue should be crispy.

Step 9. Let's make the cream: beat condensed milk with softened butter and then mix with 100 g. roasted nuts.

Step 10. Let's start assembling the dessert: place the first cake layer, cut side up, on a flat dish and grease it with half the cream.

Step 11. Place meringue on top.

Step 12. Carefully brush the egg white layer with cream and cover with the second cake layer (place the cake crust side up).

Step 13. For decoration, melt dark chocolate in a water bath and mix with hot milk or sour cream, pour over the confectionery and sprinkle with the remaining peanuts.

Step 14. Refrigerate the cake for several hours to soak, and then taste it. Bon appetit!

Homemade Snickers cookie cake without baking

Homemade No-Bake Snickers Cookie Cake is an easy-to-prepare treat that you can easily “make” even if your oven is broken. This cake will fly off the plates in no time, so prepare ahead of time!

Cooking time – 90 min.

Cooking time – 30-40 min.

Portions – 6-8.

Ingredients:

• Cookies – 270-300 gr.
• Boiled condensed milk – 1 can.
• Butter – 50 gr. + 130 gr.
• Peanuts – 250 gr.
• Milk – 50 ml.
• Bitter chocolate – 200 gr.
• Vegetable oil – 2 tsp.

Cooking process:

Step 1. Prepare a food set.

Step 2. Pour the nuts into a dry frying pan and fry over medium heat for 8-10 minutes.

Step 3. Get rid of the husk.

Step 4. Pour the cookies into a blender bowl and grind.

Step 5. Place milk and 50 grams of butter in a saucepan and place on the burner.

Step 6. When the butter has melted, add the chocolate and stir until smooth.

Step 7. Mix the resulting mixture with sand crumbs.

Step 8. For the cream, beat 130 g with a mixer. butter at room temperature and condensed milk.

Step 9. Mix half of the nuts into the fluffy cream.

Step 10. Place a split ring on the substrate and compact the third part of the “dough” to form the bottom.

Step 11. Spread half of the delicious cream and smooth it out.

Step 12. Repeat the layers and lastly distribute the crumbs, put the dessert in the refrigerator for 60 minutes.

Step 13. Melt the chocolate in a water bath and mix with vegetable oil, transfer the composition into a pastry bag.

Step 14. Decorate the cake with chocolate icing and peanuts. Cook and enjoy not only the result, but also the process!

How to make Snickers meringue cake

How to make Snickers cake with meringue? The meringue itself is prepared so simply that even a schoolchild can do it, however, even an experienced chef will need time to prepare the ingredients and assemble them into a single confectionery product. So, without wasting a minute, let's get started!

Cooking time – 6 hours 40 minutes

Cooking time – 1 hour 40 minutes

Portions – 6-8.

Ingredients:

• Eggs – 5 pcs.
• Granulated sugar – 9 tbsp.
• Flour – 3 tbsp.
• Cocoa powder – 3 tbsp.
• Baking powder – 1 tsp.
• Water – 6 tbsp.
• Butter – 200 gr.
• Boiled condensed milk – 1 can.

For the meringue, ganache and decoration:

• Egg whites – 3 pcs.
• Granulated sugar – 250 gr.
• Bitter chocolate – 200 gr.
• Cream 33% – 50 ml.
• Nuts – 250 gr.

Cooking process:

Step 1. Place the components indicated in the list on the work surface. Dry the nuts in a dry frying pan and turn them into coarse crumbs using a mashed potato masher.

Step 2. To prepare the meringue, beat cold egg whites with 250 grams of sugar until stiff.

Step 3. Draw a circle of the required diameter on parchment and spread an even layer of protein mass with a spatula, bake for about 2-2.5 hours at 110-120 degrees.

Step 4. For the sponge cake, break 5 eggs and separate the whites from the yolks, grind the whites with 5 tablespoons of granulated sugar, gradually add the yolks. Sift baking powder, cocoa and flour into the resulting mixture.

Step 5. Pour the dough into the mold and bake at 180 degrees for 25-30 minutes. After cooling, cut into cakes.

Step 6. Let's make the syrup: dissolve 4 tablespoons of sugar in water directly in a saucepan and bring to a boil, let it cool a little.

Step 7. Soak the finished biscuit in warm syrup.

Step 8. To prepare the cream, beat soft butter with a mixer and add a can of condensed milk, whisk until smooth.

Step 9. To prepare the ganache, pour 200 grams of chocolate with well-heated cream and mix vigorously.

Step 10. Assemble the confectionery product: grease the soaked sponge cake with cream and ganache, sprinkle with nuts, add the second cake layer and meringue.Apply another layer of cream and generously sprinkle with peanuts. Trim the uneven edges and decorate to your liking.

Step 11. Cut the incredibly delicious cake into portions and take a sample. Bon appetit!

Snickers mousse cake

Snickers mousse cake is made from many components that are good both individually and all together. From the specified number of components, you get a dessert that is enough to delight a company of 6-7 people. Everyone should try this!

Cooking time – 7 hours

Cooking time – 1 hour

Portions – 6-7.

Ingredients:

For the biscuit:

• Eggs – 1 pc.
• Granulated sugar – 40 gr.
• Flour – 30 gr.
• Vegetable oil – 20 ml.
• Baking powder – ½ tsp.
• Cocoa powder – 10 gr.

For the peanut layer:

• Peanut butter – 100 gr.
• Peanuts – 60 gr.
• Milk – 80 ml.
• Gelatin – 3 gr.

For caramel:

• Cream 33-35% – 120 ml.
• Granulated sugar – 120 gr.
• Butter 82.5% – 50 gr.
• Salt – 1 pinch.

For the mousse:

• Cream 33-35% – 70 ml. + 210 ml.
• Milk – 70 ml.
• Milk chocolate – 100 gr.
• Dark chocolate – 60 gr.
• Leaf gelatin – 6 g.

For the glaze:

• Glucose syrup – 150 ml.
• Granulated sugar – 150 gr.
• Water – 75 ml.
• Condensed milk – 80 gr.
• White chocolate – 80 gr.
• Leaf gelatin – 15 g.
• Dyes - to taste.

Cooking process:

Step 1. We start with the sponge cake: break the egg into a bowl with high sides and add granulated sugar, beat until white. Pour in sunflower oil in a thin stream, without stopping the whisk operation.

Step 2. Mix the dry ingredients and sift into the egg mixture, knead the dough.

Step 3. Pour the homogeneous composition into a mold with a diameter of 18 centimeters and bake for 12-15 minutes (180 degrees).We take the biscuit out of the mold and cut it into a ring from 14 to 16 centimeters, cool it and wrap it in film, place it in the freezer until use.

Step 4. Move on to the filling: fill the gelatin with water and leave to swell.

Step 5. Heat the milk until hot, but do not boil. Pour gelatin into the hot liquid and mix thoroughly. Pour the resulting solution into the peanut butter and stir.

Step 6. Stir in the nuts and place the mixture in a ring of the same diameter as the one you cut the sponge cake with – move it to the freezer shelf.

Step 7. Let's move on to the caramel: pour granulated sugar into a saucepan with a thick bottom, over low heat, shaking the pan, bring it to a light brown hue, without stirring.

Step 8. At the same time, heat the cream, pour it into the darkened sugar and after 20 seconds mix thoroughly and simmer for another 60-120 seconds. Then, cool the mass to 90 degrees.

Step 9. Add cubes of soft butter and go through with an immersion blender, add salt. Pour the caramel over the peanut filling, cool and return to the freezer.

Step 10. The next morning, soak the gelatin sheets in water to prepare the mousse. Heat 70 milliliters of cream almost to a boil, combine with gelatin and milk.

Step 11. Stir until smooth and pour in two types of chocolate, wait until melted and stir.

Step 12. Cool the remaining cream and beat thoroughly with a mixer. Combine the whipped cream with the chocolate mixture, cooled to 33-35 degrees.

Step 13. Let's start assembling the treat: prepare the mold by covering it with cling film and acetate film. Pour out about 60-70 percent of the mousse, distribute the filling in the center and fill with the rest of the mousse.

Step 14Lightly submerge the cake in the mousse and place the cake in the freezer overnight.

Step 15. The next day, prepare the glaze: pour gelatin with cold water, and put glucose syrup, sugar and water into a saucepan - put it on the burner and bring it until the grains dissolve and boil.

Step 16. Place the swollen gelatin, chocolate and condensed milk into a blender bowl and pour hot syrup. After a few minutes, add a few drops of brown dye and blend with a blender.

Step 17. Cool the mixture to 37-39 degrees and pour it onto the cake; the product should be placed on a wire rack. We rearrange the dessert on a tray and serve only after 7-8 hours. Bon appetit!

Snickers cake with boiled condensed milk

Snickers cake with boiled condensed milk is quite easy to prepare at home and its taste characteristics are very similar to the popular imported candy bar with peanuts and caramel. Delicate texture and bright sweet aroma will suit everyone's taste!

Cooking time – 1 hour 40 minutes

Cooking time – 1 hour 20 minutes

Portions – 8.

Ingredients:

For the test:

• Eggs – 6 pcs.
• Granulated sugar – 300 gr.
• Baking powder – 15 g.
• Flour – 260 gr.

For cream and glaze:

• Boiled condensed milk – 400 gr.
• Peanuts – 300 gr.
• Crackers – 300 gr.
• Milk – 100 ml.
• Granulated sugar – 180 gr.
• Cocoa powder – 50 gr.
• Butter – 50 gr.

Cooking process:

Step 1. Prepare the biscuit dough: carefully break the eggs and separate the whites from the yolks. Using a mixer, beat the whites into a foam and pour in the sugar along with the baking powder, mix and add the yolks - continue the work of the whisks.

Step 2. Mix the mixture with flour and pour into a mold lined with baking paper - bake for half an hour at 180 degrees.

Step 3.For the cream, thoroughly beat the condensed milk with soft butter.

Step 4. Fry the peeled peanuts in a dry frying pan until golden brown.

Step 5. Pour the crackers into a bag and go over them with a rolling pin a couple of times. Combine nuts with cookies, as well as with whipped condensed milk.

Step 6. Cut the cooled sponge cake lengthwise into layers, grease each with cream and place on top of each other.

Step 7. Place the confectionery product in the refrigerator and prepare the glaze: boil the mixture of sugar, cocoa and milk in a saucepan for about 10 minutes over low heat. Add a slice of butter and mix – cover the cake.

Step 8. Cut the treat into portions and taste it immediately. Bon appetit!

Snickers cake with cream cheese

Snickers Cream Cheese Cake is a true work of art in the confectionery world, because the combination of rich chocolate sponge cake with homemade caramel, cheese cream and toasted nuts is so delicious that you can easily eat several pieces!

Cooking time – 3 hours

Cooking time – 50 min.

Portions – 8-10.

Ingredients:

For the biscuit:

• Eggs – 3 pcs.
• Granulated sugar – 80 gr.
• Flour – 80 gr.
• Cocoa powder – 20 gr.
• Milk – 50 ml.
• Vegetable oil – 30 ml.
• Baking powder – 1 tsp.
• Salt – 1 pinch.

For caramel:

• Granulated sugar – 150 gr.
• Cream 33-35% – 150 ml.
• Butter – 30 gr.
• Peanuts – 100 gr.
• Salt – 1 pinch.

For cream cheese:

• Curd/cream cheese – 400 gr.
• Cream 33-35% – 150 ml.
• Vanilla sugar – 1 tsp.
• Powdered sugar – 25 gr.

For the glaze:

• Chocolate – 130 gr.
• Cream 33-35% – 50 ml.
• Peanuts – 40 gr.

Cooking process:

Step 1.Sponge cake: beat three eggs, 80 grams of granulated sugar and a pinch of salt until fluffy at high speed with a mixer (about 8-10 minutes).

Step 2. Add vegetable oil to the fluffy mass and mix. Preheat the oven to 180 degrees.

Step 3. Add 50 milliliters of milk at room temperature.

Step 4. Sift the mixture of flour, cocoa and baking powder into the liquid mixture and gently knead with a spatula.

Step 5. Pour the dough into a split ring and bake for half an hour. It is recommended to cover the bottom and sides with parchment.

Step 6. Cool the biscuit completely on a wire rack.

Step 7. In a hot oven, dry the nuts for about five minutes, then peel and chop into coarse crumbs.

Step 8. To prepare caramel, take a pan with a thick bottom and pour in granulated sugar and melt it. In another container, heat the heavy cream.

Step 9. Mix the melted sugar and pour in the cream.

Step 10. Knead until smooth and reduce heat.

Step 11. Remove the container from the stove and stir in the butter and salt, pour into a plate.

Step 12. To prepare the cream cheese, place the chilled cheese in a deep container, pour in the cream and pour in the aromatic sugar and powdered sugar.

Step 13. Beat until thick and fluffy.

Step 14. Cut the cooled biscuit into three cakes.

Step 15. We begin assembly: install the split ring on a serving dish, cover the sides with parchment. Place the first layer of cake and grease with a third of the cream cheese.

Step 16. Distribute half of the caramel and nuts.

Step 17. Coat with a thin layer of cream and cover with the second cake layer, repeat the manipulation. Cover with film and put in the refrigerator for 1-2 hours.Next, remove the ring and line the top and sides with the remaining cream - cool for another 10-15 minutes.

Step 18. Without wasting time, melt the chocolate by pouring hot cream over it and stirring until smooth.

Step 19. Mix in about 40 grams of nut crumbs.

Step 20. Cover the cake with icing.

Step 21. Decorate the top and serve. Enjoy your tea!