Airy Snickers cake with meringue and caramel. Chocolate and peanut delight

This meringue dessert is perfect for children's parties. To prepare such a cake, but for adults, you can add 1 spoon of cognac to the sweet impregnation.

Ingredients (for biscuit):

150 g premium flour;
150 g sugar;
4 things. eggs;
2.5 tbsp. l. cocoa powder;
1 tsp. baking powder.

For the meringue:

100 g sugar;
2 pcs. squirrel.

For cream:

200 g butter;
250 g boiled condensed milk;
100 g peanuts (roasted).

For the glaze:

100 g chocolate;
2 tbsp. l. butter.

For impregnation (all 1:1):

Water;
sugar.

Preparation:

1. Prepare the biscuit. Place the eggs in a mixer bowl, pour in the specified amount of sugar, and beat for exactly 5 minutes until the mixture becomes fluffy. Add cocoa and half the flour. Mix everything thoroughly with a spatula. Pour in the remaining flour and mix again.

2. Take a round one springform for baking with a diameter of 20 cm, cover the bottom with parchment. Pour the finished dough into it and level it with a spatula.

3. Place in a preheated oven to bake for about 30-35 minutes at 180 C.

4. Now let's start preparing the meringue. Place fresh whites in a mixer bowl. Beat for 2 minutes until thick. In the process, add granulated sugar little by little.

5. Place baking paper on a flat table. Place the bottom of the mold on top, trace it with a pencil, remove it, turn the sheet over, and cover the baking sheet with it.

6. Place the meringue on this circle, level it over the surface, forming the cake, as well as the sides. It is better that it turns out to be 1 centimeter smaller than indicated along the edge, since when the meringue dries, it spreads a little.

7. Place in the oven for 1 hour at 120 C.

8. In the meantime, prepare the cream. Defrost the butter, beat until fluffy, then add condensed milk in several additions.

9. Pour sugar into the water, stir and bring to a boil. It is important that all grains dissolve. Cool the resulting syrup.

10. We begin to assemble the cake. Cut the cooled biscuit lengthwise to make two identical cake layers. We rub the excess crumbs with our hands, they will come in handy. Place the first cake on a dish and soak it in sweet syrup. Lay out half delicate cream and sprinkle with nuts.

11. Place the meringue on top, grease it with the remaining cream mixture, add peanuts, cover with the cake layer and press lightly with the palm of your hand. We water it a small amount syrup so that only the biscuit is soaked with it.

12. Using a spatula, level the sides of the product. Sprinkle them with grated scraps. For the glaze, melt the chocolate in a water bath, cool slightly, add butter. Stir to obtain a homogeneous consistency and cover the top of the cake.

13. Decorate the edges with pre-chopped peanuts. Place in the refrigerator for 3-4 hours.

Quick Snickers cake

Simplified step by step recipe with photos for those who are just learning to interact with baking. A dessert without meringue is more tender, since more butter is added to it.

Ingredients:

150 g flour;
150 g sugar;
5 eggs;
2 tbsp. l. starch;
1 tsp. baking powder;
1 can of boiled condensed milk;
350 g peanuts;
250 g butter;
150 g crackers;
150 g dark chocolate (for decoration).

Preparation:

1. Separate the whites from the yolks, beat them until a fluffy mass forms. Without stopping the beating process, add sugar little by little. The result should be a fluffy mass.

2. Add the yolks one at a time and continue beating.

3. Sift the flour, combine with starch and baking powder. Add the resulting mixture little by little to the mass. Mix everything.

4. Line a baking dish with a diameter of 24 cm baking paper, distribute the dough. Place in an oven preheated to 180 C for half an hour. Check readiness with a toothpick. Hot biscuit cool and cut lengthwise into 3 layers.

5. Beat butter and condensed milk for about 2-3 minutes. We turn half of the specified amount of peanuts into crumbs using a blender, and chop the second coarsely with a knife. Break the cracker into small pieces.

6. Add to the cream nut crumbs with cookies and mix all the contents. Let's start assembling the Snickers cake. Lubricate two cake layers with a delicate creamy mass. We combine, make another cream layer on top and cover with the third cake layer.

7. Melt the chocolate with a small piece of butter in microwave oven and mix. Pour the resulting glaze over the product, wait for it to cool a little, and smooth out the sides.

8. Decorate with chopped peanuts and crackers. Place in the refrigerator for 2 hours.

Snickers cake according to GOST

When choosing this dessert, you should consider that classic recipe takes much more time. Making a cake requires more care and concentration.

Ingredients (for the crust):

200 g premium flour;
100 g sugar;
100 g cocoa;
100 g butter;
2 yolks;
a pinch of salt.

For nougat:

2 squirrels;
100 g sugar;
3 tbsp. l. honey;
0.5 cups of peanuts;
0.5 glasses of water;
1 pack of vanillin;
1 pinch of salt.

For caramel:

200 g sugar;
200 ml cream;
100 g butter;

1.5 tbsp. peanuts (roasted).

For the glaze:

100 g chocolate (any);
50 g butter.

Preparation:

1. In a deep container, combine all bulk products. Add oil room temperature and mix into crumbs. Lastly, add egg yolks and rub thoroughly. Ready dough place in the refrigerator for half an hour. Grease the surface of the mold with oil and cover it with parchment.

2. Roll out the dough into a thin layer, put it in a mold and make sides, pierce it in several places with a fork.

3. Place the pan in an oven preheated to 200 degrees for 25 minutes. Ready cake cool and carefully transfer to a flat dish.

4. Take a small saucepan, pour in water, add sugar and honey. Bring to a boil over high heat and continue cooking for 10 minutes, stirring continuously.

5. Add a pinch of salt to the whites and beat until fluffy peaks form. We begin to pour in the syrup without stopping the whipping process. Fry the peanuts in a frying pan for about 5 minutes, remove the red husks from them. Grind to fine crumbs and add to the mixture.

6. Grease the top of the cake with the resulting mixture and put it in the refrigerator for half an hour. Separately in deep container pour out the sugar, put it on medium heat and wait until it acquires a bright amber hue.

7. Add butter and warm cream to it. Reduce heat to low and mix thoroughly. Continue cooking for 15 minutes.

8. Add nuts and place on top of the nougat, again send the cake, prepared according to GOST, to the refrigerator for about the same time.

9. Melt the chocolate in a water bath and mix it with butter. Let the glaze cool, then pour it almost ready dessert.

Advice! If you don’t have cream to make caramel, you can replace it with 20% sour cream.

Snickers cake in a slow cooker

Such kitchen appliances will simplify the process of making Snickers cake. In a slow cooker it is very easy to prepare a delicious and soft biscuit in just 1 hour.

Ingredients:

250 g flour;
200 g sugar;
100 g cocoa powder;
1 tsp. baking powder;
200 g sour cream (20%);
½ tbsp. water;
½ sunflower oil;
300 g condensed milk;
200 grams of butter;
150 g peanuts (roasted);
200 g crackers (unsalted);
100 g dark chocolate;
50 ml cream (30%).

Preparation:

1. Sift flour and cocoa into a deep container. Add granulated sugar and baking powder and mix all the contents.
2. Separately combine sour cream, water and vegetable oil. Whisk until smooth.
3. Pour the resulting mass into bulk products and mix until smooth.
4. Cut out a circle from parchment and place it on the bottom of the multicooker bowl, smooth it out. Carefully lay out chocolate dough.
5. Cover the bowl with a lid, turn on the “Baking” mode and set the time to 1 hour.
6. Let the finished biscuit cool. Then take it out and place it on a flat dish. Cut lengthwise into two identical layers.
7. Separately mix condensed milk with butter, beat until smooth on medium mixer power.
8. Add roasted peanuts with pre-crushed crackers. It turns out very delicious filling for the cake.
9. Post it on sponge cake, cover with the second one, smooth the sides and put in the refrigerator for 2 hours.
10. Melt the chocolate in a water bath, add cream to it. Finished glaze water the entire product and sprinkle with the remaining peanuts.

It will take a lot of time to prepare a Snickers cake at home using any of the presented recipes. But its aroma and taste are worth it. Such unusual dessert will decorate any holiday table.

Hi all. February 23 is coming soon, which means that women will again be frantically looking for what to give men for Defender of the Fatherland Day. As always, I suggest cooking sweet gift with your own hands at home.

What do our men love? Of course chocolate! And if there are also nuts and boiled condensed milk... mmm. Is it possible to stand here? Have you guessed what dessert we will prepare? I present to your attention an incredibly delicious Snickers cake.

There are a lot of recipes for this dessert on the Internet, but most of them contain so many elements that your head is spinning. I tried to simplify the recipe as much as possible so as not to stand at the stove all day long. The preparation will take longer than usual for my recipes. But it's worth it. The cake will contain chocolate cakes, roasted peanuts, . We will be leveling the cake, but not the usual one, but also with chocolate, and on top there will be icing from milk chocolate.

In one article I will not be able to fully describe the preparation; I will simply provide links to everything we need. It describes in detail how to prepare this or that product we need. Here I will only write the ingredients that I needed for cooking. of this cake.

The cake is 18-20 cm in diameter.

Ingredients for the biscuit: (mine)

2.5 cups flour
2 cups sugar
2 eggs
0.5 cups vegetable oil
1 glass of milk
6 tbsp. cocoa
1.5 tsp. baking powder
1.5 tsp. soda
1 cup boiling water

glass - 250 gr.

1 can of boiled condensed milk (380 grams)
1 stick of butter (180g)

If you do it without leveling, then double the portion of this cream.

300 gr. Sahara
200 ml. cream
100 gr. butter
pinch of salt (optional)

Not all of the caramel will be gone; there will still be left for other desserts.

I used a pack of 200 grams of peanuts, again, if you use it to decorate, double the portion.

cream cheese - 300 gr.
butter- 100 gr.
powdered sugar -60 - 80 gr.

Ingredients for glaze:

milk chocolate bar
cream from 30% - 30 ml.
butter - 10−15 g.

I’ll say right away that if you don’t like or don’t want/are afraid to cook it, then you don’t have to level the cake. Just top it with condensed milk cream and sprinkle with peanuts. This way you will save even more time.

You can use any chocolate cakes that you use most. I already have a recipe and I like the second option more, so that’s what I cooked from.

So, prepare the cakes in advance, you need 3-4 of them.

Our cream will be based on boiled condensed milk and butter. I cooked condensed milk myself, but you can easily buy it too. ready-made option in order to save time.

If you don’t know how to make cream, then here’s an article for you -. The whole process is described in detail there. There is nothing complicated. If you don't cook, double the portion with boiled water. Otherwise, there may not be enough cream to cover the entire cake.

Peanuts can be bought by weight raw, then roasted and peeled. I suggest using a ready-made salty version. Sweet cream and salty peanuts in the filling, a game of contrasts that I hope you will like. Again, we will save time and effort. By the way, the salt in the cake itself is not noticeable at all.

The only thing that cannot be replaced is caramel. Full Recipe there too. I won’t describe it here so as not to lengthen the article. By the way, it doesn’t take much time or ingredients to prepare.

And we will start assembling our cake.

As always, place a couple of spoons of cream on the dish so that the cake stays in place when assembled.

Place the crust on top. I took the most unpresentable cake for the first cake. Since my cakes turned out to be quite high (about 2 cm), I soaked them a little with coffee. Literally a couple of spoons. You can choose a different impregnation, I have a detailed article where I talk about all kinds of syrups -. It will be very tasty if you add alcohol to the impregnation. But since I am still a nursing mother, we excluded this ingredient.

If you cut the finished sponge cake into cakes 1 cm thick, then you don’t have to soak it additionally. The biscuit is very moist inside.

Since I decided to level the cake before applying the glaze, I made a border of cream cheese on the edge of the cake so that the filling did not leak out. If you decide to do the same, then here is a link to an article that describes in detail the process of preparing this cream -. If you are going to do it without it, then simply skip this step. By the way, I added melted chocolate to the cream cheese. But first I cooled it poorly, and it turned into chocolate chips. So, if you suddenly decide to experiment, then take into account my bitter experience.

Place a layer of condensed milk cream on the cake.

Next, sprinkle with peanuts. I took 200 gr. packaging, that's more than enough. If you are going to decorate the top of the cake with nuts, then it is better to take another package. I first crushed the peanuts a little in a blender.

Drizzle with salted caramel. If you don't want to cook it, skip this step. The taste, of course, will no longer be so piquant.

We repeat everything again: cake-cream-peanuts-caramel.

So until the last cake.

If you decide not to bother leveling the cake, then simply cover it with the rest of your condensed milk cream and sprinkle nuts on top.

And here is a cross-section of the finished dessert.

Juicy chocolate cakes, custard from condensed milk, salted peanuts And homemade caramel, and on top creamy cheese cream and ganache. This cake, I am sure, will become a frequent guest on your table. Well, men will rightfully appreciate such a gift.

P.S. After some time I decided to make a few additions.

Firstly, the side of the cream must be made high, to the full height of the caramel and peanut filling, so that this same filling does not later peek treacherously out of the cake.

Secondly, I just want to add a photo of this cake, but with a different sponge cake, you can also try a new sponge cake, with it the cake is simply incredibly tasty (you just need to take good cocoa - alkalized, it’s with it that you get cakes like this). Link to biscuit - .

Bon appetit.

By 10/11/2015

The Snickers bar is loved by many, especially children and teenagers. But it’s scary to even look at its composition! Let's try to cook delicious cake based on the famous chocolate bar, only made from natural and healthy products. The cake consists of three sponge cakes and two thick layers of cream, so it turns out very satisfying. It is advisable to decorate the top with chocolate icing, then the taste of the delicacy will be the most intense.

Ingredients

Chicken egg - 4 pcs
Sugar - 180 g
Wheat flour - 130 g
Soda (baking powder) - 0.5 tsp.
Boiled condensed milk - 1 can
Peanuts - 200 g
Cracker - 200 g
Butter - 200 g

Step-by-step cooking process at home

We are preparing food. It is better to buy peanuts from the market, having first tasted them so that they are not damp. The cracker needs to be creamy, not salty. Unfortunately, he is forgotten in the photo. We use natural milk, no substitutes. milk fat. Then the cream will be tasty, without any foreign flavors.
Let's make the biscuit. Separate the whites from the yolks and beat thoroughly. Secret happy biscuit- precisely in long beating. We spend at least 10 minutes on the whites. After the first five minutes, add sugar in a thin stream.

Add the yolks and continue beating. Again it will take 10 minutes. The mass should be very thick, white and fluffy. Pour in baking powder or pour in slaked soda apple cider vinegar or lemon juice.

Gradually add the sifted flour, without stopping stirring. It is recommended to stir with a spoon, but it works well with a mixer. You don’t need to beat for a long time, 30 seconds is enough. The dough turns out fluffy and airy.

Place in a greased form. You can use a slow cooker, as in the photo. Bake in the oven at 200 degrees for about an hour. In the multicooker, set the program according to the instructions. After finishing baking, do not open the oven (multi-cooker) for 15 minutes.

Ready-made sponge cake Remove from pan and place on a wire rack to cool completely. It is advisable to leave it overnight, then it will not crumble when cutting.

Let's start with the cream. Fry the peanuts in a dry frying pan over low heat. It should acquire an appetizing smell and appearance, but in no case become charred. While frying, stir the nuts constantly.

Cool the finished peanuts and remove the husks by rubbing them with your hands. There is no need to bring it to perfection; if there is a little left, nothing bad will happen.

We break the cracker with our hands or put it in a bag and roll it with a rolling pin. Should stay large pieces.

Beat softened butter with condensed milk. IN ready mass add nuts and crackers, mix. Everything needs to be done quickly so that the cream does not drip. If the kitchen is very hot, then after cooking we put the bowl in the refrigerator for a while.

Cut the cooled sponge cake lengthwise into 3 layers using a long thin knife or silk thread. Spread half of the cream on the first cake layer.

Cover with the second sponge cake and spread the remaining cream. Cover the top with the third cake layer.

Prepare glaze according to any recipe or simply melt it chocolate bar and fill in our design. You can try to coat the sides, but chocolate “drips” also look interesting.

Ready cake decorate as desired or leave as is. You can sprinkle with nuts powdered sugar or colored decorations. Leave in the refrigerator for several hours and serve with tea.

2 stars - based on 1 review(s)

If you are unable to work with the dough, please homemade cakes If you want family, then try making a dessert using meringue. It will take longer to tinker than with biscuit dough, but the result is worth it. The most common version of this delicacy is Snickers cake. We present to your attention its best variations.

Snickers cake - classic recipe

The delicacy is prepared only from natural products, and the taste will remind everyone of the well-known candy bar.

Ingredients:

cracker – 200 g;
butter – 200 g;
peanuts – 200 g;
egg – 4 pcs.;
sugar – 190 g;
chocolate – 1 pc.;
flour – 135 g;
soda – 0.5 teaspoon slaked;
condensed milk - a can of boiled milk.

Preparation:

Use whites separately from yolks. Pour into a bowl. Turn on the mixer. Beat. The success of the dessert lies in this process. If you beat the mixture correctly so that it comes out fluffy and snow-white, then the cake will definitely turn out successful. Therefore, it takes a long time to process. After the mixer has been running for six minutes, gradually add granulated sugar in small portions. And continue the process for another five minutes.
Pour in the yolks. Continue beating. It will take another eight minutes. The mass will turn out very thick and fluffy.
Add soda. Sift the flour while continuing the beating process.
Place the mixture into the mold. Preheat the oven - preparing the base for the cake will require 200 degrees. Bake for an hour.
Remove the dessert from the mold. Place on a wire rack and let it cool completely.
Heat the frying pan. Add peanuts, fry and cool. If there are husks, peel them.
You can break the cracker with your hands or crush it with a rolling pin. The pieces need to be large.
You will need soft oil. Therefore, take it out of the refrigerator in advance and let it rest for a couple of hours in a warm place. Mix with condensed milk and beat.
Combine the resulting mass with nuts, cracker crumbs and stir.
Cut the cake lengthwise. There should be three parts.
Place half of the nut mass on the first part. Cover with the second cake layer. Spread the remaining cream and cover with the third part of the sponge cake.
Melt the chocolate, coat the dessert and put it in the refrigerator.

Airy dessert made from shortcrust pastry

Airy Snickers cake – perfect solution for nut lovers. The dessert turns out crispy and very tasty.

Ingredients:

butter – 150 g, softened for cream;
butter – 125 g, softened into dough;
chocolate – 1 dark bar;
baking powder - 1 teaspoon;
powdered sugar – 2 tbsp. spoons;
peanuts – 75 g;
vanilla sugar – 1 teaspoon;
boiled condensed milk – 200 g;
sour cream – 1 tbsp. spoon;
egg yolks – 3 pcs.;
flour – 260 g;
sugar – 210 g;
protein – 3 pcs.

Preparation:

Combine powder with oil, sprinkle vanilla sugar and beat. To help, use a mixer - the mass needs to be fluffy.
Pour in the yolks. At this point, continue beating.
Pour in sour cream, add baking powder and stir.
Add flour, knead and roll into a ball. Place it in a bag, put it in the refrigerator and let it rest for half an hour.
Take it out and roll it out parchment paper. It is better to make a rectangle to bake it on a baking sheet. Place in the refrigerator.
Turn the whites into a fluffy mass. To do this, you will have to beat for eight minutes with a mixer.
Add sugar and beat until the crystals are completely dissolved. The mass itself should keep its shape and be white.
Remove the rolled out layer from the refrigerator and place on a baking sheet. Spread the white mass on top.
Place in the oven at a temperature of 170 degrees. Leave for a quarter of an hour. Switch to 100 degrees, bake for another half hour, remove and cool.
Beat the butter for the cream (it should be fluffy). Add condensed milk and beat.
Grind the nuts. To do this, place them in a bag and roll them over with a rolling pin.
Cut the cake into three parts. Coat the first one with cream, sprinkle with nuts and cover with the second one. Spread the cream over its surface, sprinkle with nuts and cover with the remaining cake.
Coat the side of the dessert with cream and sprinkle with nut crumbs.
Melt the chocolate bar and coat the top of the treat.

With meringue

Snickers cake with meringue turns out delicious, filling and very beautiful. It will take time to prepare, but everyone will be happy with the result.

Ingredients:

protein – 4 pcs.;
cocoa – 3 tbsp. spoons;
chocolate – 1 bar;
sugar – 230 g for meringue;
sunflower oil – 240 ml;
butter – 150 g for cream;
flour – 460 g;
boiled condensed milk - a jar;
baking powder - 1 packet;
sugar - 2 mugs for the cake;
peanuts – 210 g;
egg – 4 pcs.;
sugar - a bag of vanilla;
milk – 240ml.

Preparation:

Pour the whites into the container and sprinkle with some of the meringue sugar. Beat, periodically adding the remaining granulated sugar.
Place in cream injector and squeeze the mixture onto a baking sheet. Small curls are needed. The pieces will expand during baking, so they should be placed at some distance from each other.
Preheat the oven (120 degrees required).
Place the baking sheet in the center of the oven and bake for an hour. Remove, cool slightly and transfer to a plate.
Chop the butter and set aside to soften.
Heat the frying pan. Add peanuts. Fry and cool. Take a rolling pin and grind it.
Mix sugar for the crust with vanilla sugar. Pour in the eggs and beat.
Add baking powder. Mix. Add flour and beat.
Fill sunflower oil, beat again and pour in the milk. Stir. Sprinkle with cocoa, repeat whisking and pour the mixture into the mold.
Hide the workpiece in the oven (mode 180 degrees). Cook for an hour. Remove and cool.
Mix pieces of butter with condensed milk. Beat it - it turns out to be cream.
Cut the cake into two layers. Coat the first part with half the cream, sprinkle with peanuts, spread the meringue over it and brush with cream. Distribute some more nuts, cover with the next cake layer and press it with your hands.
Melt the chocolate bar. Coat the workpiece. Sprinkle with remaining nuts.

For cooking, use only high-quality flour and premium. Ready dough Before baking, let it sit for a quarter of an hour.

With chocolate and condensed milk

This cooking option is simple and quick, but at the same time, well suited for the holiday.

Ingredients:

baking powder - 2 teaspoons;
flour – 180 g;
chocolate bar;
sugar – 180 g;
heavy cream – 400 ml for the first cream;
peanuts – 120 g for the second cream;
boiled condensed milk – 300 g for the second cream;
chocolate – 80 g for dough;
egg – 5 pcs.;
milk – 2 tbsp. spoons;
butter – 100 g for the second cream;
sugar – 2 tbsp. spoons for the first cream;
vanilla – 10 g.

Preparation:

Cover the yolks with sugar. Add vanilla and beat.
Heat the milk. Place the chocolate bar intended for the dough into it. Melt, mix with yolks and beat.
Add flour. Beat. Add baking powder and stir.
Proteins turn into thick foam and mix into the dough in small doses.
Transfer to form. Bake. Temperature oven 180 degrees is required.
Remove, cool and cut lengthwise.
Whip the cream with added sugar for the first cream. Grease two cake layers and put them in the refrigerator.
Beat butter with condensed milk, add peanuts and mix.
Get the cakes. Place the cream on the first one and cover with the second one.
Melt the chocolate and coat the cake with it. Place in the refrigerator and leave for five hours.

Snickers mousse cake

A simple and budget-friendly cooking variation.

Ingredients:

peanuts – 100 g;
sugar – 65 g;
butter – 20 g;
egg – 3 pcs.;
baking powder - 0.5 teaspoon;
boiled condensed milk – 150 g;
flour – 45 g;
chocolate – 15 g black;
butter – 90 g for cream;
cocoa – 15 g;
ready-made mirror glaze;

Mousse:

water – 50 ml;
sugar – 75 g;
heavy cream – 300 ml;
protein – 2 pcs.;
gelatin – 10 g;
peanuts – 100 g;
honey – 75 g.

Preparation:

Pour gelatin with water. Stir and set aside.
Roast the nuts in a dry frying pan. Grind - you should get a powder.
Melt the butter and chocolate (you can use the microwave). Cool.
Pour flour into cocoa. Add baking powder and stir.
Place the yolks in a separate container, and beat the whites - you should get a stable foam. Add a little granulated sugar from the total norm and beat.
Beat the remaining amount of sugar with the yolks and add the melted butter. Add whites, mix, add flour mixture and beat.
Take a mold with a diameter of 16 cm. Heat the oven (175 degrees is enough), pour the dough into the mold and bake for half an hour. Cool and cut into three parts.
To prepare the cream, you will need soft butter. Place a jar of condensed milk in boiling water - it is necessary that it becomes soft and fluid. Beat the butter until the mixture becomes light. Add condensed milk in small portions and beat, adding peanuts.
Grease the cakes. For dessert you will only need a medium cake layer, which must be wrapped in film and put away. freezer. Combine the remaining two cake layers, bottom and top, and use as a separate dessert.
For the mousse you will need a mold 18 cm in diameter. Heat water in a saucepan, sprinkle with sugar and add honey. Dissolve the ingredients and boil. The liquid needs to be scalding hot.
Beat the whites. When the foam is thick and stable, add syrup. Continue beating until the mixture cools down. Add nut powder and stir.
Melt the gelatin. Whip the cream and mix with the protein mixture. Pour in gelatin. Stir. Place the resulting mousse into the mold. Drown the frozen cake in the mixture. Cover everything with cling film, place in the freezer and freeze. Remove from the mold and pour in the glaze.
Put it in the refrigerator again and leave it for four hours - the workpiece should defrost.

No-bake dessert with cookies

You can make a no-bake Snickers cake using this recipe. This perfect option cook quickly delicious treat on the festive table.

Ingredients:

sugar – 150 g;
butter – 250 g in the first cream;
milk – 480 ml;
peanuts – 200 g for the cake;
butter – 250 g into the second cream;
boiled condensed milk – 1 can;
chocolate – 100 g;
cookies – 750 g;
peanuts - 100 g for decoration.

Preparation:

Break the cookies (need large pieces). Crush the peanuts.
Beat the butter. Add condensed milk and beat again - you get the first cream.
Beat butter with sugar. Boil the milk and mix with the butter mixture to create a second cream.
Pour the cookie crumbs into the pan. Pour some of the second cream, put it in the refrigerator and leave for half an hour.
Coat with the first cream, sprinkle with the remaining cookies and coat with the second cream on all sides. Cool for half an hour.
Melt the chocolate. Grease the cake. Sprinkle with nuts.

With homemade nougat

The delicacy is obtained with the most tender soft base from biscuit, delicious glaze and original cream.

Ingredients:

flour – 300 g;
egg – 7 pcs.;
cocoa – 35 g;
water – 180 g;
salt – 5 g;
baking powder - 3 teaspoons;
oil – 1 tbsp. spoon of refined;
sugar – 160 g.

Nougat:

water – 50 ml;
lemon juice – 1 teaspoon;
honey – 5 tbsp. spoons of liquid;
peanuts – 1.5 mugs, roasted and crushed;
powdered sugar – 320 g;
vanilla - a bag;
protein – 2 pcs.

Cream:

peanuts – 150 g roasted;
condensed milk – 1 can of boiled;
powdered sugar – 35 g;
butter - 50 g butter.

Glaze:

sugar – 85 g;
butter – 55 g;
cocoa – 65 g;
sour cream – 100 ml;
peanuts – 55 g.

Preparation:

For the base, beat the egg whites to form stable peaks.
Pour water into the yolks, add butter, sprinkle sugar and beat. Add flour. Add some salt. Add cocoa and add baking powder. Beat.
Gradually mix the two masses.
Pour everything into the mold and bake for an hour. Set the oven mode to 180 degrees. Cool, cut - you should get four cakes.
Now you need to prepare the nougat. Dry the nuts in the microwave. Peel off the husks. Place in a blender and grind.
Pour granulated sugar into honey. Boil and simmer for 11 minutes. It is necessary to stir constantly.
Beat the whites, sprinkle with vanilla, pour in the juice and beat. Add the boiling mass from the previous step, continuing to beat at this moment - you will get a thick and viscous composition.
Add nuts and stir. Take the ring, place it on parchment, pour in the nougat and put it in the freezer. Leave for six hours. You can make nougat in advance.
Now it’s the turn of the cream. Beat butter and powder, add condensed milk, add nuts and mix.
Coat the cake with cream, cover it with the other half. Lay out the frozen nougat, first removing the parchment. Cover with the next layer of cake, spread with cream and cover with sponge cake.
Prepare the glaze. To do this, melt the butter, add it granulated sugar, add cocoa and mix. Pour in sour cream, add nuts and mix. Coat the cake with the resulting mixture.
Hide the dessert in the refrigerator and leave for an hour.

Ingredients:

salt – 3 g;
cream – 110 ml fat;
sugar – 160 g;
butter – 65 g.

Preparation:

Heat the cream.
Fill the container with sugar, melt it and boil until it turns a beautiful amber color. It is necessary to stir constantly.
Cut the butter, add to the sugar mixture and stir. Pour warm cream, add salt and stir.
You can store the resulting mass for a month and use it for any baking.

How to decorate a cake beautifully?

For different skill levels of housewives, there are various options for decorating delicacies:

The simplest and most common option is chocolate glaze, which is easiest to prepare by melting chocolate. You can sprinkle the dessert with confectionery powder or nuts on top.
Mirror glaze also looks perfect as a decoration for this cake.
A cake covered with velor will make the dessert magnificent and unforgettable. It is sold in cylinders, which can be purchased in specialized stores.
Using mastic you can create a cake of extraordinary beauty. This component is sold in stores in any color. With the help of a plastic mass, the skill of a confectioner can bring to life any, even the most unimaginable ideas.

Step-by-step recipes for making Snickers cake with biscuit and shortbread, no-bake with cookies: options with and without nuts, with meringues, crackers

2018-08-27 Oleg Mikhailov

Grade
recipe

1424

Time
(min)

Portions
(persons)

In 100 grams ready-made dish

6 gr.

25 gr.

Carbohydrates

34 gr.

388 kcal.

Option 1: Snickers cake - classic recipe

Cakes created “based on” other desserts and named after them often turn out to be no worse than the original and are included in the list of favorite and sought-after treats. This is the cake in front of you. We have collected several recipes, varying in complexity and slightly different in taste. Don’t look for a full-fledged replacement for a branded candy bar among them, but there may well be a cake that will become a frequent guest on your table.

Ingredients:

cocoa powder - 30 g;
350 gr. flour;
two spoons of powder ripper;
pack of butter;
sugar - two glasses;
three raw eggs;
two glasses of high-fat kefir;
powder, vanilla - two spoons.

In caramel cream:

caramelized condensed milk - 800 gr.;
two packs of high-fat butter.

For nougat:

Peanuts, peeled - 200 gr.;
two fresh proteins;
200 gr. peanut butter;
half a glass of sugar;
50 ml water;
“Traditional” oil - one package;
50 gr. honey.

Glaze:

one and a half glasses of high-calorie cream;
400 gr. dark milk chocolate.

Step-by-step recipe for Snickers cake

Combine flour with cocoa and baking powder. Sift the mixture through a fine-mesh sieve twice.

Place the butter prepared for the dough into a separate bowl and cut it into pieces directly in it. Let stand until it softens. While beating with a mixer, add sugar to the butter in small portions.

Without stopping beating, add one egg at a time. Don't rush to release the next one until the previous one is completely sold out. Mix in the vanilla and dry mixture, also in small portions, switching the mixer to minimum speed. At the same time add kefir in parts.

Grease two molds with a diameter of at least 24 cm with butter and sprinkle with a little flour. Divide equally and place the chocolate dough into the molds. We bake the biscuits, check the readiness by piercing the biscuit with a splinter. Cool the cakes by placing them on a wire rack.

In a dry frying pan, stirring occasionally, roast the peanuts. After cooling, remove the husks from the nuts. Pour into a blender and blend the peanuts until they form fine crumbs.

Cut the softened butter into a bowl and beat until fluffy. Without interrupting whipping, add in parts boiled condensed milk. High-quality whipped cream should be homogeneous and dense.

Prepare the second creamy “Nougat” mass. Combine softened butter with peanut butter, mix with a mixer until smooth.

Cook over low heat using honey, sugar and water clear syrup. Without bringing to a boil, stirring and heating until the temperature rises to 130 degrees.

While it's cooking honey syrup, beat the chilled whites fluffy, adding a small pinch of salt. Slowly pour in the syrup, whisking until the base cools. Add a spoonful of the peanut butter mixture into the continuously whisking mixture.

Cut the cooled biscuits in half - you should get four identical cake layers. Place one on a dish, cover it with a layer of Nougat cream, cover it with a second cake layer, onto which we apply some of the caramel cream. Next, add another cake layer, evenly distribute the remaining nougat over it and cover it with the last cake layer, with the bulge facing up. Level the surface and sides caramel cream. Place the cake in the refrigerator for forty minutes.

While the surface of the cake is cooling, prepare the glaze. To do this, break the chocolate into a saucepan. Add cream and place on low heat. Heat until the chocolate melts completely. We don't boil! Let the glaze cool completely.

Carefully transfer the cooled cake to a wire rack placed on a tray. Drizzle glaze to completely cover sides. Strain the glaze that has collected on the tray and apply it again to the cake. Place the dessert in the refrigerator for ten minutes.

Option 2: Snickers Cake - quick recipe

The treat will be original if you use already roasted, salted peanuts. Many people like this contrast of tastes, but you shouldn’t add salt to the nuts; rather, on the contrary, wipe them off clean hands, shaking the salt aside. But it makes sense to fry the peanuts a little harder; do this in a dry frying pan, making sure to stir.

Ingredients:

six chicken eggs;
one and a half cups of flour;
refined sugar - 160 grams;
a spoonful of factory ripper;
powder, vanilla - a small bag.

Cream:

33% cream - 400 ml;
condensed milk, caramelized - one tin jar;
200 gr. peanuts

For decoration:

milk chocolate bar - 100 g;
one Snickers bar;
50 gr. roasted peanuts.

How to quickly make a Snickers cake

Breaking the shells, pour the whites into a clean bowl. After adding vanilla, we begin to beat the egg whites with a mixer. Having received a white foam, add sugar in portions. Pour flour and baking powder onto the fluffy egg mass and carefully fold in with a spatula.

Place parchment paper on the bottom of a heat-resistant pan, butter the sides and sprinkle with flour. After filling the mold with dough, place it in the pan for half an hour. hot oven. Check the readiness of the biscuit with a dry stick.

Whip the cream, gradually adding a spoonful of condensed milk to it. Ready butter cream place in the refrigerator for 20 minutes.

Fry peanuts in a dry frying pan. After cooling, peel the nuts and puree them to fine crumbs with a blender. You can simply chop the kernels finely with a knife. Combine crushed peanuts with cream.

Spread the cooled biscuit lengthwise into three parts. Place the bottom cake on a dish, cover it with cream, place another layer on top of it, and cover it generously with cream as well. Lightly press the last cake layer and spread with the remaining creamy mass the whole cake.

Cut the chocolate bar into thin rectangles and place them on the surface of the cake. We complement the decor with roasted peanuts.

Option 3: Simple Snickers cake - recipe with sour cream cakes

Lovers original decor They may change the design of the dessert a little. Add half of the white chocolate to the two dark chocolates, but do not melt it completely. Break the white chocolate into squares and dip into the melted dark chocolate. Quickly stir the glaze and apply it to the cake along with any undissolved pieces. white chocolate, then we give the dessert a tiger coloring by simply running stripes across the surface with a fork.

Ingredients:

cup white sugar and the same amount of first-grade flour;
three full spoons of cocoa and sour cream;
three raw eggs;
spoon of prepared ripper.

Cream No. 1:

a quarter kilo of natural butter;
three glasses of 3 percent milk;
125 grams of sugar;
a glass of semolina.

Cream No. 2:

two cans of caramelized condensed milk;
200 grams of peanuts, roasted;
a pack of crackers.

For the glaze:

two hundred gram chocolate bars (60%).

How to cook

Separate the whites from all the eggs and beat them with sugar, then add the yolks one at a time. Stir cocoa with sour cream and place a spoonful directly under the mixer beaters, then add and stir in the flour and baking powder with a spoon.

Bake the dough in two layers, making sure to grease the pan underneath, at 180 degrees, each will take up to half an hour. For the first cream, cook thick porridge with milk and sugar. After cooling, stir in the butter.

Mix crushed crackers and whole peanuts with condensed milk - this will be cream number two. Assembling the cake is simple: pour one cake layer with half of the butter cream, then with the entire volume of the condensed milk cream. Without delay, apply the second part of the buttercream and cover with the second cake layer.

Pour chocolate melted in the microwave over the cake and decorate with peanuts.

Option 4: Snickers cake - no-bake recipe

Peanuts, immediately after the preparation described below, will be large. Arm yourself with a small knife with a sharp tip and divide the nuts into halves. From toasted walnuts, if they are the ones that go into the cake, we also remove the husks and use a knife to cut the kernels into smaller pieces.

Ingredients:

tin can of white condensed milk;
packaging of good oil;
crumbly square cookies - 800 gr.;
300 gr. nuts (walnuts or peanuts).

Glaze:

a slice of butter - 50 g;
a glass of 20% sour cream;
four spoons of cocoa;
a third of a glass of sugar;

For registration:

a handful of roasted peanuts.

Step by step recipe

Pour into a dry frying pan and fry the peanuts over low heat for seven minutes. Be sure to stir the nuts, otherwise they will burn. After cooling, remove the husks from the peanuts.

Place the cookies in a tight bag, tie it, and go over the package several times with a rolling pin. You can grate the cookies or beat them with a blender; it is important to get fine crumbs.

Place the softened butter in a bowl in advance, cutting it into pieces. Pour condensed milk into it and beat with a mixer. The cream should come out thick and homogeneous.

Combine the cookie crumbs with butter cream and, having mixed, put it on a dish, use your palms to give it a mass the required form. Spread roasted peanuts evenly on top.

In a saucepan, combine sugar with cocoa and sour cream. Stirring continuously, bring the mixture to a boil and simmer over low heat for about three minutes. After removing from the stove, stir the butter into the hot glaze and pour it over the cake. Place in the refrigerator for three hours.

Option 5: Snickers sponge cake - recipe with peanuts and crackers

You can use another liquid for impregnation if alcohol, even in this role, is inappropriate. So that its taste does not turn out to be unexpected, use something neutral: simple syrup, slightly diluted berry jam, juice from a can of canned peaches.

Ingredients:

five raw eggs;
a full glass of white flour;
140 grams of white sugar;
a bag of vanillin and ripper (ready);
three spoons of cocoa and the same amount of sour cream.

In syrup for impregnation:

three tablespoons each of cognac and sugar;
water - five spoons.

Cream:

condensed milk, boiled - one can;
a handful of unsalted peanuts;
a pack of fatty butter;
200 grams of crackers.

How to cook

With the entire portion of sugar, beat the whites at maximum speed of the mixer. Add the yolks into the mixture and mix, reducing the speed slightly. Stir all the cocoa in the sour cream and add it to the main mass with spoons, lastly add the flour, sifted with baking powder. Turn the speed to medium and mix the ingredients thoroughly.

Moisten the pan with oil using a brush, bake two cakes in it, dividing the dough into portions. Cut off the convex tops and crumble them with a blender, soak the cakes themselves by boiling the syrup and stirring the cognac in it. Mix soft butter with condensed milk with a spoon, add peanuts and crumbled crackers to the cream.

Grease any of the cakes with exactly half the cream and place on a plate, place the second sponge cake on top and press it to the bottom one. Cover the cake with the rest of the cream on all sides and sprinkle biscuit crumbs on top.

Option 6: Delicious Snickers cake: recipe with meringue

Use sour cream for cream containing butter fat not lower than 25%. The chocolate for decoration should be chosen not the most bitter one or even replaced with dark milk chocolate. The quantity according to the recipe is 50 grams, but you can safely double it.

Ingredients:

three selected and fresh eggs;
one and a half tablespoons of flour, cocoa and sugar.

Cream:

a glass of sour cream;
half a jar of caramelized condensed milk.

Cake, protein:

peanuts - 150 grams;
three fresh proteins;
one and a half tablespoons of white sugar;
starch and flour - half a spoon each.

Decor:

small bar of chocolate (dark).

Step by step recipe

When separating eggs, refrigerate the whites, this is very important! Then beat the whites, adding a little salt. Pour sugar little by little into the foam, bringing it to a noticeable density. Sprinkle the peanuts in a bowl with starch and flour, stir and spoon into the whites, folding in gently.

Draw a 24cm circle on kitchen parchment and place it inside the outline. protein mass. Level the cake and place it in the oven at 110 degrees for two hours, then turn off the heat and let the cake cool inside the oven.

For the sponge cake, beat the eggs with sugar for about five minutes. Then stir the flour sifted with cocoa into the airy mass with a spoon. In the mold along the contour of which the first cake was baked, place parchment and lay out the dough. Bake for up to 25 minutes, setting the temperature to exactly 180 degrees.

Beat condensed milk with sour cream, cool the biscuit, remove the parchment and spread the cake into two layers, trim the edges slightly. Lubricate one half with exactly the third part of the cream, place the protein cake, again the cream and the second sponge cake on it.

Dry the sponge cake scraps in a dry frying pan and crumble them, sprinkle the cake and cover with the remaining cream. Melt the chocolate in the microwave and pour it over the Snickers.

Option 7: Snickers cake - a recipe for sponge cake in boiling water with caramel

Of course, we use absolutely odorless butter in the cake. Don’t skimp on an expensive product; often such oil is sold in small bottles, it’s not so expensive.

Ingredients:

a glass of boiling water;
400 grams of flour and beet sugar;
two raw eggs;
five spoons of ripper and three of vanilla sugar;
4 tablespoons of vegetable oil;
six tablespoons of cocoa powder;
one and a half glasses of pasteurized milk.

For caramel:

one hundred milliliters of heavy cream;
sugar, white - 150 grams;
a whisper of salt;
a slice of butter - 60 grams.

In cheese cream:

a quarter cup of heavy cream;
80 grams of sweet powder;
cream cheese - three hundred grams.

Ganache:

two chocolate bars - only 200 g;
a glass of cream, 30 percent.

How to cook

Pour the baking powder, flour and cocoa into a sieve and sift, mix with both types of sugar. Beat the eggs thoroughly, then pour in the milk and butter and pass through the mixture with the mixer again. We begin to pour in the dry mixture in portions, mix with a mixer, slightly reducing the power. Lastly, add boiling water to the mixture.

We bake two identical cakes in a buttered round shape. Keep the heat moderate, bake for forty minutes, cut the cooled biscuits into two layers each. Lightly fry the nuts for the filling, cool and chop. Heat the caramel cream on the stove, melt the sugar separately. First add slices of butter to the caramel, mix, then add cream. Add salt, stir the caramel again and remove from heat.

Beat the cream for the cream for a couple of minutes, then add the powder in three additions. After this, add cheese in small portions, beat for about five minutes and cool. Place one cake layer on a decorative dish and apply about a third of the caramel. Set aside some of the peanuts and spread the rest evenly over the crust. Cover with the second sponge cake, spread the cheese cream on it and place the third cake layer.

The next layer is caramel, the last of the cakes is placed on it. Fill it with ganache by melting the chocolate and mixing with hot cream. Decorate the cake with nuts.

Option 8: Snickers cake - shortcrust pastry recipe

A thin layer of meringue (meringue) is baked along with the cake; the technology is very interesting, but somewhat troublesome. If the experiment ends unsuccessfully, next time prepare these parts of the cake separately, in a more conventional way. Break the cooled meringues into thin pieces and place them on top of the cream layer, although it will take a little more meringue and cream.

Ingredients:

two spoons of sweet powder and one of thick sour cream;
125 grams of natural butter;
three raw egg yolks;
spoon of ripper;
sugar, vanilla - half a spoon;
a quarter kilogram of flour.

Into the buttercream:

caramelized GOST condensed milk - 200 grams;
150 grams of “Farmer” butter;
70 grams of peanuts.

In meringue:

three fresh proteins;
a glass with a pile of sugar.

For decoration:

peanuts and marshmallows.

Step by step recipe

Soft butter, vanillin and sweet powder beat vigorously with a mixer. Add the yolks one at a time, do not turn off the mixer, stir all the new ingredients. The next step is to add sour cream, and then sift the flour and baking powder directly into the bowl with the whipping mixture.

Change the mixer attachments to harder ones and knead the dough until crumbs form. Using your hands, gather the crumbs into a bun, do not knead under any circumstances! Wrap it in a plastic bag and put it in the refrigerator for an hour.

Knead the cooled dough into large sheet parchment, cover with a second sheet of the same sheet. Roll out the dough to a thickness of four millimeters, with the sides of the layer 25 by 35 centimeters and remove to cool again.

Beat the egg whites for the meringue with the sugar until completely dissolved. Remove the dough from the refrigerator and place it on a baking sheet, removing the top sheet of paper. Place a layer of meringue on top.

The temperature in the oven must be adjusted ahead of time to 175 degrees. The moment you put the baking sheet there, it will fall a little more. Do not let the heat rise beyond the specified limit for exactly ten minutes, then sharply turn the regulator to 100 degrees. Literally open the door for a second and let out a little hot air through the gap. Repeat three times, lowering the temperature slightly. Bake the cake for another half hour and take it out to cool.

Beat the softened butter fluffily, add condensed milk into it with spoons and mix with a mixer until the color is uniform. Chop the peanuts a little, the pieces of nuts should be small, but feel good in the cake.

We trim the cake from all edges and spread it into three long strips, crumbling the trimmings for decoration. Cover the first cake with a layer of cream, sprinkle with peanuts, repeat this for the second cake and cover with the third, thinly grease the edges of the cake with cream.

Finely break the chocolate for glaze and add a portion of powder. Heat the cream almost to a boil and pour it into the chocolate, stir until the pieces dissolve. Add soft butter and stir until completely dispersed.

Cover the top of the dessert with glaze, sprinkle with crumbs, peanuts and marshmallow pieces.