Snickers cake with meringue

Snickers cake with meringue

Amazing cake with chocolate glaze! The taste of the cake is very reminiscent of the beloved Snickers bar, which is why it received the same name. This delicacy goes perfectly with a cup of coffee and adds some zest to friendly get-togethers. Try it, the recipe is quite simple.

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Ingredients and how to cook

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Total:

Production time: 3 hours

manufacturing method

Let's start with making cake layers and meringues:
– put the yolks in a deep bowl, pour in the sugar, beat everything with a mixer;
– add softened butter (or margarine) and mayonnaise, mix;
– sift the flour and baking powder, add vanillin, knead the plastic dough;
– divide the dough into 2 equal parts, wrap it in cling film and put it in the refrigerator for about half an hour.

While the dough is cooling, prepare the meringue:
– beat the egg whites until white using a mixer;
– add sugar, beat until strong peaks form.

We take out the dough, roll it out very thinly on 2 large baking sheets (it is best to cover it with silicone mats or parchment paper). We spread the protein mass on top of a narrow layer of dough, not leveling it, but rather forming waves (this will make the cake the most airy). Place both baking sheets in the oven on levels 2 and 4, respectively. We bake in a previously preheated oven for 10 minutes at 160 degrees, then dry for 40 minutes at 110 degrees, after which we leave for another 30-40 minutes in the switched off oven.

At this step we will prepare the cream. To do this, beat condensed milk with softened butter into a fluffy mass.

Roast the peanuts in a dry frying pan, remove the husks completely. Grind half the nuts in a blender (coarsely), and leave half for decoration.

Break the chocolate into pieces and place in a bowl. Place in the microwave or in a water bath, then add sour cream to the melted chocolate and mix.

Assemble the cake: divide any shortcake into 2 parts, coat with cream, sprinkle with chopped nuts. This way we collect the whole cake. Drizzle chocolate glaze on top and sprinkle with whole peanuts.

Serve the cake quickly and enjoy!

Keep in mind that everyone's oven is different. Temperature and cooking time may vary from those indicated in the recipe. To ensure that any baked dish turns out successful, take advantage of useful information about the features of ovens!

So that the oven has time to heat up to the appropriate temperature, turn it on in advance (10-20 minutes before the start of cooking).

How to make an airy Snickers cake with meringue according to a step-by-step recipe with photos

Who hasn't heard of such a delicious delicacy as Snickers? I think there won’t be any, and probably most of them, as they say, “from old to small,” have tried this chocolate bar at least once. Well, what can you say about this cake?

This is where your eyes will light up! You can create such a cake for any event; it will amuse everyone with its inimitable taste and will definitely make you want to savor another piece, even if you are already feeling full. So if you want to watch the excited faces of your guests and loved ones after eating dessert, quickly learn how to bake a Snickers cake!

Recipe for Snickers cake with meringue

How to choose the right ingredients

Choose tested, premium grade flour for cakes. Also pay special attention to the cocoa powder: if you make a glaze from it, keep in mind that cheap, low-quality cocoa may not completely dissolve and be felt when consumed.

Step-by-step production

Preparing meringue

1. Beat the egg whites and sugar with a mixer until stiff foam.
   
   On baking paper, draw a circle of the desired diameter for the future cake, turn it over, and place it on a baking sheet.
   

Preparing a biscuit

Ingredients

1. Separate the egg whites from the yolks and beat with sugar.
   
2. Then evenly, without ceasing to beat, add the yolks. Sift flour, baking powder and cocoa into the resulting mass, stirring with a spoon.
   
3. Place the purchased dough in a mold and bake in an oven preheated to 180°C for about 25-30 minutes. Check the readiness of the biscuit with a wooden stick.
   The biscuit is ready if the dough does not cling to the stick.

Impregnation for cakes

1. Let's prepare a syrup for soaking the cakes, dissolve sugar in water in a saucepan over heat, bring to a boil, then leave to cool.
2. Using a huge knife, cut the cooled biscuit in half.
3. Sponge cake, cut into shortcakes, soaked in sweet syrup. Distribute the cream over the crust.
   

Making peanut powder

1. Roast the peanuts, then cool slightly.
   
2. Grind slightly without the help of others or using a blender. I did this myself using a masher.
   

Preparing the cream

1. Beat butter at room temperature with a mixer,
2. Add condensed milk to it and beat again until smooth.

Preparing ganache

1. Grind chocolate, pour hot cream
   
2. Stir until smooth, leave to cool slightly.
   

Assembling the cake

1. Sprinkle the cream layer with peanuts and cover with a meringue crust. Next, we repeat the steps, laying out the cream and peanut layer.
   
2. Cover the cake with sponge cake; if desired, you can line the edge of the cake with cream.
   
3. Coat the cake with cooled ganache on all sides. Sprinkle with grated nuts and put in the refrigerator to let it brew.
   
   

Video recipe

Before putting the cake in the refrigerator, let it soak for a little while at room temperature, about 20-30 minutes. You can watch a video with a step-by-step recipe for making a Snickers cake with fluffy meringue here:

How to decorate such a cake

A Snickers cake with meringue will be nice sprinkled with nuts on top. Also, if you have a lot of cream left and you don’t want to cover the entire cake with ganache, you can spread the remaining cream and nuts on top and then randomly pour the smallest amount of ganache or chocolate glaze on top of the cake according to any other recipe.

Possible other manufacturing and filling options

• For the cake, you can use not only chocolate sponge cake, but also snow-white vanilla.
• You can use whatever syrup you like for impregnation.

Conclusion

Even such a cake has manufacturing options - I suggest you familiarize yourself with the traditional Snickers cake recipe. And for those who are huge fans of meringue in desserts, there is a wonderful recipe for a royal meringue cake and an unusually tasty “relative” of the Kyiv cake - the Count's Ruins cake with meringue.

Snickers cake with meringue

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We offer you to bake a Snickers cake with meringue at home, the combination of ingredients reminds everyone of the recognizable imported candy bar. For the base of the dessert, we use the popular “chocolate in boiling water” sponge cake, which is a porous, wet crumb with a rich chocolate color and taste. For the inside, in addition to meringue, we can use butter cream with boiled condensed milk and, naturally, the most important ingredient, without which it is impossible to imagine a real Snickers - fried peanuts.

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For convenience, making the cake can be divided into 2 days. For example, now create meringue, which takes up most of the time, and tomorrow bake a sponge cake, whip the cream and assemble the dessert. So, let’s get to work and prepare the Snickers cake according to the recipe with photos step by step.

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Ingredients:

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• cocoa powder - 3 tbsp. spoons;
• sugar - 200 g;
• testicle - 1 pc.;
• flour - 200 g;
• milk - 150 ml;
• vegetable oil - 3 tbsp. spoons;
• baking powder - 2.5 teaspoons;
• vanilla sugar - 1 teaspoon;
• boiling water - 100 ml.

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• egg whites - 3 pcs.;
• sugar - 200 g.

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• peanuts (unsalted) - 250 g;
• boiled condensed milk - 1 regular can;
• butter - 180 g.

For the chocolate ganache:

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• dark chocolate - 200 g;
• cream (from 30%) - 200 ml.

To soak the biscuit:

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• cream - 5 tbsp. spoon;
• drinking water - 4-5 tbsp. spoons

to contents ↑

Snickers cake recipe with photos step by step at home

How to make a Snickers meringue cake

How to bake a sponge cake for a Snickers cake

How to create a filling for a Snickers meringue cake

How to assemble a Snickers cake recipe with photos step by step

How to create chocolate ganache for a Snickers cake

Snickers cake with meringue is ready! We enjoy the most delicious dessert with chocolate flavor and copious amounts of peanuts. Enjoy your tea!

Snickers cake

Hello everyone who visited my sweet blog! This article will be about my most favorite cake, which is called “Snickers”. During the time I was preparing this recipe for you, I did a lot of work. I experimented with the proportions and quantities of ingredients, tried using several different chocolate biscuits, and even learned how to roast peanuts for this cake on my own)

And now I’m writing you a regular recipe that you will certainly like, because the Snickers cake prepared using it will turn out simply bomb! It is very tasty, satisfying, moderately sweet, affectionate and unforgettable! Prepare it at home and it will forever capture your hearts!

So, for the base you can take a traditional chocolate sponge cake or a sponge cake made with hot milk with the addition of cocoa, but I recommend a chocolate sponge cake cooked in boiling water. Because it makes the cake more juicy and tender.

We will also need boiled condensed milk cream for a layer between the shortcakes. We will also roast and peel peanuts for the insides, prepare homemade salted caramel and finally create the Ganache cream, which we will need for the final coating and decoration of the cake.

In this article, I will carefully outline all the stages of assembling the cake, and you will find step-by-step recipes for each of the components by following the links. Click on the title and go to the page that suits you, where the recipes are described very carefully.

In this article, in the list of ingredients I will write down the quantities of all products for creams, biscuits and entrails. In order for you to feel comfortable understanding or writing them down.

The manufacturing sequence will be as follows:

First, we will bake a sponge cake (it is best to prepare it in the evening). Then we roast peanuts and make caramel. The next morning we will prepare boiled condensed milk cream and ganache cream. After this, we will assemble and decorate our cake.

So, how to prepare the most delicious Snickers cake at home - a simple recipe step by step with photos.

Products for sponge cake in boiling water:

1. flour - 190 gr.
2. chicken egg - 1 pc.
3. sugar - 200 gr.
4. cocoa powder - 45 gr.
5. boiling water - 275 gr.
6. vegetable oil - 75 gr.
7. instant coffee - 2 tbsp
8. baking powder - 15 g.

For caramel you will need:

1. sugar - 300 gr.
2. cream with fat content from 30% - 200 ml.
3. butter - 100 gr.
4. small salt - 1 pinch.

Boiled condensed milk cream:

1. boiled condensed milk - 380 gr.
2. butter 82.5% - 180 gr.

For the Ganache cream:

1. dark chocolate - 200 gr.
2. cream with fat content from 30% - 100 gr.
3. butter 82.5% fat - 50 g.

Roasted peanut interior:

1. peanuts without shell - 300 gr

Note:

• To make sponge cakes and creams, products must be at room temperature. Therefore, take them out of the refrigerator a couple of hours before the start.
• Buy boiled condensed milk only of good quality without artificial fats.
• For the inside, choose whole peanuts without breaks or diaper rash.
• Once everything is ready, start assembling.
• If you choose a chocolate sponge cake in boiling water, then the impregnation will not be useful for you.
• After frying, peel the peanuts, divide them into three parts and chop two of them with a kitchen knife, and one is not needed.
• If you prepared the caramel for the cake in advance and it has frozen, then heat it briefly in the microwave so that it regains its former viscousness. But be careful not to overheat, we don’t want hot caramel.
• A Snickers cake made from this amount of ingredients yields more than 2 kg, with a cake diameter of 20 cm.
• For sponge cake, purchase only high-quality cocoa.

Let's start assembling the Snickers cake

Remove the biscuit from the refrigerator, remove it from the film or bag and carefully cut it into 3 similar shortcakes. I came out with shortcakes approximately 2 cm wide.

It is most convenient to assemble the cake on a special turntable. Place a huge flat plate or mat on top of it.

Next, apply a little boiled condensed milk cream to the base (plate) so that the cake does not slip, then place the first cake on top.

First, divide the boiled condensed milk cream into 4 similar parts - this will help you moderately distribute the cream between the cakes and one part will be used to coat the edges of the cake.

Now coat the shortbread well with cream.

Sprinkle one part of chopped roasted peanuts on top of the cream.

The next layer will be boiled caramel. It should be spread moderately over the nuts.

Now we need to repeat everything again - shortcake, cream, nuts, caramel. After this, place the third cake on top and coat the cake on all sides with the remaining boiled condensed milk cream.

All the cream should go away; we won’t need it anymore.

So, the cake has been coated and leveled, now put it in the refrigerator for at least 30 minutes, and preferably for 1 hour. We need the cream to harden and stabilize.

After you put the cake in the refrigerator, immediately remove the ganache cream from it, which was there for stabilization. We need the cream to warm up slightly at room temperature, to become plastic and manageable when working with it.

After stabilizing the cake in the refrigerator, all you have to do is finish it. There are many options for decorating a cake - I recommend coating the edges with ganache cream. From it around the perimeter, using a pastry bag with a nozzle, create roses. Place the remaining peanuts in the center and pour over the boiled caramel.

When all steps are completed, you need to put your cake in the refrigerator for another 3 hours. During this period of time it will be sufficiently saturated and you can treat it to your family and friends.

And here’s a cross-section of our delicious, handsome man - admire it!

Bon appetit! If you have any questions, write them in the comments - I’ll be happy to answer them.