Nutrients, Calories, Benefits of Candy, Snickers Bar, SNICKERS (manufac .: MASTERFOODS USA)

How To Make A Snickers Cake: Step By Step Instructions

If you tried Snickers cake and liked it, then you should definitely make it at home! It is magical, luxurious, incredibly delicious! Chocolate cream, whipped cream, salted nuts, soft biscuit - a real delight! Of course, there are enough calories in it, but each of them is worth it! We tell you how to make a Snickers cake at home. Mmm, food!

Biscuit Ingredients:

2 large eggs; 60 g sugar; vanilla sugar; a pinch of salt; 200 ml of fat sour cream; 200 g flour; 200 g boiled condensed milk; a teaspoon of baking powder.

For caramel cream you will need:

200 g boiled condensed milk; 100 g butter; 150g roasted salted peanuts (reserve a little for garnish)

For buttercream you need:

40 g of sugar; 400 ml chilled heavy cream; vanillin or vanilla sugar.

For glaze:

60-80 g butter; 180 g Nutella cream or similar chocolate cream.

1. Biscuits

We will need a round springform (24 cm diameter or less) or a rectangular one. It all depends on what shape you want to make a cake: round or rectangular in the form of a chocolate bar.

Let's get some biscuits. We warn you that the amount of sugar for biscuits adjust to your taste. We tried the oven with both one tablespoon and 200 g. Everything always works out, just the level of sweetness is different. For this recipe, we chose the medium option - 60 g. The same goes for baking powder. In some recipes, 2 teaspoons of baking powder are indicated for a given amount of flour, we baked with one. The bases didn't rise much, but the cake came out plump. As for boiled condensed milk, we bought a jar of ready-made caramel cream, that's exactly what we need. So let's go.

Take a tall bowl, mixer. Break two eggs into a bowl and beat with sugar (60-200 g), vanilla and a pinch of salt. Then add 200 g of boiled condensed milk and 200 ml of fat sour cream (20-30 percent). Beat with a mixer until you get a homogeneous mass without lumps. Enter a mixture of flour (200 g) and baking powder. Mix well with a spoon or spatula. Ready!

Turn on the oven to heat up to 190 degrees. Cover the form with parchment. Divide the dough into 3-4 parts, put an equal amount on the cups with a spoon. We admit, we did it by sight. Now spread the third or fourth part of the dough on the parchment in the form. If the dough seems a little, do not be discouraged, that's why we offer to bake 3 or 4 cakes. Spoon "stretch" the dough along the bottom of the form, align. Each biscuit is baked in about 5-7 minutes, check the readiness with a match or a toothpick, it is better not to be distracted from the oven. Even if you get flat pancakes or a small plateau with mounds, everything is in order. We had one form, so we chose parchment with a ready-made cake and put a new sheet of parchment paper into the form, on which we poured the dough. And so - 3-4 times. Cool, then carefully remove the biscuits with a sharp knife.

2. Caramel and buttercream

Caramel cream with nuts is easy to prepare. With a mixer, beat 200 g of boiled condensed milk with 200 g of room temperature butter until smooth. In the finished mass, add 150 g (less possible, see how it looks) roasted salted peanuts. This can be bought by weight or in bags in the store. If you have shelled peanuts, you can toast them in a dry pan with salt and use them.

Butter cream is prepared like this. Beat with a mixer in a tall bowl 400 ml of heavy cream with 40 g of sugar and vanilla to dense peaks. You can add a whipped cream stabilizer if you use one.

3. We collect the cake

It is convenient to assemble the cake in the same detachable form in which the biscuits were baked. You can also collect on a flat dish, however, then it will part a little, but we tried it, it turned out super, all the slopes were hidden with cream.

Remember, for the glaze, we left the butter and nutella? We will use them, including for the layer.

Put one biscuit on the bottom of the mold, grease with a thin layer of chocolate cream (Nutella or other). Note that some suggest additionally soaking coffee biscuits (a couple of spoons). If you like "wet" cakes, soak. We cooked without impregnation.

Spread half of the buttercream (whipped cream) over the cream. Then lay the second sponge cake (if you want, soak the coffee), on which put all the caramel-hazelnut cream. Top with third biscuit, brush again with Nutella and top with remaining cream. Lay the last biscuit on top, cover the form with the cake with cling film and send it to the refrigerator to harden. After 2-8 hours we will decorate the cake.

4. Decorate

Let's prepare the frosting. Beat 60-80 g room temperature butter with 180 g Nutella cream until smooth. Choose a cake from the mold, put it on the table (we will stain it!) And grease it well on all sides with cream, smooth or make waves. By the way, some people use 100 g of butter and 300 g of chocolate cream for this amount, but less was enough for us. You can also grease the cake on a serving dish or transfer the finished product to a plate.

Top the cake with peanuts or decorate with chocolate figurines. Ready! Before serving, it is better to cool the cake for another two hours. Keep it in the refrigerator or on the balcony (during the cold season). Enjoy!

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