Snickers Cake

Snickers cake is a real present for lovers of peanuts and chocolate. A beautiful, tall and very effective Snickers cake will become a real table decoration. Make a Snickers cake using this recipe and your kids will be grateful to you.

Ingredients

• For the biscuit:
  Flour – 350 g
  Cocoa powder – 30 g
  Baking powder – 2 teaspoon
  Butter – 200 g
  Sugar – 400 g
  Eggs – 3 pcs.
  Kefir, yogurt, or buttermilk – 400 ml
  Vanilla sugar or vanilla extract – 2 teaspoon
  Salt – 1 pinch
  *
• For caramel cream:
  Butter – 400 g
  Boiled condensed milk – 800 g
  *
• For Nougat cream:
  Butter – 200 g
  Peanut butter – 200 g
  Peanuts – 200 g
  Egg white – 2 pcs.
  Sugar – 100 g
  Honey – 50 g
  Water – 50 ml
  Salt – 1 pinch
  *
• For the chocolate glaze:
  Cream, minimum 30% fat – 300 ml
  Milk chocolate – 400 g

Instructions

1. Turn on the oven, set the temperature to 180 ° C. Line with paper and oil two 24 cm molds. Set the molds aside and prepare the flour mixture.
2. Sift 350 grams of flour and 30 grams of cocoa powder, add 2 teaspoons of baking powder.
3. Place 200 grams of butter in a mixer bowl and beat until white. Without stopping whisking, add 400 grams of sugar in two steps.
4. Continue beating, adding three eggs one at a time. Beat the mixture well. It’s time to add vanilla sugar or vanilla essence – two teaspoons. Add a pinch of salt. Set mixer to minimum speed. Add the flour mixture and 400 grams of kefir, buttermilk, or yogurt in small portions.
5. Let’s go back to the forms. Pour the chocolate dough into them equally, flatten. Bake in a preheated oven. The baking temperature for chocolate cakes is 180 ° C, and they need to be baked for 35-40 minutes. Check the readiness of the cakes with a wooden stick.
6. Remove the prepared cakes from the oven, let them cool for 10 minutes and place them on a wire rack or a wooden board. Leave the chocolate base to rest for 5 hours.

   

7. For the Snickers cake, we need to fry and peel 200 grams of peanuts. Send the peanuts to the oven at 180 ° C and roast the peanuts for 5-7 minutes Remove peanuts from oven and let cool. The peanuts can now be peeled off easily. Lightly chop the peeled peanuts.
8. Prepare a caramel cream from condensed milk and butter. Place 400 grams of soft butter in a mixer bowl. Whisk until white. Don’t stop whisking. Gradually add 750 grams of boiled condensed milk. Beat until you get a fluffy and dense cream.
9. Prepare nougat cream. Beat 200 grams of soft butter and 200 grams of peanut butter with a mixer. Set aside.
10. Make a syrup. Put 50 grams of honey in a saucepan. Add 50 milliliters of water and 100 grams of sugar. Put the saucepan on the fire. Bring to a boil while stirring. Then, while continuing to stir, boil to 130 ° C. Remove syrup from heat.
11. Separate 2 egg whites in a mixer bowl, beat lightly, add a pinch of salt. Continue whisking in a thin stream of hot syrup. Beat until the mixture has cooled to room temperature. If the mixer is “tired”, you can take a break and let the mixer rest.
12. While whisking, add gradually one spoonful of the butter and peanut butter mixture. Then set the mixer speed to a minimum and add the chopped peanuts.
13. Everything is ready. Start assembling the Snickers cake. Cut each sponge cake in half (into two cakes). Place the crust, cut side up, on the cake assembly stand. Put half of the Nougat cream on the cake. On the cream – the second cake, on it – half of the caramel cream, then put the third cake, on it put the second half of the Nougat cream. Lay the fourth cake layer, smooth side up.

    

14. Cover the whole cake with caramel cream, leave three tablespoons of cream to smooth the cake. Place the Snickers cake in the refrigerator for 30-40 minutes.
15. Prepare the chocolate frosting. Grind 400 grams of milk chocolate. Pour 300 milliliters of cream, at least 30% fat, into a saucepan. Bring the cream to a boil. Do not boil! Pour hot cream into a bowl of chocolate. Let stand for 2-3 minutes and stir to dissolve all the chocolate. Leave the glaze to cool to room temperature.
16. Remove the cake from the fridge, smooth it down gently with the remaining caramel cream and send it back to the fridge for 10-15 minutes. After 10 minutes, transfer the Snickers cake to the wire rack, cover with cooled chocolate icing and refrigerate again for 10-15 minutes.

    

17. Collect excess icing, strain, and coat the cake with chocolate icing again.
18. Place the finished Snickers cake on a dish and place it in the refrigerator. Take out the cake 1-2 hours before serving. Serve the Snickers cake with a strong, aromatic tea.

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