Preparation Airy Snickers cake - recipe with photos step by step:

First prepare the dough. The easiest way to do this is with a food processor. If you don’t have it, then prepare the dough by hand, just try to act as quickly as possible, because if the butter starts to melt during kneading, the finished cakes will be hard and not crumbly. So, place a metal knife in the bowl and pour the sifted flour, powdered sugar and baking powder into it. Turn on the processor for 7-10 seconds to mix the ingredients well.

Add pieces of cold butter to the dry mixture.

Turn on the food processor and for 40-60 seconds, chop the butter and flour until finely crumbled.

Add three egg yolks and stir everything quickly.

If the crumbs are quite dry and do not hold together yet, then add sour cream or ice water. But keep in mind that since flour varies in quality everywhere and the yolks can also vary significantly in size, you may need more or less sour cream (water), so add it in small portions (1 tsp), constantly checking the consistency of the dough.

At the end you should get a moist crumb that easily gathers into a lump.

Remove the resulting crumbs from the bowl and gather them into a single lump with your hands. Give the resulting dough ball a square shape and place it on a sheet of parchment.

Roll out the dough into a rectangular layer about 4 mm thick and 27x36 cm in size. In this form, place the dough in the refrigerator for 15-20 minutes.

In the meantime, work on the squirrels. Place three egg whites into a clean, dry bowl. And beat them with a mixer until you get a light and fluffy foam.

Without turning off the mixer, add fine granulated sugar in small portions and beat the whites until a stable, dense and shiny mass.

Remove the rolled out dough from the refrigerator and place it on a baking sheet. Place whipped egg whites and sugar in an even layer on top of the dough.

Place the baking sheet in the oven and bake the cake layer for the Fluffy Snickers cake, first at 170 C for 10 minutes, then lower the temperature to 110 C and dry the cake for another 30 minutes, during which time the meringue should dry completely, so be guided not only by the time, but also to the state of the meringue. Remove the finished crust from the oven and transfer to a work board or wire rack to cool completely.

Prepare the cream for the cake. Beat the soft butter with a mixer for 2 minutes until it becomes fluffy. Add boiled condensed milk to it.

And beat the cream until smooth. The cream is ready!

You will also need crushed peanuts to assemble the Air Snickers. To chop it quickly and easily, place it in a tight bag and run a rolling pin over the top. There is no need to achieve very small pieces.

Also prepare the chocolate glaze. Break the black (or milk) chocolate into small pieces (this will melt the chocolate faster), pour in the cream and add a piece of butter.

Warm this mixture in the microwave for 20-25 seconds (microwave power 600 W). Take it out and stir vigorously until completely smooth. If suddenly the chocolate has not completely melted, then heat the glaze for another 5-7 seconds and mix well.

Now everything is ready to assemble the Airy Snickers cake. Level the cooled cake (during baking, the meringue may slightly “spread” around the edges), transfer the scraps into a container and lightly crush them with your hands, the resulting crumbs can be sprinkled on the edges of the cake.

Divide the cake into three equal parts, as shown in the photo.

Apply a thin layer of cream to the dish (it will help “stick” the cake to the dish) and place the first cake layer.

Apply a layer of cream on top.

Sprinkle half of all the crushed peanuts on top of the cream.

Use a spatula or spatula to press the nuts into the cream.

Place the second cake layer.

Also grease it with cream, sprinkle with the remaining chopped peanuts and press them into the cream.

And finally, lay out the last cake layer.

Coat the edges of the cake with the remaining cream and sprinkle with crumbs.

1 tbsp. Place the glaze in a piping bag (optional) and cover the top of the cake with the rest. By the way, if the glaze is very hardened by the time of application, warm it up for 5-7 seconds in the microwave. In general, the Airy Snickers cake is already ready and, if you wish, you can no longer decorate it.

But, if you are preparing a cake for a festive table, we advise you to spend a few more minutes and make it more “elegant”. To do this, place a small amount of whole peanuts and marshmallows on the still uncured glaze.

And top everything with a lattice of reserved glaze.

That's all. Airy Snickers cake is ready!

Let it sit in the refrigerator for a few hours and garnish with fresh mint leaves just before serving.

This is what the cake looks like in cross section:

Everyone, without exception, has tried the famous Snickers bar. Based on it, an interesting cake was invented, which tastes just as good. There are many recipes for this delicacy, and the most popular is the classic version of the dessert. But no less famous is the airy Snickers cake, which is made using meringue. You will have to spend a lot of time cooking, but the result will be so amazing that adults and children will be delighted with such a delicious dish that melts in your mouth.

Let's look at step by step and with photos how to make a Snickers cake in the “airy” version using two recipes.

Snickers with meringue

We would like to invite you to prepare a Snickers meringue cake, which in its ingredients is reminiscent of the popular candy bar. The dessert is based on the famous “chocolate in boiling water” sponge cake, which consists of a moist porous crumb with an enriched color and taste of chocolate. In addition to meringue, the filling is butter cream with boiled condensed milk, and the most important component is definitely roasted peanuts.

To make it more convenient for you, the preparation of the dessert is divided into two days. Today you can make the meringue, which will take most of your time, and tomorrow you bake the sponge cake, whip the cream and assemble the dessert.

Grocery list:

For the biscuit:

• Wheat flour and sugar – 200 g each;
• Cocoa powder and vegetable oil - three large spoons each;
• Milk – 150 ml;
• One egg;
• Vanilla sugar - one teaspoon;
• Baking powder for dough – 2.5 small spoons;
• 100 ml boiling water.

• Granulated sugar – 200 g;
• Egg whites - three pieces.

For filling:

• Boiled condensed milk (good quality) - can;
• Unsalted peanuts – 250 g;
• Butter – 180 g.

For the chocolate ganache:

• Cream (30% fat content and above) – 200 ml;
• Dark chocolate - two bars of 100 g each.

To prepare the impregnation for the biscuit:

• Drinking water and cream - 5 large spoons each.

We offer you a step-by-step recipe for Snickers cake.

1. First of all, let's start preparing the meringue. Beat the egg whites, chilled in the refrigerator, into a soft white foam. Gradually add sugar without interrupting the mixer. We should get a thickened fluffy mass. Properly whipped whites should remain motionless when the bowl is tilted;
2. Cover a baking sheet with parchment and mark a circle on it. To do this, place a mold or plate (preferably 22 cm in diameter) on parchment and trace it with a pencil. Spread the paper with butter and place the whipped whites. The mixture must be spread evenly and not overstep the boundary of the circle;
3. Bake the meringue for 2-2.5 hours at a temperature of 110-120 degrees. After baking it must be cooled.

Baking recipe for a sponge cake:

1. Let's prepare a biscuit "chocolate in boiling water". You need to sift the flour along with baking powder and cocoa powder and mix with regular and vanilla sugar;
2. Beat a fresh egg in another container to make a large amount of foam. Add vegetable oil and milk here, beat a little;
3. In several steps, add the mixture of dry ingredients to the liquid ingredients, and with each step, mix the mass with a mixer until smooth. At the same time, we should form a very thick dough with a chocolate tint;
4. Next, pour in boiling water and immediately beat our mixture with a mixer. The resulting mixture will have a very liquid consistency with bubbles all over the surface;
5. Grease a 22 cm diameter mold with butter and pour the dough into it. Place in an oven preheated to 180 degrees for 40-50 minutes. Let's determine the readiness of our dish. To do this, place a match or skewer in its middle. If they come out dry, without sticky dough, then our masterpiece is ready;
6. Cool the product and cut it lengthwise into layers of equal thickness.

Filling creation process:

1. Cooking peanuts. To do this, fry and clean it. And if you already have a finished product, then skip these steps. In a large frying pan, lay out the nuts in one layer and keep them on a low flame for 10 minutes. At the same time, they must be constantly mixed;
2. Place the cooled and peeled nuts into a blender. There is no need to make very small pieces - we only need a few turns of the knife (2-3). You don’t have to use a blender at all, but put the nuts in a tight bag and tap it with a rolling pin;
3. Beat the soft butter for the cream until fluffy;
4. Add boiled condensed milk to the mixture and beat until smooth.

Assembling a homemade Snickers cake:

1. Place the first chocolate cake on a large flat dish. To saturate it, dilute the heavy cream with water and pour over the base of the cake in an even layer. If you don't have cream on hand, use any syrup. You can use mixed coffee with cognac or rum;
2. Set aside ¼ of the cream and butter to coat the sides of the cake. Divide the rest of the mixture in half and spread one half evenly onto the bottom crust;
3. Place some of the nuts on the cream layer;
4. Then we spread the meringue. Carefully distribute the other part of the cream, while trying not to break the fragile cake. Pour in peanuts;
5. Place the second biscuit product on top and soak it. If the meringue has come out beyond the border of the cake, cut off the excess with a knife. We coat the sides of our dish with creamy residue and smooth it with a culinary spatula;

Making chocolate ganache:

1. Let's cover our product with a thick layer of ganache, then the Snickers will turn out to be the most “chocolatey”. To do this, chop the chocolate bars into very small pieces with a knife and place them in a deep container;
2. Heat the heavy cream until hot, add to the chocolate chips;
3. Quickly stir our mixture with a whisk until the chocolate “shards” are completely melted and a homogeneous composition is obtained. Cool the finished mass. If it is liquid, put it in the refrigerator until it thickens and becomes like cream;
4. Spread the thick chocolate mixture in a thick, generous layer over the top and sides of the cake. Level with a spatula. The remaining nuts should be placed on the top as a decoration;
5. Place our dish in the refrigerator for 3-4 hours, then take it out, cut it into portions and serve.

This confectionery miracle will give you unparalleled pleasure with the combination of the luxurious taste of chocolate, a huge amount of delicious nuts and amazing meringue.

Airy Snickers cake

Another version of Snickers with meringue. This is an incredibly tasty, but at the same time quick dessert that is so easy to prepare that any housewife can do it on her own. The result is an amazingly delicious dish that will instantly melt in your mouth. And the large size of the cake will certainly please a friendly company.

You will need:

For the test:

• 6 yolks;
• Sugar – 1.5 cups;
• Softened margarine – 250 g;
• Mayonnaise - one large spoon;
• Soda slaked with lemon juice - a small spoon;
• Flour – 3 cups;
• Vanilla.

For protein mass:

• 6 squirrels;
• 2 cups sugar.

• Butter – two hundred gram pack;
• Boiled condensed milk - a jar.

3 large spoons of chopped nuts and glaze for decoration. It can be made according to any recipe. The easiest way to prepare it is to melt the chocolate in a water bath.

The recipe for the airy Snickers cake is:

1. Grind the yolks with sugar, add flour and add the remaining ingredients. Knead the soft dough, divide it into three balls and place in the refrigerator for half an hour;
2. Let's prepare the protein mass. Beat the squirrels into a strong foam, while gradually adding sugar;
3. Now take one ball of dough and spread it on the baking sheet with your hands. It turns out to be a large rectangular cake;
4. Spread a third of the protein mixture on top of it and distribute it with a spoon to give it a “curly” appearance. Bake at low temperature (about 140-150 degrees) for half an hour;
5. We also use the rest of the dough - we get three cakes;
6. Making cream. The instructions are simple: beat the butter with condensed milk;
7. Spread ½ part of the cream on the first shortbread and add a large spoonful of chopped nuts. Do the same with the second shortbread;
8. Apply icing on the third cake layer in a chaotic manner and sprinkle with nuts;
9. It is advisable to put our masterpiece in the refrigerator overnight so that it is thoroughly soaked and in the morning you will simply lick your fingers.

Making a Snickers cake at home is not at all difficult. But your household will be fascinated and delighted by such a wonderful product and will ask you to cook it again and again.

Video: Recipe for airy Snickers cake

The airy Snickers cake is very similar to the bar of the same name. This dessert is easy to prepare at home from simple and affordable ingredients. The cake has a pronounced peanut taste and aroma, and it itself is crispy and crumbly. Preparation time: 1.5 hours for baking the cakes, 30 minutes for shaping the cake. Belongs to the sand type.

To prepare the dough you need:

1. Premium wheat flour. – 1.5 cups;
2. Granulated sugar – 455 grams;
3. Mayonnaise – 10 grams;
4. Margarine 72% fat – 135 grams;
5. Chicken eggs – 3 pieces;
6. Vanilla sugar – 10 grams;
7. Baking soda – 1 teaspoon.

For the cream prepare:

1. Condensed milk (boiled) –400 ml;
2. Butter – 200 grams;
3. Roasted peanuts – 200 grams.

Cooking process:

First, let's prepare the dough for the Snickers cake:

1. Carefully separate the yolks from the whites. To do this, pour the whites into three separate containers, which should be the same in size, and place the yolks in a large bowl;
2. Place the whites in the refrigerator;
3. Beat the yolks with a whisk and add half a glass of sugar to them;
4. Stir until the sugar is almost completely dissolved in the yolks. The resulting mass should turn white;
5. Add mayonnaise to the beaten yolks;
6. Take the margarine out of the refrigerator and let it soften a little;
7. Add softened margarine to the yolks with sugar and mix well;
8. In order to remove excess inclusions, sift the flour through a sieve into margarine with yolks and sugar and mix the dough with a spoon;
9. When the dough becomes crumbly enough, you need to continue kneading it, but using your hand;
10. The finished dough should be homogeneous and plastic;
11. Divide the dough into three equal parts. They must be exactly the same, so it is best to check their weight on a small kitchen scale;
12. Place the dough in the refrigerator for half an hour.

Preparing the cream:

1. Take the butter out of the refrigerator and let it melt;
2. Cook condensed milk. To do this, fill the jar with water so that it completely covers it, and cook over low heat for an hour. It is not recommended to cook condensed milk for too long, as this may cause it to become too thick;
3. Pour condensed milk into the butter and beat with a spoon;
4. Next, we continue to beat with the help of a mixer, first at low speed, but gradually it must be increased for 10 minutes.

Baking the base for the Snickers cake:

1. Take a round pan for the future cake and line it with parchment paper;
2. We take the whites out of the refrigerator, where they cooled for 20 minutes;
3. Pour one of them into the mixer bowl and beat into a white and solid mass;
4. Add 70 grams of sugar to the protein and continue beating;
5. Place one part of the dough on parchment paper and level it;
6. Pour the egg whites whipped with sugar onto the dough and place in a preheated oven at 180 degrees for 30 minutes;
7. We repeat the same with the remaining two parts of the dough and proteins;
8. Cool the cakes with glaze.

Forming the finished cake:

1. Carefully place the first cake layer on the pan;
2. Spread the cake with cream and sprinkle with roasted peanuts;
3. We repeat the procedure with the remaining cakes.

The finished cake is sprinkled with peanuts, and in order to make it even more similar to Snickers, you can pour melted chocolate over it.

Airy Snickers cake made from shortcrust pastry

A beautiful and delicious Snickers Shortcake cake that is perfect for any occasion.
The airy Snickers cake turns out delicious, crispy, nutty and not at all cloying.

Preparing the cake is simple and easy, the main difficulty is to bake the cake correctly so that the meringue is completely dry, and the sand layer is browned, but does not burn or remain raw.

Therefore, adapt to your oven, I baked on the middle level in the oven on the “Convection + lower heating” mode. You can decorate the cake completely according to your taste and according to the theme of the holiday.

INGREDIENTS FOR 8 SERVINGS

FOR TEST:

Butter 125 gr

Powdered sugar 2 tablespoons

Vanilla sugar 1 teaspoon

Sour cream 1 tablespoon

Egg yolks 3 pcs.

Flour 260 gr

Baking powder 1 teaspoon

FOR MERENGUE:

Egg whites 3 pcs.

Granulated sugar 200 gr

FOR CREAM:

Butter 150 gr

Boiled condensed milk 200 gr

Peanuts 70 gr

FOR THE GLAZE:

Butter 20 g

Powdered sugar 1 tablespoon

Dark chocolate 80 grams

Heavy cream 60 grams

FOR DECORATION:

Peanut to taste, Marshmallow to taste.

Step-by-step cake preparation

STEP 1:

Prepare the ingredients for the dough.

STEP 2:

Place soft butter, powdered sugar and vanilla sugar in a large bowl. Beat the butter with a mixer for a few minutes until it becomes fluffy.

STEP 3:

Without stopping whisking, add all the yolks one at a time.

STEP 4:

STEP 5:

Add baking powder to flour. Sift the flour directly into the bowl with the butter mixture.

STEP 6:

Using a mixer fitted with a dough hook or your hands, quickly knead the dough. If you knead with a mixer, then as soon as the dough turns into crumbs, stop beating.

STEP 7:

Gather the crumbs into a ball, trying to knead the dough as little as possible.

STEP 8:

Place the resulting ball of dough into a bag or wrap it in film. Place it in the refrigerator for at least 30 minutes, preferably 1 hour.

STEP 9:

Remove the chilled dough from the refrigerator and place it on a sheet of parchment.

STEP 10:

Cover the top of the dough with another sheet of paper and roll it out into a layer measuring 26x35 cm and about 4 mm thick. If you wish, if you want to make a round cake, you can roll out several cake layers of the diameter you need (this dough should be enough for 3 round cakes with a diameter of 20-22 cm, if you need a larger cake, then increase the number of ingredients). Trim the edges of the layer (you can bake the scraps separately and make crumbs out of them).

STEP 11:

Place the rolled out dough in the refrigerator, and in the meantime prepare the meringue.

STEP 12:

Pour the whites into a dry container and beat until light foam.

STEP 13:

Without ceasing to beat, add all the sugar in small portions and continue whisking until the sugar is completely dissolved and the whites themselves turn into a fluffy and dense foam. By the way, to prepare meringue, try to use fine sugar or use powdered sugar.

STEP 14:

Remove the dough from the refrigerator and place it on a baking sheet. Spread the meringue on top in an even layer.

STEP 15:

Place the baking sheet in the oven and bake the cake at 170 C for 10 minutes, then reduce the temperature to 100-110 C and bake for another 25-30 minutes or until the meringue is completely dry. Remove the finished cake from the oven, transfer to a board and leave to cool completely.

STEP 16:

Prepare the cream.

STEP 17:

Beat soft butter until fluffy.

STEP 18:

Add boiled condensed milk and beat again, the cream is ready.

STEP 19:

Also prepare roasted peanuts, they need to be crushed. To do this, pour it into a tight bag.

STEP 20:

And go over them with a rolling pin.

STEP 21:

Assemble the cake. Trim the cooled large cake along the edges and divide into three equal parts. Chop the scraps so you can sprinkle them on the sides of the cake.

STEP 22:

Place one cake layer on a plate and cover it with a layer of cream.

STEP 23:

Sprinkle the cream with a layer of chopped nuts.

STEP 24:

Place the second cake layer and also grease it with cream and sprinkle with nuts.

STEP 25:

Cover the cream with the third cake layer.

STEP 26:

Grease the sides of the cake with a thin layer of cream.

STEP 27:

And sprinkle with chopped scraps or chopped peanuts.

STEP 28:

Prepare the glaze.

STEP 29:

Finely break the dark chocolate and add powdered sugar.

STEP 30:

Heat the heavy cream in the microwave until almost boiling and pour it over the chocolate. Stir until the mixture is smooth. If the chocolate mass has already cooled, but all the chocolate has not yet melted, warm the glaze in the microwave for 5-10 seconds and mix thoroughly again.

STEP 31:

Add pieces of soft butter and mix again until completely smooth.

STEP 32:

The glaze is ready.

STEP 33:

Cover the top of the cake with the prepared glaze (you can put 1 tbsp of glaze in a pastry bag with a round nozzle with a diameter of 2-3 mm).

STEP 34:

Top the cake with whole peanuts and a handful of marshmallows (optional).

Pipe the reserved frosting in a lattice pattern over the nuts and marshmallows.

The Airy Snickers cake was my favorite at one time. Thin shortbread cakes, airy meringue and caramel flavor of the cream. There are clients who order only it several times in a row. One girl ordered it for her husband, and she says he ate it and asked: “Is Katya kidding me? How can you make such delicious cakes?

At the same time, it is quite easy to do. The secret is that it is advisable to prepare the Airy Snickers cake in advance; it becomes most delicious on the third day, when it is very well soaked. But in general he needs at least a day.

Apparently, this recipe came from the popular cake ““, but in fact it is not at all similar to it.

Airy Snickers cake - recipe with photo

Products

Six large yolks

1 tablespoon mayonnaise

1 teaspoon baking soda (quench)

Vanillin or vanilla sugar

250 grams margarine

1.5 tbsp. Sahara

3+ cups flour (maybe 3.5)

And:

Six proteins (they were just leftover from shortcrust pastry)

2 tbsp. Sahara

And also:

2 cans of boiled condensed milk (there is one in the original recipe)

The original recipe calls for 200 grams of butter, but I don’t use it at all)

+

4 tablespoons walnuts

Airy Snickers cake - recipe with step-by-step photos at home

1. Break the eggs, whites to the left, yolks to the right)

2. In general, you can simply throw all the ingredients for the dough into one pile and mix, the sequence is not important here. BUT here I do - yolks plus sugar + margarine + soda and mayonnaise + flour + vanillin. Whisk at each stage. Make three lumps and set aside to cool while you make the meringue.

3. Beat 6 whites to strong peaks. That is, they must keep their shape very well. Only then do we start adding sugar 1-2 tablespoons at a time. The meringue is ready.

4. Roll out the shortbread dough in a thin layer on a sheet of paper.

5. Place meringue on top, making uneven spots with a fork or spoon. Bake in a not very hot oven at 150 degrees for about half an hour, or until cooked through.

Repeat three times or as many times as you want.

Cake assembly:

Take 2 cans of boiled condensed milk and 300 grams of butter.

1. We start with oil. Soften it for a couple of minutes with a miser

2. It’s the turn of condensed milk)

3. A couple of minutes and the cream is ready.