If you can't work with the dough, and you want to please your family with homemade cakes, then try making a dessert using meringues. It will take longer to tinker than with a biscuit dough, but the result is worth it. The most common version of this delicacy is Snickers cake. We present to your attention the best variations of it.
The delicacy is prepared only from natural products, and the taste will remind everyone of the well-known bar.
Airy snickers cake is the perfect solution for nut lovers. The dessert is crispy and delicious.
Snickers cake with meringue comes out delicious, satisfying and very beautiful. You will have to spend time on cooking, but everyone will be happy with the result.
For cooking, use only high-quality and premium flour. Before baking, the finished dough should be allowed to stand for a quarter of an hour.
This cooking option is simple and quick, but at the same time, well suited for the holiday.
A simple and budget-friendly cooking variation.
This recipe can be used to make Snickers cake without baking. This is an ideal option for preparing a quick, delicious treat for a festive table.
The delicacy is obtained with the most delicate soft biscuit base, delicious glaze and original cream.
Snickers cake is a recipe that appeared in the 90s, when these bars were popular. True, I do not know where the girls then took the cream, maybe the village ones. In general, if you like chocolate cakes, then you should definitely try. I can say that customers are always happy with this cake. After all, there are two creams - the necessary whipped cream and boiled condensed milk.
They say that it can be cooked with sour cream, but I have never tried it.
1 and 1/3 st. Sahara,
1 and 2/3 st. flour
3 tbsp. l. cocoa (if Russian, then you can 4)
70 grams of sugar
70 gr. water
10 ml cognac (optional)
Cream 500 grams
3 tablespoons of sugar or 50 grams of powdered
1 can of boiled condensed milk
the original recipe contains 150 grams of butter, but I don't use it!
100 g peanuts (any nuts can be)
60 g butter
60 grams of chocolate
100 ml cream
200 g of chocolate (dark or dark + milk)
1. Prepare a chocolate sponge cake. I make a shape of 24 cm from 8 eggs, but this is so that the top can be cut evenly. It is possible from seven.
Turn on the oven in advance. Separate 8 whites from the yolks. Beat the whites into a strong foam, about 10 minutes, so that they do not fall out of the cup when turning. Then, while whisking, gradually add 1 and 1/3 cups of sugar. Beat the yolks for a couple of minutes to expand and brighten. Sift 1 and 1/3 cups of flour for squirrels. Pour the yolks there and sift 3-4 tablespoons of cocoa. Stir with a spatula or spoon from edges to center from bottom to top. Place in a paper-lined mold. Bake in an oven preheated to 190 degrees for about 30 minutes, check with a skewer. Step-by-step recipe for chocolate biscuit.
2. Boil the soaking syrup. Mix 70 grams of sugar and 70 ml of water, let it boil for about five minutes. Cool to room temperature and you can flavor, for example, add 10 ml of brandy. Read step by step on how to cook syrup.
3. If you have unroasted peanuts, put them in a hot oven for 10 minutes to brown them. Then chop, preferably with a knife, into large pieces. Mix with boiled condensed milk, and not with a mixer, but with a spoon. If you want a thick cream, then whip the condensed milk, I don't even recommend it with butter, it becomes more liquid from this. If you collect in the form and put in the refrigerator (so condensed milk will not run out), then you can take 150 grams of butter, beat, and then add a jar of boiled condensed milk.
4. Whisk 500 ml of cream until soft peaks, add 50 g of powder or 3 tablespoons of sugar. You can beat a little more, but be careful, the main thing is not to interrupt. Read about how to whip cream.
I have a curly cake, don't be surprised. But the principle is the same.
3. Apply a cream of boiled condensed milk. Add the next cake. Apply cream cream. (There are already several cakes in the photo). Etc.
If you cut a biscuit into 3 cakes, then usually I put condensed milk cream on the first cake and cream on the second. If for 4 cakes, then usually I put cream on the bottom cake, on the second cream from condensed milk and on the third again from cream. But you can also double condensed milk, once cream. Then you will need more cream, or smear it thinner) My entire can of condensed milk is spent on lubricating one cake with a diameter of 24 cm.
4. If you do not decorate, for example, with mastic or cream, then fill the cake with icing. The simplest is 60 gr. melt chocolate with 60 gr. oils. Then just pour this over the cake, flatten on top with a knife, helping the frosting to drain around the edges. Step by step about glaze and.
It's also great to pour ganache over the cake, leaving picturesque drips on the sides (the cake should be even or even out a little with one of the creams.) For ganache, take 100 grams of cream, and 200 grams of chocolate (probably enough and half as much to try, out of this amount thick the layer turned out), cut the chocolate into small pieces and put in the cream, heat in the microwave until the chocolate dissolves. Step by step about ganache. Then pour the whole ganache onto the cake, and smooth out a little with a spatula or knife on top, making it drip a little on the sides. Just fit the chocolate to the edges of the cake so that the entire top is covered and the ganache drips randomly here and there.
Beat well with a mixer until smooth (leave 3-4 tablespoons of cream to decorate the cake). Add pre-roasted, cooled peanuts and cracker, broken into small pieces.
Mix everything thoroughly and place the entire cream layer on the bottom cake layer. Place the second cake on top, press down slightly. Put the biscuit in the refrigerator to freeze the layer.
For pouring homemade Snickers cake, break the chocolate into pieces.
Stir well until smooth. Pour the whole cake over with chocolate.
Place the homemade Snickers cake in the refrigerator until the chocolate is solidified. Decorate as you wish. I offer my own version of decoration: I left 2 tablespoons of chocolate mass and painted chocolate crowns on the parchment using a pastry syringe (put in the refrigerator until the chocolate hardens, then carefully separate the crowns from the paper).
I also decorated the cake with sugar mastic roses. To do this, mix the egg white with 400-500 grams of powdered sugar. The mass should be firm, like a hard dough. You can sculpt flowers, figurines, etc. from it. Allow finished products to dry (dry very quickly).
With the cream that was left, decorate the top of the cake in the form of zigzags, spirals using a pastry syringe. Unusually delicious and beautiful homemade Snickers cake is ready! Serve and enjoy!
Enjoy your meal!
Despite the fact that today any cake can be bought in the store, I recommend that you prepare this delicacy yourself. Only homemade Snickers cake can contain a lot of peanuts and a thick layer of meringue. In addition, we will lay the cakes of the cake with homemade caramel, and we will bake the best and most chocolate sponge cake. You will hardly find such a cake on the store shelf.
I have tried many recipes from the Internet, and today I am sharing my favorite version of the Snickers cake. A recipe with a photo, step by step, accessible - I tried not to miss a single detail. But if something turned out to be incomprehensible, ask, I am happy with every comment, as a long-awaited guest on the doorstep =)
For a chocolate biscuit, take:
For a meringue crust you will need:
To soak the biscuit:
You can use fatter cream, but dilute with water
For the layer of the cake and its decoration, you will need 300 g of peanuts.
For homemade caramel:
Instead of caramel, you can use boiled condensed milk, whipped with butter (180 g of butter per 1 ordinary can of condensed milk).
For the chocolate ganache:
The bowl in which we will whisk the whites should be perfectly clean (until it squeaks), there should not be a drop of fat or liquid on the bottom and walls. The same applies to the mixer beaters. To be on the safe side, I grease the dishes in which I am going to whip with a lemon peel. Citric acid dissolves any signs of fat.
Carefully separate the whites (3 pcs) from the yolks so that not the slightest part of the yolk gets into the protein mass. Don't throw away the yolks: put in a small plastic container and sign the amount so you don't forget. Put the yolks in the freezer, they will definitely come in handy. The yolks can be used in, in minced meat for cutlets or potato casseroles, in.
Begin to beat the whites at low speed, gradually increasing it to the maximum.
We add granulated sugar to the proteins after they have become a lush white mass. In the photo you see the mixer turned off (I could not add sugar, work as a mixer and hold the camera at the same time). In reality, the mixer does not need to be turned off when adding sugar!
It is necessary to reduce the speed to the minimum and add granulated sugar in a thin stream so that it immediately interferes with the protein mass, and does not settle to the bottom. This is an important condition for a successful outcome.
When the whites and sugar are beaten into a firm foam and held in the bowl, if you turn it upside down, you're done. Now add 1 tsp. with a slide of cornstarch. It will help stabilize the meringue in the oven.
Take a look at the photo of what the meringue cream looks like before going into the oven.
The oven should be preheated to 150 ° C. On a baking sheet (you do not need to cover and grease) we spread the snow-white thick mass. I form a cake 3-4 cm high, 22-24 cm in diameter. I do everything by eye, but you can achieve accuracy if you bake on baking paper, and before that draw a circle of the required diameter on it.
Using a silicone spatula, smooth out the surface of the cake. Smooth the sides of the meringue.
We send the meringue to dry in the oven. The first 15 minutes the cake is baked at a temperature of 150 ° C (oven mode "top-bottom"), then set the mode with convection and bake for another 2-3 hours. Drying time of the meringue directly depends on the thickness of your crust. I place the baking sheet on the lowest level of the oven.
The finished cake air gap will be light beige. We do not need snow-white, since the cake will be hidden inside. But for that, try to dry the meringue longer, but at a low temperature, so that it remains white, like a ballerina's skirt.
When the meringue is ready, it can be easily detached from the baking sheet. I usually leave it in the oven until it cools completely, and when I look inside, the meringue can be easily removed without effort. If you have difficulties and the air cake "stuck" to the baking sheet, slightly pry it with a metal spatula from all sides, and then remove.
For this cake, you can make any chocolate dough biscuit you like. It can be "Chocolate on boiling water", or the usual classic with the addition of cocoa.
I bake a classic one, but I brew cocoa powder with hot water and let the mixture brew. While we beat the eggs and sift the flour for the biscuit, the cocoa will be at the temperature we need. A simple step like steeping the cocoa with hot water will make the biscuit taste richly chocolatey.
No one will believe that there are only 2 tablespoons of cocoa powder in a dough; everyone will feel the presence of expensive bar chocolate.
So, 2 tbsp. brew cocoa 0.5 tbsp. hot water, stir and set aside.
We break 4 eggs into a convenient deep bowl (I have category C1), begin to beat with a mixer. First, beat at low speed, gradually accelerating. Only when the eggs are beaten into a foam do we begin to add granulated sugar (200 g).
Do not turn off the mixer when adding sugar (you just need to reduce the speed by one while adding sugar). Try not to direct the stream of sugar onto the whisk so that the sweet grains of sand do not scatter throughout the kitchen.
Our task is to distribute granulated sugar in the egg mass as evenly as possible.
Since the biscuit dough kneads quickly enough, turn on the oven to heat up to 170 ° C now.
Take a look at the photo to get an idea of the consistency and color that should come out. Lush light mass with a glossy sheen. When working with a stationary mixer, whipping until such a result will take 4-5 minutes, if you whisk with a manual mixer, like mine, it will take 8-10 minutes, no less.
During this time, the sugar will practically melt, if you take a drop of liquid from a bowl and rub it between your fingers - the grains will not be felt. Although, if the eggs were just out of the refrigerator, the sugar will not have time to completely melt, there is nothing wrong with that either.
In a separate bowl, mix flour (200 g) and baking powder (1 tsp) First, sift everything through a fine sieve, then take a whisk / spatula and thoroughly mix these dry ingredients. The better we distribute the baking powder in the flour, the more evenly the biscuit will rise.
Sift flour with baking powder, mix again. The flour should be very carefully added to the dough, taking care not to lose the accumulated air. Use a spatula or spoon for this purpose, not a mixer. The mixer is too powerful a tool, we don't need its power now. Now we need patience and accuracy.
It was the turn of the cocoa powder. Of course, after brewing with hot water, it is no longer a powder, but a homogeneous chocolate-colored liquid. We wait until the mass has cooled to room temperature (otherwise the eggs will curl) and add to the dough. Stir.
I advise you to grease the sides of the mold with butter (take a cold piece, it will be more convenient), and dust it with flour on top. Place a sheet of good quality parchment paper that you are confident in at the bottom of the mold. You can trace the shape with a pencil and cut the paper around. For a split-sided baking pan, simply pinch off the parchment, then snap the baking pan and tear off any excess baking paper.
Why is it important to lubricate the sides this way: first with oil, then with flour? The fact is that the biscuit dough in the oven begins to actively rise and clings to the sides of the form. If the surface is slippery, the dough particles will roll down again and again, the biscuit will rise very poorly. If you create a tenacious layer of butter and flour on the sides, the dough will rise successfully. The sponge cake will be tall and fluffy.
Mix the chocolate mass well with the main dough. Then pour the dough into the prepared mold. As you can see, I have not brought the dough to a homogeneous state; you can see chocolate "stains" in the photo. These strips remain in the finished biscuit. Although this did not affect the taste in the least, I advise you to achieve uniformity and stir a little longer.
Let me remind you once again that the oven must be preheated beforehand. There are no trifles in baking a biscuit, every step is important. As soon as the dough is poured into the mold, it should immediately begin to bake, which is possible only at high temperatures. If you have just turned on the oven and put the form with the dough in the oven, the dough will settle, the biscuit will turn out to be low and dull.
Do not open the oven door for the first 20-25 minutes, this is fraught with a sharp drop in temperature inside the cabinet and the biscuit dough settling. After half an hour, you can check the readiness of the baking by opening the door slightly. I am doing two readiness tests:
If the biscuit is ready, turn off the oven and remove the mold. Let the biscuit stand in the tin for 10 minutes, then use a sharp knife to run around the circumference of the tin to separate the biscuit from the tin. This may not be required, the biscuit often leaves the mold itself well.
Here is such a handsome chocolate I have turned out. Mold diameter 24 cm, biscuit height 5.5 cm.
It is better to leave the cake on the wire rack until it cools completely (ventilation from all sides is better this way). But first, remove the parchment from the bottom of the biscuit. Do not worry about the particles of the finished dough remaining on the paper: thanks to this fact, the biscuit becomes more porous and is better saturated with cream.
To make the chocolate biscuit even softer and richer in taste, let's go for a little trick: wrap it in plastic wrap and put it in the refrigerator for two hours. If you have time, you can leave it overnight.
What happens in the refrigerator at this time? Moisture from the porous crumb of the biscuit should evaporate, but because of the cling film it cannot do this, therefore it is evenly distributed over the entire surface of the biscuit. I always insist on biscuits (both regular and chocolate). It is best to bake the biscuit cakes beforehand to allow them to rest properly in the refrigerator (for example, overnight), and collect the cake the next day. Such a biscuit will crumble less when cutting, will be more elastic and very tasty.
Cut the cooled biscuit into two parts. Use a long knife, a saw or pastry thread.
I like to use 10% cream to soak the biscuit in this recipe. I dip the brush and run it over the entire surface of both cakes.
Homemade Snickers cake differs from store-bought ones with a generous layer of homemade caramel. We will make it with regular ingredients, but the taste is amazing!
Combine water (65 g) and granulated sugar (220 g). Put on medium heat and (without stirring!) Wait until the sugar is completely dissolved. If you start stirring at this point, the sugar will begin to form crystals, which we don't need.
When the sugar dissolves, turn up the heat and carefully observe the color of the contents. As soon as you see a change in the color of the bubbles, turn off and set aside. If you overexpose the caramel on the fire at least a little, it will taste bitter when finished.
In hot caramel, add warm cream 200 g (preheat them in the microwave or on the stove). Be careful, the mixture will begin to bubble and shoot, because the temperature difference is huge, despite the fact that we heated the cream. Try not to have children nearby at this moment, be careful yourself too.
Stir with a spatula to help the foam settle.
When the caramel is smooth and there are almost no bubbles left, add butter (70 g) and stir again until completely dissolved. If you want a salty flavor, add a few flakes of salt at this point.
Cool the caramel well before applying to the cake. To do this, it is better to pour it into another container and refrigerate.
Snickers cake is inconceivable without roasted peanuts, on which we will not save. We fry the nuts until they have a pleasant color and lasting aroma. I fry in a pan, stirring occasionally, for 6-7 minutes. You can sprinkle the peanuts on a baking sheet and roast in the oven.
Rub the cooled nuts between your palms, they will easily peel off the peel. Set a small amount of nuts aside - they will come in handy for decoration. Send the rest to a blender to grind into medium crumbs.
There is no need to turn peanuts into dust, small and medium-sized pieces will be tastier.
Chocolate ganache is very easy and quick to prepare. We need heavy cream (100 g), brought to a very hot state and a bar of chocolate (100 g). First, we chop the chocolate into small pieces (in my photo, the bar is simply divided into squares, but it is desirable to chop even less), then we dip the chopped chocolate into the cream.
Choose whichever chocolate you like. If your family loves dairy, it is better to take one so that no one feels bitterness in the ganache.
Stir the chocolate ganache for the cake to dissolve better.
The only thing left to do is to collect the Snickers cake from chocolate sponge cakes, homemade caramel, peanuts and meringues. Place the first sponge cake on a cake support or dessert dish (I remind you that we soaked the sponge cake with cream). Now cover with a generous layer of homemade caramel.
Sprinkle caramel with nuts. Roasted peanuts should generously cover the caramel biscuit. Along with the chopped mixture, I also put several whole nuts - when they come across in the cake - it's very tasty!
Now we lay the meringue layer. Tall meringue is very fragile, be careful. But even if an accident happened and the cake cracked or broke, it's okay. In the finished cake, this will not be felt at all.
Cover the meringue with caramel, smoothing it evenly over the entire surface of the cake.
Based on your family's taste preferences. If you want a balance of tastes (sweet-salty), be sure to use salted caramel. The salt really reveals the taste, it turns out not sugary sweet, but a delicious original cake.
Snickers cake harmoniously combines the taste of caramel, and the taste of roasted peanuts, and crispy meringue with the taste of chocolate biscuit and ganache on cream. Perfect delicious cake.
But if you really don't want such "sophistication" as adding salt to sweet caramel, leave it sweet. It will still be delicious.
The top cake will be biscuit again. We turn it with the flat side up to make the cake neater.
Cover the Snickers cake with chocolate ganache. If you intuitively feel that there is enough sweetness in the cake, cover the cake with a thin layer of ganache. If you want to spread from the heart, wait until the chocolate ganache has completely cooled down, becomes thick and can be spread in a thick layer. Using a pastry spatula or spatula, you can make the cake even and beautiful.
I covered it with a thin layer of ganache. It turned out not as beautiful as with a thick coating, when all the flaws are smeared, but unusual and cute (I liked that the meringue cake shines through the ganache).
Decorate the top of the cake with peanuts.
Let the cake brew for 2-4 hours at room temperature and the same amount of time in the refrigerator. Snickers cake with meringue will soak well, will be rich in taste and color.
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A simple dessert, reminiscent of the famous chocolate bar, will appeal to those with a sweet tooth of any age. It is not difficult to quickly make it even at home. Housewives use an oven, a slow cooker, or completely refuse to bake the cake. There is no need to worry about how to make a Snickers cake, because its recipe contains only ingredients that are always easy to find.
The most important thing in the recipe for making the Snickers dessert is the biscuit. It must be baked with great care so that it does not sag due to temperature changes. To create a treat, you need:
Separate the egg whites from the yolks, mix the latter with the vanilla-sugar mixture. Melt the chocolate in the milk in a water bath. Combine this mass with the yolks and work with a mixer. Beat the whites separately until a thick foam forms, then combine both parts. Add flour and then add baking powder. Send the finished dough into a mold with butter and cook for less than an hour. Divide the crust in half. Mix condensed milk and butter and add cocoa. Add nuts. Lubricate the cakes. Sprinkle them with peanuts on top. You can also decorate the finished cake with icing from a package of dark chocolate and 4 tablespoons of cream.
Decorating a cake with meringue makes the treat even more delicious. To create such a delicate dessert, you will need:
Combine the whites with some of the sugar and turn into a lather with whipping movements. Using a teaspoon, place the future meringues on a baking sheet and dry in the oven for 1.5 hours at the lowest temperature. Then turn off the heat, but leave the meringue for another 12 hours.
Add the remaining eggs to the pre-mixed vanilla and sugar. Continue whisking while adding cocoa, vegetable oil and milk to the mixture. Add flour, then baking powder and stir until the lumps dissolve. Prepare the biscuit pan, pour in the dough and bake for about 40 minutes. Do not open the oven while baking to avoid the biscuit settling.
For the cream, combine condensed milk and butter. Cut the baked biscuit into a couple of cakes, brush with cream. Line the sides of the meringue cake and sprinkle with chopped roasted peanuts.
This recipe is based on two creams for impregnating the cakes at once. This gives the dessert a special, rich taste and makes it a favorite delicacy for those with a sweet tooth. Ingredients:
Whisk the whites with a glass of sugar until frothy. Add yolks, sour cream, cocoa powder, flour and baking powder. Pour the batter into a greased pan and cook at 180 degrees.
In a saucepan, put the milk to a boil, add the semolina and the remaining sugar. Add butter to the cooled porridge and beat with a mixer. This cake cream is very unusual, but very useful. The second filling is made with crushed crackers. They need to be mixed with nuts and condensed milk. Lubricate the biscuit cut into cakes, first with the cream on the semolina, and then with the peanut mixture. Top with melted chocolate.
At home, it is worth trying the quick preparation of a nut cake when the biscuit is not baked. For this you need:
Combine slightly warmed oil with condensed milk. Beat with a whisk or mixer until smooth. Chop the cookies and add them there. After mixing, send to the prepared form. Spread the nuts evenly over the top. Combine sour cream, cocoa powder and sugar, bring to a boil. Add a small piece of butter and stir well. Place the frosting on the nuts and place in the refrigerator to soak.
By the way, Snickers filling is often used for other cakes. Sponge cakes are soaked with caramel, peanuts or other nuts are added, sometimes mixed with other creams, for example, cream cheese.
Making cake cakes in a multicooker is much easier. It takes a little time, and you do not need to constantly monitor the fire and the cooking process. The main ingredients of the Snickers recipe:
Combine proteins with some of the sugar. Milk chocolate needs to be softened and whipped in yolks, slowly adding flour and baking powder in parts. Add protein mixture and stir. Send the dough to a greased multicooker. Put on the "Baking" mode and keep for about an hour. Using a mixer or a whisk, combine the cream with the condensed milk and in a separate bowl, mix the butter, sugar and nuts. Remove the hot sponge cake from the multicooker, cut in half. First brush the cakes with whipped butter and then with butter-based nut cream. Pour dark chocolate over the sponge cake and send to cool.