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.

Snickers cake - classic recipe

The delicacy is prepared only from natural products, and the taste will remind everyone of the well-known bar.

Ingredients:

• cracker - 200 g;
• butter - 200 g;
• peanuts - 200 g;
• egg - 4 pcs.;
• sugar - 190 g;
• chocolate bar - 1 pc.;
• flour - 135 g;
• soda - 0.5 tsp slaked;
• condensed milk - a can of boiled.

Preparation:

1. Use whites separately from yolks. Pour into a bowl. Switch on the mixer. Beat. The success of the dessert lies in this process. If you beat the mass correctly so that it comes out lush and snow-white, then the cake will definitely turn out to be successful. Therefore, it takes a long time to process. After six minutes of running the mixer, gradually add granulated sugar in small portions. And continue the process for another five minutes.
2. Pour in the yolks. Continue whipping. It will take another eight minutes. The mass will turn out to be very thick and lush.
3. Add baking soda. Sift the flour while continuing the whisking process.
4. Place the mass into the mold. Preheat the oven - preparing the base for the cake will require 200 degrees. Bake for an hour.
5. Remove the dessert from the mold. Place on a wire rack and hold - the workpiece must cool completely.
6. Heat the frying pan. Add peanuts, fry and cool. If there is a husk, clean it.
7. Break the cracker, you can use your hands or grind it with a rolling pin. Large pieces are needed.
8. The oil will be soft. Therefore, take it out of the refrigerator in advance and let it rest for a couple of hours in the warmth. Mix with condensed milk and beat.
9. Combine the resulting mass with nuts, cracker crumbs and stir.
10. Cut the cake lengthwise. You should have three parts.
11. Place half of the nut mass on the first part. Cover with a second cake layer. Spread out the remaining cream and cover with the third part of the biscuit.
12. Melt the chocolate, grease the dessert and refrigerate.

Airy shortcrust pastry dessert

Airy snickers cake is the perfect solution for nut lovers. The dessert is crispy and delicious.

Ingredients:

• butter - 150 g softened for cream;
• butter - 125 g softened into a dough;
• chocolate - 1 dark bar;
• baking powder - 1 tsp;
• icing sugar - 2 tbsp. spoons;
• peanuts - 75 g;
• vanilla sugar - 1 tsp;
• boiled condensed milk - 200 g;
• sour cream - 1 tbsp. spoon;
• egg yolks - 3 pcs.;
• flour - 260 g;
• sugar - 210 g;
• protein - 3 pcs.

Preparation:

1. Combine the powder with butter, sprinkle with vanilla sugar and beat. For help, use a mixer - you need a lush mass.
2. Pour in the yolks. At this point, continue whipping.
3. Pour sour cream, add baking powder and stir.
4. Place flour, knead and roll into a ball. Place it in a bag, put it in the refrigerator and let it rest for half an hour.
5. Take it out, roll it out on parchment paper. Better to make a rectangle to bake on a baking sheet. Put in the refrigerator.
6. Convert proteins into a fluffy mass. To do this, you will have to beat for eight minutes with a mixer.
7. Add sugar and beat until the crystals are completely dissolved. The mass itself should keep its shape and be white.
8. Remove the rolled layer from the refrigerator and place on a baking sheet. Spread the white mass on top.
9. Put in the oven, the temperature of which is 170 degrees. Hold for a quarter of an hour. Switch to 100 degrees, bake for another half hour, remove and cool.
10. Beat the butter for the cream (it should be fluffy). Place condensed milk and beat.
11. Grind nuts. To do this, place them in a bag and walk with a rolling pin.
12. Cut the cake into three pieces. Smear the first with cream, sprinkle with nuts and cover with the second. Spread the cream on its surface, sprinkle with nuts and cover with the remaining cake.
13. Smear the side of the dessert with cream and grind with nut crumbs.
14. Melt the chocolate bar and coat the top of the treat.

With meringue

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.

Ingredients:

• protein - 4 pcs.;
• cocoa - 3 tbsp. spoons;
• chocolate bar - 1 bar;
• sugar - 230 g for meringue;
• sunflower oil - 240 ml;
• butter - 150 g for cream;
• flour - 460 g;
• boiled condensed milk - jar;
• baking powder - 1 package;
• sugar - 2 cups for the cake;
• peanuts - 210 g;
• egg - 4 pcs.;
• sugar - a bag of vanilla;
• milk - 240ml.

Preparation:

1. Pour the egg whites into the container and sprinkle with some of the meringue sugar. Beat, periodically adding the remaining granulated sugar.
2. Place in a pastry syringe and squeeze the mixture onto a baking sheet. Small curls are needed. The workpieces will increase during baking, so they should be deposited at some distance from each other.
3. Preheat the oven (120 degrees required).
4. Place the baking sheet in the center of the oven and bake for an hour. Take out, cool slightly and transfer to a plate.
5. Chop the butter and set aside to soften.
6. Heat the frying pan. Add peanuts. Fry and cool. Take a rolling pin, grind.
7. Mix the sugar for the crust with the vanilla sugar. Cover with eggs and beat.
8. Attach baking powder. Mix. Add flour and beat.
9. Pour in sunflower oil, beat again and pour in milk. Stir. Sprinkle with cocoa, repeat whisking and pour the mass into the mold.
10. Hide the workpiece in the oven (180 degree mode). Cook for an hour. Take out and cool.
11. Mix pieces of butter with condensed milk. Beat - you get a cream.
12. Cut the cake into two layers. Smear the first part with half of the cream, sprinkle with peanuts, spread the meringue over it and grease with cream. Distribute some more nuts, cover with the next cake and press it with your hands.
13. Melt the chocolate bar. Grease the workpiece. Sprinkle with the remaining nuts.

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.

With chocolate and condensed milk

This cooking option is simple and quick, but at the same time, well suited for the holiday.

Ingredients:

• baking powder - 2 tsp;
• flour - 180 g;
• chocolate bar - bar;
• sugar - 180 g;
• fat cream - 400 ml for the first cream;
• peanuts - 120 g for the second cream;
• boiled condensed milk - 300 g for the second cream;
• chocolate - 80 g for the dough;
• egg - 5 pcs.;
• milk - 2 tbsp. spoons;
• butter - 100 g for the second cream;
• sugar - 2 tbsp. spoons for the first cream;
• vanilla - 10 g.

Preparation:

1. Cover the yolks with sugar. Add vanilla and beat.
2. Heat the milk. Place a chocolate bar intended for dough into it. Melt, mix with yolks and beat.
3. Add flour. Beat. Add baking powder and stir.
4. Turn the proteins into a thick foam and stir in small doses into the dough.
5. Transfer to form. Bake. The oven temperature needs 180 degrees.
6. Take out, cool and cut lengthwise.
7. Beat the cream with added sugar for the first cream. Spread on two cakes and refrigerate.
8. Beat butter with condensed milk, add peanuts and mix.
9. Get the cakes. Put the cream on the first and cover with the second.
10. Melt a chocolate bar and coat the cake with it. Place in the refrigerator and stand for five hours.

Snickers Mousse Cake

A simple and budget-friendly cooking variation.

Ingredients:

• peanuts - 100 g;
• sugar - 65 g;
• butter - 20 g;
• egg - 3 pcs.;
• baking powder - 0.5 tsp;
• boiled condensed milk - 150 g;
• flour - 45 g;
• chocolate - 15 g black;
• butter - 90 g for cream;
• cocoa - 15 g;
• ready-made mirror glaze;

Mousse:

• water - 50 ml;
• sugar - 75 g;
• heavy cream - 300 ml;
• protein - 2 pcs.;
• gelatin - 10 g;
• peanuts - 100 g;
• honey - 75 g.

Preparation:

1. Pour gelatin with water. Stir and set aside.
2. Fry the nuts in a dry skillet. Grind - you should get a powder.
3. Melt butter and chocolate (you can use a microwave). Cool down.
4. Pour flour into cocoa. Add baking powder and mix.
5. Place the yolks in a separate container, and beat the whites - you should get a stable foam. Add some granulated sugar and beat.
6. Beat the remaining sugar with the yolks and add the melted butter. Add proteins, mix, add flour mixture and beat.
7. Take a mold, the diameter of which is 16 cm. Heat the oven (175 degrees is enough), pour the dough into the mold and bake for half an hour. Cool and cut into three pieces.
8. To prepare the cream, butter will need to be soft. Place a jar of condensed milk in boiling water - it is necessary for it to become soft and fluid. Beat the butter, the mass should become light. Add condensed milk in small portions and beat, adding peanuts.
9. Smear the cakes. For dessert, you only need a medium cake, which must be wrapped in plastic and put into the freezer. Combine the remaining two cakes, bottom and top, and use as a separate dessert.
10. For the mousse, you need a mold 18 cm in diameter. Heat water in a saucepan, sprinkle with sugar and add honey. Dissolve ingredients and boil. The liquid needs scalding hot.
11. Beat the whites. When the foam is thick and stable, pour over the syrup. Continue whisking until the mixture has cooled. Cover with nut powder and stir.
12. Melt the gelatin. Whip the cream and mix with the protein mass. Cover with gelatin. Stir. Put the resulting mousse into the mold. Drown the frozen crust in the mass. Cover everything with food wrap, place in the freezer and freeze. Remove from the mold, cover with glaze.
13. Put it back in the refrigerator and hold it for four hours - the workpiece should defrost.

Dessert without baking with cookies

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.

Ingredients:

• sugar - 150 g;
• butter - 250 g in the first cream;
• milk - 480 ml;
• peanuts - 200 g for the cake;
• butter - 250 g in the second cream;
• boiled condensed milk - 1 can;
• chocolate - 100 g;
• biscuits - 750 g;
• peanuts - 100 g for decoration.

Preparation:

1. Break the cookies (large pieces are needed). Crush peanuts.
2. Beat butter. Add condensed milk and beat again - you get the first cream.
3. Beat butter with sugar. Boil the milk and mix with the oil mixture - you get the second cream.
4. Pour the cookie crumbs into the mold. Pour part of the second cream, hide in the refrigerator and stand for half an hour.
5. Spread with the first cream, sprinkle with the remaining cookies and coat with the second cream on all sides. Refrigerate for half an hour.
6. Melt the chocolate. Grease the cake. Sprinkle with nuts.

With homemade nougat

The delicacy is obtained with the most delicate soft biscuit base, delicious glaze and original cream.

Ingredients:

• flour - 300 g;
• egg - 7 pcs.;
• cocoa - 35 g;
• water - 180 g;
• salt - 5 g;
• baking powder - 3 tsp;
• oil - 1 tbsp. a spoonful of refined;
• sugar - 160 g

Nougat:

• water - 50 ml;
• lemon juice - 1 tsp;
• honey - 5 tbsp. spoons of liquid;
• peanuts - 1.5 cups roasted and crushed;
• icing sugar - 320 g;
• vanilla - a bag;
• protein - 2 pcs.

Cream:

• peanuts - 150 g fried;
• condensed milk - 1 boiled can;
• icing sugar - 35 g;
• butter - 50 g of butter.

Glaze:

• sugar - 85 g;
• butter - 55 g;
• cocoa - 65 g;
• sour cream - 100 ml;
• peanuts - 55 g.

Preparation:

1. For the base, beat the whites - you get stable peaks.
2. Pour water into the yolks, add butter, sprinkle with sugar and beat. Add flour. Salt. Add cocoa and add baking powder. Beat.
3. Mix the two masses gradually.
4. Pour everything into a mold and bake for an hour. Set the oven mode to 180 degrees. Cool, cut - you should get four cakes.
5. Now you need to cook the nougat. Dry the nuts in the microwave. Peel off. Place in a blender and blend.
6. Pour granulated sugar into honey. Boil and simmer for 11 minutes. It is necessary to interfere constantly.
7. Beat whites, sprinkle with vanilla, pour in juice and beat. Introduce the boiling mass from the previous step, at this moment continuing to whisk - you get a thick and viscous composition.
8. Add nuts and stir. Take the ring, put it on parchment, pour in the nougat and put it in the freezer. Withstand six hours. You can also make nougat in advance.
9. Now it's the turn of the cream. Beat butter with powder, add condensed milk, add nuts and mix.
10. Smear the cake with cream, cover it with the second half. Lay out the frozen nougat, after removing the parchment. Cover with the next cake, coat with cream and cover with biscuit.
11. Prepare the icing. To do this, melt the butter, cover it with granulated sugar, add cocoa and stir. Pour sour cream over, add nuts and mix. Smear the cake with the resulting mass.
12. Put the dessert in the refrigerator and let stand for an hour.

Ingredients:

• salt - 3 g;
• cream - 110 ml fat;
• sugar - 160 g;
• butter - 65 g.

Preparation:

1. Heat up the cream.
2. Cover the container with sugar, melt it and boil until a beautiful amber shade is obtained. It is necessary to interfere constantly.
3. Cut the butter, add to the sugar mixture and stir. Pour warm cream, add salt and stir.
4. You can store the resulting mass for a month and use it for any baking.

How to decorate the cake beautifully?

For different skill levels of hostesses, there are various options for decorating delicacies:

• The simplest and most common option is chocolate icing, which is easiest to prepare by melting a chocolate bar. On top, you can sprinkle the dessert with confectionery powder or nuts.
• Mirror frosting also looks perfect as a decoration for this cake.
• The cake covered with velor will make the dessert magnificent and unforgettable. It is sold in cylinders, which can be purchased in specialized stores.
• With the help of mastic, you can create a cake of extraordinary beauty. In stores, this component is sold in any color. With the help of plastic mass, the skill of the pastry chef can bring to life any, even the most unimaginable, ideas.

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.

Snickers cake step by step - with photo

Products

Biscuit

1 and 1/3 st. Sahara,

1 and 2/3 st. flour

3 tbsp. l. cocoa (if Russian, then you can 4)

Syrup

70 grams of sugar

70 gr. water

10 ml cognac (optional)

Cream

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)

Icing (unless you decorate the cake differently)

60 g butter

60 grams of chocolate

Instead of glaze, you can ganache

100 ml cream

200 g of chocolate (dark or dark + milk)

Snickers cake - classic recipe

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.

Homemade Snickers cake

I have a curly cake, don't be surprised. But the principle is the same.

1. Cut the biscuit into 3-4 cakes. How to cut a biscuit into cakes with a knife, read.
2. Sprinkle the sponge cake with syrup.

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 =)

Snickers cake ingredients:

For a chocolate biscuit, take:

• Chicken eggs (C1) - 4 pcs.
• Granulated sugar - 200 g
• Wheat flour - 200 g (it may take a little more or less)
• Baking powder - 1 tsp with a slide

For a meringue crust you will need:

• egg whites - 3 pcs.
• sugar - 200 g
• corn starch - 1 tsp with a slide

To soak the biscuit:

• Cream (10% fat) - 0.5 cups

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:

• Granulated sugar - 225 g
• Water - 65 g
• Heavy cream - 200 g
• Butter - 70 g

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:

• Heavy cream (at least 33%) - 100 ml
• Chocolate (I have dark) - 100 g

Snickers cake recipe with photo step by step at home

How to make a meringue for a Snickers cake

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.

"Snickers" chocolate sponge cake

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.

Do I need to lubricate the biscuit mold

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.

Chocolate sponge cake for "Snickers" cake is baked at a temperature of 170-180 ° C

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:

• I touch the middle of the biscuit with the pads of my fingers (it should spring, after the blotch return to its original shape).
• I pierce the middle of the biscuit with a wooden stick (it should come out dry).

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.

Snickers cake filling: homemade caramel and peanuts

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.

How to make snickers chocolate ganache

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.

Assembling the "Snickers" cake recipe with photos step by step

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.

In contact with

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.

Classic version with nuts

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:

• a glass of flour;
• a glass of sugar;
• 5 eggs;
• vanillin;
• 3 tablespoons of milk;
• a teaspoon of baking powder;

• 100 g of chocolate;
• a can of condensed milk;
• 2 teaspoons of cocoa;
• 100 g butter;
• 100 - 150 g of chopped roasted peanuts or other nuts.

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.

Meringue recipe

Decorating a cake with meringue makes the treat even more delicious. To create such a delicate dessert, you will need:

• 2 cups of flour;
• 12 eggs;
• 2.5 cups sugar;
• half a glass of milk;
• vanillin;
• half a glass of vegetable oil;
• 3 tablespoons baking powder;
• 3 tablespoons of cocoa powder;
• 150 g butter;
• 150 g peeled peanuts;
• 1 package of boiled condensed milk.

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.

Snickers with crackers cream

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:

• a glass of flour;
• 3 tablespoons sour cream;
• 3 eggs;
• 1.5 cups of sugar;
• baking powder;
• 3 tablespoons of cocoa;
• 200 g of chocolate;
• 3 glasses of milk;
• a glass of semolina;
• 250 g butter;
• 400 g crackers;
• 150 g of boiled condensed milk;
• 200 g roasted peanuts.

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.

"Snickers" without oven

At home, it is worth trying the quick preparation of a nut cake when the biscuit is not baked. For this you need:

• 1 can of condensed milk;
• 500 g of cookies (sugar, baked milk, etc.);
• 200 g sour cream;
• 250 g roasted peanuts;
• 100 g butter;
• 4 tablespoons of cocoa powder;
• 2 tablespoons of sugar.

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.

Multicooker cake

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:

• 1.5 cups flour;
• 150 ml of milk;
• 1.5 cups of sugar;
• 8 eggs;
• 300 g of dark and milk chocolate;
• 120 g roasted peanuts or walnuts;
• baking powder;
• 250 g butter;
• half a can of condensed milk;
• 250 ml heavy cream.

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.