Snickers Cake

Snickers bars are one of the most famous and popular delicacies. Their benefits include high calorie content, which makes it possible to replace snack with candy and a unique sweet-salty taste that almost everyone likes. The disadvantage of the popular dessert can be considered the presence in its composition of components that are not considered useful, and inadequately high price. Cake "Snickers" has all the advantages of advertised sweetness, but lacks its inherent drawbacks. It is not easy to prepare it at home, but even an inexperienced hostess will cope with this task if she does everything carefully, following the recommendations that accompany the selected recipe.

Cooking Features

Recipes cake “Snickers” varied. You should not be surprised at this: each recipe is the fruit of an enterprising culinary specialist who wants to feed children or surprise guests with a well-known delicacy in an unusual form. There can be no single recipe for “Snickers” cake, like a single technology for its preparation. But some traditions in this sense are still formed. If you want to get a perfect result, you should learn about these nuances.

• Biscuit dough cakes are the basis of the “Snickers” cake, sometimes they are made sandy. Other test options are not used. Often the cakes are made chocolate, as originally “Snickers” is a chocolate bar. For a layer of cakes, use either nougat, or nut paste from the store, or homemade caramel mixed with nuts. Often the main type of cream alternate with an additional (for example, from whipped cream). In the filling can add meringue pieces, cookies. The finished cake is covered with chocolate icing, decorated with chocolate and nuts.
• Without the salty taste “Snickers” will lose its inherent charm, so nuts and crackers are used for its preparation. Typically, these ingredients need to be crushed before mixing with the cream. This must be done manually, without the help of kitchen appliances, as it is not necessary to grind food to the state of a crumb, but to larger pieces.
• Whether to soak the cakes depends on the recipe and the thickness of the cakes. If they are biscuit and thinner than 1 cm, you can do without impregnation. Impregnation for “Snickers” cakes is made from brandy, liqueur, syrup, honey, coffee.
• It is better to bake cakes in a detachable or silicone form so that they can be easily removed without damaging.
• Initially, thick cake layers are baked, which are cooled on a grid and cut into thinner layers. If you try to cut the hot cake, the result may not be as expected.

Before serving, the cake should be cooled in the refrigerator. It is not necessary to cut it in advance so that guests can admire it.

Classic Snickers Cake Recipe

Calorie dishes: 7608 kcal, per 100 g: 338 kcal.

Composition:

• wheat flour - 0, 25 kg;
• chicken egg - 8 pcs .;
• sugar - 0, 35 kg;
• cocoa powder - 100 g;
• water - 70 ml;
• cognac - 20 ml;
• fatty cream (for whipping) - 0.5 l;
• boiled condensed milk - 0, 2 l;
• icing sugar - 50 g;
• salted peanuts - 100 g;
• milk chocolate - 80 g;
• butter - 90 g.

Method of preparation:

• Remove the butter from the refrigerator beforehand so that it softens.
• Beat the eggs, separating the yolks from the proteins.
• Beat the yolks with a whisk, add 10 g of butter to them, whisk again. Add sifted flour, cocoa powder and 200 g of sugar. Mix thoroughly. You can beat the mixer, turning it on at low speed.
• Place the proteins in a clean, dry container. Beat them for 10 minutes. Mixer beaters must be clean and dry, otherwise you will need to whip proteins for an infinitely long time.
• Sprinkle a spoonful of sugar to the squirrels, continuing to beat them. After a minute, add another spoonful of sugar, after a minute - another one. After a minute, add a fourth spoonful of granulated sugar and beat the protein mass for another 2-3 minutes.
• Enter the protein mass into the dough, mixing it with a spoon or spatula. The mixer at this stage is not necessary to use.
• Put the dough in a greased form. Put it in a preheated to 160-180 degrees oven. Bake until a toothpick dipped in the center of the cake stays completely dry. This state is called “before the dry torch”, since earlier the readiness of the pies was checked with the torch.
• Let the cake stand in the open oven for a while, then transfer it from the mold onto the wire rack and let it cool for a while. Cut into 3-5 pieces.
• Mix water with 70 g of sugar, boil. Mix syrup with brandy, soak them cakes.
• Whip the cream into a sumptuous foam, add icing sugar, continue to beat for 2 minutes.
• Finely chop the salted peanuts with a knife, mix the nut crumb with condensed milk.
• Smear the bottom of the dish with which you are going to serve the cake with condensed milk. Place the first cake in the center. Cover it with whipped cream. If the cake is 4-5, use only half the cream.
• Put the second cake. Cover it with boiled condensed milk mixed with peanuts.
• Continue to lay and sandwich the cakes alternating the fillings.
• Break the chocolate, put in a small bowl. Put oil there.
• Warm the chocolate and butter in a water bath until they melt completely.
• Cover the cake with chocolate icing, refrigerate.

After 2-3 hours, delicious and nourishing “Snickers” cake can be served at the table. Not only children will be delighted with it.

Air Snickers Cake

Calorie dishes: 9304 kcal, per 100 g: 433 kcal.

Composition:

• chicken egg - 6 pcs .;
• sugar - 0.5 kg;
• soda - 5 g;
• lemon juice - 5 ml;
• mayonnaise - 20 ml;
• creamy margarine - 0, 25 kg;
• vanillin - 1 g;
• flour - 0, 45 kg;
• salt - a pinch;
• boiled condensed milk - 0, 2 l;
• butter - 0, 2 kg;
• cognac - 10 ml;
• roasted peanuts (salted) - 150 g;
• chocolate - 50 g.

Method of preparation:

• Separate the yolks from the proteins.
• Pound the yolks with sugar in the amount of 100 g. Add the softened margarine, pre-cut it into slices. Beat with a mixer.
• Enter mayonnaise and vanilla. Add lemon juice soda. Stir.
• Pour the sifted flour and knead the dough.
• Divide the dough into three parts, cover with cling film, leave for half an hour.
• Crush the remaining sugar with a blender or coffee grinder to a powder.
• Add a pinch of salt to the squirrels, whisk them until stable peaks.
• Gradually add sugar powder to the protein mass, continuing to beat it.
• Spread one portion of the dough on a baking sheet by first placing the parchment on it.
• Cover the protein mass using only a third of it.
• Place in an oven preheated to 150 degrees, bake for 40 minutes. Turn off the oven, wait 20-40 minutes until the meringue dries completely.
• Also bake the remaining two cakes.
• Mix softened butter with boiled condensed milk, whisk. Continuing to beat, enter the brandy.
• Spoon in the cream roasted peanuts.
• Collect the cake by filling the cakes with the prepared cream.
• Melt the chocolate, put it in a culinary bag, put a chocolate mesh on the surface of the cake.

It remains to cool the dessert in the refrigerator and serve it to the table. It tastes airy and crispy.

Snickers Cake with Cracker

Caloric content of a dish: 6143 kcal, per 100 g: 425 kcal.

Composition:

• chicken egg - 4 pcs .;
• flour - 140 g;
• sugar - 0, 2 kg;
• chocolate - 80 g;
• roasted salted peanuts - 0, 2 kg;
• salty cracker - 0, 2 kg;
• butter - 0, 2 kg;
• baking powder for dough - 3-4 g;
• boiled condensed milk - 0, 2 l.

Method of preparation:

• Whip the proteins into a thick foam, gradually add sugar.
• Whisk the yolks separately, mix them with flour.
• Connect both sides of dough, whisk.
• Add baking powder. Whisk again.
• Place the dough in the form, put in the oven preheated to 180-200 degrees. Bake for about an hour.
• Cool, cut into 3 parts.
• Crumble cookies.
• Whisk the condensed milk with butter.
• Add the cracker and peanuts, stir with a spoon or spatula.
• Divide the cream into 2 parts.
• Put the first cake on the dish, cover it with one part of the cream.
• Place the second cake on top, spread it with the remaining cream.
• Cover with a third crust. Pour melted chocolate.

This recipe for Snickers cake is one of the most popular. If you look at the number of nuts and cracker in the recipe, it becomes clear that such a love for dessert did not arise by chance - it simply cannot be tasteless.

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