Snickers cake at home - 10 easy recipes

Do you think making Snickers cake at home is very difficult? Then our 10 easy photo recipes will convince you step by step. Snickers cake is prepared quite simply, but it turns out to be incredibly tasty. Try one of our recipes and surprise your guests with your culinary skills.

The classic recipe for Snickers cake at home

Surely everyone has tried Snickers, because this is perhaps the most popular chocolate bar in the world. But what if you try to cook it at home? Homemade Snickers cake will delight and surprise your guests. Believe me, none of them will remain indifferent.

Number of Servings: 10

Cooking time: 1-1.5 hours

• 
  Take 2 bowls and separate the yolks from the whites. The secret to a well-risen crust is in perfectly beaten eggs. The whites need to be beaten to strong peaks, this will take about 10 minutes, 5 minutes after the start of beating, add sugar in small portions and continue beating.
• 
  Now carefully add 4 yolks to the whipped whites and beat the egg-sugar mass again. Add half a teaspoon of baking powder. Sift the flour and add to the beaten eggs in small portions. Beat the dough with a mixer until a smooth consistency is obtained.
• 
  Turn on the oven to heat up to 200 ° C. Take a baking dish and evenly coat the bottom and sides with softened butter or sunflower oil. You can also line the bottom of the mold with parchment. Pour the dough into the prepared mold. Send the baking dish with the dough for the future cake to a well-preheated oven. The cake will rise and be fully baked in about an hour. After that, unplug the oven, but don't rush to take out the base of the cake. Let it sit in the hot oven for another 10-15 minutes. Now you can take the cake out of the oven.
• 
  It is best to cool the crust for the future cake on the wire rack, then its bottom will not get damp. If you plan to harvest the cake the next day, place it on the wire rack in the oven. Let it stand there all night, the cake will not grow stale and not damp.
• 
  Pre-fry the peanuts in a dry frying pan until golden brown, so the taste of the cake will be richer.
• 
  After cooling, the nuts need to be peeled from the red husk. This is done very easily and easily.
• 
  Put the cookies in a bag (it is better to choose a cracker with a cream flavor). Tie the bag so that the crumbs do not spill out and place on the table. Take a rolling pin, and as you should, walk it over the bag of cookies back and forth. You should have a fairly small crumb.
• 
  Melt the butter in a water bath or in the microwave (you can just get it out of the refrigerator 2-3 hours before cooking, then the butter will have time to soften properly). Pour it into a bowl and add a can of condensed milk. Mix both ingredients well. Add peanuts and cracker crumbs to this. Stir the cream thoroughly, and then send it to the refrigerator, covered with cling film.
• 
  Take the baked crust and carefully cut it lengthwise into 3 pieces. You can do this carefully with a sharp knife or thread. Spread each cake evenly with the cream cooled for several hours. You do not need to grease the top of the cake with cream.
• 
  Melt a bar of chocolate in a water bath, and then distribute the melted chocolate evenly over the entire surface of the cake. And now the most creative part begins - the decoration. Here, who's on that much: you can decorate with chocolate, fruits, berries or nuts, coconut, colored sweets and whatever comes to your mind. After the cake is decorated, you need to put it in the refrigerator for 2 hours so that the cakes are properly soaked in nut cream. So our wonderful Snickers cake is ready!

Enjoy your meal!

Classic airy Snickers cake with meringue

Very unusual, tasty and easy to prepare cake. Try making this airy nutty treat and your guests will certainly ask for more, and along with the recipe.

Ingredients:

• Chicken eggs - 8 pcs.
• Butter - 550 g
• Bitter chocolate (56%) - 200 g
• Mayonnaise - 1 tbsp. l.
• Boiled condensed milk - 500 g
• Granulated sugar - 3.5 cups
• Sour cream - 5 tbsp. l.
• Baking powder for dough - 1.5 tsp.
• Wheat flour - 3 cups
• Vanillin - to taste
• Peanuts - 1.5 cups

Cooking process:

1. First you need to prepare the dough. To do this, separate the whites from the yolks. 6 yolks (we don't need 2, they can be used in some other dish) put in a deep bowl and cover with 1.5 cups of sugar. Whisk the yolks and sugar well with a mixer. The mass should turn white and increase in size by 2 times.
2. Add 250 grams of very soft butter to the beaten eggs (to do this, remove it from the refrigerator about 2 hours before cooking) and a tablespoon of mayonnaise. Mix. Sift the flour into a separate bowl, add in small portions with 1.5 teaspoons of baking powder to the mass and start kneading the dough. It should turn out to be soft and elastic.
3. Take two small plastic bags and divide the dough equally into them. Now you need to leave the bags in the refrigerator for 30-40 minutes.
4. While the dough is cooling, you need to prepare the meringue. Take 8 proteins and beat them with a mixer. Gradually, without stopping whisking, add 2 cups of sugar. After beating, you should have a strong foam.
5. Turn the oven on to heat up to 160 ° C, by which time the dough will have enough time to cool down. Take out the first bag and use a rolling pin to roll out the dough thinly. You should have a layer the size of your baking sheet. Grease a baking sheet with butter and gently place the dough on it. Do the same for the second half of the dough, placing it on the second baking sheet. If you decide to bake the cakes not together, but separately, then the meringue must be cooked again before each cake (accordingly, you need to divide the number of ingredients by 2).
6. Place whipped egg whites and sugar on top of each crust. Try not to level them, but to form some bumps, like waves on water.
7. Send the cakes (both or separately) to the oven and let them bake for 10 minutes. then you need to reduce the temperature to 110 ° C and leave in the oven for another 45 minutes.
8. At this time, start preparing the cream. To do this, mix 300 grams of softened butter with a can of boiled condensed milk. Whisk both ingredients with a mixer.
9. The peanuts should be sautéed in a dry skillet for a few minutes, until the nuts acquire a beautiful golden hue. After they have cooled, peel off the red skin. Divide the peanuts into 2 parts: one for decoration, and the second part will go directly into the cake itself. Those nuts that will be inside need to be finely chopped with a knife or grind in a blender (just do not get carried away, we need pieces of nuts, not peanut flour).
10. For the chocolate glaze that will decorate our magnificent cake, we need chocolate melted in a water bath, mixed with 5 tablespoons of sour cream. So, all the components of the cake are ready. It's time to start assembling.
11. Cut the cakes into several pieces (depending on the size of the dish on which the cake will lie and on the height of the cake you want). Spread cream on the first cake, and then sprinkle generously with chopped peanuts. Do the same with the second and subsequent cakes. When the cake is fully assembled, cover it with chocolate icing and garnish with whole roasted peanut kernels. Let the cake soak well. To do this, place it in the refrigerator for 6-8 hours.

Enjoy your meal!

Simple and delicious snickers recipe without baking

Well, a very simple recipe for a wonderful cake that tastes a lot like the famous Snickers chocolate bar. Its preparation will not take much of your time, but children and guests will appreciate this dessert at its true worth.

Ingredients:

• Cookies (any shortbread) - 0.4-0.5 kg
• Cream - 140 ml
• Peanuts - 250 g
• Butter - 200 g
• Sugar - 1 glass
• Chocolate - 1 bar

Cooking process:

1. Fold the cookies in a plastic bag (or better, two), tie it well and put it on the table. Take a rolling pin and start rolling it back and forth across the bag, thereby crushing the cookies into crumbs. Continue until all of the cookies are crumbled. Transfer the cookies to the prepared form (it must first be covered with cling film, foil or parchment).
2. Place 170 grams of butter in a small saucepan and place on the stove. Stir occasionally, melt the butter and turn off the stove. After the melted butter has cooled down a little, pour it into the baking pan and stir well. Put the mold in the refrigerator for about 1.5-2 hours until the butter completely solidifies.
3. Pour the required amount of peanuts into a dry skillet. Now (without adding oil!) Fry the nuts until golden brown. Turn off the stove and after the nuts have cooled slightly, peel them from the red husk, and then grind in a blender. You do not need to grind the nuts to a state of dust, their pieces should be clearly felt in the cake.
4. Put a glass of sugar in a small saucepan and put on fire. Pour 120 ml of cream into a saucepan and heat until hot (but do not bring to a boil). Cream is best used with a fat content of 30-33%. As soon as you notice that the sugar is starting to turn brown, pour over the heated cream. Here you need to be very careful not to burn the caramel sauce. Keep in mind that the caramel mass will foam quite hard and try to flow out of the pot. Put 30 grams of butter in the caramel sauce and mix thoroughly.
5. Pour chopped peanuts into a saucepan for caramel, stir and cool until warm. By this time, the shortbread cake will have time to harden well. Remove the mold with it from the refrigerator and gently pour the nut-caramel sauce over the cake. Place the mold in the refrigerator again. It will take at least 4 hours for the cake to soak and harden well, but it is best to leave it in the refrigerator overnight.
6. Melt a bar of chocolate in the microwave or water bath, add about 30-50 milliliters of cream to it, mix well and pour the whole cake on top. For the chocolate to freeze properly, put the cake in the refrigerator for 1.5 hours.
7. Before serving, carefully remove the cake from the mold and cut into portions.

Enjoy your meal!

Step-by-step cookie snickers cake recipe

Guests suddenly decided to come to you, and the oven broke down? Try our simple recipe for a delicious birthday cake that closely resembles the famous Snickers chocolate bar. Children and their parents will definitely not remain indifferent.

Ingredients:

• Cookies "Sour cream" or "Baked milk" - 0.8 kg
• Peanuts - 250 g
• Condensed milk - 1 can
• Butter - 220 g
• Cocoa powder - 100 g
• Sour cream - 210 ml
• Granulated sugar - 50-60 g
• Marmalade or candied fruits - for decoration

Cooking process:

1. Place the cookies in a large plastic bag (it is even better if you put it in two bags, as there is less chance of the cookies crumbling) and break them open with a rolling pin. You need to put the rolling pin on top of the bag and press down with force, as if rolling out the cookies, like dough. Break the cookies until they are not oversized. It is not worth kneading the cookies completely into crumbs, its pieces should be felt in the cake.
2. Peanuts need to be roasted. This is done either in the oven or in a dry frying pan. Stir the nuts constantly while browning to prevent them from burning. After all the peanuts are browned, transfer them to a plate and let cool. When the peanuts have cooled to such a temperature that they can be handled, peel them off.
3. Pour the crushed biscuits and toasted peanuts into a large, deep bowl. Stir.
4. The butter should be soft. To do this, you need to get it out of the refrigerator in advance and let it lie down at room temperature for 1-2 hours. Gently cut it into small pieces and beat with a mixer. Beat until the mass acquires a lighter shade. Now you can gradually pour in the condensed milk. Continue to beat the butter and condensed milk with a mixer until the mass becomes completely homogeneous.
5. Combine granulated sugar and cocoa powder in a separate small plate. Mix them gently with a spoon.
6. Transfer the sour cream to a ladle and heat it over medium heat to almost boil. Then add cocoa sugar to the hot sour cream. Stir all the ingredients, reduce heat and simmer until slightly thick. At the end, add about 20 g of butter and stir. Remove the pan from heat.
7. Pour condensed milk with butter into a bowl of cookies with peanuts and mix well until all ingredients are evenly mixed. Place the mixture on a plate, making it a round cake shape.
8. Pour warm chocolate and sour cream over the cake. Leave the cake to stand for 30 minutes and soak, and then garnish the top of the dessert with chopped marmalade or candied fruit. Place the cake in the refrigerator to set and soak for a few hours.

Bon Appetit!

How to make Snickers mousse cake?

Try this original recipe for the rather famous Snickers cake. Delicate caramel, airy mousse, chocolate and roasted peanuts - these are the ingredients that give this cakes an unforgettable taste. Your guests will be delighted.

Ingredients:

• Wheat flour - 50 g
• Potato starch - 30 g
• Baking powder 2.5 g
• Cocoa powder - 30 g
• Table salt - a pinch
• Egg yolks - 6 pcs.
• Chicken eggs - 3 pcs.
• Sugar - 380 g
• Cream (33% fat) - 700 ml
• Butter - 90 g
• Water - 110 ml
• Peanuts - 150 g
• Powdered sugar - 20 g
• Bitter chocolate - 1 bar
• Cocoa butter - 10 g
• Gelatin - 18 g

Cooking process:

1. Take a bowl, sift flour, cocoa and potato starch into it. Also add baking powder and mix all dry ingredients.
2. Break 3 eggs into another bowl or deep plate, add 3 yolks, a pinch of salt and 150 grams of sugar. Now you need to beat the eggs with sugar, but not in the usual way. Boil water in a saucepan, place a bowl of eggs on top and start beating them with a mixer. After 3-5 minutes, when the mass has increased significantly and becomes hot enough, remove the bowl from heat. Now you need to beat the eggs again until they are completely cool.
3. Gently pour the cocoa flour into the egg mixture and mix thoroughly with a whisk. Heat the oven to 170 ° C. Pour the resulting chocolate dough into a greased baking dish with a little vegetable oil and bake for about 35-40 minutes.
4. While the base is baking, cook the caramel.To do this, pour 150 grams of sugar into a small saucepan and place the saucepan over moderate heat. Stir the sugar constantly to prevent it from burning. You will soon notice that the sugar is melting, turning into caramel. At the same time, heat 150 ml of cream almost to a boil. Add 2.5 grams of salt and 35 grams of butter to the caramel saucepan. Mix all ingredients well and top with hot cream. Stir again until smooth and let the caramel simmer over low heat for 5-7 minutes. Cool the contents of the pot to room temperature.
5. Pour 60 milliliters of water into a small ladle, add 80 grams of sugar there and bring to a boil. When the mixture boils, remove the ladle from the heat and let cool to room temperature.
6. Peanuts need to be browned for 5-7 minutes in a dry frying pan, then peeled and add 10 grams of cocoa butter to them.
7. Pour 12 grams of gelatin with a little water and let it swell. Add 3 yolks to the sugar syrup (cooled) in a ladle, mix and bring to a boil in a water bath. When the contents of the ladle boil, reduce the heat and simmer for about 5 minutes, turn off the stove, cool the resulting mixture a little, and then beat well with a mixer.
8. By this time, the gelatin should swell well, heat it a little in the microwave, and then add it to the cooled caramel. Mix thoroughly.
9. Whip 250 milliliters of cream until a very fluffy foam. Gently pour the whipped cream into the caramel, then add the boiled egg yolks and sugar syrup. Mix everything thoroughly and add the peanuts.
10. Pour 8 grams of gelatin with 50 milliliters of water until it swells. Whisk 20 grams of powdered sugar with 300 milliliters of cream for 5 minutes, add microwaved gelatin to the whipped cream.
11. Divide the cooled cake base into 3 parts. Pour half of the caramel mousse onto the first crust and refrigerate so that the caramel has time to harden. Then put half of the whipped cream with gelatin on top and put the cake in the refrigerator again for 15-20 minutes. Repeat the same with the second cake.
12. Prepare the chocolate frosting by melting a chocolate bar and 50 grams of butter in a water bath. Pour the icing on top of the cake and garnish with the remaining chopped peanuts.

Andy Chef's Snickers Cake Recipe

Try to make this interesting cake according to the recipe of one of the most famous chefs of our time - Andy Chef. The composition of this delicacy includes the most common simple ingredients, which together create an indescribable and delicate palette of tastes.

Ingredients:

• Butter - 60 g
• Dark chocolate - 30 g
• Milk chocolate - 1 bar
• Granulated sugar 160 g
• Chicken eggs - 1 pc. + 1 yolk
• Baking powder - 3 g
• Cocoa powder - 10 g
• Almond flour - 25 g
• Wheat flour - 45 g
• Gelatin - 5 g
• Drinking water - 20 ml
• Salt - a pinch
• Peanuts - 50 g
• Cream - 155 ml
• Peanut butter - 100 g
• Milk - 70 ml

Cooking process:

1. Put 60 grams of butter in a small ladle and put the ladle on fire. When the butter begins to melt, add 30 grams of dark chocolate to it. Be careful, the mass can burn easily, so do not leave the stove and constantly stir the chocolate mass. Remove the scoop from heat and cool the contents to room temperature.
2. Break 1 egg into a mixing bowl, add 65 grams of granulated sugar to it and beat with a mixer. Beat until the egg mass turns into a strong foam.
3. Gradually add sifted wheat and almond flour and baking powder to the egg mass. Also sift through a sieve before adding cocoa powder to the rest of the ingredients. Beat all the ingredients with a mixer at a low speed.
4. Combine the resulting mass with the chocolate-butter mass (which should have already cooled down by this time). Mix gently with a spoon, whisk or silicone spatula.
5. Now the oven needs to be preheated to 160 degrees. While the oven is preheating, take 2 round tins (the diameter should not exceed 16 centimeters) and evenly spread the chocolate dough over them (it is better to grease the tins with butter so that the cakes do not stick during baking). Send the molds to the heated oven for about 30 minutes (check readiness with a toothpick, since cooking times can vary significantly depending on the oven).
6. Carefully remove the cooled cakes from the molds, wrap with cling film and refrigerate.
7. Soak 2 grams of gelatin in water. While it is swelling, prepare the caramel. To do this, pour 90 grams of sugar into a small saucepan and fill it with 20 milliliters of water. There is no need to mix (not just not necessary, but strictly impossible). Put the pot on fire and cook the caramel. Heat 70 milliliters of cream well in the microwave and pour over the finished caramel. Now you need to mix everything thoroughly. Add the swollen gelatin, 100 grams of peanut butter, a pinch of salt to the caramel mass and mix thoroughly again.
8. Put the chilled crust in a baking dish (16 centimeters in diameter), and on top cover it with a thick layer of caramel, sprinkle generously with roasted peanuts and press it a little into the caramel. Cover with a second cake layer. Place the cake in the freezer.
9. Pour the remaining gelatin with water and wait until it swells. Pour 70 milliliters of milk into a small saucepan, add 1 yolk and 15 grams of granulated sugar. Stir gently with a whisk and put the saucepan over the fire. Bring the mixture to a boil and then simmer until it begins to thicken. Turn off the heat and place a broken bar of milk chocolate in the thickened hot cream. Stir until the chocolate is completely melted. Put gelatin in the cream last. Now the cream needs to be whipped with an immersion blender.
10. Beat 140 milliliters of cream with a mixer until thick foam and then pour lukewarm chocolate cream into them. Stir. Now the resulting mass needs to be poured into a mold with a diameter of 18 centimeters, and then the chilled cake should be lowered there. Put the mold in the freezer for 30-40 minutes.
11. While the cake is cooling, you need to prepare the icing. It is prepared in the same way as for another cake from Andy Chef called "Three Chocolates." Pour the chocolate icing over the chilled cake and garnish with toasted peanuts.

Enjoy your meal!

Snickers cake with cream cheese in the oven

Do you want your celebration to be truly remembered by all your guests? Then bake this delicious Snickers cake wrapped in tender cream cheese. At first it seems that everything is very complicated, but in reality everything is not so. The cake takes a long time to prepare, but not difficult. But the result will exceed all your expectations!

Ingredients:

For the cake:

• Fresh hot coffee - 350 ml
• Wheat flour - 380 g
• Chicken eggs - 3 pcs.
• Baking soda - 7 g
• Cocoa powder - 90 g
• Granulated sugar - 430 g
• Milk - 150 ml
• Vanillin or vanilla sugar - to taste
• Baking powder for dough - 10 g
• Refined sunflower oil - 150 ml

Meringue:

• Roasted peanuts - 100 g
• Egg white - 3 pcs.
• Salt - a small pinch
• Granulated sugar - 160 g

Ganache:

• Roasted peanuts - 0.4 kg
• Cream to taste
• Chocolate - 1 bar
• Butter - 50 g

Cream:

• Condensed milk - 1 can
• Butter - 180 g
• Cream - 100 ml
• Cream cheese - 0.3 kg
• Powdered sugar - 80 g

Caramel:

• Granulated sugar
• Butter
• Cream

Cooking process:

1. First you need to prepare the cakes. This should be done in advance, no later than 2 days before the holiday. Beat the softened butter with granulated sugar until the butter acquires a uniform, light-colored consistency. While whisking, add a little vanilla sugar and 3 eggs to the butter and sugar. Whisk all ingredients thoroughly.
2. In a separate bowl, combine sifted wheat flour, baking powder, baking soda, and sifted cocoa. Stir.Add half of the mixture to the whipped butter in a bowl. Mix ingredients until smooth.
3. Boil fresh coffee and pour it into the dough (it is better to pre-strain the coffee through a strainer). Pour the remaining flour into the dough. Knead the cake dough thoroughly.
4. Preheat the oven to 180 degrees. While the oven is heating up, prepare the baking dishes. If the diameter of your mold is about 26 centimeters, then from the specified amount of ingredients you will get 2 cakes. If the diameter of your mold is smaller, then 3-4 cakes may turn out. Each cake is baked in a well-heated oven for about 25 minutes, whether the cake is ready or not, you can check by piercing it with a toothpick. If there are no traces of dough left on it, the cake can be taken out of the oven.
5. All cakes must be cooled and, wrapped in plastic wrap, left in the refrigerator overnight. The cakes prepared in this way will be very tender and soft.
6. The next day, you can start cooking the meringue. Fry the peanuts in a dry skillet and then chop into pieces with a knife or blender. Beat 3 proteins with the specified amount of granulated sugar and add pieces of nuts (adjust the number of nuts to your taste). Bake in the oven in a shape equal in diameter to the size of the cake.
7. A can of condensed milk must be boiled for 1 hour. And then beat the boiled condensed milk with 180 grams of softened butter, transfer the cream to a bag or pastry bag.
8. Let's start preparing cream cheese. Whip 300 grams of curd cheese with 80 grams of powdered sugar and 100 milliliters of cream. Beat until smooth and fluffy. Transfer the cream to a bag or piping bag.
9. Caramel is prepared as usual: sugar is heated in a frying pan, then cream (preheated in the microwave) is added and butter is added at the end.
10. Remove the cakes from the refrigerator and carefully cut each cake lengthwise into 2 pieces. Coat the first cake with condensed milk cream, sprinkle with chopped peanuts. Draw a cream cheese circle around the crust. Cover with a second crust, brush with condensed milk cream, put the meringue on top and draw a circle of cream cheese again. Continue alternating layers until you run out of cakes. Spread cream cheese over the top and sides of the cake. Use a knife to line the top and sides of the cake and send it to the refrigerator for soaking.
11. Melt a bar of milk chocolate in a water bath, add cream and butter to it. Beat with a mixer and let cool completely.
12. After 5 hours, remove the cake from the fridge and pour over the ganache (which should be cooked about 30 minutes before).

Enjoy your tea!

Grandma Emma's delicious Snickers cake

Delicious, delicate, aromatic and beautiful cake with a rich nutty taste. Such a delicacy will not leave indifferent either children or adults. A great dessert option for any occasion. And although the description looks large and complex, in fact, making such a cake is easy and simple.

Ingredients:

• Wheat flour - 350 g
• Kefir - 0.4 l
• Baking powder for dough - 2 tsp.
• Chicken eggs - 3 pcs. + 3 squirrels
• Drinking water - 50 ml
• Cream (30%) - 0.3 l
• Butter - 0.8 kg
• Cocoa powder - 30 g
• Peanut paste - 200 g
• Honey - 50 g
• Sugar - 500 g
• Table salt - 2 pinches
• Vanilla sugar - 2 tsp
• Peanuts - 0.2 kg
• Boiled condensed milk - 800 g
• Milk chocolate - 4 bars

Cooking process:

1. The flour must be sifted through a sieve, add 2 teaspoons of baking powder and 30 grams of cocoa powder sifted through a sieve (sift it so that there are no lumps). Stir all three ingredients.
2. Beat 200 grams of softened butter with a mixer. Beat until the butter is creamy and lighter. While whisking, add twice 200 grams of sugar to the butter.
3. Also, in the process of whipping butter, beat 3 eggs into the mass one by one, add 2 teaspoons of vanilla sugar and a small pinch of salt.
4. Combine flour and whipped butter.Only this should not be done immediately, but gradually, in small portions. At the end, add 400 milliliters of kefir to the dough, and mix everything very well.
5. Preheat the oven to 180 degrees, and while it is heating, prepare the baking dish. We need 2 of them, about 24 centimeters in diameter. Brush them with softened butter and fill with the same amount of dough. Send the tins to a well-preheated oven for 45-50 minutes (baking time will depend on your oven). After the cakes are baked, you will need to completely cool them and let them stand for 6 hours.
6. Now you need to prepare the nuts. You can fry them in a dry skillet or in the oven at the same temperature that the cake layers were baked. The nuts will last 7 minutes at this temperature. Cool them a little and then peel them off.
7. It's time for the cream. Take 400 grams of softened butter and whisk it with 750 grams of boiled condensed milk (condensed milk should be added gradually). Beat until the cream thickens to the density you need. Set the cream aside.
8. Now you need to prepare the second version of the cream. To do this, combine 200 grams of butter with peanut butter, and beat with a mixer for 3-5 minutes.
9. Combine honey, water and 100 grams of sugar in a small saucepan. Place a ladle on fire and bring the contents to a boil. Boil the syrup for a few minutes until it begins to thicken, then remove from heat.
10. In a mixing bowl, combine 2 egg whites and the syrup removed from the stove. First you need to beat the whites with 1 pinch of salt, and then add a little hot syrup. You need to beat for a long time, 7-10 minutes (you can intermittently).
11. Gradually add the peanut butter cream as you beat. Finely chop the peanuts and add to the resulting mass.
12. Carefully cut each crust in 2 halves lengthwise. In total, you will get 4 cakes. Put the first crust on a plate, spread it with peanut butter cream on top, cover with the second crust, which cover with half of the cream with boiled condensed milk. Repeat the layers twice. Smear the top and sides of the cake with cream with boiled condensed milk. Smooth out the cream and refrigerate for 45-50 minutes.
13. While the cake is cooling, cook the caramel. To do this, dissolve 400 grams of chocolate in 300 milliliters of hot cream. Wait for the frosting to cool to a lukewarm state, then pour over the cake. Place the cake in the refrigerator again for a few hours. Before serving, the top of the cake can be garnished with grated chocolate or nuts.

Enjoy your tea!

Step-by-step recipe for making a Snickers cake from shortcrust pastry

Try this interesting variation of the already well-known Snickers nut cake. Thanks to the shortcrust pastry, the taste is very unusual and the texture is light and crumbly. Preparing such a cake will not be difficult for you.

Ingredients:

For the cake:

• Egg yolks - 6 pcs.
• Granulated sugar - 1.5 cups
• Mayonnaise - 1 tbsp. l.
• Butter - 250 g
• Vanilla sugar - to taste
• Baking soda - 1 tsp.
• Lemon juice - to quench the soda
• Wheat flour - 2.5-3 cups

For the meringue:

• Egg whites - 6 pcs.
• Granulated sugar - 2 tbsp. l.

For the cream:

• Butter - 200 g
• Condensed milk (boiled) - 1 can
• Peanuts - 100 g

Cooking process:

1. First you need to get the butter and eggs out of the refrigerator. They should lie at room temperature for several hours (for the oil to soften). Now combine 1.5 cups of granulated sugar with 6 yolks. And beat until the mass acquires a light shade. Then add melted butter, slaked soda, a little vanilla sugar and 2.5-3 cups of sifted flour to the beaten yolks. Add flour gradually so as not to thicken the dough. Knead the dough. It should be tender, soft and elastic. Divide it into 3 equal parts, wrap with cling film and refrigerate for 40 minutes.
2. While the dough is solidifying, use the meringue.To do this, beat 6 egg whites with a mixer into a strong foam. Towards the end of beating, add 2 tablespoons of granulated sugar to the whites.
3. Preheat the oven to 160 ° C, and while it is heating, remove the first part of the dough. Cover the baking sheet with parchment, sprinkling with a little odorless vegetable oil. Spread the dough evenly over the entire baking sheet. Try to keep the dough about the same thickness everywhere.
4. Divide the meringue into 3 parts. With the first part, grease the cake and send it to bake in the oven for 30 minutes (check the readiness of the cake with a skewer or toothpick). Do the same with the two remaining parts of the dough and meringue.
5. While the cakes are baking, prepare the cream. To do this, take a can of boiled condensed milk and beat it with a pack of softened butter until thick.
6. Fry the peanuts in a dry frying pan and chop (leaving a little to decorate the cake) using a blender. Add the peanut pieces to the cream and stir.
7. Dividing the cream into 2 parts, spread it well on the first and second cakes. The third cake from above must be covered with glaze. The icing is prepared in a water bath: 1 chocolate bar, melted with cream and a tablespoon of butter, put whole peanuts on top of the icing and leave the cake to soak for a few hours.

Enjoy your meal!

Simple and delicious Snickers cake with boiled condensed milk

There are many variations on how to make this unusual cake. Try our version, which has a rich flavor and nutty aroma.

Ingredients:

• Chicken eggs - 4 pcs.
• Cocoa powder - 20 g
• Granulated sugar - 140 g
• Baking powder for dough - 1 tsp.
• Wheat flour - 100 g
• Cracker with creamy flavor - 0.2 kg
• Roasted peanuts - 0.2 kg
• Butter - 200 g
• Boiled condensed milk - 0.4 kg

Cooking process:

1. First you need to separate 4 yolks from 4 whites in two separate bowls. The whites can be set aside for now, and add 70 grams of sugar to the yolks and beat the yolks with a mixer until they acquire a light shade. In addition, the mass should approximately double in size.
2. Now you need to turn the proteins into a strong foam. To do this, you need to beat them for about 3-5 minutes, in the process of beating, gradually add 70 grams of granulated sugar.
3. It's time to turn on the oven so that it has time to warm up to 180 ° C.
4. Combine the beaten egg yolks with about a third of the beaten egg whites. Stir gently to prevent the protein foam from dropping.
5. Sift flour and cocoa powder into a separate bowl. Add a teaspoon of baking powder and stir. Add flour a little to the beaten egg yolks and whites mixture. Stir. Now you can transfer the remaining protein foam into the mixture. Now you need to stir carefully so that the proteins do not fall off.
6. Prepare a baking dish no more than 22 centimeters in diameter. Place baking paper on the bottom and pour the dough into a mold. Send the form with the dough to the oven for about 45 minutes, after the cake is ready, cool it completely, and then cut it in half lengthwise.
7. Whisk a jar of condensed milk with very soft butter until thick cream. Turn the cookies into crumbs (break them with your hands or put them in a bag and go over it with a rolling pin). Fry the peanuts in a dry frying pan until golden brown and chop. Add the cookies and nut pieces to the cream and mix thoroughly.
8. Connect the cakes with a layer of cream. If cream remains, you can smear it on the top and sides of the cake. If there is no cream left, you can pour melted chocolate or icing on the cake. Give the cake a few hours to soak and it can be served!

Enjoy your meal!