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Snickers dessert cake

Snickers dessert cake


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For the countertop, beat the egg whites with a pinch of salt, gradually adding the sugar until it melts. Pour the ground walnuts mixed with flour and baking powder. Incorporate easily with a fork and put the composition in the tray lined with baking paper and greased with a little butter. Level well and leave in the preheated oven on low heat for 30 minutes.

White chocolate icing it is obtained by melting chocolate with Bain-Marie together with the oil. Pour it over the completely cooled countertop. Refrigerate the pan for at least half an hour until the chocolate layer has hardened.


For caramel cream put 8 tablespoons of sugar to melt, stirring constantly so that it does not burn in some places because it becomes bitter. Add the butter and simmer until completely incorporated. Mix the remaining 4 tablespoons of sugar with the yolks and pour them over the sugar and butter mixture. We also put the hazelnuts that we fried a little, to have a more intense taste. Let it simmer until the cream begins to thicken.

Leave it to cool, then pour it over the white chocolate icing. Attention! Both must be cold, otherwise they intertwine.

Finally, dark chocolate icing prepare the same as the white chocolate icing and pour over the caramel.

It is left to harden and can be cut with a knife with a thin blade and passed through hot water.

That's it, that's all! It's easier said than done!


& # 8211 8 eggs
& # 8211 300 gr. sugar (17-18 tablespoons)
& # 8211 400 gr. ground walnut
& # 8211 4 tablespoons flour
& # 8211 3 tablespoons cocoa
& # 8211 half envelope baking powder

Cream ingredient:

& # 8211 8 yolks
& # 8211 1 or int
& # 8211 3 tablespoons cocoa
& # 8211 250 gr. sugar
& # 8211 4 tablespoons milk (warm)
& # 8211 1 packet of butter / margarine
& # 8211 100 gr. bitter chocolate (I put Milka with milk, because I didn't have bitter)


How to make snickers cake

  1. Mix the egg whites with the sugar until a hard foam is obtained.
  2. Add the essence, nuts and flour mixed with baking powder and cocoa. Stir gently.
  3. The composition thus obtained is poured into a tray lined with baking paper and baked for 20-25 minutes.
  4. Allow the countertop to cool and cut in half. Two sheets with dimensions of 30 x 17 cm (tray dimensions 30 x 35cm) are obtained.
  5. Cream: In a bowl caramelize 7 tablespoons of sugar, pull the bowl aside and add the butter. Stir until melted, add the walnuts and then the yolks rubbed with the rest of the sugar.
  6. Put the cream on the fire again and let it boil for 5-6 minutes until it thickens.
  7. Assembling the snickers cake: Spread half of the cream over the first sheet.
  8. Place the second sheet and the rest of the cream.
  9. Let the cake cool until the cream hardens a little, then pour the melted chocolate.
  10. Let it cool again.
  11. Cut into rectangular or diamond-shaped pieces of the right size.

The snickers cake prepared in this way is crispy, but also creamy. Good appetite!


  • countertop
  • 7 egg whites
  • 140 g sugar
  • a pinch of salt
  • 1 teaspoon vanilla
  • 200 g ground walnuts
  • 60 g flour
  • 1 teaspoon grated baking powder
  • White chocolate icing
  • 250 g white chocolate
  • 2 tablespoons oil
  • Caramel cream
  • 150 g sugar (for melting)
  • 40 g sugar (for yolks)
  • 200 g butter
  • 7 yolks
  • 200 g roasted hazelnuts or peanuts
  • Dark chocolate icing
  • 250 g dark chocolate (or milk)
  • 2 tablespoons oil

First prepare the top. Mix the egg whites with a pinch of salt and vanilla until you get a consistent foam, then add the sugar, little by little, stirring constantly. We must get a strong, creamy meringue.

Then add finely ground walnuts, then sifted flour together with baking powder. Mix gently, with movements from top to bottom, so as not to remove the air from the meringue.

Cover a tray (34 cmx 37 cm) with baking paper and place the meringue top, leveling it well. You can also use a slightly smaller tray, the cake will come out higher. Bake for 25-30 minutes at 170 ° C, until lightly browned. Let the top cool completely.

Then melt the white chocolate together with the two tablespoons of oil and spread it evenly over the counter. Cool the tray.

As the white chocolate hardens, prepare the cream.

First rub the yolks with the 40 g of sugar until the sugar is completely melted.

In a saucepan melt 150 g of sugar, then add diced butter and mix. Put the pan on the fire and add the peanuts (I chopped half of them). Stir to lower the temperature a bit and add the yolks. Mix well, put the bowl back on the fire and simmer for a few minutes until it starts to thicken.

Do not boil more because it will thicken too much after cooling.

After the cream is completely cold, spread it evenly over the white icing. Do not put the cream even warm, it will melt the white chocolate and you will not have uniform layers.

Over the caramel cream we put dark chocolate, melted together with the two tablespoons of oil. Let the cake cool for a few hours and then we can cut it.

Cut the cake into pieces with a knife with a blade heated in hot water. Enjoy!

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Snickers Cake & # 8211 One of the best caramel cakes!

This is the first time I make this Snickers cake and I can say that it will be one of the house favorites.

My three boys liked it so much that they didn't even have the patience to leave it cold enough.

I was inspired by this recipe from the chef Ela68, but mine did not come out as tall and beautiful as hers, but the taste is divine.

  • For the countertop:
  • 8 egg whites
  • 1 teaspoon salt
  • juice of 1/2 lemon
  • 9 tablespoons sugar
  • 250 gr ground walnuts
  • 4 tablespoons flour
  • For white glaze:
  • 200 gr white chocolate
  • 2 tablespoons oil
  • For caramel:
  • 10 tablespoons sugar
  • 8 yolks
  • 300 gr butter (65%)
  • 200 gr hazelnuts with honey
  • 1 teaspoon salt
  • For black glaze:
  • 200 gr dark chocolate
  • 2 tablespoons oil

[/ ingredients]
[preparation title = & # 8221Preparation & # 8221]

Top preparation for Snickers cake

I didn't exactly respect the quantities in Eli's recipe, because I didn't have the respective weights, but it turned out very good!

For the top, beat the egg whites slightly (I use the whisk), then gradually add the sugar that we grind to melt faster, alternating with the lemon juice.

Gradually added lemon juice helps to strengthen the meringue, that's what I learned from a neighbor, a confectioner long ago.

Then gradually add the ground walnuts alternating with flour.

We line the tray with baking paper (I used a 25/36 cm tray) we put the meringue and level it with the blade of a knife, then we put the tray in the preheated oven, for 30-35 minutes at 180 degrees, but we do it for safety and the toothpick test.

Prepare white glaze

Break the chocolate into small pieces and put it in a bowl, drip the oil and melt the chocolate on a steam bath to make sure it does not stick to the walls of the bowl.

Spread the hot chocolate over the slightly cooled countertop.

We cool the tray to harden the white chocolate.

Caramel preparation for Snickers cake

Put in a bowl, over low heat, 8 tablespoons of sugar and caramelize it, stirring constantly so that it does not burn.

Add the butter and mix quickly because it will harden in places, but it will not be a problem because it will melt, then add the yolks mixed with a little salt and the rest of the sugar and leave the bowl on the fire, stirring continuously, until it thicken the cream like a pudding.

Lift the bowl off the heat and add the hazelnuts, then let the bowl cool, but don't leave it too long, just enough to support the finger when trying.

Pour the caramel over the white icing, then let the tray cool again to harden the caramel, about 10 minutes in the refrigerator.

Black glaze preparation

Put in a bowl, on a steam bath, the chopped dark chocolate and mixed with the oil and leave it until it melts, stirring from time to time.

We lift the bowl from the steam bath and let it cool for a few minutes, not too much so that it doesn't harden, then we will spread it over the caramel.

Let the tray cool again, then we can slice the cake.

I couldn't resist and I cut from the corners which were very good and not cooled !!

TIPS:

In order to be able to slice the cake nicely, because the chocolate icings become a little brittle, the knife blade must be passed through boiled water at each cut.
I found that the cake is better portioned if it is not left to cool too badly.
If the meringue does not harden well during mixing, baking powder can be added to ensure the success of the countertop.


  • countertop
  • 7 egg whites
  • 140 g sugar
  • a pinch of salt
  • 1 teaspoon vanilla
  • 200 g ground walnuts
  • 60 g flour
  • 1 teaspoon grated baking powder
  • White chocolate icing
  • 250 g white chocolate
  • 2 tablespoons oil
  • Caramel cream
  • 150 g sugar (for melting)
  • 40 g sugar (for yolks)
  • 200 g butter
  • 7 yolks
  • 200 g roasted hazelnuts or peanuts
  • Dark chocolate icing
  • 250 g dark chocolate (or milk)
  • 2 tablespoons oil

First prepare the top. Mix the egg whites with a pinch of salt and vanilla until you get a consistent foam, then add the sugar, little by little, stirring constantly. We must get a strong, creamy meringue.

Then add finely ground walnuts, then sifted flour together with baking powder. Mix gently, with movements from top to bottom, so as not to remove the air from the meringue.

Cover a tray (34 cmx 37 cm) with baking paper and place the meringue top, leveling it well. You can also use a slightly smaller tray, the cake will come out higher. Bake for 25-30 minutes at 170 ° C, until lightly browned. Let the top cool completely.

Then melt the white chocolate together with the two tablespoons of oil and spread it evenly over the counter. Cool the tray.

As the white chocolate hardens, prepare the cream.

First rub the yolks with the 40 g of sugar until the sugar is completely melted.

In a saucepan melt 150 g of sugar, then add diced butter and mix. Put the pan on the fire and add the peanuts (I chopped half of them). Stir to lower the temperature a bit and add the yolks. Mix well, put the bowl back on the fire and simmer for a few minutes until it starts to thicken.

Do not boil more because it will thicken too much after cooling.

After the cream is completely cold, spread it evenly over the white icing. Do not put the cream even warm, it will melt the white chocolate and you will not have uniform layers.

Over the caramel cream we put dark chocolate, melted together with the two tablespoons of oil. Let the cake cool for a few hours and then we can cut it.

Cut the cake into pieces with a knife with a blade heated in hot water. Enjoy!

* Remember that I am waiting for you every day facebook page of the blog. You will find many recipes, new ideas and many other novelties.

* You can also sign up for Recipes group of all kinds. There you will be able to upload your photos with dishes from the blog. We will be able to discuss menus, food recipes and much more.


Snickers cake with walnuts and caramel

I've been hearing about Snickers cake. Like any child (and adult) I sometimes ate the famous Snickers bars. I was not tempted to reproduce them, that is, to prepare one Snickers cake in the house until I tasted one made by my sister-in-law.

I liked Snickers cake made by her so I asked her for the recipe and recently I tested it, with some small modifications, in my kitchen as well. We have reduced here and there the quantities of sugar, chocolate & # 8230 to make it more to our taste. In fact, we did not significantly reduce the quantities, but proportionally.

I mean, I did one Snickers cake in smaller quantities. This is how we got used to, not being big consumers of sweets, to do less and more often (to understand each other once a week :)) in the idea of ​​testing as many recipes as possible, to diversify. I rarely make the same dessert recipe twice.

When I first saw the recipe for Snickers cake I said, "Wow, but it's kind of hard to do!" At first glance, yes it may seem complicated because Snickers cake it has a meringue top, a layer of white chocolate, a layer of caramel and another layer of dark chocolate. A little "entremet" I would say :)

And when you see that you are dealing with so many superimposed layers, you normally think that it is complicated to do. But no way! It's really simple and relatively easy to do.

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And know that it's not too expensive because you don't waste eggs, you put the egg whites on the counter and the yolks in the cream, in the caramel you need a packet of butter (I used 65% fat and it was ok) and be chocolate. Well, here, my advice is not to save but to buy a quality one, with more cocoa, in the case of black. Overall, I assure you that it will cost you less to make Snikers yourself than to buy the famous bars. Not to mention that in addition you know what you put in it.

But let's see together what ingredients you need and how to make them Snickers cake with nuts and caramel cream.