Secrets of cooking cake "Snickers"

If you are a sweet tooth, you probably have heard of such a terrific and appetizing delicacy as the Snickers cake. And this magnificent dessert can be cooked with your own hands at home. The article discusses various options for execution.

What is this cake?

�Snickers� is a terrific dessert invented by enterprising pastry chefs, which, by its taste and performance, resembles a chocolate bar of the same name. But since there is no standard and GOST, there are various all kinds of delicacy variations. They are combined with the obligatory presence of chocolate, nuts (mainly peanuts, as in a bar), as well as several layers of filling, which can and should be experimented with.

Good to know! Layers of nougat, air meringue, mousse, shortbread dough, condensed milk and other components that can be made at home can be used as a filling.

How to cook a cake: interesting options

How can you make a very tasty unusual cake "Snickers"? In many ways, which there is a huge set. And below are interesting options: the most simple and for "advanced" housewives and chefs.

Option One

This recipe is pretty simple, so you can handle it, even if you haven�t prepared cakes before, and, in general, you don�t have outstanding culinary skills. And you need this:

230 grams of cracker (other unsweetened crunchy biscuits will do);
250 grams of peeled peanuts;
a pack of butter;
a glass of sugar;
four eggs;
140 g of flour;
chocolate bar;
half a small spoon of baking soda;
Bank of boiled condensed milk.

Description of the whole process:

Proteins are separated from the yolks and whipped to form a stable foam with peaks using a mixer. First, beat the protein mass without sugar for about six minutes, then, without interrupting the process of beating, add granulated sugar in portions. As a result, a magnificent airy non-falling mass is formed.
Next, add the yolks to the squirrels, beat everything together for about ten minutes, so that a thick, dense, but airy mass remains.
Pre-quenched with ordinary boiling water or lemon juice, foam and sifted flour are introduced into the egg foam. Beating continues.
Prepare the basis for the cake layers, pouring the dough into the form of air (for convenience, use the split), bake it at 170 degrees for about an hour. Remove the prepared base, cool and separate with a sharp long knife on the cake layers.
Fry the peanuts in a dry frying pan or dry in the oven.
Oil, previously taken out of the refrigerator and softened, combine with boiled condensed milk.
Crackers chop with a knife or break your hands to get pieces (not baby).
Now shape the cake. Coat the first cake with butter and condensed milk cream, sprinkle nuts with biscuit pieces on top of it. Also process all the cakes.
Ready cake grease with pre-melted (in a microwave oven or in a water bath) chocolate. Send dessert to the fridge for an hour and a half and reach for tea.

Option Two

Make a stunning homemade dessert "Snickers" with meringue. And the list of products will be as follows:

five egg whites, previously separated from the yolks;
four eggs;
100 ml of vegetable oil (odorless, refined);
four tablespoons of cocoa;
a tile of milk or bitter (at your discretion) chocolate;
jar of condensed milk;
half a pound of granulated sugar (250 grams for meringue and the same amount for cake layers);
470 g of wheat flour;
160 grams of butter;
bag of baking powder or an incomplete teaspoon of baking soda (quenched with lemon juice);
230 grams of peanuts (other nuts, such as cashews or almonds);
a glass of milk;
bag of vanilla.

Instructions step by step:

First of all, do meringue: pour the proteins into a separate container, begin to actively beat with a mixer and add sugar in parts. Next, the protein mass is portioned with a spoon or a special pastry bag (syringe) onto a baking sheet laid with baking paper, which is placed in an oven heated to 120-130 degrees for an hour. Meringue is ready.
After compulsory cleaning, peanuts fry until a characteristic aroma appears in the pan (without oil). Cool the nuts and grind: wrinkle with a rolling pin or a knife chop.
Cook cakes. Combine the remaining sugar with the eggs, whisk. Add vanilla, flour, cocoa and baking powder (soda), beat again. Pour in the butter with warm milk, stir the blender or mixer all over again. Pour the dough into the form, cook at 170-180 degrees in the oven for fifty to sixty minutes. Cut cooled sponge cake into a few cakes.
The time has come for the cream, for which you just need to actively whip up the soft butter with condensed milk that was previously extracted from the refrigerator.
Cakes are coated with cream and sprinkled with slices of peanuts, meringues are laid on them. And on top of the formed cake is smeared with chocolate (pre-melt the tile to a liquid state).
After an hour of cooling, the cake will be ready to serve.

Option Three

This option is also quite feasible at home. Ingredients are prepared:

150 grams of peanuts;
three eggs;
120 g butter;
seven large spoons of sugar;
150 g of boiled condensed milk;
60 grams of wheat flour;
30 g dark black chocolate;
three teaspoons of cocoa.

Department But for mousse:

a quarter cup of water;
two egg whites;
full glass of cream;
tablespoon of gelatin;
80 g of natural honey (not candied);
two thirds cup of peanuts.

For the glaze:

150 grams of chocolate.

Recipe:

Pour gelatin with cool water and leave to swell.
Peanuts are cleaned, roasted on a dry skillet and turned into a powder by grinding.
Melt 90 g of butter with chocolate to make a cream. Cool it down a bit to make it thicker.
Mix cocoa with baking powder, add sifted flour here.
The yolks are separated from the proteins: the latter are whipped with a couple of tablespoons of granulated sugar until frothy.
The yolks are combined with the remaining sugar and butter, then gently injected flour mixture and protein foam. This mass is poured into a form (the optimal diameter is about 15-16 cm) and baked in the oven for half an hour at 175 degrees, and after cooling it is divided into three cake layers.
Make a mousse. Honey with sugar dissolves in water, the liquid is almost brought to a boil. This is a syrup. Now whip the squirrels to a stable foam, and then pour in a thin stream of slightly cooled syrup here, continuing to beat. Melt the gelatin, add it with the peanut powder to the remaining ingredients, pour the mass into the same shape as the sponge cake, and send it to the fridge before freezing. Cut the frozen mousse into two parts.
Collect the cake. Coat the cake with chocolate cream, put a layer of mousse, coat it with condensed milk, cover with the second cake and repeat the steps. Cover the entire surface with melted chocolate, put your dessert in the fridge for an hour and a half, and then offer it to the household or guests.

Fourth option

For a holiday, you can submit a stunning "Snickers" with a homely nougat. For cakes you need:

300 g of flour;
seven eggs;
four large spoons of cocoa;
190 ml of water;
two tsp. soda;
170 grams of sugar;
two large spoons of butter.

On the cream go:

160 grams of peanuts;
can of boiled condensed milk;
70 g butter;
three large spoons with a slide of icing sugar.

For nougat:

70 ml of water;
a tablespoon of lemon juice;
six tablespoons of liquid natural honey;
300 g of powdered sugar;
200 grams of peanuts;
two squirrels;
bag of vanilla.

On the icing:

90 grams of sugar;
60 g butter;
70 g natural cocoa powder;
60 grams of peanuts;
100 ml sour cream.

Process description:

For airy sponge cake, beat the whites separately. In another container, combine all the other ingredients for the test, also whisk. Carefully connect the components. Pour mass into the mold, bake for about an hour at 170 degrees, and then after cooling, cut into the cake layers.
Go to the nougat. Nuts after cleaning and toasting in a dry skillet shred. In the water, dissolve the icing sugar with honey, cook over low heat until a rather thick syrup is obtained. Beat whites, then gradually add peanut butter and hot syrup, as well as lemon juice with vanilla. Cool nougat to make it thick enough.
The cream is very simple to prepare: combine the butter with powdered and condensed milk, add not very shredded roasted peanuts.
Finally, the icing. Crush peanuts, combine with melted butter and the remaining components.
Collect the cake: coat the cake with nougat, then cream. And cover the entire surface with icing.
The cake is cooled in the refrigerator for about two hours and served.

Be sure to prepare the cake "Snickers" to please and surprise loved ones or guests!