Snickers Cake
The first time I made this cake, I just wanted to try something new for a festive platter. I had seen it often in groups and at friends' gatherings, always with clear layers and a glossy glaze. It turned out perfectly on the first try and was the kind of dessert you can slice cleanly without it falling apart, with each piece staying in place. It's not complicated, but it does take time for each layer. Quick Info Total time: about 2 hours, a good part of which is waiting for cooling. Active preparation time: about 50 minutes. Baking time for the base: 25-30 minutes. Pan used: 26x39 cm. Servings: 24-30, depending on how you slice. Difficulty: medium. Recipe type: homemade cake, suitable for festive platters or large gatherings. Ingredients Base 8 egg whites 1 pinch of salt 8 tablespoons sugar 250 g ground walnuts 4 tablespoons flour 1 packet baking powder White glaze 250 g white chocolate 2 tablespoons oil Caramel cream 12 tablespoons sugar (9 for caramel, 3 for mixing with egg yolks) 250 g butter 8 egg yolks 250 g unsalted peanuts Dark glaze 250 g milk chocolate 2 tablespoons oil Preparation method 1. Base 1.1. Preheat the oven to low heat. Line the pan with parchment paper. 1.2. Beat the egg whites with the pinch of salt until stiff peaks form. 1.3. Gradually add the sugar, continuing to beat with the mixer until the mixture becomes glossy. 1.4. Fold in the flour mixed with the baking powder. 1.5. Add the ground walnuts and gently mix with a whisk or spatula, using wide movements, until well combined. 1.6. Pour the mixture into the pan and level it. Bake for 25-30 minutes at low heat. 1.7. Check with a toothpick; if it comes out clean, the base is ready. Remove it to a wire rack and let it cool completely. 2. Caramel cream 2.1. In a heavy-bottomed saucepan, melt 9 tablespoons of sugar over low heat. Do not leave the pot and stir frequently to prevent burning. 2.2. When the sugar has caramelized, add the cubed butter. Stir until completely melted and combined with the caramel. 2.3. In a separate bowl, mix 3 tablespoons of sugar with the egg yolks, then pour them over the caramel in the pot, stirring constantly. 2.4. Add the unsalted peanuts and continue cooking over low heat, stirring until the mixture thickens (about 7-10 minutes, depending on the heat and the pot). 2.5. Turn off the heat and let the cream cool. For faster cooling, place the pot with the cream in another bowl of cold water and stir occasionally. 3. White glaze 3.1. Break the white chocolate into pieces and melt it in a double boiler. 3.2. Once completely melted, add 2 tablespoons of oil and mix well. 3.3. Remove the cooled base from the parchment paper and place it back in the pan (you can place plastic wrap underneath if you want to easily remove the cake later). 3.4. Pour the white glaze over the base, level it quickly, and refrigerate the pan for at least 30 minutes until it sets. 4. Assembling with caramel cream 4.1. When the white glaze has set and the caramel cream is completely cool (otherwise it will melt the glaze), pour the caramel cream over the white chocolate layer. 4.2. Level well with a spatula and return the pan to the fridge while you prepare the dark glaze. 5. Dark glaze 5.1. Break the milk chocolate and melt it in a double boiler. 5.2. Add 2 tablespoons of oil and mix until fluid and glossy. 5.3. Remove the cake from the fridge and pour the dark glaze over the caramel cream layer. 5.4. Level quickly and return to the fridge for at least 1 hour, so all layers set well. Why I make this recipe often It’s one of those cakes I can prepare in advance. It holds up well in the fridge, doesn’t get soggy, and is easy to portion. The layers come out even if you are patient with the cooling, and it doesn’t have hard-to-find ingredients. I love that it doesn’t crumble when cut and stays the same the next day. Tips and variations Tips Use a fixed pan, not a removable one – layering is much easier. Cool the caramel cream in a bowl of cold water if you’re in a hurry. When pouring the glazes, work quickly, especially with melted chocolate. Substitutions Walnuts can be replaced with peanuts or almonds, but the final taste will change. The butter in the cream should not be substituted, otherwise, the texture will change visibly. Variations You can add a little vanilla essence to the cream, but it’s not strictly necessary. Peanuts can be chopped coarser if you want a crunchier texture. Serving ideas The cake cuts best with a knife dipped in hot water. Each piece can be wrapped in parchment paper if you’re taking it to a festive table. Frequently asked questions 1. Can I use only milk chocolate for both glazes? You can, but the final appearance will not have two distinct color layers. The taste changes slightly, and the cake will be sweeter. 2. Can I use egg whites and yolks kept in the fridge beforehand? Yes, just let them reach room temperature before using them, otherwise, they won’t whip as well. 3. If I don’t have unsalted peanuts, can I use something else? You can use walnuts or almonds, but they need to be raw or lightly roasted, definitely without salt. 4. Does the glaze cut nicely or crack? If you let it reach room temperature for 10 minutes before cutting and use a hot knife, it won’t crack. 5. How thick should the caramel cream be at the end? It thickens over low heat, like pastry cream, but does not become rigid. When cooled, it sets enough to hold its layer. Nutritional values Approximately, one serving (out of 24) has about 340-370 kcal, with approximately 22 g carbohydrates, 24 g fats, and 7 g proteins. It is a dense cake, rich in nuts and butter, and the sugar comes from both the chocolate and the cream. The information is approximate; it depends on the chocolate used and how big the pieces are cut. Storage and reheating It keeps very well in the fridge, covered, for up to 4-5 days. I do not recommend reheating it, but it can be taken out of the fridge 20 minutes before serving to make it easier to cut. If left too long at room temperature, the cream can soften.
Preparation
Base: We beat the egg whites with a pinch of salt until they form a foam. Gradually add the sugar and continue mixing. Add the flour mixed with baking powder, along with the nuts, and gently mix with a whisk until well combined. Pour the mixture into a baking pan lined with parchment paper and bake at low heat for about 25-30 minutes. Check with a toothpick, and if it's ready, remove it and let it cool. I continued with the caramel cream to allow enough time for it to cool. Caramel Cream: In a small saucepan over low heat, add 9 tablespoons of sugar to caramelize and stir continuously to prevent burning. Add the butter and mix until it melts and incorporates well with the caramelized sugar. Mix the remaining sugar (3 tablespoons) with the egg yolks and pour it into the saucepan. Add the nuts and mix until the mixture thickens. Turn off the heat and let it cool. To cool it faster, place the saucepan with the cream in another bowl with cold water and stir occasionally. White Glaze: Melt the chocolate in a double boiler and mix it with the oil until it becomes glossy. Pour the glaze over the completely cooled base and place the pan in the refrigerator for about 30 minutes until it hardens (after the base has cooled, I lined the pan with plastic wrap). Pour the completely cooled caramel cream over the white glaze (if it is not completely cooled, there is a possibility that the glaze will melt) and refrigerate until we prepare the black glaze. Black Glaze: Melt the chocolate in a double boiler and mix it with the oil. Pour the glaze over the caramel cream and refrigerate until it hardens.
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