Snickers Cake

Name: Snickers Cake - Silvia M.
Ingredients: I used a regular baking tray! I used: The base 7 tablespoons of flour 300 g of ground walnuts 12 egg whites 2 packets of baking powder 10 tablespoons of sugar White chocolate glaze: 500 g of white cho

Dessert - Snickers Cake by Silvia M. - Recipia

The Snickers cake is made in several stages, but each one is quite simple. The walnut base bakes quickly, followed by two layers of chocolate and a caramel cream made with egg yolks, butter, and peanuts. It is a rich and sweet cake, suitable for a large baking tray. If the base turns out too thin in the used tray, the quantities can be doubled. Quick Info Total time: at least 1 hour and 40 minutes, not including the time needed for the caramel cream to cool Preparation time: not specified exactly Baking time: approximately 20 minutes Cooling and setting time: approximately 80 minutes, divided between the chocolate layers and the assembled cake Servings: the number depends on the size of the cut pieces Difficulty: medium Recipe type: homemade cake with walnuts, caramel, and chocolate Ingredients For the base 12 egg whites A pinch of salt 10 tablespoons of sugar 300 g ground walnuts 7 tablespoons of flour 2 packets of baking powder For the white chocolate glaze 500 g white chocolate 4 tablespoons of oil For the caramel cream 12 tablespoons of sugar, divided between the caramel and the egg yolk mixture 12 egg yolks 300 g butter, cut into cubes 300 g unsalted peanuts For the dark chocolate glaze 500 g dark chocolate 4 tablespoons of oil Instructions 1. Prepare the base Beat the egg whites with a pinch of salt until foamy. Gradually add the 10 tablespoons of sugar and continue mixing until the sugar dissolves and the foam becomes glossy and firm. Gently fold in the ground walnuts. Finally, add the flour mixed beforehand with the baking powder. Mix gently from the bottom up to retain as much volume as possible from the egg whites. Line a standard baking tray with parchment paper and pour the mixture into it. Smooth the surface lightly and bake the base in a preheated oven at medium heat for about 20 minutes. Baking time may vary depending on the oven. The base should be baked but not over-dried. After baking, let it cool enough to remove the parchment paper. 2. Prepare the white chocolate glaze Break the white chocolate into pieces and place it in a saucepan along with the 4 tablespoons of oil. Melt the mixture over low heat, stirring continuously, until the chocolate becomes smooth. Pour the melted chocolate over the cooled base and spread it into an even layer. Place the tray in the refrigerator for about 20 minutes, until the glaze sets. 3. Prepare the caramel cream Put 10 tablespoons of sugar in a saucepan and heat over low heat. Stir constantly and watch for the sugar to turn a light brown color without burning. Add the cubed butter and continue stirring until the caramelized sugar and butter melt and combine. In a separate bowl, beat the egg yolks with the remaining sugar. Add the mixture to the caramel, then add the unsalted peanuts. Keep the saucepan over low heat and stir continuously until the cream begins to thicken. Remove the cream from the heat and let it cool. It is important that it is cool enough before spreading it over the white chocolate layer so that it does not soften it. 4. Assemble the caramel layer Remove the tray from the refrigerator after the white chocolate has set. Spread the cooled caramel cream over the white chocolate glaze and level the surface. 5. Prepare the dark chocolate glaze Break the dark chocolate into pieces and place it in a saucepan along with the 4 tablespoons of oil. Melt everything over low heat, stirring until you achieve a smooth glaze. Let the chocolate cool slightly, then pour it over the caramel cream. Level it with a wide-bladed knife without pressing too hard into the layer underneath. Place the cake in the refrigerator for about 60 minutes. After the glaze has set, the cake can be cut into pieces as desired. Why I make this recipe often It is a suitable cake when a larger quantity needs to be prepared, as it bakes in a standard baking tray. The walnut base pairs well with the caramel cream and the two layers of chocolate, and the cake can be cut into small pieces, being quite rich. The recipe also allows for sugar adjustment. If you don't prefer very sweet desserts, you can reduce the amount of sugar, especially in the caramel cream. Tips and Variations Tips Maintain low heat when melting the sugar for caramel. Burnt sugar will give the cream a bitter taste and cannot be corrected. Stir continuously after adding the butter and egg yolks. The cream must be monitored closely until it begins to set. Let the caramel cream cool before assembly. If it is too warm, it may soften the white chocolate glaze. For a thicker base, the quantities can be doubled, depending on the size of the tray. The recipe was made in a standard baking tray, but the thickness of the base can vary. Substitutions The ground walnuts in the base can be replaced with ground peanuts only if a change in flavor is desired; however, the original recipe uses walnuts. The peanuts in the caramel cream must be unsalted. Using salted peanuts is not recommended as it can significantly alter the flavor of the cream. The oil used with the chocolate is included in the original recipe for both the white and dark glazes. It is not advisable to omit it if the same texture of the glazes is desired. Variations The amount of sugar can be reduced if you prefer a less sweet cake. However, sugar plays an important role in the egg white base and caramel cream, so it is better to reduce it gradually. You can cut the cake into smaller pieces, especially if serving it after a hearty meal. The layers are quite rich, and smaller portions are easier to serve. Serving Ideas Serve the cake cold, after all layers have set. It can be cut straight or into smaller pieces, depending on the occasion. For a neater appearance, use a wide-bladed knife and cut after the cake has been sufficiently chilled. Frequently Asked Questions Can the base be made thicker? Yes. The thickness depends on the size of the tray. If the tray is larger or if you want a denser base, the quantities can be doubled as mentioned in the recipe. How long should the caramel cream be left to cool? The source does not specify an exact time. The cream should be left until it is no longer hot and can be spread over the white chocolate without melting or softening it. Why is the sugar caramelized over low heat? At low heat, the sugar melts more evenly and it is easier to stop before it burns. It must be stirred constantly and the color monitored, as it quickly goes from caramelized to burnt. When can the cake be cut? After the last layer of chocolate has been in the refrigerator for about 60 minutes and has set. If it is still soft, the cuts will not come out clean. Can the sugar be reduced? Yes, especially if you do not like very sweet desserts. The original recipe uses sugar in both the base and the caramel cream, and the reduction should be done gradually to maintain texture. Nutritional Values The values below are estimates and may vary depending on the size of the pieces, the type of chocolate, and the actual amount of sugar used. For approximately 100 g of cake: Calories: approximately 480-520 kcal Protein: approximately 8-10 g Fat: approximately 34-38 g Carbohydrates: approximately 38-45 g Sugars: approximately 30-35 g The cake is high in calories because it contains chocolate, butter, walnuts, peanuts, and oil. Portion values cannot be determined exactly without knowing the number of cut pieces. Storage and Reheating Store the cake in the refrigerator, in a covered container or in the well-protected tray. The layers of chocolate and caramel cream keep better when cold and are easier to cut after cooling. Do not reheat. Serve cold, directly from the refrigerator or after sitting at room temperature for a bit, just enough to slightly soften the glaze.

Preparation

THE BASE: Beat the egg whites with a pinch of salt until foamy, gradually adding the sugar until it melts and becomes a glossy foam, then add the nuts while mixing well, and finally the flour mixed with baking powder, mixing well from bottom to top; Prepare a baking tray lined with parchment paper, gently pour in the mixture, level it, and place it in the preheated oven at medium heat for about 20 minutes! White chocolate glaze: In a saucepan, add the chocolate broken into pieces with 4 tablespoons of oil and let it melt over low heat, stirring constantly! Caramel cream: In a saucepan, add 10 tablespoons of sugar, place over low heat, stirring constantly until it becomes slightly brown (without burning), add the butter cut into cubes and let it melt until all the sugar is dissolved, then add the egg yolks mixed with the remaining sugar, the hazelnuts, stirring constantly until it thickens, remove from heat and let cool! Dark chocolate glaze: In a saucepan, add the dark chocolate broken into pieces and the 4 tablespoons of oil, place over low heat and stir until it melts, then let it cool! Assembly: Remove the baking paper from the bottom of the base when it has cooled down, take a wooden spatula and level the white chocolate over the entire base, refrigerate until the chocolate hardens! After about 20 minutes, take it out of the fridge and level the caramel cream over the white chocolate, and finally with a wide-bladed knife, level the dark chocolate glaze and refrigerate for 60 minutes after which it can be cut as preferred! It depends on the size of the tray; I have made other bases that turned out very thin, which is why I always double the amount! If you don't like it sweet, you can reduce the amount of sugar!

Snickers Cake

Preparation

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