Nut and caramel cream cake - Snickers
I have made this walnut and caramel cream cake – Snickers – several times, especially when we have guests or when there are leftover walnuts at home. It’s one of those multi-layered recipes, quite filling, and it yields a large tray from which you can cut many small pieces. The layers blend well, it's not hard to make if you follow the steps one by one, but it does require a bit of attention when it comes to the caramel. Quick Info Total time: about 3 hours (with cooling between layers) Preparation time: 1 hour (without cooling the layers) Baking time: 30 minutes Servings: up to 54 pieces of about 4x4 cm (large tray) Difficulty: medium Recipe type: holiday dessert, suitable for platters or large events Ingredients For the base 9 egg whites 1 pinch of salt 300 g granulated sugar 300 g finely ground walnuts (raw) 5 tablespoons flour 10 g baking powder For the white glaze 200 g white chocolate (or 250 g if you want a thicker layer) 2-3 tablespoons oil For the caramel cream with walnuts 12 tablespoons granulated sugar (for caramel) 300 g unsalted butter (soft, at room temperature) 9 egg yolks 6 tablespoons granulated sugar (for yolks) 300 g roasted and coarsely chopped walnuts (or peanuts or hazelnuts) 1 teaspoon vanilla extract For the dark chocolate glaze 200 g dark chocolate (or 250 g for a thicker layer) 30 g butter Preparation method 1. Walnut base 1.1. Prepare a 35x32 cm or 25x38 cm tray. Line it with parchment paper. 1.2. The walnuts should be cleaned of any woody pieces (especially if they are not already pre-cleaned) and finely ground in a food processor. 1.3. Beat the egg whites with a pinch of salt for 2-3 minutes with a mixer until they start to foam. Gradually add the sugar in 2-3 batches and beat until stiff peaks form. If you turn the bowl upside down, they shouldn't fall out. 1.4. In another bowl, mix the flour, ground walnuts, and baking powder. 1.5. Pour this dry mixture over the egg white foam. Gently fold with a spatula from the bottom up to avoid deflating the mixture. 1.6. Pour the batter into the prepared tray and level it. Bake at 180°C (moderate heat) for about 30 minutes. The base should become elastic, and when tested with a toothpick, it should come out clean. 1.7. Remove the tray and let the base cool completely. You can speed up the cooling on the balcony or by the window in winter. 1.8. Once the base is completely cool, carefully remove it from the tray, peel off the parchment paper, and place it back in the tray or on another appropriately sized tray. 2. White glaze 2.1. Break the white chocolate into small pieces, place it in a bowl with the oil. Melt everything in a double boiler, stirring frequently. 2.2. Quickly glaze the entire surface of the base with the melted white chocolate. Smooth it out gently with a spatula. Refrigerate to set. 3. Caramel cream with walnuts 3.1. Beat the egg yolks with the 6 tablespoons of sugar for 2-3 minutes until they lighten in color and become creamy. 3.2. In a heavy-bottomed saucepan, add the 12 tablespoons of sugar to melt over medium heat. Let it melt until it becomes a light amber color. Do not burn it, as it will become bitter. 3.3. Add the soft butter, mixing well over the heat until the caramel melts completely. If you see lumps of melted sugar, keep stirring with a wooden spoon until everything dissolves. 3.4. Remove the pot from the heat. Pour the egg yolk mixture into the caramel in a thin stream, continuously stirring with a spoon to prevent coagulation. Once everything is homogeneous, return the pot to very low heat. 3.5. Cook the cream over low heat, stirring constantly, until it thickens and starts to bubble. At this point, turn off the heat. 3.6. Immediately add the roasted and coarsely chopped walnuts (you can lightly toast them in the oven without burning) and the vanilla extract. Mix well. 3.7. Pour and spread the warm cream over the base with the white glaze evenly. Refrigerate again for at least an hour for the layer to set. 4. Dark chocolate glaze 4.1. Melt the dark chocolate broken into pieces and the butter in a double boiler. Stir until it becomes fluid. 4.2. Glaze the surface of the cake with this mixture. Smooth it out and refrigerate until the glaze is firm. 4.3. Cut the cake into pieces with a long knife, dipped in hot water and quickly wiped before each cut. Why I make this recipe often I prepare this cake when we need large quantities and something a bit special, especially for gatherings or Christmas platters. It keeps well for a few days, and I can make small pieces that are easy to serve. Tips and variations Tips Do not burn the sugar for the caramel, as it will be bitter and change the flavor of the cream. Clean the walnuts well – including those bought pre-cleaned – to avoid hard pieces or shell remnants. If you are making it for the first time, you can make half the recipe. Use a smaller tray and keep the proportions. When spreading the glazes, work fairly quickly – the chocolate sets quickly on the cold layer. Substitutions You can use peanuts or hazelnuts instead of walnuts in the cream. The base can still be made with walnuts; other alternatives do not maintain the original texture. You can use rum extract instead of vanilla for a stronger flavor. Variations For a thicker glaze layer, increase the amount of white or dark chocolate to 250 g. If you don't want the white chocolate layer, you can skip it – the cake will be less sweet. You can also make it as a sheet cake and then cut it into smaller bars for platters. Serving ideas Serve cold, straight from the fridge, especially if the caramel layer is soft at room temperature. You can place the pieces on parchment paper or platters to prevent them from sticking together. Frequently asked questions 1. Can I use only hazelnuts instead of walnuts? Yes, the cream works well with hazelnuts or peanuts, but the taste will be different from the walnut version. 2. How can I prevent the caramel from hardening too much? Do not keep the caramel on the heat too long after adding the egg yolks – turn off the heat when the cream bubbles and keep stirring to prevent it from sticking to the bottom. 3. How can I cut the cake without cracking the glaze? Use a long knife, heated in hot water and wiped well before each cut. 4. Can this cake be frozen? I do not recommend freezing – it changes the texture of the glaze and caramel cream. It keeps well for a few days in the fridge. 5. What do I do if I don’t have such a large tray? You can make half the recipe and use any smaller rectangular tray, adjusting the ingredients accordingly. Nutritional values (estimates) For a small serving (approx. 40 g, 4x4 cm): Calories: ~180 kcal Fat: ~12 g Carbohydrates: ~14 g Protein: ~3 g These are estimates, as the values depend on the exact type of ingredients, layer thickness, and serving size. It is a fairly rich cake, high in fat and sugar, so small portions are sufficient. Storage and reheating The cake can be stored in the fridge in an airtight container for up to 5 days. The glazes remain firm when cold, and the layers do not soften quickly. There’s no need to reheat it – it is served cold. If left at room temperature, the caramel may become soft. For serving, take the container out of the fridge 10 minutes before cutting so that the layers are not too hard to slice.
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