Snickers Cake – Tested Recipe at Home
I decided to make this cake one afternoon when I was craving something rich with nuts, caramel, and chocolate. I combined my favorite base, which I've been making for years, with a caramel cream and two glazes, one of white chocolate and one of dark chocolate. I still haven't quite mastered the perfect texture for the caramel, but the flavor makes up for it. It's perfect for occasions when you want something truly dense and indulgent.
Quick Info
Total Time: approx. 3 hours (including cooling)
Preparation Time: 60 minutes
Baking Time: 20 minutes
Servings: 16-20
Difficulty: medium
Recipe Type: dessert for holidays or family gatherings
Ingredients
For the base:
- 8 egg whites
- 300 g sugar
- 400 g roasted and ground nuts
- 4 tablespoons flour
- 3 tablespoons cocoa powder
- 1 packet baking powder (5 g)
- a pinch of salt
- 1 tablespoon rum
For the white chocolate glaze:
- 250 g white chocolate
- 2 tablespoons oil
For the caramel cream:
- 8 tablespoons sugar
- 8 egg yolks + 4 tablespoons sugar
- 250 g butter
- 250 g unsalted roasted peanuts
For the dark chocolate glaze:
- 250 g dark chocolate (min. 72% cocoa)
- 2 tablespoons oil
- 1 tablespoon honey
- 2-3 tablespoons heavy cream (unsweetened)
Instructions
1. The Base
Separate the egg whites from the yolks. Whip the egg whites with a pinch of salt by hand using a whisk (I don’t like the texture created by a mixer for this type of base). Gradually add the sugar, one tablespoon at a time, mixing after each addition until completely dissolved, resulting in a stiff and glossy meringue.
In a separate bowl, mix the flour, baking powder, cocoa powder, and the previously roasted ground nuts. Gently fold the dry ingredients into the egg white meringue using a spatula to avoid losing volume, and finally add the rum.
Line a 38x25 cm baking tray with parchment paper and pour the mixture evenly. Bake in the oven at 180 degrees for about 20 minutes. The base should not be too dry. Immediately remove it to a wire rack and let it cool completely.
2. The White Chocolate Glaze
Melt the white chocolate in a bain-marie along with the 2 tablespoons of oil until it becomes fluid. Quickly spread it over the cooled base. Let it set at room temperature or in the fridge.
3. The Caramel Cream
Place the 8 tablespoons of sugar in a heavy-bottomed saucepan over low heat. Once the sugar has completely melted and turned caramel in color, add the cubed butter. Stir, keep the heat low, and let it incorporate until the butter is melted and the caramel becomes a thick sauce.
Separately, whisk the egg yolks with the 4 tablespoons of sugar until pale. Pour the mixture over the caramel in the pan, stirring vigorously, then add the roasted peanuts, and let it simmer on low heat, stirring constantly, until it visibly thickens. Allow it to cool almost completely before spreading it over the base with the white chocolate glaze.
4. Assembly – The Caramel Layer
Spread the caramel cream over the base, leveling it out. Place the tray in the fridge and let it set well. It may not always set perfectly for me, but it has never leaked.
5. The Dark Chocolate Glaze
Melt the dark chocolate in a bain-marie with the oil. Once fully melted, add the honey and 2-3 tablespoons of heavy cream until you achieve a pourable consistency. Let it cool slightly and then spread it over the caramel layer directly in the tray.
6. Final Cooling
Refrigerate the cake for at least 5-6 hours, preferably overnight. It cuts more easily when cold, using a knife dipped in hot water.
Why I Make This Recipe Often
For me, it’s a cake with a balanced flavor, and the combination of nuts, caramel, and chocolate is just right for special occasions. It keeps well in the fridge and can be prepared a day in advance.
Tips and Variations
Tips
- Don’t leave the caramel unattended to avoid burning.
- Hand-whipped egg whites give the base a nicer texture.
- If the caramel cream seems too runny, let it chill longer or add a bit more butter.
- Cut the cake with a heated knife for clean edges.
Substitutions
- Nuts can be replaced with hazelnuts or almonds, but the final flavor will change.
- If you prefer not to use rum, you can omit it.
Variations
- You can use pecans instead of roasted peanuts if you have them on hand.
- For a less sweet version, use dark chocolate for both glazes.
Serving Ideas
Serve chilled, sliced into small portions, as it is dense. It pairs well with black coffee or plain tea.
Frequently Asked Questions
1. Why isn't my caramel setting?
It may not have cooked long enough after adding the egg yolks, or the butter ratio was too high. Let the cream chill longer or try using butter with a minimum of 82% fat.
2. Can I make the base in advance?
Yes, the baked base will last 1-2 days in the fridge, well covered.
3. Can I use salted peanuts?
I recommend using unsalted peanuts, as salted ones can alter the cake's flavor.
4. What if the chocolate glaze sets too hard?
You can add an extra tablespoon of heavy cream while it’s still warm to make it easier to spread.
5. Can the cake be frozen?
I do not recommend freezing, as the cream may separate upon thawing.
Nutritional Values
Estimated per serving (from 18):
- Calories: ~400 kcal
- Protein: 7-8 g
- Fat: 28-30 g
- Carbohydrates: 28-30 g
Being a dense cake with nuts, butter, chocolate, and peanuts, the energy value is high. The information is approximate and may vary depending on ingredients.
Storage and Reheating
It keeps very well in the fridge, in a sealed container or covered, for up to 4-5 days. I do not recommend reheating; the cake is served cold, straight from the fridge. If you need it to be softer, let it sit at room temperature for 15-20 minutes before serving.
I decided to make this cake one afternoon when I was craving something rich with nuts, caramel, and chocolate. I combined my favorite base, which I've been making for years, with a caramel cream and two glazes, one of white chocolate and one of dark chocolate. I still haven't quite mastered the perfect texture for the caramel, but the flavor makes up for it. It's perfect for occasions when you want something truly dense and indulgent.
Quick Info
Total Time: approx. 3 hours (including cooling)
Preparation Time: 60 minutes
Baking Time: 20 minutes
Servings: 16-20
Difficulty: medium
Recipe Type: dessert for holidays or family gatherings
Ingredients
For the base:
- 8 egg whites
- 300 g sugar
- 400 g roasted and ground nuts
- 4 tablespoons flour
- 3 tablespoons cocoa powder
- 1 packet baking powder (5 g)
- a pinch of salt
- 1 tablespoon rum
For the white chocolate glaze:
- 250 g white chocolate
- 2 tablespoons oil
For the caramel cream:
- 8 tablespoons sugar
- 8 egg yolks + 4 tablespoons sugar
- 250 g butter
- 250 g unsalted roasted peanuts
For the dark chocolate glaze:
- 250 g dark chocolate (min. 72% cocoa)
- 2 tablespoons oil
- 1 tablespoon honey
- 2-3 tablespoons heavy cream (unsweetened)
Instructions
1. The Base
Separate the egg whites from the yolks. Whip the egg whites with a pinch of salt by hand using a whisk (I don’t like the texture created by a mixer for this type of base). Gradually add the sugar, one tablespoon at a time, mixing after each addition until completely dissolved, resulting in a stiff and glossy meringue.
In a separate bowl, mix the flour, baking powder, cocoa powder, and the previously roasted ground nuts. Gently fold the dry ingredients into the egg white meringue using a spatula to avoid losing volume, and finally add the rum.
Line a 38x25 cm baking tray with parchment paper and pour the mixture evenly. Bake in the oven at 180 degrees for about 20 minutes. The base should not be too dry. Immediately remove it to a wire rack and let it cool completely.
2. The White Chocolate Glaze
Melt the white chocolate in a bain-marie along with the 2 tablespoons of oil until it becomes fluid. Quickly spread it over the cooled base. Let it set at room temperature or in the fridge.
3. The Caramel Cream
Place the 8 tablespoons of sugar in a heavy-bottomed saucepan over low heat. Once the sugar has completely melted and turned caramel in color, add the cubed butter. Stir, keep the heat low, and let it incorporate until the butter is melted and the caramel becomes a thick sauce.
Separately, whisk the egg yolks with the 4 tablespoons of sugar until pale. Pour the mixture over the caramel in the pan, stirring vigorously, then add the roasted peanuts, and let it simmer on low heat, stirring constantly, until it visibly thickens. Allow it to cool almost completely before spreading it over the base with the white chocolate glaze.
4. Assembly – The Caramel Layer
Spread the caramel cream over the base, leveling it out. Place the tray in the fridge and let it set well. It may not always set perfectly for me, but it has never leaked.
5. The Dark Chocolate Glaze
Melt the dark chocolate in a bain-marie with the oil. Once fully melted, add the honey and 2-3 tablespoons of heavy cream until you achieve a pourable consistency. Let it cool slightly and then spread it over the caramel layer directly in the tray.
6. Final Cooling
Refrigerate the cake for at least 5-6 hours, preferably overnight. It cuts more easily when cold, using a knife dipped in hot water.
Why I Make This Recipe Often
For me, it’s a cake with a balanced flavor, and the combination of nuts, caramel, and chocolate is just right for special occasions. It keeps well in the fridge and can be prepared a day in advance.
Tips and Variations
Tips
- Don’t leave the caramel unattended to avoid burning.
- Hand-whipped egg whites give the base a nicer texture.
- If the caramel cream seems too runny, let it chill longer or add a bit more butter.
- Cut the cake with a heated knife for clean edges.
Substitutions
- Nuts can be replaced with hazelnuts or almonds, but the final flavor will change.
- If you prefer not to use rum, you can omit it.
Variations
- You can use pecans instead of roasted peanuts if you have them on hand.
- For a less sweet version, use dark chocolate for both glazes.
Serving Ideas
Serve chilled, sliced into small portions, as it is dense. It pairs well with black coffee or plain tea.
Frequently Asked Questions
1. Why isn't my caramel setting?
It may not have cooked long enough after adding the egg yolks, or the butter ratio was too high. Let the cream chill longer or try using butter with a minimum of 82% fat.
2. Can I make the base in advance?
Yes, the baked base will last 1-2 days in the fridge, well covered.
3. Can I use salted peanuts?
I recommend using unsalted peanuts, as salted ones can alter the cake's flavor.
4. What if the chocolate glaze sets too hard?
You can add an extra tablespoon of heavy cream while it’s still warm to make it easier to spread.
5. Can the cake be frozen?
I do not recommend freezing, as the cream may separate upon thawing.
Nutritional Values
Estimated per serving (from 18):
- Calories: ~400 kcal
- Protein: 7-8 g
- Fat: 28-30 g
- Carbohydrates: 28-30 g
Being a dense cake with nuts, butter, chocolate, and peanuts, the energy value is high. The information is approximate and may vary depending on ingredients.
Storage and Reheating
It keeps very well in the fridge, in a sealed container or covered, for up to 4-5 days. I do not recommend reheating; the cake is served cold, straight from the fridge. If you need it to be softer, let it sit at room temperature for 15-20 minutes before serving.