Snickers Cake
I made this cake during a busy holiday season when I wanted something with a lot of nuts, but not a heavy or dry dessert. I had saved the recipe for a while and kept postponing testing it, but eventually, I decided to give it a try. I slightly adapted it based on the ingredients I had at home, especially for the frosting, where I didn't have white chocolate and improvised with what I had.
Quick Info
Total Time: about 4-5 hours (including cooling)
Preparation Time: 60-70 minutes
Baking Time: 30 minutes for the base
Servings: 16-20, depending on the size of the cuts
Difficulty: medium
Recipe Type: nut, caramel, and chocolate cake, suitable for holidays or special meals
Ingredients
Base:
8 egg whites
1 pinch of salt
8 tablespoons sugar
250 g ground nuts
4 tablespoons flour
1 tablespoon baking powder
Caramel Cream:
8 egg yolks
12 tablespoons sugar (8 for caramelizing, 4 for mixing with yolks)
250 g butter
100 g unsalted peanuts
100 g coarsely chopped walnuts
1 caramel almond bar (or similar)
Frosting:
300 g dark chocolate (preferably, or a mix with white if you have it)
2 tablespoons oil
100 ml whipping cream
1 handful of marshmallows (optional, for fixing the frosting)
1 caramel almond bar, for decoration
Preparation Method
1. Base
1.1. Separate the egg whites from the yolks. Put the egg whites in a large bowl with a pinch of salt and beat until frothy.
1.2. Gradually add the sugar, mixing until it forms a firm meringue.
1.3. Mix the flour with the baking powder and gently fold it into the meringue along with the ground nuts. Use a spatula with slow movements to avoid losing volume.
1.4. Pour the mixture into a baking tray lined with parchment paper.
1.5. Bake in a preheated oven at 150°C for 30 minutes. Remove the base and let it cool completely.
2. Caramel Cream
2.1. Prepare a double-bottom saucepan. Put 8 tablespoons of sugar to caramelize, stirring occasionally, until a light-colored caramel is obtained.
2.2. Meanwhile, beat the egg yolks with the other 4 tablespoons of sugar.
2.3. When the sugar is caramelized, add the butter cut into cubes. Mix well until the butter is completely melted and incorporated.
2.4. Gradually pour the yolks over the caramel with butter, stirring continuously over low heat. Do not leave the cream unattended to prevent the egg from coagulating.
2.5. As soon as the cream thickens and is homogeneous, turn off the heat. Add the unsalted peanuts, chopped walnuts, and the coarsely chopped almond bar.
2.6. Mix, then let it cool completely in the saucepan.
3. Chocolate Frosting
3.1. Break the chocolate into pieces and place it in a double boiler with 2 tablespoons of oil. Stir until melted.
3.2. If the chocolate separates from the oil, don’t panic: heat it again over steam, add 50 ml of whipping cream, and homogenize.
3.3. If it still doesn’t come together or there’s too little frosting, transfer the mixture to a saucepan, add marshmallows, and another 50 ml of whipping cream. Stir over low heat until everything melts and combines. The final result is a smooth frosting, lighter in color if using marshmallows.
3.4. If you want a darker frosting, you can add 1 tablespoon of cocoa, but it’s not mandatory.
4. Assembly
4.1. Once the base has cooled, spread a layer of chocolate frosting over it (just enough for a thin layer).
4.2. Refrigerate for about 1 hour.
4.3. Spread the cold caramel cream over the frosting layer, level it out, and refrigerate again for 1-2 hours to set.
4.4. Pour the remaining warm (but not hot) chocolate frosting over the cream. Sprinkle the crushed almond bar on top, either chopped in a food processor or with a knife.
4.5. Place the tray back in the refrigerator for 1-2 hours to ensure all layers set well.
4.6. Cut the cold cake with a thin-bladed knife and serve.
Why I Make the Recipe Often
Because it keeps well in the fridge and is suitable for festive platters. The layers remain clear even after a few days. It has nuts, caramel, and chocolate – a combination of different textures, not too sweet and not too dry.
Tips and Variations
Tips
Use a double-bottom saucepan for the caramel cream to prevent burning.
Cut with a thin knife, slightly dipped in warm water for clean cuts.
Be careful with the caramel – don’t leave it on the heat too long, or it will become bitter.
Substitutions
The caramel almond bar can be replaced with plain roasted almonds or other preferred nuts.
If you don’t have marshmallows, you can try to “fix” the frosting only with whipping cream, but the texture will be slightly different.
Variations
You can also add a layer of white frosting if you have white chocolate for contrast.
The nuts can be mixed – cashews or pistachios work well if you want a different flavor.
Serving Ideas
Cut into small squares for festive platters.
Goes well with black coffee or simple tea, as it already has many flavors.
Frequently Asked Questions
1. Can the base be made with whole wheat flour?
I haven’t tested the whole wheat flour version; it might turn out denser. I recommend keeping the white flour for the classic texture.
2. What do I do if my caramel cream curdles?
If it starts to separate, turn off the heat immediately and whisk vigorously with a whisk or mixer, possibly over a double boiler. If it still doesn’t come together, add a little cold butter and mix.
3. Can the cake be frozen?
I do not recommend freezing; the caramel and frosting layers can become brittle after thawing.
4. Can the base be baked in advance?
Yes, you can bake the base a day in advance, let it cool well, and keep it covered in the fridge.
5. What size should the tray be?
A classic baking tray of about 30x20 cm is suitable. If it’s smaller, the layers will be thicker.
Nutritional Values
Approximately, for one serving (from 18 cuts): about 320 kcal, with 5 g of protein, 19 g of fat, 32 g of carbohydrates. The sugar and fat content is relatively high, especially due to the caramel and butter. It’s not a diet cake, but it’s dense and fills you up quickly. Values may vary depending on the chocolate and nuts used.
Storage and Reheating
The cake stores very well in the fridge, covered with foil or in a box. It lasts 4-5 days without issues. I do not recommend reheating; it is served cold, directly from the fridge. If you want it to be softer, leave it at room temperature for 10-15 minutes before serving.
I made this cake during a busy holiday season when I wanted something with a lot of nuts, but not a heavy or dry dessert. I had saved the recipe for a while and kept postponing testing it, but eventually, I decided to give it a try. I slightly adapted it based on the ingredients I had at home, especially for the frosting, where I didn't have white chocolate and improvised with what I had.
Quick Info
Total Time: about 4-5 hours (including cooling)
Preparation Time: 60-70 minutes
Baking Time: 30 minutes for the base
Servings: 16-20, depending on the size of the cuts
Difficulty: medium
Recipe Type: nut, caramel, and chocolate cake, suitable for holidays or special meals
Ingredients
Base:
8 egg whites
1 pinch of salt
8 tablespoons sugar
250 g ground nuts
4 tablespoons flour
1 tablespoon baking powder
Caramel Cream:
8 egg yolks
12 tablespoons sugar (8 for caramelizing, 4 for mixing with yolks)
250 g butter
100 g unsalted peanuts
100 g coarsely chopped walnuts
1 caramel almond bar (or similar)
Frosting:
300 g dark chocolate (preferably, or a mix with white if you have it)
2 tablespoons oil
100 ml whipping cream
1 handful of marshmallows (optional, for fixing the frosting)
1 caramel almond bar, for decoration
Preparation Method
1. Base
1.1. Separate the egg whites from the yolks. Put the egg whites in a large bowl with a pinch of salt and beat until frothy.
1.2. Gradually add the sugar, mixing until it forms a firm meringue.
1.3. Mix the flour with the baking powder and gently fold it into the meringue along with the ground nuts. Use a spatula with slow movements to avoid losing volume.
1.4. Pour the mixture into a baking tray lined with parchment paper.
1.5. Bake in a preheated oven at 150°C for 30 minutes. Remove the base and let it cool completely.
2. Caramel Cream
2.1. Prepare a double-bottom saucepan. Put 8 tablespoons of sugar to caramelize, stirring occasionally, until a light-colored caramel is obtained.
2.2. Meanwhile, beat the egg yolks with the other 4 tablespoons of sugar.
2.3. When the sugar is caramelized, add the butter cut into cubes. Mix well until the butter is completely melted and incorporated.
2.4. Gradually pour the yolks over the caramel with butter, stirring continuously over low heat. Do not leave the cream unattended to prevent the egg from coagulating.
2.5. As soon as the cream thickens and is homogeneous, turn off the heat. Add the unsalted peanuts, chopped walnuts, and the coarsely chopped almond bar.
2.6. Mix, then let it cool completely in the saucepan.
3. Chocolate Frosting
3.1. Break the chocolate into pieces and place it in a double boiler with 2 tablespoons of oil. Stir until melted.
3.2. If the chocolate separates from the oil, don’t panic: heat it again over steam, add 50 ml of whipping cream, and homogenize.
3.3. If it still doesn’t come together or there’s too little frosting, transfer the mixture to a saucepan, add marshmallows, and another 50 ml of whipping cream. Stir over low heat until everything melts and combines. The final result is a smooth frosting, lighter in color if using marshmallows.
3.4. If you want a darker frosting, you can add 1 tablespoon of cocoa, but it’s not mandatory.
4. Assembly
4.1. Once the base has cooled, spread a layer of chocolate frosting over it (just enough for a thin layer).
4.2. Refrigerate for about 1 hour.
4.3. Spread the cold caramel cream over the frosting layer, level it out, and refrigerate again for 1-2 hours to set.
4.4. Pour the remaining warm (but not hot) chocolate frosting over the cream. Sprinkle the crushed almond bar on top, either chopped in a food processor or with a knife.
4.5. Place the tray back in the refrigerator for 1-2 hours to ensure all layers set well.
4.6. Cut the cold cake with a thin-bladed knife and serve.
Why I Make the Recipe Often
Because it keeps well in the fridge and is suitable for festive platters. The layers remain clear even after a few days. It has nuts, caramel, and chocolate – a combination of different textures, not too sweet and not too dry.
Tips and Variations
Tips
Use a double-bottom saucepan for the caramel cream to prevent burning.
Cut with a thin knife, slightly dipped in warm water for clean cuts.
Be careful with the caramel – don’t leave it on the heat too long, or it will become bitter.
Substitutions
The caramel almond bar can be replaced with plain roasted almonds or other preferred nuts.
If you don’t have marshmallows, you can try to “fix” the frosting only with whipping cream, but the texture will be slightly different.
Variations
You can also add a layer of white frosting if you have white chocolate for contrast.
The nuts can be mixed – cashews or pistachios work well if you want a different flavor.
Serving Ideas
Cut into small squares for festive platters.
Goes well with black coffee or simple tea, as it already has many flavors.
Frequently Asked Questions
1. Can the base be made with whole wheat flour?
I haven’t tested the whole wheat flour version; it might turn out denser. I recommend keeping the white flour for the classic texture.
2. What do I do if my caramel cream curdles?
If it starts to separate, turn off the heat immediately and whisk vigorously with a whisk or mixer, possibly over a double boiler. If it still doesn’t come together, add a little cold butter and mix.
3. Can the cake be frozen?
I do not recommend freezing; the caramel and frosting layers can become brittle after thawing.
4. Can the base be baked in advance?
Yes, you can bake the base a day in advance, let it cool well, and keep it covered in the fridge.
5. What size should the tray be?
A classic baking tray of about 30x20 cm is suitable. If it’s smaller, the layers will be thicker.
Nutritional Values
Approximately, for one serving (from 18 cuts): about 320 kcal, with 5 g of protein, 19 g of fat, 32 g of carbohydrates. The sugar and fat content is relatively high, especially due to the caramel and butter. It’s not a diet cake, but it’s dense and fills you up quickly. Values may vary depending on the chocolate and nuts used.
Storage and Reheating
The cake stores very well in the fridge, covered with foil or in a box. It lasts 4-5 days without issues. I do not recommend reheating; it is served cold, directly from the fridge. If you want it to be softer, leave it at room temperature for 10-15 minutes before serving.