Snickers Cake

Name: Snickers Cake - Livia N.
Ingredients: Base: 8 egg whites; 1 tsp salt; juice from 1/2 lemon; 9 tablespoons sugar; 1/2 packet baking powder; 250 g ground walnuts; 4 tablespoons flour. White glaze: 200 g white chocolate; 2 tablespoons oil. Caramel: 10 tablespoons sugar; 8 egg yolks; 250 g butter (65%); 200 g unsalted peanuts; 1 tsp salt. Dark glaze: 200 g dark chocolate; 2 tablespoons oil.

Dessert - Snickers Cake by Livia N. - Recipia

I initially made the Snickers cake using store-bought layers because my oven was broken. I used ladyfinger cake layers and kept the proportions for the walnut base in case you want to bake it. It is a cake with distinct layers: a layer, white chocolate glaze, caramel cream with egg yolks and peanuts, followed by dark chocolate. It is kept in the refrigerator, and after cooling, it is easier to cut and retains its shape well. Quick Info Preparation time: not specified exactly; cooling time for the layers is also needed. Baking time: approximately 30 minutes for the walnut base, on low heat. Total time: cannot be determined exactly, as the cooling time is not mentioned. Servings: the number depends on the size of the tray and how large the portions are. Difficulty: medium. Recipe type: homemade cake with walnut, caramel, peanuts, and chocolate. Ingredients For the walnut base 8 egg whites 1 pinch of salt Juice from 1/2 lemon 9 tablespoons of sugar 1/2 packet of baking powder 250 g ground walnuts 4 tablespoons of flour For the no-bake version, store-bought ladyfingers can be used. In this version, 3 layers are needed. For the white glaze 200 g white chocolate 2 tablespoons of oil For the caramel 10 tablespoons of sugar in total 8 egg yolks 2 tablespoons of sugar, used with the yolks 250 g butter with 65% fat 200 g unsalted peanuts 1 pinch of salt In the preparation method, 8 tablespoons of sugar are caramelized, and the other 2 tablespoons are mixed with the yolks. For the dark glaze 200 g dark chocolate 2 tablespoons of oil For decoration, white chocolate can be used, as I did in the original recipe. Preparation method 1. Preparing the walnut base If you are making the base at home, start by beating the egg whites with the salt until foamy. Gradually add the 9 tablespoons of sugar and lemon juice. Continue mixing until the egg whites become firm. Add the ground walnuts and the flour mixed with the baking powder. Incorporate them with a wooden spoon or a whisk, mixing gently. There is no need to use the mixer at this stage. Line the tray with parchment paper, pour in the mixture, and level it. The base is baked in the preheated oven for about 30 minutes on low heat. After baking, let it cool. The base can be used whole or cut into two layers. If you are using store-bought ladyfingers, skip this step. For me, this was the practical option since the oven was not working. 2. The white glaze Break the white chocolate into pieces and place it in a small saucepan with the 2 tablespoons of oil. Melt the chocolate in a double boiler, stirring until the mixture becomes smooth. Pour the glaze over the cooled base or over the first layer. If you are using a baked base that you cut in half, you can put the glaze over one of the layers, depending on how you want to assemble the cake. Place the tray in the refrigerator until the white glaze hardens. It is important not to pour the caramel over the chocolate while it is still soft. 3. The caramel cream with peanuts Put the 8 tablespoons of sugar in a saucepan and caramelize them over low heat. Stir continuously so that the sugar melts evenly and does not burn. When the sugar has caramelized, add the butter and stir until it completely melts. Separately, mix the 8 egg yolks with the 2 tablespoons of sugar. Pour the yolks over the caramelized sugar and butter, then keep the cream on the heat, stirring continuously. As it heats, the cream thickens until it reaches a pudding-like consistency. Remove the saucepan from the heat when the cream has thickened. Add the unsalted peanuts and the pinch of salt, then stir. Let the caramel cool slightly. In the original recipe, the temperature is simply checked by touching the cream with a finger; it should be cool enough to be handled. Pour the caramel cream over the hardened white glaze. Spread it as evenly as possible, then return the tray to the refrigerator. 4. The dark glaze Melt the dark chocolate broken into pieces with the 2 tablespoons of oil, also in a double boiler. Stir until the glaze becomes smooth. Pour the chocolate over the caramel layer and level it gently. For decoration, you can use a little white chocolate, as the cake was originally decorated. 5. Assembly If you are using a baked base and cutting it in half, the order of the layers is as follows: first layer, white glaze, caramel cream, second layer, and dark glaze on top. For the version with store-bought layers, use the following order: layer, white glaze, layer, caramel, layer, and dark glaze. Keep the cake in the refrigerator until the layers are well set. It cuts more easily after cooling, with a clean knife. Why I make the recipe often I love that the cake can be prepared even when I don’t have the option to bake the base. The store-bought layers simplify things a lot, and the combination of chocolate, caramel, walnuts, and peanuts is substantial enough that a small slice is enough. It keeps well in the refrigerator and can be prepared in advance of serving. Tips and Variations Tips Don’t rush the cooling between layers. If the white glaze is not set, the caramel cream can mix with it when you spread it. Caramelize the sugar over low heat and stir continuously. Burnt sugar will give the cream a bitter taste, and this cannot be corrected later. After adding the yolks, stirring must be continuous. The cream thickens gradually, like a pudding. Let the caramel cool before pouring it over the white chocolate, not just to protect the chocolate layer but also so that it can be spread more easily. Substitutions The baked base can be replaced with 3 store-bought ladyfingers, as presented in the recipe variant. There is no need to modify the creams or glazes. For decoration, white chocolate can be used, but this is optional and does not change the structure of the cake. Variations The walnut base can be left whole or cut in half, depending on the thickness achieved and the shape of the tray. In the version with store-bought layers, the layers are arranged differently than in the version with the base cut in half. It is important to maintain the mentioned order, as the caramel is placed between two layers. Serving Ideas Serve the cake cold, cut into suitable pieces. Because it has glaze and caramel, there is no need for additional toppings. It can be simply decorated with white chocolate before being placed in the refrigerator. Frequently Asked Questions Can I make the cake without baking the base? Yes. Use 3 store-bought ladyfingers. In this case, the assembly is: layer, white glaze, layer, caramel, layer, and dark glaze. Can I cut the base in half? Yes. The baked base can be cut in half and used as two layers. In this version, the arrangement is: one layer, white glaze, caramel, second layer, and dark glaze. How long should the cake be kept in the refrigerator? The recipe source does not specify an exact time. You need to keep it cold until the glazes and caramel are set enough to be cut. What do I do if the chocolate glaze becomes too hard? Let the cake sit at room temperature for a few minutes before cutting. This way, the glaze will cut more easily and won’t crack as much. Can salted peanuts be used? The recipe calls for unsalted peanuts and a pinch of salt in the caramel. To maintain a balanced flavor, it is better to use unsalted peanuts. Nutritional Values The values are estimated and depend on the number of servings, the size of the layers, and the actual amount of chocolate left in the pan. For a portion calculated approximately if the cake is divided into 20 pieces, a slice may have about: Calories: 300–360 kcal Protein: 5–7 g Carbohydrates: 30–38 g Fats: 18–23 g Fiber: approximately 1–2 g The estimate includes the walnut base, creams, chocolate, butter, and peanuts. If you use store-bought layers instead of the base, the values may vary depending on the brand and weight of those layers. Additionally, a larger portion will proportionally increase the caloric intake. Storage and Reheating Store the cake in the refrigerator, covered, to prevent it from absorbing the odors of other foods. It is served cold or after a few minutes at room temperature. The cake is not reheated. For a cleaner cut, take out only the amount you plan to serve and use a clean knife. It benefits from being kept cold, as the caramel and glazes set, and the layers remain better arranged.

Snickers Cake

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