I have made the Snickers cake many times, especially when I crave something substantial with nuts and chocolate, but without needing hard-to-find ingredients. The honey and nut base always turns out well if I follow the steps, and the caramel cream with nuts is quite easy to make, although it requires a bit of attention when caramelizing the sugar. It keeps well from one day to the next, so I prefer it for holidays or when I need a cake for several people.
Quick info
Total time: about 4 hours (including cooling in the fridge)
Effective preparation time: 1 hour
Baking time: 25 minutes
Number of servings: 12-16, depending on how big you cut them
Difficulty: medium
Recipe type: nut and chocolate cake, suitable for special occasions
Ingredients
For the base:
7 egg whites
100 g sugar
200 g ground nuts
4 tablespoons honey
3 tablespoons flour
8 g baking powder
200 g white chocolate (grated)
For decoration: 100 g white chocolate
For the cream:
7 egg yolks
250 g nuts
5 tablespoons honey
100 g sugar
250 g butter
2 tablespoons water
Preparation method
1. Preparing the base
Separate the egg whites from the yolks. Whip the egg whites with a mixer, gradually adding the sugar until they are well stiffened. Pour the honey over the egg whites and mix gently. Gradually fold in the ground nuts with a spatula, not all at once, to keep the base airy. Add the flour mixed with the baking powder, again with delicate movements.
Line a baking tray with parchment paper (the paper comes off easier if I dampen it a little with water beforehand). Pour the mixture into the tray and level it.
Put the tray in the preheated oven at medium heat (180°C, but sometimes I don't stand with the thermometer next to the oven) for 25 minutes. Check that it is lightly browned.
When ready, take the base out of the tray and turn it onto a platter. Carefully peel off the paper while it is still warm.
Immediately sprinkle 200 g of grated white chocolate on top so that it melts slightly on the warm base.
2. The cream
First, roast the nuts in the oven for 4-5 minutes at 180°C, just to get a bit of aroma, but without burning them.
Mix the egg yolks with the honey in a separate bowl.
In a saucepan, caramelize the sugar over low heat. It needs to be supervised, otherwise it burns quickly. When caramelized, pour in 2 tablespoons of water (be careful, it foams and produces hot steam), then add the butter and mix continuously until it homogenizes.
Let it simmer over low heat for about 4 minutes, stirring constantly. Then add the yolk and honey mixture and mix vigorously. Let it simmer for another 3-4 minutes over low heat, stirring continuously, so the cream doesn’t curdle.
Add the roasted nuts, homogenize, and take off the heat. Let the cream cool slightly, not completely, but it shouldn't be hot when I put it on the base.
3. Assembly
Spread the cream over the chocolate melted base, leveling it as evenly as possible.
The cake goes to cool in the fridge for at least 3 hours, ideally overnight, to set and blend the flavors.
4. Decoration and portioning
Cut the cake as preferred and decorate it with 100 g of melted white chocolate, drizzled with a spoon or a small bag, after it has completely set.
Why I make the recipe often
I like it because it uses ingredients that I usually have at home. It can be made a day in advance and keeps well in the fridge without drying out or losing its texture. It slices easily and holds up well even for transport.
Tips and variations
Tips
The parchment paper comes off easier if you dampen it a little with water before removing the base.
Caramelize the sugar over low heat and do not leave it unattended.
Do not put hot cream on the base; let it cool slightly.
You can grate the white chocolate with a fine grater or a vegetable peeler.
Substitutions
Nuts can be replaced with hazelnuts, but the final taste will be different.
Honey can be replaced with maple syrup only if you have no alternative, but the texture and taste will suffer.
Flour can be type 000 or another type of plain white flour.
Variations
You can use milk chocolate instead of white for the top layer if you prefer a more pronounced chocolate flavor.
You can add small pieces of nuts to the cooled cream for a crunchier texture.
Serving ideas
It can be cut into small cubes for holiday platters.
It can be combined with fresh fruits on the plate for contrast.
It is suitable for coffee, being a dense and filling cake.
Frequently asked questions
1. What size should the tray be?
It is not specified in the original recipe, but for these quantities, a tray of about 25x35 cm is suitable.
2. Can I make the base with less honey?
You can slightly reduce the honey, but the base will be less moist. I do not recommend removing the honey completely.
3. Can the cake be frozen?
I do not recommend freezing it due to the cream with butter and yolks that may suffer upon thawing.
4. Can I use dark chocolate instead of white?
For this recipe, white chocolate brings the specific sweetness. If you use dark chocolate, the taste will be much more intense and less sweet.
5. Is it mandatory to let the cake cool overnight?
It is not mandatory, but if you do not leave it in the fridge for at least 3 hours, the cream will not set well and will not cut nicely.
Nutritional values (estimates)
One serving (out of 16) has approximately 350-400 kcal.
Proteins: 5-6 g
Lipids: 24-26 g
Carbohydrates: 29-32 g
These are approximate values based on the main ingredients. The cake is calorie-dense, especially due to the butter, nuts, and chocolate.
Storage and reheating
It keeps in the fridge, covered, for up to 4-5 days. It does not need reheating and it is not advisable to heat it after assembly. If you want to transport it, keep it cool and only cut it when serving.
Quick info
Total time: about 4 hours (including cooling in the fridge)
Effective preparation time: 1 hour
Baking time: 25 minutes
Number of servings: 12-16, depending on how big you cut them
Difficulty: medium
Recipe type: nut and chocolate cake, suitable for special occasions
Ingredients
For the base:
7 egg whites
100 g sugar
200 g ground nuts
4 tablespoons honey
3 tablespoons flour
8 g baking powder
200 g white chocolate (grated)
For decoration: 100 g white chocolate
For the cream:
7 egg yolks
250 g nuts
5 tablespoons honey
100 g sugar
250 g butter
2 tablespoons water
Preparation method
1. Preparing the base
Separate the egg whites from the yolks. Whip the egg whites with a mixer, gradually adding the sugar until they are well stiffened. Pour the honey over the egg whites and mix gently. Gradually fold in the ground nuts with a spatula, not all at once, to keep the base airy. Add the flour mixed with the baking powder, again with delicate movements.
Line a baking tray with parchment paper (the paper comes off easier if I dampen it a little with water beforehand). Pour the mixture into the tray and level it.
Put the tray in the preheated oven at medium heat (180°C, but sometimes I don't stand with the thermometer next to the oven) for 25 minutes. Check that it is lightly browned.
When ready, take the base out of the tray and turn it onto a platter. Carefully peel off the paper while it is still warm.
Immediately sprinkle 200 g of grated white chocolate on top so that it melts slightly on the warm base.
2. The cream
First, roast the nuts in the oven for 4-5 minutes at 180°C, just to get a bit of aroma, but without burning them.
Mix the egg yolks with the honey in a separate bowl.
In a saucepan, caramelize the sugar over low heat. It needs to be supervised, otherwise it burns quickly. When caramelized, pour in 2 tablespoons of water (be careful, it foams and produces hot steam), then add the butter and mix continuously until it homogenizes.
Let it simmer over low heat for about 4 minutes, stirring constantly. Then add the yolk and honey mixture and mix vigorously. Let it simmer for another 3-4 minutes over low heat, stirring continuously, so the cream doesn’t curdle.
Add the roasted nuts, homogenize, and take off the heat. Let the cream cool slightly, not completely, but it shouldn't be hot when I put it on the base.
3. Assembly
Spread the cream over the chocolate melted base, leveling it as evenly as possible.
The cake goes to cool in the fridge for at least 3 hours, ideally overnight, to set and blend the flavors.
4. Decoration and portioning
Cut the cake as preferred and decorate it with 100 g of melted white chocolate, drizzled with a spoon or a small bag, after it has completely set.
Why I make the recipe often
I like it because it uses ingredients that I usually have at home. It can be made a day in advance and keeps well in the fridge without drying out or losing its texture. It slices easily and holds up well even for transport.
Tips and variations
Tips
The parchment paper comes off easier if you dampen it a little with water before removing the base.
Caramelize the sugar over low heat and do not leave it unattended.
Do not put hot cream on the base; let it cool slightly.
You can grate the white chocolate with a fine grater or a vegetable peeler.
Substitutions
Nuts can be replaced with hazelnuts, but the final taste will be different.
Honey can be replaced with maple syrup only if you have no alternative, but the texture and taste will suffer.
Flour can be type 000 or another type of plain white flour.
Variations
You can use milk chocolate instead of white for the top layer if you prefer a more pronounced chocolate flavor.
You can add small pieces of nuts to the cooled cream for a crunchier texture.
Serving ideas
It can be cut into small cubes for holiday platters.
It can be combined with fresh fruits on the plate for contrast.
It is suitable for coffee, being a dense and filling cake.
Frequently asked questions
1. What size should the tray be?
It is not specified in the original recipe, but for these quantities, a tray of about 25x35 cm is suitable.
2. Can I make the base with less honey?
You can slightly reduce the honey, but the base will be less moist. I do not recommend removing the honey completely.
3. Can the cake be frozen?
I do not recommend freezing it due to the cream with butter and yolks that may suffer upon thawing.
4. Can I use dark chocolate instead of white?
For this recipe, white chocolate brings the specific sweetness. If you use dark chocolate, the taste will be much more intense and less sweet.
5. Is it mandatory to let the cake cool overnight?
It is not mandatory, but if you do not leave it in the fridge for at least 3 hours, the cream will not set well and will not cut nicely.
Nutritional values (estimates)
One serving (out of 16) has approximately 350-400 kcal.
Proteins: 5-6 g
Lipids: 24-26 g
Carbohydrates: 29-32 g
These are approximate values based on the main ingredients. The cake is calorie-dense, especially due to the butter, nuts, and chocolate.
Storage and reheating
It keeps in the fridge, covered, for up to 4-5 days. It does not need reheating and it is not advisable to heat it after assembly. If you want to transport it, keep it cool and only cut it when serving.