I have made this Snickers cake several times, especially when I need a hearty dessert for guests or special occasions. What I love most is how balanced the layers are – a nut base, caramel cream, and chocolate. It requires some patience, but it’s not a complicated recipe if you have all the ingredients ready at hand.
Quick Info
Total time: about 2 hours (including cooling and assembly)
Actual preparation time: 45-60 minutes
Baking time for the base: 20 minutes
Servings: 16-20, depending on how you cut the cake
Difficulty: medium
Recipe type: occasion cake, suitable for festive platters
Ingredients
Base:
8 egg whites
8 tablespoons sugar
2 tablespoons flour
300 g ground walnuts
1 teaspoon baking powder
250 g white chocolate
2-3 tablespoons oil (for melting the chocolate)
Cream:
8 egg yolks
12 tablespoons sugar (6 for caramel, 6 for yolks)
1 pack Rama margarine
300 g roasted and chopped walnuts
Glaze:
200 g chocolate (dark or milk, as preferred)
Preparation Method
1. The Base
1.1. Whip the egg whites with a mixer until foamy, then gradually add the sugar, one tablespoon at a time. Mix until you achieve a stiff meringue.
1.2. Combine the ground walnuts with the flour and baking powder.
1.3. Gently fold the walnut and flour mixture into the meringue, using upward motions to avoid deflating the mixture.
1.4. Pour the mixture into a baking tray lined with parchment paper (I used a 24x36 cm tray). Level it out and place it in a preheated oven at 180°C for 20 minutes. The base should be slightly golden but elastic to the touch.
1.5. While the base is still warm, melt the white chocolate in a double boiler with 2-3 tablespoons of oil. Quickly spread the melted chocolate evenly over the hot base. Allow it to cool completely.
2. Caramel Walnut Cream
2.1. Place 6 tablespoons of sugar in a saucepan and caramelize it over low heat. Do not stir; just swirl the saucepan occasionally.
2.2. When the sugar turns amber, add the margarine cut into pieces. Let it melt over low heat, stirring gently until you have a smooth caramel sauce.
2.3. In a separate bowl, beat the egg yolks with the other 6 tablespoons of sugar until light and creamy. Add the roasted and chopped walnuts. Mix well.
2.4. Pour the egg yolk and walnut mixture over the caramel in the saucepan. Stir continuously over low heat. Keep it on the heat until the cream thickens; this takes about 10-15 minutes, depending on the pot and heat. It’s done when the cream pulls away from the sides of the pot.
2.5. Remove the saucepan from the heat and let the cream cool for a few minutes, but not completely. Spread the warm cream over the cooled and chocolate-glazed base. Level it out. Allow it to cool completely at room temperature or in the fridge.
3. Chocolate Glaze
3.1. Melt the dark or milk chocolate in a double boiler.
3.2. When the cream is cool and firm, pour the melted chocolate glaze over it and spread it evenly.
3.3. The cake should be refrigerated for at least a few hours before cutting, so the layers set well.
Why I Make This Recipe Often
I make it often because it cuts cleanly, has an intense flavor of walnuts and caramel, and keeps well in the fridge for several days. It’s great for platters when you have many guests. It’s not the kind of cake that gets "soggy" or soft quickly.
Tips and Variations
Tips
- For the base, do not overmix after adding the walnuts and flour, as it can lose volume.
- If you use a larger tray, the base will be thinner; adjust the baking time slightly.
- It’s easier to spread the cream while it’s still a little warm.
Substitutions
- You can use butter instead of margarine if you prefer a creamier taste.
- Walnuts can be partially replaced with hazelnuts, but the flavor will change.
Variations
- If you don’t have white chocolate for the base, you can skip this layer, but the cake won’t have the same contrast between layers.
- The glaze can be made with only dark chocolate if you want a more intense flavor.
Serving Ideas
- Cut it with a warmed knife for smooth edges.
- It can be cut into small pieces for assorted platters.
- It can be served with coffee or on festive platters, alongside other nut-based desserts.
Frequently Asked Questions
1. Can I use a different type of chocolate for the glaze?
Yes, milk chocolate or a mix of dark and milk chocolate works too, depending on what you have and prefer.
2. Do I have to roast the walnuts for the cream?
Roasting the walnuts gives a more intense flavor and a bit of crunch, but if you prefer not to, it’s fine as is. The final taste will be milder.
3. Can I replace margarine with butter?
Yes, butter can easily replace margarine. It’s recommended to use butter with at least 80% fat.
4. Why do I need to pour the cream while it’s warm?
The cream spreads much more easily while warm. If it cools too much, it hardens and becomes difficult to smooth out.
5. How far in advance can I make it?
You can make it 1-2 days before serving; it keeps very well in the fridge.
Nutritional Values
Estimated per serving (out of 20): approximately 350-400 kcal. It depends on how large you cut the piece.
Protein: 6-7 g
Fat: 22-25 g
Carbohydrates: 30-35 g
These are approximate values, especially due to the walnuts, chocolate, and margarine.
Storage and Reheating
Store in the fridge, covered. It lasts 3-4 days without changing texture. There’s no need to reheat it; it’s a cake that is served cold or at room temperature. If you want your slices to look nicer, let it sit at room temperature for a bit before cutting.
Quick Info
Total time: about 2 hours (including cooling and assembly)
Actual preparation time: 45-60 minutes
Baking time for the base: 20 minutes
Servings: 16-20, depending on how you cut the cake
Difficulty: medium
Recipe type: occasion cake, suitable for festive platters
Ingredients
Base:
8 egg whites
8 tablespoons sugar
2 tablespoons flour
300 g ground walnuts
1 teaspoon baking powder
250 g white chocolate
2-3 tablespoons oil (for melting the chocolate)
Cream:
8 egg yolks
12 tablespoons sugar (6 for caramel, 6 for yolks)
1 pack Rama margarine
300 g roasted and chopped walnuts
Glaze:
200 g chocolate (dark or milk, as preferred)
Preparation Method
1. The Base
1.1. Whip the egg whites with a mixer until foamy, then gradually add the sugar, one tablespoon at a time. Mix until you achieve a stiff meringue.
1.2. Combine the ground walnuts with the flour and baking powder.
1.3. Gently fold the walnut and flour mixture into the meringue, using upward motions to avoid deflating the mixture.
1.4. Pour the mixture into a baking tray lined with parchment paper (I used a 24x36 cm tray). Level it out and place it in a preheated oven at 180°C for 20 minutes. The base should be slightly golden but elastic to the touch.
1.5. While the base is still warm, melt the white chocolate in a double boiler with 2-3 tablespoons of oil. Quickly spread the melted chocolate evenly over the hot base. Allow it to cool completely.
2. Caramel Walnut Cream
2.1. Place 6 tablespoons of sugar in a saucepan and caramelize it over low heat. Do not stir; just swirl the saucepan occasionally.
2.2. When the sugar turns amber, add the margarine cut into pieces. Let it melt over low heat, stirring gently until you have a smooth caramel sauce.
2.3. In a separate bowl, beat the egg yolks with the other 6 tablespoons of sugar until light and creamy. Add the roasted and chopped walnuts. Mix well.
2.4. Pour the egg yolk and walnut mixture over the caramel in the saucepan. Stir continuously over low heat. Keep it on the heat until the cream thickens; this takes about 10-15 minutes, depending on the pot and heat. It’s done when the cream pulls away from the sides of the pot.
2.5. Remove the saucepan from the heat and let the cream cool for a few minutes, but not completely. Spread the warm cream over the cooled and chocolate-glazed base. Level it out. Allow it to cool completely at room temperature or in the fridge.
3. Chocolate Glaze
3.1. Melt the dark or milk chocolate in a double boiler.
3.2. When the cream is cool and firm, pour the melted chocolate glaze over it and spread it evenly.
3.3. The cake should be refrigerated for at least a few hours before cutting, so the layers set well.
Why I Make This Recipe Often
I make it often because it cuts cleanly, has an intense flavor of walnuts and caramel, and keeps well in the fridge for several days. It’s great for platters when you have many guests. It’s not the kind of cake that gets "soggy" or soft quickly.
Tips and Variations
Tips
- For the base, do not overmix after adding the walnuts and flour, as it can lose volume.
- If you use a larger tray, the base will be thinner; adjust the baking time slightly.
- It’s easier to spread the cream while it’s still a little warm.
Substitutions
- You can use butter instead of margarine if you prefer a creamier taste.
- Walnuts can be partially replaced with hazelnuts, but the flavor will change.
Variations
- If you don’t have white chocolate for the base, you can skip this layer, but the cake won’t have the same contrast between layers.
- The glaze can be made with only dark chocolate if you want a more intense flavor.
Serving Ideas
- Cut it with a warmed knife for smooth edges.
- It can be cut into small pieces for assorted platters.
- It can be served with coffee or on festive platters, alongside other nut-based desserts.
Frequently Asked Questions
1. Can I use a different type of chocolate for the glaze?
Yes, milk chocolate or a mix of dark and milk chocolate works too, depending on what you have and prefer.
2. Do I have to roast the walnuts for the cream?
Roasting the walnuts gives a more intense flavor and a bit of crunch, but if you prefer not to, it’s fine as is. The final taste will be milder.
3. Can I replace margarine with butter?
Yes, butter can easily replace margarine. It’s recommended to use butter with at least 80% fat.
4. Why do I need to pour the cream while it’s warm?
The cream spreads much more easily while warm. If it cools too much, it hardens and becomes difficult to smooth out.
5. How far in advance can I make it?
You can make it 1-2 days before serving; it keeps very well in the fridge.
Nutritional Values
Estimated per serving (out of 20): approximately 350-400 kcal. It depends on how large you cut the piece.
Protein: 6-7 g
Fat: 22-25 g
Carbohydrates: 30-35 g
These are approximate values, especially due to the walnuts, chocolate, and margarine.
Storage and Reheating
Store in the fridge, covered. It lasts 3-4 days without changing texture. There’s no need to reheat it; it’s a cake that is served cold or at room temperature. If you want your slices to look nicer, let it sit at room temperature for a bit before cutting.