Snickers cake (recipe no. 100)

Name: Snickers cake (recipe no. 100)
Ingredients: 5 egg whites; 1/4 teaspoon salt; 5 tablespoons sugar; 2 and a half tablespoons flour; 100 g ground hazelnuts; 5 g baking powder; 10 tablespoons sugar; 100 g butter; 5 egg yolks; 30 ml whipping cream; 200 g hazelnuts; 200 g white chocolate; 20 g butter; 200 g dark chocolate

Dessert - Snickers cake (recipe no. 100) by Aneta E. - Recipia

Ground hazelnuts give the meringue base of Snickers cake a slightly coarse texture. On top go the caramel cream with hazelnuts and two layers of chocolate, which set in the fridge. I prefer it cut into small pieces, with caramel and chocolate in every slice. Prep: 20 minutes. Cook: 32 minutes. Rest: 4 hours. Total time: 4 hours and 52 minutes. Servings: 16. Approximately 395 kcal and 8 g protein per serving.

Ingredients

For the base

5 egg whites
1/4 teaspoon salt
5 tablespoons sugar
2 and a half tablespoons flour
100 g ground hazelnuts
5 g baking powder

For the caramel cream

10 tablespoons sugar
100 g butter
5 egg yolks
30 ml whipping cream
200 g hazelnuts

For the chocolate topping

200 g white chocolate
20 g butter
200 g dark chocolate

Preparation

1. Preheat the oven to 180°C. Beat the egg whites with 1/4 teaspoon salt, then gradually add the 5 tablespoons of sugar and beat until you have a stiff meringue. Fold in the flour, ground hazelnuts and baking powder with a whisk, using upward strokes. Spread the mixture in a baking pan and bake for about 12 minutes, until lightly browned. 2. Toast the whole hazelnuts in a dry pan over medium heat for 4 minutes, stirring, until they start to smell toasted. 3. Put the 10 tablespoons of sugar in a pot and let it melt over medium heat for 5 minutes, until it turns amber. Add 100 g butter and stir. Beat the egg yolks with the whipping cream, gradually pour the mixture into the caramel over low heat, and stir constantly for 5 minutes, until thickened. Fold in the toasted hazelnuts. 4. Let the base cool for 30 minutes, then spread the caramel cream over it. Leave it for another 30 minutes, until it no longer feels warm to the touch. 5. Melt the white chocolate with 20 g butter in a bain-marie for 3 minutes, stirring until smooth. Pour it over the caramel. 6. Melt the dark chocolate in a bain-marie for 3 minutes, stirring until smooth, then pour it over the white layer. 7. Refrigerate the cake for 3 hours, until the chocolate layers have set.

Notes

Keep the cake covered in the fridge for up to 3 days; before serving, leave it on the counter for 10 minutes so the chocolate layer isn't so hard. You can replace the hazelnuts with 200 g walnuts, but it will still contain gluten, eggs, dairy and tree nuts. A thin slice alongside black coffee is enough. Unsalted hazelnuts are the right choice here, otherwise their salt comes through in the caramel cream too. If they still have their skins after toasting, rub them in a towel while they're still slightly warm. I was inspired by Ela68 and have made it before; it didn't look as nice as I would have liked, but I was happy with the taste.