Snickers cake with caramel and hazelnuts

Name: Snickers cake with caramel and hazelnuts
Ingredients: 9 egg whites; 300 g sugar; 300 g ground walnuts; 5 tablespoons flour; 10 g baking powder; 8 tablespoons sugar; 9 egg yolks; 7 tablespoons sugar; 250 g butter or margarine for baking; 1 teaspoon vanilla extract; 300 g hazelnuts; 200 g dark chocolate; 50 g white chocolate

Dessert - Snickers cake with caramel and hazelnuts by Stanca L. - Recipia

For special occasions, Snickers cake with caramel and hazelnuts gets its structure from ground walnuts, while the caramel sits beneath the chocolate. The egg-white sponge stays light under a generous layer of caramel and dark chocolate, then gets finished with white chocolate. I leave the chopped hazelnuts a little chunky so you can feel them in the caramel. Prep: 30 minutes. Cook: 49 minutes. Rest: 120 minutes. Total time: 199 minutes. Serves: 16. About 620 kcal and 11 g protein per serving.

Ingredients

For the sponge

9 egg whites
300 g sugar
300 g ground walnuts
5 tablespoons flour
10 g baking powder

For the caramel

8 tablespoons sugar
9 egg yolks
7 tablespoons sugar
250 g butter or margarine for baking
1 teaspoon vanilla extract
300 g hazelnuts

For decorating

200 g dark chocolate
50 g white chocolate

Preparation

1. Heat the oven to 180°C. Beat the egg whites until foamy, then gradually beat in the sugar. Add the ground walnuts, flour and baking powder. 2. Pour the mixture into a round cake pan and bake the sponge for 35 minutes, until lightly golden. Leave it to cool for 45 minutes. 3. Mix the egg yolks with the sugar. Melt the sugar for the caramel in a saucepan over medium heat for 5 minutes, until it turns amber. Take the pan off the heat, stir in the butter or margarine, then the egg-yolk mixture. Return the pan to low heat for 5 minutes, stirring until the cream thickens. Add the vanilla extract and chopped hazelnuts. 4. Place the cooled sponge in the round cake pan, pour the caramel over it and refrigerate the cake for 45 minutes. 5. Melt the dark chocolate over a bain-marie for 4 minutes, until fluid. Spread it over the caramel and refrigerate the cake for another 30 minutes. 6. Use a knife to cut the white chocolate into thin shavings and arrange them over the cake.

Notes

Fresh hazelnuts smell pleasant; if they smell of stale oil, you’ll taste it in the caramel too. A round springform pan makes the cake easier to remove, while in a wider pan the sponge bakes faster. Cut it into small slices and serve with a black coffee. Contains nuts, eggs, gluten and dairy. Keep covered in the fridge for up to 3 days.