Snickers Cake

In my kitchen, the Snickers cake has become a go-to choice for birthdays or when I need a substantial dessert. The recipe isn't complicated, but it requires attention to detail, especially with the caramel and assembly. For those used to meringue layers and butter creams, the steps are clear, but you must respect the cooling times between layers for it to turn out well. There's no need to buy the cake from the pastry shop if you take the time to make it at home.

Quick Info

Total time: approximately 3 hours (including cooling times)
Preparation time: 45-60 minutes
Baking time: 30-40 minutes
Servings: 12-15 slices
Difficulty: medium
Recipe type: dessert, birthday cake

Ingredients

For the base:
- 6 egg whites
- 6 tablespoons sugar
- 4 tablespoons crushed walnuts
- 2 tablespoons flour
- 1 packet baking powder

For the caramel cream:
- 12 tablespoons sugar
- 6 egg yolks
- 250 g butter (room temperature)
- 400 g peanuts (or walnut halves)

White glaze:
- 200 g white chocolate
- 75-100 ml liquid cream

Dark glaze:
- 200 g dark chocolate
- 75-100 ml liquid cream

Preparation method

1. The base
1. Separate the egg whites from the yolks. Place the egg whites in a clean bowl and whip them until stiff with a pinch of salt.
2. Gradually add the sugar and continue mixing until you obtain a glossy and firm meringue.
3. Gently fold in the crushed walnuts with a spatula, then add the flour mixed with baking powder.
4. Mix gently until combined, without losing the volume of the meringue.
5. Line a baking tray (approx. 25x35 cm) with parchment paper. Pour in the mixture and level it out.
6. Bake at a moderate temperature (180°C if using an electric oven) for 30-40 minutes, until the base is lightly browned and firm to the touch.
7. Remove the tray and let the base cool completely in the tray.

2. The white glaze
1. Break the white chocolate into pieces and place it in a heatproof bowl.
2. Add the liquid cream.
3. Place the bowl over a double boiler and stir until the chocolate melts and the mixture becomes smooth.
4. Pour the glaze over the completely cooled base and level it out.
5. Place the tray in the fridge until the white glaze has set (30-40 minutes, while you prepare the cream).

3. Caramel cream with peanuts
1. In a thick-bottomed pot, caramelize 12 tablespoons of sugar over medium heat, without stirring initially. When the sugar turns amber, remove the pot from the heat.
2. Add the cubed butter and stir vigorously until combined.
3. Separately, beat the egg yolks with 2 tablespoons of sugar (from the 12). Pour them over the hot caramel, stirring constantly.
4. Return the pot to low heat and add the peanuts (chopped or whole, according to preference).
5. Cook the cream over low heat, stirring constantly, until it visibly thickens (it should become a thick, but still fluid cream).
6. Let the cream cool completely before using it.

4. Assembly
1. Remove the tray with the base and white glaze from the fridge.
2. Spread the cooled caramel cream evenly over the white chocolate layer.
3. Place the tray back in the fridge while you prepare the dark glaze.

5. The dark glaze
1. Break the dark chocolate into pieces and place it along with the liquid cream over a double boiler.
2. Stir until you have a smooth cream.
3. Pour the glaze over the caramel cream layer and level it out.
4. Let it chill for at least 2-3 hours before slicing, so the layers set well.

Why I make the recipe often

The cake comes out substantial, with distinct layers and a balanced taste. It slices well, doesn't dry out quickly, and doesn't require hard-to-find ingredients. It's suitable for both special occasions and weekends when I'm in the mood for something more elaborate.

Tips and variations

Tips

- Be careful with the caramel: don’t leave it on the heat too long, otherwise it will become bitter.
- Cool each layer well; otherwise, the creams may mix.
- Don’t overdo it with the liquid cream in the glazes; the chocolate needs to set in the cold.
- Use butter with at least 80% fat for the cream.

Substitutions

- You can use walnut halves instead of peanuts; the texture will be slightly different, but the taste remains fitting.
- White chocolate can be replaced with milk chocolate, but the cake will lack the original contrast.

Variations

- For a slightly salty note, use roasted salted peanuts.
- If you want a more intense cocoa flavor, use 70% cocoa chocolate for the top glaze.
- The cream can also be made with almonds for a different version.

Serving ideas

- Portion into small pieces, as it is a rich cake.
- Serve it cold, directly from the fridge.
- Pairs well with an espresso or simple coffee.

Frequently asked questions

1. Can I use only whole peanuts in the cream?
Yes, it's a matter of preference. Whole peanuts will add a crunch, but you can also use crushed or mixed peanuts.

2. Can the base be made in advance?
You can bake the base a day ahead. Keep it covered, in the cold, until you assemble the cake.

3. The white glaze isn't setting, what should I do?
It's important to respect the ratio between chocolate and cream. If the glaze remains soft, put the tray back in the fridge longer or reduce the amount of cream next time.

4. Can the cake be frozen?
I do not recommend freezing, as the texture of the glazes and cream changes upon thawing.

5. What can I use to cut the cake for clean slices?
Use a long, sharp knife, passed through hot water and wiped before each cut.

Nutritional values

Approximately, a slice of cake (from 12 servings) has between 400 and 500 kcal, depending on how large the pieces are. Most of the calories come from butter, sugar, and chocolate. Protein: 6-8 g/slice, carbohydrates: 35-45 g/slice, fats: 30-35 g/slice. Values may vary depending on the type of peanuts or nuts used and the glaze.

Storage and reheating

The cake keeps in the fridge, covered, for up to 4 days. Reheating is not recommended. The glazes and cream maintain their texture when cold, and the base does not harden too much. After two days, the flavor remains good, but the white glaze layer may become slightly dull.

This is the Snickers cake that I usually prepare at home. It's dense, with balanced layers, and stays fresh for several days if kept cold.

 Ingredients: BASE: 6 egg whites, 6 tablespoons sugar, 4 tablespoons walnuts, 2 tablespoons flour, 1 packet baking powder. CREAM: 12 tablespoons sugar, 6 egg yolks, 250 g butter, 400 g hazelnuts. GLAZE: 200 g dark chocolate, 75-100 ml liquid cream.

 Tags:  nut cake chocolate cake