Snickers dessert cake

I have made this cake many times. I found it a while ago, and I liked the idea of the walnut base and layers like a Snickers, so I kept coming back to it. It always disappears quickly. It was first baked in the large oven tray, but a slightly smaller tray gives a taller and more appealing result, if that interests you. I recommend preparing all your ingredients at hand so you don't waste time when you start.

Quick info

Total time: approximately 3.5-4 hours (including cooling and refrigeration)
Effective preparation time: 60-70 minutes
Baking time: 25 minutes for the base
Servings: 20-24, depending on how you cut it
Difficulty: medium
Recipe type: dessert cake with chocolate, caramel, and nuts, suitable for occasions or when you want something special at home

Ingredients

Base:
7 egg whites
7 tablespoons sugar
200 g ground walnuts
4 tablespoons flour
1 teaspoon baking powder

White glaze:
200 g white chocolate
2 tablespoons oil

Dark glaze:
200 g dark chocolate (cooking chocolate or plain dark chocolate)
2 tablespoons oil

Caramel cream with peanuts:
12 tablespoons sugar (10 tablespoons for caramel, 2 tablespoons for egg yolks)
200 g butter
7 egg yolks
200 g roasted, unsalted peanuts

Preparation method

1. Base
Separate the egg whites from the yolks (keep the yolks for the cream). Beat the egg whites with a mixer, gradually adding the sugar and continue until you get a stiff and glossy foam. In a separate bowl, mix the flour with the ground walnuts and baking powder. Gently fold the flour and walnut mixture into the egg white foam, using wide movements to avoid losing volume.

Pour the mixture into a tray lined with baking paper. If you use the large oven tray, the cake will be flatter; a slightly smaller tray of about 30x20 cm gives a taller cake. Bake in a preheated oven at 180°C for about 25 minutes or until the base turns slightly golden on the surface. Let it cool in the tray.

2. White glaze
Break the white chocolate into pieces and melt it together with the 2 tablespoons of oil in a double boiler. Stir occasionally until completely melted and fluid. Pour the glaze over the completely cooled base and level quickly with a spatula or the back of a spoon. Place the tray in the freezer or refrigerator until the layer hardens well (it takes at least 20-30 minutes in the freezer).

3. Caramel and peanut cream
In a heavy-bottomed saucepan, caramelize 10 tablespoons of sugar over medium heat, without stirring, just gently swirling the pot. When the sugar has melted and is brown, add the butter cut into pieces. Stir with a wooden spoon; keep on low heat until the butter is completely incorporated into the caramel.

Meanwhile, mix the egg yolks with the remaining 2 tablespoons of sugar, just enough to dissolve the sugar. When the butter is incorporated into the caramel, add the yolk and sugar mixture, plus the roasted peanuts (you can add them whole). Continue on low heat and stir constantly. The cream is ready when it starts to thicken slightly; do not overcook it to avoid making it too dense. Remove the pot from the heat and let it cool.

When the cream is no longer hot, spread it evenly over the hardened white glaze. Level it and put the tray back in the fridge to stabilize the layer.

4. Dark glaze
Melt the dark chocolate with 2 tablespoons of oil in a double boiler. Stir until it becomes fluid. Pour the dark glaze over the caramel cream layer and level quickly. Refrigerate for 3-4 hours to allow the layers to harden completely.

5. Cut with a knife dipped in hot water (wiped before each cut). The cake cuts well when cold.

Why I make the recipe often

It has readily available ingredients, keeps well in the fridge for several days, and even after a day or two, the layers remain firm. I like that I can play with the type of chocolate, and it is suitable for platters for occasions or when more guests come.

Tips and variations

Tips

Do not try to rush the hardening of the glazes; the white chocolate layer must be completely firm before adding the cream.
For the base, do not mix too much after adding the flour and walnuts to avoid losing volume.
For caramel, use a heavy-bottomed saucepan to prevent the sugar from burning.

Substitutions

Peanuts can be replaced with unsalted roasted almonds if you don’t have peanuts.
Dark chocolate can also be milk chocolate if you want a milder taste.
Butter cannot be replaced with margarine without affecting the taste and texture of the cream.

Variations

Add 1-2 tablespoons of rum to the caramel cream if you like the flavor.
You can sprinkle some peanut pieces on top of the glaze for appearance.
If you want thinner layers of chocolate, reduce the amount to 150 g/layer.

Serving ideas

It can be cut into small squares and placed on platters for events.
It goes well with coffee or tea, being quite filling.

Frequently asked questions

1. Can I use salted peanuts?
I do not recommend it; the salty taste will dominate the caramel and will not match the cream. Use unsalted roasted peanuts.

2. How can I cut the cake without crumbling the chocolate layer?
With a long knife dipped in hot water and wiped after each cut.

3. Can I make the cake a day in advance?
Yes, it can be prepared 1-2 days in advance. It keeps in the fridge and actually slices better after a day.

4. Can I use supermarket cooking chocolate?
Yes, cooking chocolate works for both the white and dark glaze.

5. Is the base made with or without baking paper?
It is safer with baking paper; it comes out easily and does not stick.

Nutritional values

Approximately, one serving (out of 24) has about 210-230 kcal, with 3-4 g protein, 13-15 g fat, and 18-20 g carbohydrates. Calories may vary depending on the type of chocolate and how large the pieces are. It is a dense dessert, with a lot of sugar and fat from butter and chocolate.

Storage and reheating

It keeps very well in the fridge, covered, for 4-5 days. Freezing or reheating is not recommended. If left too long at room temperature, the caramel layer may soften. It is best served directly from the fridge.

Base: Whip the egg whites until foamy, gradually adding sugar until a stiff and glossy meringue forms. In a separate bowl, mix the flour with the walnuts and baking powder, then carefully fold them into the egg whites. Pour the mixture into a baking tray lined with parchment paper and place it in the preheated oven at 180°C for 25 minutes or until lightly browned, then let it cool. Melt the white chocolate together with 2 tablespoons of oil in a double boiler and pour it over the completely cooled base, then place it in the freezer until set. Cream: Caramelize 10 tablespoons of sugar, then add the butter, stirring quickly with a wooden spoon. Let it simmer on low heat until the butter is well combined with the caramel. Whisk the egg yolks with 2 tablespoons of sugar and add them along with the peanuts to the caramel cream. Let it simmer until it thickens slightly, stirring continuously. Remove from heat and let it cool, then spread the cream over the white glaze. Chill again, then pour the dark glaze, which is prepared in the same way as the white one. Let the cake cool in the fridge for 3-4 hours, then serve without any hesitation :)) I made it in the stove tray, but for a taller cake, it is advisable to use a slightly smaller tray.

 Ingredients: Base: 7 egg whites, 7 tablespoons of sugar, 200 g ground walnuts, 4 tablespoons of flour, 1 teaspoon of baking powder. White glaze: 200 g white chocolate, 2 tablespoons of oil. Dark glaze: 200 g dark chocolate, 2 tablespoons of oil. Cream: 12 tablespoons of sugar, 200 g butter, 7 egg yolks, 200 g unsalted roasted peanuts.

 Tags:  snickers cake dessert caramel cake walnut cake chocolate cake