Snickers

Every time I make this cake, I remember how much I relied on this recipe from the old notebook at home. I've tried newer versions, but I always come back to this one when I crave something with a light sponge, caramel cream with nuts, and a serious layer of chocolate. I usually prepare it in a classic 20x30 cm tray, without changing anything essential in the steps or ingredients.

Quick Info

Total Time: approx. 2 hours (including cooling)
Preparation Time: 40 minutes
Baking Time: 20 minutes
Servings: 16-20, depending on the size of the cuts
Difficulty: medium
Recipe Type: holiday cake, inspired by Snickers

Ingredients

Base:
- 8 egg whites
- 8 tablespoons sugar
- 2 tablespoons flour
- 1 teaspoon baking powder
- 300 g ground walnuts
- 200 g dark chocolate (for the layer over the base, not mixed into the batter)

Cream:
- 12 tablespoons sugar
- 1 pack of Rama margarine (250 g)
- 8 egg yolks
- 6 tablespoons sugar (for yolks)
- 300 g chopped and toasted walnuts

Final Glaze:
- 200 g dark chocolate

Preparation Method

1. Preparing the Base
1.1. Preheat the oven to 180°C and line a 20x30 cm tray with baking paper.
1.2. Whip the egg whites with 8 tablespoons of sugar until you get a firm foam.
1.3. Mix the baking powder with the flour, then gently fold it into the egg whites along with the ground walnuts. I use a spatula, not a mixer, to avoid losing the air in the egg whites.
1.4. Pour the batter into the tray, level it, and bake for 20 minutes at 180°C, until it lightly crusts on the surface.

2. The First Chocolate Layer
2.1. As soon as the base is out of the oven and still warm, melt 200 g of dark chocolate (using a double boiler or microwave, in short bursts).
2.2. Spread the melted chocolate evenly over the warm base with the back of a spoon or spatula.
2.3. Set the tray aside to cool completely before adding the cream.

3. Walnut Caramel Cream
3.1. In a heavy-bottomed pot, caramelize 6 tablespoons of sugar (not all 12). When the sugar turns golden, add the margarine and let it melt over low heat, stirring until fully melted and combined with the burnt sugar.
3.2. Meanwhile, mix the 8 egg yolks well with 6 tablespoons of sugar until creamy and the sugar is no longer felt.
3.3. Add the chopped and toasted walnuts to the yolks.
3.4. Pour the yolk and walnut mixture over the caramelized sugar and margarine directly in the pot.
3.5. Place it back on the heat and stir continuously over low heat until the cream visibly thickens. It should have a thick cream consistency, not runny.
3.6. Remove from heat and let it cool for a few minutes (it should not be hot, but not completely cold either).

4. Assembly
4.1. Spread the warm (not hot) cream over the already cooled and chocolate-glazed base.
4.2. Carefully level it so that the layers do not mix.
4.3. Let the cake sit at room temperature until the cream sets, then refrigerate (for a few hours or overnight).

5. Final Glaze
5.1. Melt 200 g of dark chocolate (using a double boiler or carefully in the microwave).
5.2. Pour it over the cake and quickly spread it with a spatula into an even layer.
5.3. Allow the glaze to harden completely before cutting.

Why I Make the Recipe Often

This cake is always a hit with everyone. The layers are distinct, the cream stays firm, does not run, and you can cut it nicely even after two days. It keeps very well in the fridge, does not dry out, and does not get too soft.

Tips and Variations

Tips

- The egg whites should be at room temperature; they whip much better.
- Caramelized sugar burns very quickly, do not leave it unattended.
- The cream must be spread while warm; otherwise, it cannot be worked with.
- To cut, use a heated knife to avoid cracking the glaze.

Substitutions

- Margarine can be replaced with butter with at least 80% fat if you have nothing else, but the texture and taste may be slightly different.
- If you do not have chopped walnuts, coarse ground walnuts will also work.

Variations

- Some use white chocolate between the cream and glaze. I do not add it, but if you like, a thin layer can be placed over the cream before the final glaze.
- If you want a more intense caramel flavor, you can let the sugar caramelize a bit longer, but be careful not to burn it completely.
- It can also be made with hazelnuts, not just walnuts, but the final taste is less classic.

Serving Ideas

- Cut into square or small rectangular pieces, as the cake is quite filling.
- It can be served on a platter simply, without decorations. If desired, a sprinkle of ground walnuts on top works well.

Frequently Asked Questions

1. Can I use butter instead of margarine?
Yes, it works, but the cream's texture may be slightly different. It is more stable with margarine.

2. How do I prevent the caramel from burning?
Remove the pot from the heat as soon as the sugar turns golden, then add the margarine and stir quickly.

3. What do I do if the cream has thickened too much?
It can be slightly thinned with a spoonful of hot milk, mixed well.

4. Can I use pre-roasted walnuts from the store?
Yes, it is important that they are not salted or too dry.

5. Can the cake be frozen?
I do not recommend it. The base and cream can become watery upon thawing.

Nutritional Values

Estimated for one serving (from 20 cuts): approx. 260-290 kcal, 18 g carbohydrates, 20 g fats, 5 g proteins. The cake is quite high in calories, mainly from walnuts, sugar, and chocolate. It is a dense dessert, not an everyday one.

Storage and Reheating

It keeps very well in the fridge, in a lidded container, for up to 5-6 days. It does not need reheating. I do not recommend freezing – the texture changes unpleasantly upon thawing. If the glaze is very hard after refrigeration, leave the tray at room temperature for 15 minutes before cutting.

 Ingredients: Base: 8 egg whites, 8 tablespoons of sugar, 2 tablespoons of flour, 1 baking powder, 300 g ground walnuts, 200 g dark chocolate. Cream: 12 tablespoons of sugar, 1 pack of Rama margarine, 8 egg yolks, 300 g chopped walnuts. Glaze: 200 g dark chocolate.

 Tags:  sneakers snickers cake