Snickers cake almost exactly repeats the taste of the popular and beloved by many chocolate bars. Milk chocolate fried peanuts, salted caramel and real nougat. It all goes to layer with amazing wet chocolate biscuit. Cake completely covered with curd cream glaze, which together with salty caramel contrasts nicely against a sweet biscuit and fillings, making its taste more multifaceted. Snickers Cake – a great way to surprise your sweethearts with original десертом. 
Time: 1 hour. thirty min plus cooling time Difficulty: medium Servings: 14 – 16 V recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
Cake
- 2.5 tbsp. plus 1 tbsp. l premium flour
- 3 tbsp. granulated sugar
- 1 tbsp. plus 1 tbsp. l cocoa powder
- 1 tbsp. l baking soda
- 1.5 tsp baking powder
- 1.5 tsp salt
- 3 eggs at room temperature
- 1.5 tbsp. yogurt at room temperature
- 1.5 tbsp. strong black coffee, hot
- 3/4 Art. vegetable oil
- 4.5 tsp vanilla extract
Nougat filling
- 4 tbsp. l (60 gr.) Butter
- 1 tbsp. granulated sugar
- 1/4 Art. concentrated milk
- 1.5 tbsp. cream marshmallows
- 1/4 Art. homogeneous peanut butter
- 1 tsp vanilla extract
- 1.5 tbsp. coarsely ground peanuts
Salty Caramel Cream Cream Frosting
- 0.5 tbsp. butter at room temperature
- 120 gr. cream cheese cream at room temperature
- 1/4 Art. salted caramel sauce, plus more for decoration
- 2 tbsp. powdered sugar
Milk chocolate ganache
- 240 gr. milk chocolate, finely chopped
- 120 gr. fat cream
Assembly and decoration of the cake
- Salted caramel sauce
- Crushed Peanuts
Recipes with similar ingredients: premium flour, chocolate dairy, cream cheese, cream, concentrated milk, yogurt, eggs, coffee, cocoa, Peanut butter, marshmallows, Peanuts
Recipe preparation:
- Preheat the oven to 175 ° C. Oil three round shapes 20 cm in diameter. Cover them with a circle of baking paper. grease the paper with oil and sprinkle with flour the entire inner surface forms. Shake off excess flour.
- Sift flour, sugar, cocoa powder, soda into the mixer bowl, baking powder and salt. In a medium-sized bowl, mix with a whisk. eggs, yogurt, coffee, vegetable oil and vanilla. Overfill liquid mixture to dry ingredients and mix at medium speed within 2 minutes. Scrape the dough from the sides of the bowl and mix in within 20 seconds (the dough will be very liquid).
- Bake the cakes: pour the dough evenly over prepared forms. Bake the cakes for 20 minutes, then turn forms in the oven. Continue to bake another 12 minutes, until, a toothpick inserted in the middle of the biscuit will not work out practically dry. Cool the cakes in the molds by placing them on the wire rack for 20 minutes, then gently flip and lay the cakes on the wire rack, so that they cool completely.
- Make a nougat filling: in a medium-sized saucepan Melt the butter over moderate heat. Add sugar and concentrated milk and stirring to melt the sugar, bring the mixture to a boil. Reduce heat and simmer for 5 minutes. stirring occasionally.
- Remove the pan from the stove and add cream marshmallow, peanut paste and vanilla extract. Shuffle everything until smooth consistency. Mix peanuts in a mixture and cool the nougat to room temperature. temperature before applying it to cakes. You can leave at room temperature, or you can put it in for a while refrigerator to speed up the cooling process. Do not forget mix nougat periodically.
- Prepare the creamy icing: with a mixer for moderately at high speed, whisk the butter for 5 minutes and cream cheese cream. Reduce the speed of the mixer and add a little icing sugar. Then increase the speed of the mixer again and beat the cream for another 3 minutes, until the cream becomes light and airy.
- Cake assembly: if the surface of the cake uneven or convex, align it by cutting off the tops. Put one cake to the dish. Cover it with half nougat, distribute stuffing, and cover it with a couple of spoons of salted caramel sauce. Cover with a second cake and spread with the remaining nougat and caramel the sauce. Put the last cake, turning it upside down. Coat the cake on all sides with a glaze of salted caramel as much as possible more smoothly and refrigerate for at least 1 hour or until the glaze will not dry out.
- Cook the chocolate ganache while the cake cools. Put the chocolate in a medium sized bowl. In a small saucepan over a moderate heat, heat the cream, just slightly bringing them to boiling. Cream the chocolate and let it sit for 2 minutes. Get started stir ganache with a whisk from the center, gradually moving to the walls bowls until it completely acquires a uniform consistency. Leave the ganache to cool, stirring it periodically until it is slightly will not thicken, but will still remain liquid.
- Decorate the cake with a liquid layer: pour the chocolate ganache into beaker. Pour it slowly in the middle of the cake so that it spread to the edges and flowed down the sides of the cake. Put the cake in refrigerator for at least 30 minutes to freeze the ganache. Then cover it on top and sides with a little salted caramel and sprinkle with crushed peanuts. Put the cake in the refrigerator and take out 20 minutes before serving. Cake-simulated chocolate bar Snickers Pie with sweets and a Snickers bar
