Cake “Air Snickers. Cake "Air Snickers" with meringue and caramel

If you can’t work with the dough, but you want to please your relatives with homemade cakes, then try making a dessert using meringue. It will take longer to tinker than with a biscuit dough, but the result is worth it. The most common version of this delicacy is the Snickers cake. We present to your attention the best of its variations.

Snickers cake - classic recipe

The delicacy is prepared only from natural products, and the taste will remind everyone of a well-known bar.

Ingredients:

• cracker - 200 g;
• butter - 200 g;
• peanuts - 200 g;
• egg - 4 pcs.;
• sugar - 190 g;
• chocolate bar - 1 pc.;
• flour - 135 g;
• soda - 0.5 teaspoon of slaked;
• condensed milk - a can of boiled.

Cooking:

1. Use whites separately from yolks. Pour into a bowl. Turn on the mixer. Whisk. In this process lies the success of the dessert. If you beat the mass correctly so that it comes out lush and snow-white, then the cake will definitely turn out to be successful. Therefore, it takes a long time to process. After six minutes of operation of the mixer, granulated sugar should be gradually poured in small portions. And continue the process for another five minutes.
2. Pour in the yolks. Continue whipping. It will take another eight minutes. The mass will be very thick and fluffy.
3. Pour in the soda. Sift the flour while continuing the beating process.
4. Put the mass into the mold. Preheat the oven - cooking the base for the cake will require 200 degrees. Bake an hour.
5. Take the dessert out of the mold. Place on a wire rack and hold - the workpiece must cool completely.
6. Heat up the skillet. Pour in peanuts, fry and cool. If there is husk, clean it.
7. Break the cracker, you can use your hands or grind it with a rolling pin. Pieces need to be large.
8. The oil needs to be soft. Therefore, take it out of the refrigerator in advance and let it lie down for a couple of hours in warmth. Mix with condensed milk and beat.
9. Combine the resulting mass with nuts, cracker crumble and stir.
10. Cut the crust lengthwise. There should be three parts.
11. Place half of the nut mass on the first part. Cover with a second cake. Spread the remaining cream and cover with the third part of the biscuit.
12. Melt the chocolate, spread over the dessert and refrigerate.

Airy shortcrust pastry dessert

Air Snickers cake is the perfect solution for lovers of nuts. The dessert is crispy and very tasty.

Ingredients:

• butter - 150 g softened for cream;
• butter - 125 g softened into dough;
• chocolate bar - 1 dark bar;
• baking powder - 1 teaspoon;
• powdered sugar - 2 tbsp. spoons;
• peanuts - 75 g;
• vanilla sugar - 1 teaspoon;
• boiled condensed milk - 200 g;
• sour cream - 1 tbsp. spoon;
• egg yolks - 3 pcs.;
• flour - 260 g;
• sugar - 210 g;
• protein - 3 pcs.

Cooking:

1. Combine powder with butter, sprinkle with vanilla sugar and beat. Use a mixer to help - you need a lush mass.
2. Pour in the yolks. At this point, continue beating.
3. Pour in sour cream, add baking powder and mix.
4. Add flour, knead and roll into a ball. Put it in a bag, put it in the refrigerator and let it rest for half an hour.
5. Take out, roll out on parchment paper. It is better to make a rectangle to bake it on a baking sheet. Remove to refrigerator.
6. Turn the proteins into a fluffy mass. To do this, you have to beat for eight minutes with a mixer.
7. Pour sugar and beat until the crystals are completely dissolved. The mass itself should keep its shape and be white.
8. Remove the rolled layer from the refrigerator and place on a baking sheet. Spread the white mass on top.
9. Put in the oven, the temperature of which is 170 degrees. Hold for a quarter of an hour. Switch to 100 degrees, bake for another half an hour, remove and cool.
10. Beat the butter for the cream (it should be fluffy). Place the condensed milk and beat.
11. Chop nuts. To do this, put them in a bag and walk with a rolling pin.
12. Cut the crust into three pieces. Spread the first with cream, sprinkle with nuts and cover with the second. Spread the cream over its surface, sprinkle with nuts and cover with the remaining cake.
13. Smear the side of the dessert with cream and sprinkle with nut crumbs.
14. Melt the chocolate bar and brush the top of the treat.

with meringue

Snickers cake with meringue comes out delicious, satisfying and very beautiful. It will take time to prepare, but everyone will be satisfied with the result.

Ingredients:

• protein - 4 pcs.;
• cocoa - 3 tbsp. spoons;
• chocolate bar - 1 bar;
• sugar - 230 g for meringue;
• sunflower oil - 240 ml;
• butter - 150 g for cream;
• flour - 460 g;
• boiled condensed milk - a jar;
• baking powder - 1 package;
• sugar - 2 mugs for cake;
• peanuts - 210 g;
• egg - 4 pcs.;
• sugar - a bag of vanilla;
• milk - 240 ml.

Cooking:

1. Pour the squirrels into the container and sprinkle with a part of the meringue sugar. Beat, periodically sprinkling the remaining granulated sugar.
2. Place in a pastry syringe and squeeze the mass onto a baking sheet. Need small curls. The blanks will increase during baking, so they should be deposited at some distance from each other.
3. Preheat the oven (it will take 120 degrees).
4. Place a baking sheet in the center of the oven and bake for an hour. Remove, cool slightly and transfer to a plate.
5. Chop the butter and set aside to soften.
6. Heat up the skillet. Throw in peanuts. Roast and chill. Take a rolling pin, grind.
7. Mix sugar for the cake with vanilla sugar. Pour over eggs and beat.
8. Attach baking powder. Mix. Add flour and beat.
9. Pour in sunflower oil, beat again and pour in milk. Stir. Sprinkle cocoa, repeat whipping and pour the mass into the mold.
10. Hide the workpiece in the oven (180 degree mode). Prepare an hour. Take out and chill.
11. Mix pieces of butter with condensed milk. Shake - you get a cream.
12. Cut the cake into two cakes. Lubricate the first part with half of the cream, sprinkle with peanuts, spread the meringue over it and brush with cream. Distribute another part of the nuts, cover with the next cake and press it with your hands.
13. Melt the chocolate bar. Lubricate the workpiece. Sprinkle with the remaining nuts.

For cooking, use flour only of high quality and the highest grade. The finished dough must be allowed to stand for a quarter of an hour before baking.

With chocolate and condensed milk

This cooking option is simple and quick, but at the same time, it is well suited for the holiday.

Ingredients:

• baking powder - 2 teaspoons;
• flour - 180 g;
• chocolate bar - tile;
• sugar - 180 g;
• fat cream - 400 ml for the first cream;
• peanuts - 120 g for the second cream;
• boiled condensed milk - 300 g for the second cream;
• chocolate - 80 g for dough;
• egg - 5 pcs.;
• milk - 2 tbsp. spoons;
• butter - 100 g for the second cream;
• sugar - 2 tbsp. spoons for the first cream;
• vanilla - 10 g.

Cooking:

1. Sprinkle the yolks with sugar. Add vanilla and beat.
2. Warm up the milk. Put the chocolate bar intended for the dough into it. Melt, mix with yolks and beat.
3. Add flour. Whisk. Add baking powder and stir.
4. Proteins turn into a thick foam and mix in small doses into the dough.
5. Transfer to form. Bake. The oven temperature is 180 degrees.
6. Remove, cool and cut lengthwise.
7. Whip the cream with the addition of sugar for the first cream. Spread two cakes and put in the refrigerator.
8. Beat butter with condensed milk, add peanuts and mix.
9. Get the cakes. Put the cream on the first and cover with the second.
10. Melt the chocolate and brush the cake with it. Place in the refrigerator and stand for five hours.

Snickers mousse cake

A simple and budget-friendly cooking option.

Ingredients:

• peanuts - 100 g;
• sugar - 65 g;
• butter - 20 g;
• egg - 3 pcs.;
• baking powder - 0.5 tsp;
• boiled condensed milk - 150 g;
• flour - 45 g;
• chocolate - 15 g black;
• butter - 90 g for cream;
• cocoa - 15 g;
• finished mirror glaze;

Mousse:

• water - 50 ml;
• sugar - 75 g;
• fat cream - 300 ml;
• protein - 2 pcs.;
• gelatin - 10 g;
• peanuts - 100 g;
• honey - 75 g.

Cooking:

1. Pour gelatin with water. Mix and set aside.
2. Roast the nuts in a dry frying pan. Grind - you should get a powder.
3. Melt the butter and chocolate (you can use the microwave). Cool down.
4. Pour flour into cocoa. Add baking powder and mix.
5. Place the yolks in a separate container, and beat the whites - you should get a stable foam. Pour in a little granulated sugar from the general norm and beat.
6. Beat the rest of the sugar with the yolks and add the melted butter. Add egg whites, mix, add flour mixture and beat.
7. Take a form with a diameter of 16 cm. Preheat the oven (175 degrees is enough), pour the dough into the form and bake for half an hour. Cool and cut into three pieces.
8. To prepare the cream, butter will need to be soft. Place a jar of condensed milk in boiling water - it is necessary that it becomes soft and fluid. Beat the butter, the mass should become light. Add condensed milk in small portions and beat, adding peanuts.
9. Lubricate the cakes. For dessert, you only need a medium cake, which must be wrapped in film and put in the freezer. The remaining two cakes, lower and upper, combine and use as a separate dessert.
10. For the mousse, you will need an 18 cm diameter mold. Heat water in a saucepan, sprinkle with sugar and add honey. Dissolve the ingredients and boil. The liquid needs to be piping hot.
11. Whisk the whites. When the foam is thick and stable, pour over the syrup. Continue beating until the mixture cools down. Sprinkle with nut powder and stir.
12. Melt the gelatin. Whip the cream and mix with the protein mass. Fill with gelatin. Stir. Put the resulting mousse into the form. Drown in the mass of the frozen cake. Cover everything with cling film, place in the freezer and freeze. Take out of the mold, fill with frosting.
13. Put it in the refrigerator again and hold for four hours - the workpiece should defrost.

Dessert without baking with cookies

This recipe is a no-bake Snickers cake recipe. This is the perfect option to prepare a quick, delicious treat for the holiday table.

Ingredients:

• sugar - 150 g;
• butter - 250 g in the first cream;
• milk - 480 ml;
• peanuts - 200 g for the cake;
• butter - 250 g in the second cream;
• boiled condensed milk - 1 can;
• chocolate - 100 g;
• cookies - 750 g;
• peanuts - 100 g for decoration.

Cooking:

1. Break the cookies (you need large pieces). Crush the peanut.
2. Whisk the butter. Add condensed milk and beat again - the first cream is obtained.
3. Beat butter with sugar. Boil the milk and mix with the butter mixture - you get the second cream.
4. Pour the cookie crumbs into the mold. Pour a part of the second cream, hide in the refrigerator and let stand for half an hour.
5. Spread with the first cream, sprinkle with the remaining cookies and coat with the second cream on all sides. Refrigerate for half an hour.
6. Melt chocolate. Lubricate the cake. Sprinkle with nuts.

With homemade nougat

The delicacy is obtained with the most delicate soft biscuit base, delicious icing and original cream.

Ingredients:

• flour - 300 g;
• egg - 7 pcs.;
• cocoa - 35 g;
• water - 180 g;
• salt - 5 g;
• baking powder - 3 teaspoons;
• oil - 1 tbsp. a spoonful of refined;
• sugar - 160 g.

Nougat:

• water - 50 ml;
• lemon juice - 1 teaspoon;
• honey - 5 tbsp. spoons of liquid;
• peanuts - 1.5 cups roasted and crushed;
• powdered sugar - 320 g;
• vanilla - a bag;
• protein - 2 pcs.

Cream:

• peanuts - 150 g roasted;
• condensed milk - 1 can of boiled;
• powdered sugar - 35 g;
• butter - 50 g butter.

Glaze:

• sugar - 85 g;
• butter - 55 g;
• cocoa - 65 g;
• sour cream - 100 ml;
• peanuts - 55 g.

Cooking:

1. For the base, beat the whites - you get stable peaks.
2. Pour water into the yolks, add oil, sprinkle with sugar and beat. Sprinkle flour. Salt. Add cocoa and sprinkle with baking powder. Whisk.
3. Gradually mix the two masses.
4. Pour everything into a mold and bake for an hour. Set the oven mode to 180 degrees. Cool, cut - should get four cakes.
5. Now you need to prepare the nougat. Dry the nuts in the microwave. Peel off the husk. Place in a blender and grind.
6. Pour sugar into honey. Boil and boil for 11 minutes. You need to stir constantly.
7. Beat the whites, sprinkle with vanilla, pour in the juice and beat. Introduce the boiling mass from the previous step, at this moment continuing to beat - you will get a thick and viscous composition.
8. Add nuts and stir. Take the ring, put it on parchment, pour over the nougat and put it in the freezer. Endure six hours. You can make nougat ahead of time.
9. Now it's time for the cream. Beat butter with powder, add condensed milk, add nuts and mix.
10. Coat the cake with cream, cover it with the other half. Lay out the frozen nougat, after removing the parchment. Cover with the next cake, smear with cream and close with a biscuit.
11. Prepare frosting. To do this, melt the butter, cover it with sugar, add cocoa and mix. Pour in sour cream, add nuts and mix. Lubricate the cake with the resulting mass.
12. Hide the dessert in the refrigerator and stand for an hour.

Ingredients:

• salt - 3 g;
• cream - 110 ml of fat;
• sugar - 160 g;
• butter - 65 g.

Cooking:

1. Warm up the cream.
2. Fill the container with sugar, melt it and boil until a beautiful amber hue is obtained. You need to stir constantly.
3. Chop the butter, add to the sugar mixture and mix. Pour in warm cream, add salt and mix.
4. You can store the resulting mass for a month and use it for any baking.

How beautiful to decorate a cake?

For different skill levels of hostesses, there are various options for decorating goodies:

• The simplest and most common option is chocolate icing, which is easiest to prepare by melting chocolate. From above, you can sprinkle the dessert with confectionery powder or nuts.
• The mirror glaze also looks perfect as a decoration for this cake.
• A cake covered with velor will make the dessert magnificent and unforgettable. It is sold in cylinders, which can be purchased in specialized stores.
• With the help of mastic, you can create an unusually beautiful cake. In stores, this component is sold in any color. With the help of a plastic mass, the skill of a confectioner can bring to life any, even the most unimaginable ideas.

Cake Snickers

A classic recipe with a photo of making an airy chocolate Snickers cake with nut nougat and caramel without meringue. Snickers cake is easy to make at home.

2 h 30 min

410 kcal

4.5/5 (4)

Kitchen appliances: immersion blender, a couple of deep bowls, a glass of 200 ml, a couple of small saucepans, a stove with an oven, a refrigerator, a detachable baking dish, a flat plate or dish, tablespoons and teaspoons, a knife, parchment paper, a silicone spatula.

Everyone knows the Snickers chocolate bar, but not everyone has tried a cake with that name. Meanwhile, air Snickers cake deserves to be tried. For a long time I did not dare to cook it myself. I reviewed many different options on the Internet and opted for the best and most delicious Snickers cake recipe without meringue (Snickers cake with meringue takes longer to cook).

Cake composition

Nougat

Korzh

• 1 glass of flour;
• 0.5 cups of sugar;
• 0.5 cups of cocoa powder;
• 1 pinch of salt;
• 100 g of butter (half a pack);
• 2 egg yolks.

Caramel

• 1 cup of sugar;
• 1 glass of cream;
• 100 g of oil;
• 1.5 cups roasted peanuts

Chocolate glaze

• 100 g milk chocolate (bar);
• 50 g butter.

How to choose the right ingredients

In order for the cake to turn out tasty and everything to be prepared as it should, it is important to take into account their characteristics when choosing products. So, it is better to choose butter for this cake with maximum fat content - 73% and above, it is also better to take cream with a maximum fat content.

Peanuts can be bought immediately roasted, but it will be tastier if you roast the nuts in the process of making the cake. Any honey will do, even candied honey - after all, in the process of making nougat, it warms up. For chocolate icing, they take both milk chocolate and bitter black - as you like.

Snickers cake: a classic step-by-step recipe with a photo

Sand cake preparation

While the cake is baking, you will learn from this recipe how to cook nougat for Snickers cake at home.

Nougat preparation

Cooking caramel

Preparation of chocolate glaze

How to decorate and serve a cake

Like any cake, Snickers cake can be topped with chopped nuts, candied fruit slices, or caramel patterns (leave a couple of spoonfuls of caramel on the cake for this). Each hostess can decorate the cake, as her fantasy tells her. I don't decorate a Snickers cake over frosting.

I love this glossy glazed minimalism. It turns out such a big round mega Snickers bar.

Snickers cake, like the Snickers bar, is very nutritious, so cut it into small pieces slightly larger than the candy size. Serve unsweetened drinks with this wonderful dessert: black, green, flower tea, uzvar.

I personally like to eat Snickers cake with clean, non-carbonated cool (not cold) water.

Video recipe for making Snickers cake

Even if the process of preparing a dish is described in as much detail as possible and provided with a photo, the video recipe is still worth watching. In the video recipe for Snickers cake, instead of caramel, the author gives a recipe for caramel-nut cream and suggests baking biscuit-like cakes, which is also delicious in its own way.

• To get the right taste of the cake, it matters what kind of nougat you cook. If the nougat is too viscous (undercooked) - it will stick to the teeth, if it is too hard (overcooked) - it will be inconvenient to eat such a cake. Therefore, at the stage of preparing nougat, be especially careful.
• Be sure to use a cooking thermometer if you have one in your kitchen. I have a meat thermometer, I used it.
• During the preparation of caramel, do not step away from it, otherwise you risk making a cake with burnt caramel, and it is bitter, which is inappropriate in the cake.

Other cooking options

What kind of Snickers cakes can not be found on the Internet! The imagination of our hostesses is simply limitless. Snickers is prepared on the basis of biscuit white and chocolate cakes, with and without nougat, with caramel and caramel cream. Peanuts and chocolate icing remain unchanged mandatory ingredients. If you love meringue, be sure to cook. Delicate meringue goes perfectly with chocolate and roasted nuts.

What's your favorite Snickers cake? Write in the comments if you have ever made this wonderful cake. Share your cake decorating ideas.

In contact with

The Snickers bar is loved by both adults and children all over the world, but its composition can hardly be called ideal, and the price for such a modest delicacy in weight is quite high. Therefore, resourceful housewives began to prepare a worthy alternative - homemade Snickers cake.

A couple of lines from history

The history of the world famous bar dates back to 1923, when the American confectioner Frank Mars made the first copy of the delicacy. It was a sweet stuffed with caramel, nougat and roasted peanuts, covered in milk chocolate. Over time, the "design" has remained unchanged, but the list of ingredients has changed somewhat.

By 1930, a factory was built in Chicago, where the mass production of Snickers began. In 1992, the bar appeared on sale in the CIS, where it was positioned as a full-fledged replacement for lunch. Now, about $2 billion worth of sweets are sold annually in the world.

The name Snickers is due to the passion of its creator - racehorses. It is believed that this name was borne by one of Frank's favorite stallions, and it can be translated as "quiet neigh", "chuckle" or "giggle".

Step by step Snickers cake recipe with photo

As is often the case with homemade meals, every housewife has her own vision of how to cook a homemade equivalent of Snickers. So, recipes for sweets can vary greatly. The delicacy is often supplemented not only with peanuts, but also with almonds, hazelnuts, sunflower kernels, white chocolate, meringue and other fillings. The cakes are also cooked differently. But, despite the variety of recipes, a dessert has already been invented that can be called a classic. We will start our acquaintance with it, and then we will try to cook a few more variations.

Classic Snickers cake recipe

Like most modern desserts, Snickers does not have a single approved recipe, so housewives experiment with ingredients and cooking methods. It is prepared with biscuit and sand cakes, with meringue, crackers and other additives. However, the classic version is a recipe that includes chocolate biscuits, caramel cream, nougat and glaze.

Preparing a biscuit:

Products:

• flour - 350 g
• vanilla (extract or sugar) - 2 tsp
• sugar - 400 g
• cocoa powder - 30 g
• drain. butter - 200 g
• eggs - 3 pcs.
• baking powder - 2 tsp
• kefir (can be replaced with curdled milk or buttermilk) - 400 ml

How to bake Snickers cake layers. Let's analyze it step by step

Making the first filling: caramel cream

Ingredients:

• drain. butter - 400 g
• condensed milk (boiled) - 800 g

Let's get started:

Preparing the nougat filling:

Products:

• peanut paste - 200 g
• peanuts - 200 g
• butter - 200 g
• sugar - 100 g
• honey - 50 g
• proteins - 2 pcs.
• water - 50 ml

Getting Started:

How to make chocolate icing for cake:

Ingredients:

• milk chocolate - 400 g
• heavy cream (minimum 30%) - 300 ml

Cooking

Pour the cream into a saucepan and bring it to a boil (no need to boil), then pour into a bowl with chopped chocolate. Let stand and mix thoroughly until smooth, then cool.

How to make a Snickers cake: assembly process

1. We take out two chocolate biscuits, cut each into two cakes.
2. Lay the first layer cut side up on a tray or other stand.
3. We divide the Nougat cream into two portions, and put one of them on top of the cake. We level the filling.
4. Put the next biscuit and half of the caramel cream on top.
5. Then another cake and the remaining "Nuga".
6. Cover the cake with the last biscuit so that the smooth side is on top.
7. Coat the cake with caramel cream on all sides and put in the refrigerator for half an hour.
8. To make Snickers perfectly even, you can leave 2-3 tablespoons of cream and smooth out the bumps with it after you get the dessert from the cold.
9. Place the cake on a wire rack and carefully pour over the frosting to completely cover the surface.
10. Put in the cold for another quarter of an hour.
11. If there is icing left, you can cover the cake with it a second time.

If you do not plan to immediately serve dessert to the table, then it is better to leave it in a cold place and take it out an hour or two before serving.

Cake "Snickers" with meringue

No less common is the variant of delicacy with meringue. Thanks to this filling, the cake becomes more airy, voluminous and original. Meringue can be baked as a separate cake, or you can make a lot of meringues, which are then laid out in a layer or crushed and added to the main cream.

The recipe for cakes is the same as in the previous recipe. For this cake, you can cook only one biscuit and divide it into two parts. You also need to prepare caramel cream and nougat in advance.

for meringue

• egg whites - 3-4 pcs.
• sugar - about 200 grams

We make a Snickers air cake at home:

1. Pour the whites into a bowl, beat with a mixer at high speed, gradually pouring sugar in small portions.
2. Beat until the mass is compacted (it will stick to the whisk without dripping from it).
3. Line a baking sheet with parchment.

Option 1

Option 2

Recipe for assembling a Snickers air cake

Advice. To make the cake more juicy, soak the chocolate biscuits with a mixture of water and cream (in a 1: 1 ratio).

Cake "Snickers" with a cracker

Like the previous two recipes, this one refers to biscuit-type baking, however, the dough and cream in this version are prepared in a simplified way.

For the test

• eggs - 4 pcs.
• sugar - 1 cup
• baking powder - 1 tsp
• flour - 1 cup

For cream

1. drain. oil - 1 pack (200-250 grams)
2. peanuts - 200-300 grams
3. boiled condensed milk - 1 can (500 ml)
4. cracker (creamy, unsalted) - 200-300 grams

Chocolate glaze

Making a Snickers cake step by step:

1. Take the eggs and separate the whites into a separate bowl.
2. Beat them for 5-7 minutes at the highest speed of the mixer.
3. Gradually start adding sugar, continuing to beat for ten minutes until the mixture becomes thick and dense, holding on to the whisk.
4. Whisk the yolks slightly with a whisk and pour in a small stream into the beaten protein.
5. Sift the flour, add the baking powder to it and mix with the egg mixture.
6. Optionally, you can bake a Snickers cake with nuts. To do this, add any crushed nucleoli to the dough, for example, peanuts, walnuts, almonds, etc.
7. Preheat the oven to 180°C.
8. Pour the dough into a special form, greased with a small amount of plums. butter (you can also line it with parchment, which will prevent the cake from sticking).
9. Bake the biscuit for about 50 minutes, the degree of readiness is checked with a wooden stick or just a toothpick.
10. For the cream, roast the peanuts and peel them, grind them a little (not into “dust”).
11. Cracker break into small pieces or put in a bag and press everything down with a rolling pin.
12. Beat the condensed milk with a mixer, gradually adding slightly melted butter to it. Add nuts and crackers to the resulting mass.
13. When the biscuit has cooled, take a sharp knife and cut it into two pieces.
14. Place the first cake layer on a baking sheet, smooth side down.
15. Spread all the cream evenly over it and top with the second half of the biscuit.
16. Melt the chocolate mixed with milk, cover the cake on all sides with the resulting icing.

Before serving, you can infuse the dessert in a cool place for several hours.

Cake "Snickers" without baking

If there is a desire to please loved ones with a dessert, but there will be no time or opportunity to bake cakes and complex creams, you can consider a fairly simple recipe without using the oven.

Main Ingredients:

• chocolate - 1.5 bars
• crackers (sugar cookies, "baked milk, etc.) - 20 pcs.
• milk - 6 cups
• mini sneakers - 12 pcs.
• peanut butter - ¾ cup
• caramel - to taste
• sugar - 1 cup
• starch (potato) - 2/3 cup
• salt - a pinch
• vanilla sugar - 1 sachet

For the first filling:

• cream - ½ cup
• sugar - 1 cup
• water - 6 tbsp. l.
• butter - 6 tbsp. l.

For the second filling:

Preparation

First recipe recipe

1. Place sugar and water in a saucepan, bring to a boil.
2. Keep on fire until a brown tint appears (it is better to stir constantly so that the mixture does not burn).
3. After that, add butter and cream, mix until smooth and cool.

Filling according to the second recipe

1. Melt the chocolate in the cream. It is better to use a water bath.
2. When it dissolves completely, add powdered sugar and water, stir well.
3. Leave to chill.

Cake "Snickers" according to a simple recipe: the main part

Cake "Snickers" in a slow cooker

With the help of a slow cooker, you can make really lush and fragrant cakes. Such a biscuit will turn out even for those who do not know how to cook it. As with other recipes, you can use one or more types of cream, add other nuts to peanuts, decorate with powdered sugar, marmalade, etc.

Ingredients:

• sugar - 220 g
• sour cream (preferably fat, more than 20%) - 200 g
• sugar - 220 g
• water - 0.5 cups
• cocoa powder - 75 g
• baking powder - 1 tsp
• boiled condensed milk - 300 g
• sunflower or other vegetable oil - 0.5 cups
• butter - 180 g
• cracker (creamy, not salty) - 200 g
• cream (fat, more than 30%) - 50 ml
• peanuts (slightly roasted, peeled) - 150 g
• chocolate (bitter, with a high cocoa content) - 100 g

Step by step Snickers cake recipe

To prepare an unusual cake, you can bake several different cakes, for example, a sponge cake with and without chocolate, with nuts or chocolate drops. Dessert in this case will be higher.

How to decorate a cake?

In almost all recipes, the delicacy is covered with chocolate icing on top, which is already beautiful in itself. Such a surface can be designed "like a bar." To do this, cover the cake with the main volume of icing, as usual, and set aside a small part of the mass. When the dessert coating hardens, you need to take the remaining mass (if necessary, you can warm it up) and pour the cake in thin streams in different directions. The result will be mounds and veins like on the original bar.

A decoration that will give an even greater resemblance to the original is pieces of a Snickers bar. For convenience, you can use mini-sweets, cut into thin slices.

Fans of other sweets from Mars Inc. can make a colorful, bright and delicious decor from M&M's. To do this, simply sprinkle candy on the surface, or separate them by color and lay out a funny pattern.

Another simple and effective way to decorate a cake is with marshmallows, nuts and Snickers pieces. To make the dessert look more voluminous and original, sprinkle not the entire surface with this mixture, but only half.

You can use techniques for decorating that are used when decorating any other desserts. Drawings with powdered sugar, volumetric elements from mastic and cream, intricate patterns from icing, etc. will look good on chocolate icing.

Choose the best Snickers cake recipe for yourself, experiment and enjoy a delicious and satisfying analogue of your favorite chocolate bar!

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Photo: at the request of Yandex and Google

By 11.10.2015

The Snickers bar is loved by many, especially by children and teenagers. But its composition is even scary to look at! Let's try to cook a delicious cake based on the famous chocolate bar, only from natural and healthy products. The cake consists of three biscuits and two thick layers of cream, so it turns out to be very satisfying. From above it is desirable to decorate with chocolate icing, then the taste of the delicacy will be the most saturated.

Ingredients

• Chicken egg - 4 pcs
• Sugar - 180 g
• Wheat flour - 130 g
• Soda (baking powder) - 0.5 tsp
• Boiled condensed milk - 1 can
• Peanuts - 200 g
• Cracker - 200 g
• Butter - 200 g

Step by step cooking process at home

1. We prepare products. It is better to take peanuts on the market, having previously tried them so that they are not damp. The cracker needs to be creamy, not salty. Unfortunately, he is forgotten in the photo. We take natural milk, without milk fat substitutes. Then the cream will be tasty, without extraneous aftertastes.
2. Let's get some biscuits. Separate the whites from the yolks and beat well. The secret of a successful biscuit is in long-term whipping. We spend at least 10 minutes on proteins. After the first five minutes, add sugar in a thin stream.



3. Add yolks and continue beating. Again it will take 10 minutes. The mass should be very thick, white and lush. We fall asleep baking powder or pour in soda slaked with apple cider vinegar or lemon juice.



4. Gradually add the sifted flour, stirring constantly. It is recommended to stir with a spoon, but it works well with a mixer. You don’t need to beat for a long time, 30 seconds is enough. The dough is lush and airy.



5. Put in a mold greased with oil. You can use a multicooker, as in the photo. At a temperature of 200 degrees in the oven, bake for about an hour. In the multicooker, we set the program according to the instructions. After the end of baking, do not open the oven (slow cooker) for 15 minutes.



6. We take out the finished biscuit from the mold and put it on the wire rack to cool completely. It is advisable to leave it all night, then when cutting it will not crumble.



7. Let's get to the cream. Roast the peanuts in a dry frying pan over low heat. It should acquire an appetizing smell and appearance, but in no case should it be charred. Stir the nuts constantly while frying.



8. We cool the finished peanuts and clean them from the husk by rubbing with our hands. There is no need to bring it to the ideal, if a little remains, nothing terrible will happen.



9. We break the cracker with our hands or put it in a bag and roll it with a rolling pin. Large pieces should remain.



10. Whisk softened butter with condensed milk. Pour nuts and crackers into the finished mass, mix. Everything must be done quickly so that the cream does not drip. If the kitchen is very hot, then after cooking put the bowl in the refrigerator for a while.



11. Cut the cooled biscuit lengthwise into 3 cakes using a long thin knife or silk thread. Spread half of the cream on the first cake.



12. Cover with a second biscuit, spread the remaining cream. Top with a third layer.



13. We prepare the icing according to any recipe or simply melt the chocolate bar and pour our design. You can try to smear the sides, but the “streaks” of chocolate also look interesting.



14. We decorate the finished cake as desired or leave it as it is. You can sprinkle with nuts, powdered sugar or colored decorations. Leave in the refrigerator for several hours and serve with tea.

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Step-by-step recipes for making a Snickers cake with biscuit and sand cakes, no baking with cookies: options with nuts and without nuts, with meringue, crackers

2018-08-27 Oleg Mikhailov

Grade
prescription

1424

Time
(min)

servings
(people)

In 100 grams of the finished dish

6 gr.

25 gr.

carbohydrates

34 gr.

388 kcal.

Option 1: Snickers cake - classic recipe

Cakes created “inspired” by other desserts and named after them often turn out to be no worse than the original and are included in the list of favorite and sought-after treats. This is the cake for you. We have collected several recipes, different in complexity and slightly different in taste. Do not look for a full-fledged replacement for a branded bar among them, but you may well find a cake that will become a frequent guest on your table.

Ingredients:

• cocoa powder - 30 gr.;
• 350 gr. flour;
• two spoons of powder ripper;
• pack of butter;
• sugar - two glasses;
• three raw eggs;
• two glasses of high-fat kefir;
• powder, vanilla - two spoons.

For caramel cream:

• caramelized condensed milk - 800 gr.;
• two packs of high-fat oil.

For nougat:

• peanuts, peeled - 200 gr.;
• two fresh proteins;
• 200 gr. peanut butter;
• half a glass of sugar;
• 50 ml of water;
• "Traditional" oil - one package;
• 50 gr. honey.

Glaze:

• one and a half glasses of high-calorie cream;
• 400 gr. dark milk chocolate.

Step by step Snickers cake recipe

Combine flour with cocoa and ripper. Sift the mass twice through a fine mesh sieve.

Put the butter prepared for the dough in a separate bowl and cut it into pieces right in it. Let stand to soften. Beating with a mixer, add sugar to the butter in small portions.

Without interrupting the beating, we introduce into the mass one egg at a time. Do not rush to release the next one until the previous one is completely sold out. Mix in the vanilla and dry mixture, also in small portions, switching the mixer to the minimum speed. At the same time, pour in parts of kefir.

Lubricate two forms, with a diameter of at least 24 cm, with oil, lightly sprinkle with flour. Divide evenly and spread the chocolate dough into the molds. We bake biscuits, check readiness, puncture the biscuit with a splinter. Cool the cakes by placing them on a wire rack.

In a dry frying pan, stirring occasionally, roast the peanuts. After cooling, remove the husks from the nuts. After pouring into a blender, we interrupt the peanuts to small crumbs.

Cut the softened butter into a bowl, beat until fluffy. Without interrupting the beating, we introduce boiled condensed milk in parts. Qualitatively whipped cream should be uniform and dense.

We prepare the second cream mass "Nugu". Combine softened butter with peanut butter, mix with a mixer until smooth.

From honey, sugar and water, cook a clear syrup over low heat. Without bringing to a boil, stirring, warm up until the temperature rises to 130 degrees.

Whilst the honey syrup is cooking, fluff up the chilled egg whites with a small pinch of salt. Slowly pour in the syrup, whisking until the base cools. Stir in a continuously whipped mass of a spoonful of peanut-butter mixture.

We cut the cooled biscuits in two - four identical cakes should come out. We put one on a dish, cover it with a layer of Nougat cream, cover with a second cake, on which we apply part of the caramel cream. Next, put another cake, evenly distribute the remaining nougat over it and cover with the last cake, bulge up. Level the surface and sides with caramel cream. Place the cake in the refrigerator for forty minutes.

While the surface of the cake is cooling, prepare the frosting. To do this, break the chocolate into a saucepan. Add cream and put on a slow fire. Heat until chocolate is completely melted. We don't boil! Cool glaze completely.

The cooled cake is carefully transferred to the wire rack installed on the tray. Drizzle with glaze to completely cover the sides. We filter the icing that has collected on the tray and put it on the cake again. Place the dessert in the refrigerator for ten minutes.

Option 2: Snickers Cake - A Quick Recipe

An original treat will come out if you use already roasted, salted peanuts. Many people like this contrast of tastes, but you should not add salt on the nuts on purpose, rather, on the contrary, wipe them with clean hands, shaking the salt to the side. But it makes sense to fry the peanuts a little stronger, do it in a dry frying pan, be sure to mix it.

Ingredients:

• six chicken eggs;
• one and a half glasses of flour;
• refined sugar - 160 grams;
• a spoon of a factory ripper;
• powder, vanilla - a small bag.

Cream:

• 33% cream - 400 ml;
• condensed milk, caramelized - one tin;
• 200 gr. peanuts.

For decor:

• milk chocolate bar - 100 gr.;
• one Snickers bar;
• 50 gr. roasted peanuts.

How to quickly make a Snickers cake

Breaking the shell, pour the whites into a clean bowl. After adding vanilla, start beating egg whites with a mixer. Having received a white foam, we introduce sugar in portions. Pour the flour, ripper onto the lush egg mass and gently fold in with the folding movements of the spatula.

We put parchment at the bottom of a heat-resistant form, grease the sides and sprinkle with flour. After filling the form with dough, put it in a hot oven for half an hour. We check the readiness of the biscuit with a dry stick.

Whip the cream, gradually adding to them a spoonful of condensed milk. We send the finished buttercream for 20 minutes in the refrigerator.

Roast the peanuts in a dry frying pan. After cooling, we peel the peel from the nuts and interrupt them to fine crumbs with a blender. You can just finely chop the kernels with a knife. Combine crushed peanuts with cream.

We dissolve the cooled biscuit lengthwise into three parts. We put the bottom cake on a dish, cover it with cream, put another workpiece on top of it, and cover it with cream in the same way. Lightly press the last cake layer and brush the rest of the creamy mass over the entire cake.

Cut the chocolate bar into thin rectangles and arrange them on the surface of the cake. We complement the decor with roasted peanuts.

Option 3: A simple Snickers cake - a recipe with sour cream cakes

Fans of the original decor can slightly change the design of the dessert. Add half of white to two dark chocolates, but do not melt it completely. Break the white chocolate into squares and dip into the melted dark chocolate. After quickly mixing the icing, we apply it on the cake along with the undissolved pieces of white chocolate, then we give the dessert a tiger color by simply swiping the strips over the surface with a fork.

Ingredients:

• a glass of white sugar and the same amount of first-class flour;
• three full spoons of cocoa and sour cream;
• three raw eggs;
• a spoonful of finished ripper.

Cream No. 1:

• a quarter kilo of natural oil;
• three glasses of 3 percent milk;
• 125 grams of sugar;
• a glass of semolina.

Cream No. 2:

• two cans of caramelized condensed milk;
• 200 grams of peanuts, roasted;
• pack of crackers.

For frosting:

• two 100 gram chocolate bars (60%).

How to cook

Separate the whites from all the eggs and beat with sugar, then add the yolks one at a time. Stir the cocoa with sour cream and spoon it directly under the beaters of the mixer, then add and stir in the flour with the ripper with a spoon.

Bake the dough with two cakes, be sure to butter the form under it, at 180 degrees it will take up to half an hour for each. For the first cream, cook a thick porridge in milk with sugar. After cooling, stir in the oil.

Crushed crackers and whole peanuts mix with condensed milk - this will be cream number two. Assembling the cake is simple: pour one cake with half of the butter cream, then with the entire volume of cream on condensed milk. Without delay, we apply the second part of the butter cream and cover with the second cake.

Fill the cake with chocolate melted in a microwave oven, decorate with peanuts.

Option 4: Snickers Cake - No Bake Recipe

Peanuts, immediately after the preparation described below, will be large. Arm yourself with a small knife with a sharp tip and cut the nuts into halves. From toasted walnuts, if they go to the cake, we also remove the husks, cut the nucleoli into smaller ones with a knife.

Ingredients:

• a tin can of white condensed milk;
• packaging of good oil;
• crumbly square cookies - 800 gr.;
• 300 gr. nuts (walnuts or peanuts).

Glaze:

• a slice of butter - 50 gr.;
• a glass of 20% sour cream;
• four tablespoons of cocoa;
• a third of a glass of sugar;

For registration:

• a handful of roasted peanuts.

Step by step recipe

After pouring into a dry frying pan, fry the peanuts over low heat for seven minutes. Be sure to stir the nuts, otherwise they will burn. After cooling, remove the husk from the peanut.

We put the cookies in a tight bag, tying them up, and go through the packaging several times with a rolling pin. You can grate the cookies or beat with a blender, it is important to get a small crumb.

Put the softened butter in advance into a bowl, cut into pieces. Pour condensed milk to it and beat with a mixer. The cream should come out dense and uniform.

We combine the cookie crumbs with butter cream and, having mixed, put them on a dish, with our palms we give the mass the desired shape. Spread roasted peanuts evenly on top.

In a saucepan, combine sugar with cocoa and sour cream. Stirring constantly, bring the mass to a boil, and boil over low heat for about three minutes. After removing from the stove, mix the butter into the hot icing and pour the cake with it. Place in the refrigerator for three hours.

Option 5: Snickers Sponge Cake - Recipe with Peanuts and Crackers

You can use another impregnation liquid if alcohol, even in this role, is inappropriate. So that its taste does not turn out to be unexpected, use something neutral: simple syrup, slightly diluted berry jam, juice from a can of peaches.

Ingredients:

• five raw eggs;
• a full glass of white flour;
• 140 grams of white sugar;
• a bag of vanillin and a ripper (ready);
• three tablespoons of cocoa and the same amount of sour cream.

In syrup for impregnation:

• three tablespoons of cognac and sugar;
• water - five tablespoons.

Cream:

• condensed milk, boiled - one can;
• a handful of unsalted peanuts;
• a pack of fatty oil;
• 200 grams of crackers.

How to cook

With the entire serving of sugar, at the maximum speed of the mixer, beat the egg whites. We introduce the yolks into the mass, and mix, slightly reducing the speed. In sour cream, stir all the cocoa and add with spoons to the main mass, the last we add flour, sifted with baking powder. Turn the speed to medium, mix the ingredients thoroughly.

Moisten the form with oil with a brush, bake two cakes in it, dividing the dough into portions. Cut off the convex tops and crumble with a blender, soak the cakes themselves by boiling the syrup and stirring brandy in it. Mix soft butter with a spoon with condensed milk, pour peanuts and crushed crackers into the cream.

Lubricate any of the cakes with exactly half of the cream and place on a dish, place the second biscuit on top and press it to the bottom. Cover the cake with the rest of the cream on all sides and sprinkle with biscuit crumbs on top.

Option 6: Delicious Snickers Cake: Meringue Recipe

Use sour cream for cream with a butter fat content of at least 25%. Chocolate for decoration should be chosen not the most bitter or even replaced with dark milk chocolate. The amount, according to the recipe, is 50 grams, but you can safely double it.

Ingredients:

• three selected and fresh eggs;
• one and a half tablespoons of flour, cocoa and sugar.

Cream:

• a glass of sour cream;
• half a can of caramelized condensed milk.

Korzh, protein:

• peanuts - 150 grams;
• three fresh proteins;
• one and a half tablespoons of white sugar;
• starch and flour - half a spoon.

Decor:

• small bar of chocolate (dark).

Step by step recipe

When separating the eggs, put the whites in the cold, this is very important! Then beat the whites, adding a little salt. Pour sugar into the foam little by little, bring it to a noticeable density. Pour the peanuts in a bowl with starch and flour, mix and shift with a spoon to the proteins, gently mixing.

Draw a 24-centimeter circle on the culinary parchment, lay out the protein mass inside the contour. Align the cake and send it to the oven for two hours, heated to 110 degrees, then turn off the heat, let the cake cool inside the oven.

For the biscuit, beat the eggs with sugar for five minutes. Then mix the flour sifted with cocoa into the air mass with a spoon. In the form, along the contour of which the first cake was baked, lay parchment, lay out the dough. Bake for up to 25 minutes at exactly 180 degrees.

Beat the condensed milk with sour cream, cool the biscuit, remove the parchment and dissolve the cake into two layers, trim the edges a little. Lubricate one half with exactly the third part of the cream, lay the protein cake, cream again and the second biscuit on it.

Dry the biscuit scraps in a dry frying pan and crumble, sprinkle the cake and cover with the rest of the cream. Melt the chocolate in the microwave and pour over the Snickers.

Option 7: Snickers Cake - Boiled Water Biscuit Recipe with Caramel

Butter in the cake, of course, we use absolutely smellless. Do not be stingy with an expensive product, often such oil is sold in small bottles, it is not so expensive.

Ingredients:

• a glass of boiling water;
• 400 grams of flour and beet sugar;
• two raw eggs;
• five spoons of ripper and three - vanilla sugar;
• 4 tablespoons vegetable oil;
• six tablespoons of cocoa powder;
• one and a half glasses of pasteurized milk.

For caramel:

• one hundred milliliters of heavy cream;
• sugar, white - 150 grams;
• a whisper of salt;
• a slice of butter - 60 grams.

For cream cheese:

• a quarter cup of heavy cream;
• 80 grams of sweet powder;
• cheese, creamy - three hundred grams.

Ganache:

• two chocolate bars - only 200 gr.;
• a glass of cream, 30 percent.

How to cook

Pour the ripper, flour and cocoa into a sieve and sift, mix with both types of sugar. Whisk the eggs vigorously, then pour in the milk and butter, pass through the mass with a mixer again. We begin to pour the dry mixture in portions, mix with a mixer, slightly reducing the power. The last we introduce into the mass of boiling water.

We bake two identical cakes, in a buttered round form. We keep the heating moderate, bake for forty minutes, cut the cooled biscuits into two layers each. Lightly fry the nuts in the filling, cool and chop. Heat the caramel cream on the stove, melt the sugar separately. First, add the slices of butter to the caramel, mix, then add the cream. Salt, mix the caramel again and remove from heat.

Whip the cream for a couple of minutes, then add the powder in three batches. After that, add cheese in small portions, beat for five minutes and cool. We put one cake on a decorative dish, apply about a third of the caramel. Set aside some of the peanuts, spread the rest evenly over the cake. Cover with the second biscuit, put cheese cream on it and lay the third cake.

The next layer is caramel, the last of the cakes is placed on it. Pour it with ganache, melting chocolate for this and mixing with hot cream. Decorate the cake with nuts.

Option 8: Snickers Cake - Shortcrust Pastry Recipe

A thin layer of meringue (meringue) is baked together with the cake, the technology is very interesting, but somewhat troublesome. If the experiment fails, next time cook these parts of the cake separately, in a more familiar way. We break the cooled meringues into thin pieces and lay them on top of the cream layer, although the meringue and cream will go a little more.

Ingredients:

• two spoons of sweet powder and one - thick sour cream;
• 125 grams of natural oil;
• three raw egg yolks;
• ripper spoon;
• sugar, vanilla - an incomplete spoon;
• a quarter kilogram of flour.

For buttercream:

• caramelized GOST condensed milk - 200 grams;
• 150 grams of "Farmer" oil;
• 70 grams of peanuts.

For meringue:

• three fresh proteins;
• a glass with a slide of sugar.

For decor:

• peanuts and marshmallows.

Step by step recipe

Soft butter, vanillin and sweet powder fluffy beat with a mixer. One by one, add the yolks to the mass, do not turn off the mixer, stir all the new ingredients. In the next run, we introduce sour cream, and then sift flour with a ripper directly into a bowl with a whipped mass.

Change the mixer attachments to stiffer ones, knead the dough until crumbs form. Gather the crumbs into a bun with your hands, in no case knead! Wrap it in a plastic bag and refrigerate for an hour.

Knead the cooled dough on a large sheet of parchment, cover with a second sheet of the same. Roll out the dough to a thickness of four millimeters, with sides of the layer 25 by 35 centimeters and remove to cool again.

Whip the meringue egg whites with the sugar until it is completely dissolved. Remove the dough from the refrigerator and place on a baking sheet, remove the top sheet of paper. Spread a layer of meringue on top.

The temperature in the oven must be adjusted ahead of time to 175 degrees. At the moment when you put the baking sheet there, it will fall a little more. Do not let the heat rise beyond the specified limit for exactly ten minutes, then sharply move the regulator to 100 degrees. Open the door for just a second, let out some hot air through the gap. Repeat three times, slightly lowering the temperature. Bake the cake for another half hour and take it out to cool.

Beat the softened butter fluently, add condensed milk to it with spoons and combine with a mixer until a solid color. Grind the peanuts a little, the pieces of nuts should be small, but feel good in the cake.

We cut the cake from all edges and dissolve it into three long strips, crumble the trimmings for decoration. We cover the first cake with a layer of cream, sprinkle with peanuts, repeat this for the second cake and cover with the third one, thinly grease the edges of the cake with cream.

Finely break the chocolate for the icing and sprinkle with a portion of powder. Heat the cream almost to a boil and pour into the chocolate, stir until the pieces dissolve. Add soft butter and stir until completely melted.

We cover the dessert with icing on top, sprinkle with crumbs, peanuts and marshmallow pieces.