Snickers cake recipe.
One of the most requested recipes.
I've been wanting to share this recipe with you for a long time, but I haven't found the right moment.
And forgive me, now that the holidays are approaching I think it's the most appropriate time.
Indeed, the cake is part of my recipe book, old, for over 12 years, but slightly adapted.
It was indispensable on my cookie trays then, but still today.
It is a special cake, a tasty dessert.
The spongecake is a meringue with lots of walnuts, followed by a layer of white chocolate, then caramel, which has a special role in combination with roasted walnuts.
Caramel demands the most attention in this cake.
Many housewives have told me that they like the cake but are afraid when they get to the caramel.
I filmed step by step, so you can observe every moment.
From my experience with Snickers, I think that the greatest attention must be paid when adding butter. The butter must be cold from the refrigerator. It is added little by little and until it is homogenized, do not add the next cube of butter.
Then add the frothy egg yolks with the sugar, in a thin thread.
Boil the caramel over low heat for another 7 minutes. Then add the chopped walnut. Leave aside to cool.
Then it is added over the chocolate layer, already cooled.
If you don't like walnuts, no problem, they can be replaced with unsalted hazelnuts or hazelnuts.
The glaze, I chose is milk chocolate.
Milk chocolate can be replaced with dark chocolate or even with white chocolate.
Snickers cake is refrigerated overnight. The next day, portion as desired.
For perfect slices, I recommend placing the blade of the knife in a glass of hot water.
The knife must be wiped after each cut.
I hope you find this Snickers cookie recipe useful!
INGREDIENTS
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Spongecake 25 x 35 cm
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- 9 egg whites
- 300g of sugar
- 300g ground walnut
- 70g flour
- 10g baking powder
🔥 180°C
⏰ 30 minutes
WHITE CHOCOLATE LAYER
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- 250g white chocolate
- 60g of cream for the whipped cream
CARAMEL
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- 230g of sugar
- 180g cold butter (82% fat)
- 7 egg yolks
- 40g of sugar
- 30g of cream for the whipped cream
- 220g roasted walnuts, chopped
GLAZE
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- 200g milk chocolate
- 40ml milk
- 45g of butter
WHAT I USE
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