Classic Snickers cake with peanuts

Step-by-step preparation

Cooking time: 3 hr

1. STEP 1

   

   How to make a classic Snickers Peanut Cake? Prepare the ingredients for the crusts. Please note that the ingredients indicate quantities for one crust. A baking dish with a diameter of 18 cm was used; if you use a mold with a diameter of 24 cm or more, then double the amount of ingredients.

2. STEP 2

   

   So, to prepare one cake, break a large egg into a bowl and add granulated sugar to it.

3. STEP 3

   

   Beat the egg with a mixer for several minutes, it should turn into a fluffy and light foam.

4. STEP 4

   

   Add sour cream and stir the mixture with a whisk.

5. STEP 5

   

   Mix together the cocoa powder, flour and baking powder, sift everything together and add to the bowl. Mix with a whisk until the dough is smooth and thick.

6. STEP 6

   

   Melt the butter. When it has cooled slightly, pour it into the dough.

7. STEP 7

   

   Stir thoroughly.

8. STEP 8

   

   Cover a mold with a diameter of 18-20 cm with paper and place the finished dough into it.

9. STEP 9

   

   Preheat the oven to 180 C and bake the cake for 25 minutes (or longer) until you test for a dry match.

10. STEP 10

    

    Bake another cake this way. If you have two molds of the same diameter, you can knead a double portion of dough at once and bake two cakes at the same time. Place the finished cakes on a wire rack and let them cool.

11. STEP 11

    

    Start preparing the cream.

12. STEP 12

    

    First prepare the butter custard. To do this, pour 250 ml of milk into a saucepan (set 50 ml aside), add granulated sugar and vanilla sugar to it.

13. STEP 13

    

    Bring milk to a boil over heat. While heating the milk, stir occasionally to dissolve the sugar.

14. STEP 14

    

    Dissolve the starch in the remaining cold milk.

15. STEP 15

    

    Pour the starch solution into the boiling milk syrup in a thin stream and, stirring constantly, cook the cream until thick.

16. STEP 16

    

    Pour the finished custard into a bowl and leave to cool. To prevent a dense crust from forming on top of the cream while cooling, cover the cream with film so that the film touches the surface of the cream, or simply stir the cream as often as possible with a whisk or spatula.

17. STEP 17

    

    When the custard part of the cream has cooled completely, beat the soft butter with a mixer.

18. STEP 18

    

    While whisking, add all the custard in small portions. The butter custard is ready.

19. STEP 19

    

    Prepare cream with condensed milk. To do this, beat soft butter.

20. STEP 20

    

    Add boiled condensed milk to it and beat again until smooth. By the way, to prepare this cream, the condensed milk must be thick enough, otherwise the cream may come out a little runny and run a little, this will not affect the taste, but the appearance of the cake will suffer a little.

21. STEP 21

    

    Add chopped roasted peanuts and stir. The cream is ready.

22. STEP 22

    

    Assemble the cake. To do this, first slightly level each cake.

23. STEP 23

    

    Place one cake layer in the springform pan in which the cake was baked. Cover it with a layer of butter custard.

24. STEP 24

    

    Place a layer of cream with condensed milk and peanuts on top.

25. STEP 25

    

    Add another layer of butter custard.

26. STEP 26

    

    Cover the cream with the second cake layer, placing it flat side up. Place the cake in the refrigerator for at least 1 hour until it sets.

27. STEP 27

    

    When the cake has set, add a heaped teaspoon of cocoa to the remaining cream.

28. STEP 28

    

    Mix thoroughly.

29. STEP 29

    

    Remove the cake from the mold and coat all sides with chocolate cream, 2 tbsp. l. Place the cream in a pastry bag with a shaped tip. Sprinkle the sides of the cake with chopped peanuts.

30. STEP 30

    

    Decorate the top of the cake with swirls of frosting.

31. STEP 31

    

    The Snickers cake is ready. Place it in the refrigerator for another 1-2 hours so that it infuses, and you can serve it to the holiday table.

32. STEP 32

    

    Bon appetit!

Comments on the recipe

olgay198108

24.09.2023

4.6

What a smart girl you are)))) This cake is above all praise)) Well, very cool) I would like that piece that is on the plate.. I’m taking it to the kk and I’ll definitely make it like this) Thank you))

Natusik

24.09.2023

4.6

Super! Awesome cake!

MariSha

24.09.2023

4.7

The cake in the photo is gorgeous! But I had a question - was all the cream used? For 2 cakes d18 cm, this amount of cream, in my opinion, is too much. It turns out that there are three layers of buttercream between the two cake layers. Doesn't the cake taste too greasy?

Tilda Montmartre

24.09.2023

4.5

For some reason my biscuits didn’t rise like yours

Tilda Montmartre

24.09.2023

4.7

Thanks for the advice, I’ve already found the problem, it’s just that my oven at this temperature only spoils the biscuit

Guzel

24.09.2023

5

Tell me, are the cake layers not dry? What if you soak the cakes? Has anyone tried to make a Snickers cake with soaking?

Liv

24.09.2023

5

The cake I got was not so beautiful, but very tasty. I added salted peanuts to the cream and it turned out great.