Snickers Cake: A Classic Step-by-Step Recipe

Step 1 – prepare the chocolate sponge cake.

In a mixing bowl, combine 4 large eggs, 120 grams of sugar, and a small pinch of salt. Beat until fluffy and light in color.

Separately in a bowl, mix dry ingredients (flour + starch + cocoa).

Sift the dry mixture into the egg base in portions and mix thoroughly, resulting in a soft and tender chocolate dough.

We transfer the dough into a mold (optimal diameter 18-20 cm) and bake in the oven at170℃approximately30 minutesThe sponge cake made with this recipe will be soft and airy.

Remove the finished sponge cake from the pan, let it cool on a wire rack and wrap it in cling film.

Stage 2 – preparing the nougat.

Dissolve 6 grams of gelatin in 30 grams of water and let it swell well.

Separate the egg whites from the yolks (we need exactly 45 grams). Add a pinch of salt and beat with a mixer until a porous white foam forms.

Add a tablespoon of sugar and beat until elastic peaks form.

In a saucepan, combine 30 grams of honey, the remaining sugar, and 45 grams of water. Cook the syrup over low heat, gradually bringing it to a temperature of 120°C.

Add the boiling syrup to the whites, continuing to beat until a thick, glossy mass is obtained.

Heat the gelatin in a microwave or in a water bath (until it becomes liquid) and add it to the protein mixture.

Add 50 g of peanut butter and 25 g of chopped roasted peanuts. Beat with a mixer until smooth.

Place the nougat into a ring, the diameter of which is 2 cm smaller than the main one, and place it in the freezer for 2 hours.

Step 3 – prepare the caramel for the cake.

Pour 100 grams of sugar into a saucepan with a thick bottom and heat over low heat, stirring, until all the sugar has melted.

Add hot cream to the melted sugar and continue brewing at low heat, stirring vigorously.

When the caramel reaches the color shown in the photo, turn off the heat. At this point, you can add salt if you want a "salted caramel" effect, but our recipe uses standard salt.

Step 4 – prepare the chocolate cream.

Beat 300 g of cream cheese and 50 g of powdered sugar with a mixer at low speed.

Add 300 grams of 35% cream and beat until smooth.

Add melted chocolate, cooled to 32°C, to the cream mixture. Beat at minimum speed until the cream is smooth.

Step 5 – Assembling the cake.

In a separate bowl, combine 100 grams of roasted peanuts and 120 grams of previously prepared caramel.

Carefully cut the sponge cake into three layers.

Place the first cake on a plate and soak it well with milk.

We spread a layer of chocolate cream

We make a creamy border and place a layer of caramelized peanuts in the center.

Cover with a biscuit, which we also soak in milk.

We spread the second layer of chocolate cream.

The next layer is nougat, which is waiting its turn in the freezer. We take the frozen layer out, carefully transfer it to the cake, and smooth the edges with cream.

Cover the nougat with the third sponge cake and soak the cake layer in milk.

We close the cake in a culinary ring, wrap it with cling film and put it in the refrigerator for at least 2 hours.

Once the cake has soaked, take it out of the refrigerator, unpack it and smooth it with the remaining chocolate cream.

Using a spatula, create a spiral pattern on the surface of the cream. This is optional, but it looks very pretty.