Cake "Snickers"

We prepare the cake "Snickers" Cake Snickers - a bar of snickers in a huge amount. I already several months ago decided to create my own recipe, but still there was not enough time. Snickers is so popular in the confectionery circles that almost everywhere on the Internet you can find more or less interesting recipes of the cake. But I always want something of my own, especially for cakes. And so, I turned up the case, because it was on Webspoon that I found an order for the Snickers cake. Immediately took him from the desk of orders and proceeded to creation. My cake was born 9 hours later on April 22. Battled my guests and made me fall in love with him, so I will not change or modify anything, because I think that the snickers were a success. The bottom layer I made a chocolate-sandy cake, used the shape of 26 cm, on top of the marshmallow layer, then caramel with peanuts, then a thick layer of chocolate and filled everything with chocolate icing. The most interesting is that if the finished cake is standing in the refrigerator for 24 hours, it becomes much tastier, but not softer, it should not be wet. During the time of exposure in the cold, the tastes merge into one, complementing one another and producing a harmonious, even slightly aggressive caramel-peanut-marshmallow chocolate. This cake, to date, is the most difficult of all that I came up with. But complexity does not frighten me, but on the contrary after laborious work rewards with a positive result and gives pride and inspiration. I am pleased to share with you the recipe for my Snickers cake and look forward to your feedback. All culinary inspiration!

We prepare the cake "Snickers" Cake Snickers - a bar of snickers in a huge amount. I already several months ago decided to create my own recipe, but still there was not enough time. Snickers is so popular in the confectionery circles that almost everywhere on the Internet you can find more or less interesting recipes of the cake. But I always want something of my own, especially for cakes. And so, I turned up the case, because it was on Webspoon that I found an order for the Snickers cake. Immediately took him from the desk of orders and proceeded to creation. My cake was born 9 hours later on April 22. Battled my guests and made me fall in love with him, so I will not change or modify anything, because I think that the snickers were a success. The bottom layer I made a chocolate-sandy cake, used the shape of 26 cm, on top of the marshmallow layer, then caramel with peanuts, then a thick layer of chocolate and filled everything with chocolate icing. The most interesting is that if the finished cake is standing in the refrigerator for 24 hours, it becomes much tastier, but not softer, it should not be wet. During the time of exposure in the cold, the tastes merge into one, complementing one another and producing a harmonious, even slightly aggressive caramel-peanut-marshmallow chocolate. This cake, to date, is the most difficult of all that I came up with. But complexity does not frighten me, but on the contrary after laborious work rewards with a positive result and gives pride and inspiration. I am pleased to share with you the recipe for my Snickers cake and look forward to your feedback. All culinary inspiration!

Ingredients:

• Flour, wheat 160 g
• Eggs chicken 3 pcs.
• Sugar 3 tbsp. l.
• Butter 80 g
• Baking Powder 0.5 tsp.
• Cocoa powder 4 tbsp. l.
• Salt 1 pinch
• Cream 200 ml
• Sugar 150g
• Peanuts 1.5 tbsp.
• Butter 80 g
• Eggs chicken 3 pcs.
• Sugar 2 tbsp. l.
• Salt 2 pinch
• Confiture light 2 tbsp. l.
• Gelatin 6 plate
• Marshmallow 700 g
• Butter 50 g
• Sugar 100 g
• Condensed milk 100 g
• Sugar vanilla 1 tsp.
• Chocolate black 250 g
• Sour cream 180 g
• Cream 100 ml
• Butter 50 g

Instructions

• Step 1 Let's start with the cake, we'll need: eggs, flour, butter, cocoa powder, sugar, a pinch of salt and a baking powder.
• Step 2 Separate the yolks from the proteins. We put the squirrels and put them in the refrigerator, we only need yolks for the cake.
• Step 3 In the bowl we sift the flour with baking powder, add cocoa and sugar with a pinch of salt.
• Step 4 Cut the oil into pieces and add to the flour mixture.
• Step 5 We will cut all the ingredients with either a mixer or with hands in crumbly crumbs.
• Step 6 Add the yolks and put the dough together in a ball, do not knead.
• Step 7 We wrap it in a food film and take it to the freezer for 45 minutes.
• Step 8 This time, let's make the caramel. Prepare the salted peanuts already toasted and peeled, the cream is not less than 25% fat, and it will be much better if you work with 35%, butter and sugar.
• Step 9 Take a saucepan with a thick bottom. On fire above average caramelize sugar.
• Step 10 I want to note that you can not interfere. The pan should be shaken as if in small movements and watch how the sugar turns brown.
• Step 11 Once the sugar has become a little brown, add the oil, melt.
• Step 12 Now you can stir and add cream. Cook for about 10-12 minutes, the mass quickly boiled.
• Step 13 When the caramel becomes sufficiently viscous, but not too much, add the peanuts and remove from the heat, we mix everything well. Let's leave it cool. Caramel cools very long.
• Step 14 Now the dough has hardened sufficiently. Three on a large grater directly in the form, lined with baking paper and greased on the walls with oil. We close the test with the whole bottom.
• Step 15 Bake in preheated oven at 180 ° C for 25-30 minutes.
• Step 16 Now prepare the marshmallows: we take the proteins from the refrigerator and whisk together with salt until persistent peaks. Gradually introduce sugar and whisk until the foam becomes glossy.
• Step 17 Gelatin wafers, soaked for 5 minutes in cold water, squeeze and dissolve either in the oven or in a water bath, or by adding 1 spoonful of boiling water.
• Step 18 Immediately a thin trickle pour into the proteins, which whisked farther at high speed for about 5 minutes.
• Step 19 Then we will also interrupt the confiture, not stopping whipping.
• Step 20 Our marshmallow will look like this. The weight will increase.
• Step 21 Now proceed to the most marshmallow layer, take: prepared marshmallow, butter, condensed milk, vanilla sugar, sugar.
• Step 22 Melt the butter on medium heat.
• Step 23 Add sugar immediately.
• Step 24 Then the condensed milk. Thoroughly mix.
• Step 25 Now add vanilla sugar and constantly stir.
• Step 26 After 1-2 minutes the mass will become thicker, this is the consistency.
• Step 27 At this stage, remove from the plate and mix everything with a marshmallow. Very carefully, so that the mass became like a homogeneous cream.
• Step 28 The marshmallow cream should look like this.
• Step 29 We start to collect the cake. The corn should be taken out of the form and the paper removed. Then return the cake to the form, or just use the ring. In both cases, we need the cake to be in the ring, since we will pour liquid creams to harden in the mold.
• Step 30 On the cake, which is in the ring, pour out the marshmallow mass. We remove into the refrigerator until it is completely solidified. And better in the freezer, then everything will be faster.
• Step 31 On the hardened marshmallow we lay out even a lukewarm caramel with peanuts. Again in the refrigerator until completely cooled. Caramel will be cold, keep the shape, but not firm, it is easy to cut with a knife.
• Step 32 While the caramel in the fridge is preparing the glaze. Melt chocolate in sour cream and cream, good and constantly interfering.
• Step 33 When the chocolate is almost melted, add butter and continue stirring for another 3-4 minutes. Let cool to room temperature. For speed, we will load the pan into ice water and stirring, let cool.
• Step 34 Then, just over half the glaze is poured onto the frozen caramel.
• Step 35 Stirring the shape in different directions, let the glaze evenly cover all the peanuts. We remove again in the refrigerator until hardening. Attention: this glaze does not freeze like chocolate, it remains soft and dodgy, but does not flow.
• Step 36 Free the cake from the ring. We glaze the remaining glaze, if it is strongly frozen in anticipation, then we will warm up a little on a water bath until it is well poured. For clarity, we glance at the grate, not forgetting to put paper under it. Again, swaying movements let the glaze spread.
• Step 37 And again in the refrigerator, but not for long, for about 30 minutes. Then I tapped the spatula over the surface of the glaze and I got this picture.
• Step 38 I also scattered and stuck peanuts on the cake. Cake Snickers is ready! Bon Appetit!