Incredibly delicious Snickers cake! Chocolate cake with caramel.
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To make a delicious homemade Snickers cake:
*Form diameter 20 cm
Biscuit:
Egg - 3 pcs.
Sugar - 100 g
Flour - 80 g
Cocoa - 20 g
Milk - 50 g
Odorless vegetable oil - 30 g
Salt - a pinch
Baking powder - 1/3 tsp
Cream Cheese:
Cream cheese - 400 g (very cold)
Cream 33% - 150 g (very cold)
Vanilla sugar - 10 g
Powdered sugar - 25 g (or to taste)
Caramel:
Cream 33% - 120-150 g
Sugar - 150 g
Butter - 50 g
Salt - a pinch
Peanuts - 80-100 g
Glaze:
Chocolate - 80 g
Cream - 40 g
1. Add a pinch of salt and sugar to the eggs. Beat for 8-10 minutes until very light and fluffy. Pour in vegetable oil and milk.
2. In a separate bowl, mix flour, cocoa, baking powder. Sift to the rest of the ingredients in 2-3 passes, gently mixing with a spatula until smooth.
3. Line the bottom of the mold with parchment in advance, preheat the oven to 180 degrees. Pour the dough into the mold. Bake for about 30 minutes until the biscuit is fully cooked. Let the finished biscuit cool in the mold for 10-15 minutes, remove from the mold, put on a wire rack and let cool completely.
4. Brown the peanuts in the oven for 5-7 minutes. Clean and grind.
5. For the caramel: Melt the sugar in a high-sided saucepan. Add hot cream. The mixture will begin to bubble a lot, but don't worry, keep stirring until completely smooth.
6. Add butter and a pinch of salt to the caramel. Stir and let cool completely.
7. When the biscuit and caramel have cooled to room temperature, prepare the cream. To do this, beat cream cheese, cream, vanilla sugar and powdered sugar for several minutes until fluffy and homogeneous. Cream and cream cheese must be very cold.
8. Biscuit cut into 3 parts. Put a third of the cream on the first cake, half of the caramel on top, sprinkle with peanuts, a little more cream. Lay the second cake, on it a third of the cream, half of the caramel, sprinkle with peanuts and grease again with a small amount of cream. Cover with cling film and refrigerate for 1-2 hours.
9. Lubricate the top and sides of the cake with the remaining cream. Put in the refrigerator for another 15-20 minutes. If you want the icing not to mix with the cream, then it is better not to cover the sides and top of the cake with cream, but to use all the cream on the cake layers.
10. Melt chocolate with cream. Drizzle frosting over cake and decorate as desired.
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