11 fluffy recipes for Snickers cake at home step by step with photo illustrations, the best cooking methods

Hello, dear subscribers and guests of my blog. Today we will learn how to prepare a dessert that is a real delight for those with a sweet tooth. This is a Snickers cake, named after the chocolate bar of the same name. It may seem difficult to prepare, but if you follow my step-by-step descriptions with the accompanying photographs, you will definitely succeed.

We'll start with a recipe that can be called a classic, since it most fully lives up to its name and includes ingredients that make it taste similar to everyone's favorite candy bar.

Snickers cake classic recipe

The process of preparing this Snickers sponge cake will take a significant amount of time. To speed it up, I recommend preparing two springform pans with a diameter of 24 cm, lined with oiled paper. This way you can bake two cakes at the same time. You will learn how to prepare caramel for dessert and cream nougat.

You will need for the cakes:

• 0.35 kg flour
• 2 teaspoons baking powder
• 50 g cocoa
• 0.2 kg butter
• 0.4 kg sugar
• 3 eggs
• vanilla sugar packet
• 400 ml kefir or yogurt
• half a teaspoon of salt

For caramel cream:

• 0.4 kg soft butter
• 0.75 kg boiled condensed milk

For the nougat cream:

• 0.2 kg soft butter
• 0.2 kg peanut butter
• 50 g honey
• 50 ml water
• 2 egg whites
• a little salt
• 20 grams of peanuts

For the glaze:

• 400 g milk chocolate
• 300 ml heavy cream

Preparation:

1. Sift the flour into a bowl, adding baking powder and cocoa.
2. Beat the softened butter, adding sugar in portions.
3. Add one egg at a time to the butter, continuing to beat, add vanilla sugar and salt.
4. Carefully stir in the dry mixture, pour in the fermented milk product in portions.
5. Place the dough in equal parts into molds and bake at 180 degrees.
6. The finished cakes should “rest” for about five hours.
7. Roasted peanuts for about five minutes, peel and chop with a knife.
8. Beat the butter.
9. While whisking, add condensed milk one spoon at a time. The cream is ready.
10. In a separate bowl, beat the butter and peanut butter.
11. Mix water, honey, sugar.
12. Stirring, heat to a temperature of 130 degrees, set aside.
13. Beat the whites, add salt, and pour in the syrup in a stream.
14. Gradually add the oil mixture and peanuts. The cream is ready.
15. Cut the cakes lengthwise into two parts.
16. Place the bottom one with the cut side up.
17. Distribute half of the nougat cream.
18. Spread half of the caramel cream onto the second cake layer.
19. Cover the next one with nougat.
20. Cover the top layer and sides of the cake with caramel cream, setting aside a little to smooth the surface.
21. Refrigerate the cake for about one hour.
22. Break the chocolate.
23. Bring the cream to a boil, pour in the chocolate, let sit for a while, stir.
24. Let cool.
25. Smooth the surface of the cake with the remaining cream and leave in the cold for about ten minutes.
26. Place the cake on a wire rack, pour glaze over it, and put it in the refrigerator.
27. You can decorate the cake at your own discretion.

From Grandma Emma

• Cooking time: 9 hours.
• Number of servings: 16 persons.
• Calorie content of the dish: 17685 kcal.
• Purpose: for dessert.
• Kitchen: author's.
• Difficulty: difficult.

This step-by-step Snickers recipe is demanding when working with a biscuit base: hot baked goods must be cooled to room temperature on a wire rack under a towel for 4-5 hours. After this, you can use a long knife or thread to cut it into 4 disks horizontally. If the biscuit is cooled in the refrigerator, it will become too hard, so you won’t be able to save time at this stage.

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Ingredients:

• flour – 350 g;
• cocoa – 30 g;
• granulated sugar – 500 g;
• baking powder – 2 tsp;
• eggs – 3 pcs.;
• butter – 800 g;
• kefir – 400 g;
• salt - a pinch;
• boiled condensed milk – 800 g;
• peanut butter – 200 g;
• salted peanuts – 200 g;
• egg whites – 2 pcs.;
• honey – 50 g;
• water – 50 ml;
• cream 30% – 300 ml;
• chocolate – 400 g.

Cooking method:

1. Combine flour with cocoa, baking powder, 400 g of sugar and butter.
2. Start beating with a mixer, adding eggs, salt and kefir alternately - you will get an airy mass.
3. Line a round pan with paper and fill with dough. Bake the biscuit for 40 minutes at 180 degrees.
4. Add boiled condensed milk to soft butter (400 g). Beat until fluffy.
5. Beat the remaining butter with peanut butter and add nuts.
6. Prepare syrup from honey and water (heat over low heat), add sugar. After boiling it until it thickens, you need to add the whipped egg whites and add this mixture to the butter and nut mixture.
7. Assemble the Snickers cake, alternating caramel and nut cream, and place in the refrigerator for 2 hours.
8. Decorate the cake with melted chocolate and cream, wait until the glaze hardens.

Airy dessert made from shortcrust pastry

Step-by-step description and photographs will help you prepare this delicious Snickers cake. A delicious airy dessert will become one of your favorites.

What you will need for the cakes:

• 125 g butter
• 30 g powdered sugar
• bag of vanilla sugar
• 1 tbsp. bed of sour cream
• 3 egg yolks
• 10 g baking powder
• 0.26 kg flour

For the meringue:

• 3 squirrels
• 0.2 kg powdered sugar

For cream:

• 150 g butter, softened
• 200 g condensed milk
• 70 grams of peanuts

For the glaze:

• 20 g butter
• 1 tbsp. spoon of powdered sugar
• 80 g dark chocolate
• 60 ml heavy cream

For decoration:

• peanut
• marshmallow

Preparation:

1. Preparing sponge cake for Snickers cake. Beat the butter with powdered sugar and vanilla sugar into a fluffy mass.

2. While whisking, add the yolks and sour cream one at a time.

3. Pour in, sifting the flour, adding baking powder.

4. Knead the dough until crumbs form, carefully form a ball without disturbing the structure.

5. Wrap the dough in film and keep it in the cold for about an hour.

6. Place on a sheet of parchment, cover with a second sheet on top, roll out into a layer four millimeters thick, and place in the refrigerator.

7. Meringue. Beat the whites, adding powdered sugar in portions, to a fluffy foam.

8. Place on a baking sheet, coat with meringue, bake at 170 degrees. The meringue should dry well.

9. Cream for cake. Grind peanuts. Beat butter and boiled condensed milk.

10. Trim the edges of the cooled cake and cut it into 3 equal parts.

11. Chop the trimmings.
12. Apply cream to the bottom layer and sprinkle with nuts.

13. Coat with cream and cover the second and top cakes.

14. Grease the sides of the cake and sprinkle with crumbs from the cut edges of the cake.
    Read also:  Tiramisu - how to make a classic dessert with your own hands at home
15. Glaze. Break the chocolate and add powdered sugar.

16. Warm up the cream, pour in the chocolate, stir until completely dissolved.

17. Add butter in pieces, mix well.

18. Cover the cake with glaze.

19. Decorate with peanuts and marshmallows.

20. The cake should sit in the refrigerator for several hours.

    Photo: 1000.menu

Snickers cream

So, the dumpling is ready. Now let's prepare the remaining ingredients. It will take a little to make condensed milk cream. This is butter (one hundred grams) and nuts - hazelnuts or peanuts (150 g). The amount of ingredients is indicated for a small amount of cream, when boiled condensed milk requires 150 g.

1. Fry the nuts in a dry frying pan or in the oven and chop. But not into powder, using a coffee grinder, but in medium pieces, using a rolling pin.
2. Bring the butter to room temperature and beat with a mixer into a fluffy mass.
3. The condensed milk should be boiled to a very thick, almost hard caramel, and have a hint of milk chocolate.
4. Add this product a teaspoon at a time to the butter and whisk constantly.
5. When the cream becomes homogeneous, a beautiful coffee-with-milk color, add the nuts.
6. Stir the mixture with a spatula.

Delicate cake with meringue

What you will need for the biscuit:

• 5 eggs
• 170 g granulated sugar
• 1 packet of vanillin
• 50 ml water
• 175 g flour
• 75 g starch

For the meringue:

• 5 egg whites
• 1 cup granulated sugar
• a pinch of salt

For impregnation:

• 150 ml water
• 1 tbsp. spoon of sugar

For cream:

• 1 stick of soft butter
• 1 can of condensed milk
• a few drops of cognac

For the glaze:

• 3 tbsp. spoons of cocoa
• 30 ml milk
• half a cup of powdered sugar

Preparation:

1. Biscuit. Mix all the ingredients and beat until the volume triples.
2. Mix flour with starch and stir into mixture in portions.
3. Pour the dough onto a baking sheet lined with paper and bake at 180 degrees.
4. Let the baked goods cool and settle.
5. Meringue. Lightly beat the whites.
6. Gradually add sugar and continue beating at high speed until stiff peaks form.
7. Using two spoons, place portions of meringue into a mold lined with greased paper. bake at 100 degrees until dry.
8. Impregnation. Pour sugar into water and heat until dissolved.
9. Beat the butter, gradually add condensed milk, while continuing to beat, pour in the cognac.
10. We cut the biscuit into two layers, coat each with impregnation.
11. Apply a layer of cream to the bottom cake.
12. Place on meringue cream.
13. Using a pastry bag, cover the meringue with cream and smooth it out.
14. Cover with the second cake layer, cover with cream, and spread meringue.
15. Place the cake in the refrigerator.
16. Glaze. Mix milk, powdered sugar, cocoa, bring to a boil, cool.
17. We make a mesh on the cake with icing using a pastry bag.

Assembling a Snickers cake with meringue

We bake a tall chocolate sponge cake as indicated in the recipe for a classic product.

1. Cut the cooled cake longitudinally into two halves.
2. We prepare Snickers cream from boiled condensed milk, but do not add nuts to it.
3. Roast the peanuts in a dry frying pan, peel them and crush them very coarsely. Going over the nuts with a rolling pin once is enough.
4. Now let's assemble the cake. Place half of the cake on a plate, cut side up.
5. We saturate it at your discretion. Coffee, liqueur, cognac will do. In the children's version, you can use water with lemon juice or some kind of syrup.
6. Thickly spread one-third of the Snickers cream onto the crust soaked in this way.
7. We saved nuts for the cake. We leave some of the peanuts for decoration. We divide the rest equally.
8. Sprinkle one half with cream.
9. Spread the meringue.
10. Carefully so that the fragile layer does not crumble, spread another third of the Snickers cream.
11. Sprinkle with the remaining half of the nuts.
12. Cover with the second cake layer.
13. It should lie cut side down.
14. It is also recommended to soak it.
15. Grease the entire cake with the remaining cream and decorate with nuts. Some meringues can also be used for decoration. The product should stand in the refrigerator for a while before serving.

With chocolate and condensed milk

An easy-to-make airy Snickers cake with a rich chocolate flavor is also similar to the famous candy bar.

What you will need for the crust:

• can of condensed milk
• 125 g flour
• 5 teaspoons cocoa
• 1 teaspoon baking soda

For cream:

• 0.5 liters of milk
• 125 g sugar
• 1 egg
• 70 g flour
• 5 teaspoons cocoa

For the glaze:

• 150 g chocolate
• 75 ml cream

Preparation:

1. Beat eggs, add condensed milk, soda, mix.
2. Stir in flour and cocoa.
3. Bake in a greased pan.
4. Beat the egg, add milk and flour.
5. Cook, stirring until it thickens.
6. Stir in cocoa and cool.
7. Divide the sponge cake into three layers.
8. Assemble the cake, coat the cake layers with cream, and place in the cold.
9. Heat the cream, dissolve the chocolate, pour glaze over the cake.

“Snickers” with nut dough and curd cream. Preparing the crust

This is not a variation of the classic recipe. Snickers cake with curd cream and one nut cake is prepared according to a completely different principle. A heat-resistant glass form is required, in which we will serve the product.

1. For the dough, grind 250 grams of any nuts into crumbs.
2. Melt butter (70-80 grams).
3. Mix it with nut crumbs and three tablespoons of sugar.
4. Add 100-110 grams of flour in portions.
5. The nut dough is ready.
6. Grease the mold with a thin layer of oil.
7. The oven should be preheated to 180 degrees in advance.
8. Place the dough in the prepared pan and bake for 20 minutes.
9. Cool the cake at room temperature without removing it.

Mousse version of the cake

For this cake, you must have a special mold with a restrictive lid, and the diameter of the cake must match the top hole in the mold. During preparation you will see everything in the photo. Delicate Snickers mousse cake with fruit coulis will amaze you with its taste.

What you will need for the biscuit:

• 4 eggs
• 180 grams of sugar
• 170 grams of flour
• 3 tbsp. boiling water boats
• 3 tbsp. spoons of vegetable oil
• 5 grams baking powder
• vanillin packet

For the fruit coulis:

• 10 g gelatin
• 50 ml water
• 350 g canned peaches
• 50 grams of granulated sugar
• half a teaspoon of citric acid.

For the mousse:

• 15 g gelatin
• 50 grams of water.
• 250 ml milk
• 100 g sugar
• 1 egg
• vanillin packet
• 100 g white chocolate
• 250 ml heavy cream
• 250 g sour cream

For the glaze:

• 50 g glucose syrup
• 75 ml water
• 150 g sugar
• 60 water for gelatin
• 10 g gelatin
• 100 condensed milk
• 150 g white chocolate
• food coloring

Preparation:

1. Beat the eggs, add vanillin, sugar, continuing to beat, add flour, baking powder, butter, boiling water.
2. Knead the dough and bake in a springform pan at 180 degrees.
3. Fill the gelatin with water and set aside to swell.
4. Cover the peaches with sugar.
5. Heat until boiling and blend with an immersion blender.
6. Heat the gelatin until dissolved and add to the peaches.
7. Mix everything, add citric acid.
8. Cover the inside of the springform pan with cling film.
9. Pour the peach mixture and place it in the freezer.
10. Pour a portion of gelatin with water and leave to swell.
11. Dissolve gelatin by heating.
12. Bring milk with 50 grams of sugar to a boil.
13. Grind the egg with sugar.
14. Pour half of the hot milk in a thin stream, stirring vigorously.
15. Combine the egg mixture with the remaining milk, mix, add vanilla.
16. Place on the fire, bring to a boil, pour in the chocolate, stirring until completely dissolved.
17. Pour in gelatin, stirring, and cool.
18. Beat the cream until soft peaks form.
19. Stir sour cream into the cooled milk mixture.
20. Gradually add whipped cream.
21. Pour part of the mixture into a shallow mold and refrigerate to harden.
22. We free the peach coulis from the film, place it on the frozen mousse, and cover with a limiter.
23. Pour mousse on top.
24. Place the vanilla cake and place in the freezer for 12 hours.
25. We take the cake out of the freezer and release it from the mold.
26. Smooth the seams with a spatula.
27. Soak the gelatin and leave it to swell.
28. Mix sugar, water, glucose syrup, bring to a boil.
29. Whisk milk and chocolate.
30. Add gelatin to the slightly cooled syrup and mix.
31. Combine the mixture with chocolate and condensed milk.
32. Add dye, cool to 30 degrees.
33. Place the cake on a stand, fill it with glaze, and put it in the refrigerator.

The most delicious recipe for Snickers cake at home

Cooking time: 150 minutes. Kitchen utensils: pots, bowls, silicone cake mold, silicone spatula, mixer.

To prepare the cake we need:

• roasted peanuts – 360 grams.

Caramel:

• sugar – 360 grams;
• water – 170 milliliters;
• cream – 110 milliliters;
• butter – 40 grams.

Nougat:

• sugar – 455 grams;
• honey – 310 grams;
• whites – 6 pieces.

Glaze:

• milk chocolate – 530 grams;
• sunflower oil – 40 milliliters;

• Nutella – 210 grams;
• dark chocolate – 170 grams.

Cooking steps:

1. Pour water into the pan and add sugar. Let it boil over medium heat. Warm the caramel until it turns a beautiful amber color.

   Do not stir the caramel so that it does not become sugary.

2. Add butter to caramel. Knead. Pour in the cream and add the peanuts. Mix thoroughly.

3. Let's move on to preparing nougat. Melt honey in a saucepan over medium heat. Let's boil. Add sugar and cook until it is completely dissolved.

4. Beat the whites with a mixer until foamy and gradually pour in the honey syrup. We continue to beat. The nougat should become sticky.

5. Now you can start preparing the glaze. Melt 110 grams of milk chocolate and 35 grams of dark chocolate. Grease the sides and bottom of the mold with chocolate. Place the mold in the refrigerator for 35 minutes.

6. Then put caramel and peanuts into the mold.

7. Distribute nougat evenly on top. Place in the refrigerator for 60 minutes.

8. Now melt 110 grams of milk chocolate and 40 grams of dark chocolate. Pour the glaze over the cake and spread it with a silicone spatula. Place in the freezer for 120 minutes.

9. Melt Nutella and remaining chocolate.

10. Take the cake out of the freezer and pour glaze over it. Place in the refrigerator for 120 minutes.

No-bake dessert with cookies

Snickers cake without baking is one of the easiest recipes. With a small set of ingredients, we will get an excellent-tasting dessert with delicate curd cream. It will especially appeal to little ones with a sweet tooth, who sometimes cannot be forced to eat cottage cheese. But here they simply won’t notice him.

You will need:

• 0.3 kg cocoa cookies
• 0.1 kg sugar
• 0.25 kg sour cream
• 0.25 kg cottage cheese
• 1 tbsp. spoon of gelatin
• vanilla sugar packet

Preparation:

1. Pour gelatin with water and let it swell.
2. Heat the gelatin until dissolved.
3. Combine sour cream, cottage cheese, sugar, vanilla sugar, beat.
4. Pour gelatin in a stream and beat again.
5. Place a layer of cookies on the bottom of the mold and cover with cream.
6. Alternate layers of cookies and cream.
7. Decorate as desired and refrigerate for several hours.

With homemade nougat

Another real Snickers cake is made with nougat, one of the mandatory components of the famous bar. It's easy to prepare at home. We will use salted caramel, which will give the cake an unusual taste.

Required:

• 0.25 kg peanuts

Glucose syrup:

• 0.35 kg sugar
• 150 ml water
• 2 g citric acid
• 1.5 g soda

Peanut butter:

• 100 grams of peanuts
• 1 teaspoon salt.
• 2 teaspoons powdered sugar
• 140 ml cream

For nougat:

• 30 ml glucose syrup
• 330 g powdered sugar
• 60 ml water
• 63 grams peanut butter
• 2 teaspoons salt
• 2 squirrels

Ganache:

• 200 ml cream
• 400 g chocolate

Preparation:

1. Wash the peanuts and dry them.
2. Place on a baking sheet lined with parchment and roast in the oven at 100 degrees for 5 minutes.
3. Grease the pan with oil and line it with parchment.
4. Prepare glucose syrup. Take a saucepan with a thick bottom.
5. Place sugar, water, citric acid.
6. Heat to 115 degrees. We check the temperature with a thermometer.
7. Set aside, add baking soda, stir until foam disappears.
8. Making peanut butter. Take a frying pan with a thick bottom.
9. Pour in peanuts, put on the stove, fry for ten minutes, stirring.
10. Grind the peanuts in a blender, adding one tablespoon of powdered sugar, half a teaspoon of salt.
11. Beat until you get peanut butter (about 15 minutes).
12. Preparing caramel. Pour sugar into a saucepan, pour in cream, milk, syrup.
13. Heat until sugar dissolves. The temperature should be 115 degrees.
14. Pour in the oven-dried peanuts.
15. Put it in the form. Place in a sink with cold water until hardened.
16. Cooking nougat. Pour powdered sugar into a bowl, pour in some water and glucose syrup.
17. Place on medium heat, stir. Cook to 120 degrees.
18. Beat 2 egg whites in a mixer, add syrup little by little, add half a spoonful of salt, add peanut butter
19. Place the nougat on top of the nuts. Place the mold in the water.
20. Let's prepare the ganache. Place the cream on the fire and heat it without bringing it to a boil.
21. Place the chocolate and dissolve. Beat until smooth. Leave for about an hour.
22. We free the Snickers from the mold and paper.
23. Place a layer of ganache on a sheet of parchment according to the size of the mold.
24. Place the cake on top and lift the edges of the cream.
25. Distribute the chocolate over the entire surface of the cake and place it in the refrigerator.

Assembling the nougat cake

1. Cut the chocolate sponge cake into two layers.
2. Soak the bottom one with syrup or cognac.
3. Spread half of the boiled condensed milk cream for the Snickers cake.
4. We place the nougat on it, removing the parchment from it.
5. Spread a thick layer of salted caramel on top of this layer.
6. You can do it differently. Cut the nougat into small cubes. Mix them with salted caramel.
7. Place a layer on condensed milk cream. Soak the second cake layer.
8. We install it with the cut down.
9. Add cocoa powder (1-2 teaspoons) to the remaining Snickers cream.
10. Grease the surface of the cake with it.
11. Decorate with whole nuts.

Boiled condensed milk cream can also be coated with chocolate glaze to give the product an even greater resemblance to a candy bar.

Vegan Snickers Cake

This original cake recipe can be considered dietary. Even those who are on a diet can safely try it, since its calorie content is really low, and its filling consists of nuts and fruits. We will bake two cakes. The dosage is presented for one, so you should double the amount of products required.

You will need leather for one:

• 30 g cocoa
• 60 grams of flour (rye, corn or rice)
• 1 teaspoon baking soda
• vanillin packet
• 2 eggs
• 2 teaspoons sugar substitute
• 100 ml water
• a pinch of salt
• 280 g cream cheese
• 300 g soft cottage cheese
• honey to taste
• 15 dates

Preparation:

1. Sift flour, cocoa, and soda into a bowl.
2. While stirring, add vanillin.
3. Divide the eggs into yolks and whites.
4. Combine the yolks with yogurt, sugar substitute, and whisk.
5. Pour the dry mixture through a sieve and beat.
6. Pour salt into the whites and beat.
7. Carefully fold the whites into the yolk mixture.
8. Bake the dough at 180 degrees in a silicone mold.
9. Prepare and bake the second crust in the same way.
10. Cut each cake in half lengthwise.
11. Place cheese, cottage cheese, honey in a bowl and whisk.
12. Place the cream in a bag and put it in the refrigerator.
13. Pour hot water over the dates and leave for 15 minutes.
14. Peel, fry and chop the peanuts.
15. Remove the dates, add 100 ml of water and grind with a blender.
16. Assembling the cake. Place cream on the first cake layer in a ring around the edges.
17. Place date puree in the middle, sprinkle with peanuts, and cover with cream.
18. Lay out the rest of the cakes in the same way.
19. Cover the entire cake with cream and decorate as you wish.

How to make Snickers mousse cake?