Cream for Snickers cake: ingredients and recipe

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Snickers chocolate bar lovers would like to repeat its taste in other products. Therefore, they came up with the eponymous cake. To be precise, cakes. After all, there are many Snickers recipes. There is even a cake without baking. But most often it is made from honey or biscuit cakes. It's no secret that the main thing for the Snickers cake is cream. It can also be different. There are recipes for condensed milk (both regular and boiled), with peanuts and caramel, chocolate, cream, Mascarpone cheese, cottage cheese. You can make cream with meringue. There's even an ice cream Snickers cake.

But in this article we will give a selection of recipes for baked goods. We will pay special attention to the cream. After all, why do people like the Snickers chocolate bar so much? That's right, for the special s alty caramel and nougat. How to prepare these components so that the cake most closely resembles the taste of a popular chocolate bar?Follow these recipes and treat your loved ones to delicious pastries.

Classic Snickers cake (step by step recipe at home)

The preparation of any pastry begins with kneading dough. The Snickers cake is no exception.

1. Crack 2 eggs into a bowl and mix them with 120 grams of sugar.
2. Bring the mass to a state of lush white mass with a mixer.
3. Add 220 g of sour cream. Beat with a whisk.
4. In a separate bowl, mix 200 g flour, a teaspoon of baking powder and 30 g cocoa powder. Sift the loose mass to the liquid one.
5. Knead smooth dough.
6. Fifty grams of butter melt in a water bath. Add to the dough and stir it once.
7. Baking a Snickers cake doesn't take much time and effort. We cover the detachable form with cooking paper. Spread half of the finished dough.
8. The oven should already be well warmed up so that the cakes immediately “grab”.
9. Bake at 180 degrees for about half an hour.
10. We check the readiness of the cakes with a splinter. If it comes out of the dough dry, you can pull the mold out of the oven.
11. In the same way we prepare the second cake.

Interlayer and impregnation

Preparation of the Snickers cake in its classic version involves the use of two creams. After all, nougat and caramel will not soak the cakes, and they will remain dry. Therefore, for the layer, we will use the French patissier cream. Make it very easy. In fact, this is an ordinary vanilla custard, to which at the endbutter is added. Such a mass, on the one hand, soaks the cakes well, and on the other hand, creates a noticeable layer.

1. Let's heat up to room temperature 200 g of butter.
2. From 300 ml of cold milk we pour 50 milliliters. Dissolve two tablespoons of cornstarch in it.
3. Let's boil the remaining milk with 150 grams of regular sugar and a bag of vanilla.
4. Pour the cold mass into the hot one in a thin stream.
5. Simmer further over low heat, stirring constantly, until thickened.
6. Remove from stove and leave to cool.
7. To prevent the custard from winding and crusting, we tighten the surface with cling film.
8. When the mass has cooled to room temperature, beat a pack of butter.
9. Add the custard in batches without turning off the mixer.
10. Whisk until fluffy. "Patissière" is ready.

The main ingredient of the main cream

The cake becomes like a Snickers chocolate bar thanks to a special mass made from boiled condensed milk and nuts. You can also use creamy caramel or nougat. But with condensed milk, the cream is prepared many times faster. There is an opportunity to buy a ready-made “varenka” in the store. It is sold in glass jars under the name "Taffy". If you could not buy such a product, you can make it yourself from ordinary condensed milk.

1. Put (do not put!) the tin in the pan.
2. Fill with water so thatits level completely covered the jar. Turn on medium heat under the saucepan.
3. It remains only to figure out how much to cook condensed milk until brown. It depends on the fat content of milk (this figure is indicated on the label). In general, you need to carefully study the composition of the product. If there are vegetable fats and starch in condensed milk, it is impossible to cook such a surrogate. With a fat content of 8%, the jar should be kept on fire for two and a half hours, and if this figure is 8.5%, then three.
4. You need to constantly make sure that the water completely covers the jar, and in case of evaporation, add hot liquid from the kettle.
5. The condensed milk should also cool down gradually, otherwise the tin will explode.

Use the microwave

Agree that two or three hours of continuous cooking is a long time (and expensive). The microwave oven makes it possible to significantly speed up the process. In it, condensed milk, which is used for the classic Snickers cake, is cooked in just 15 minutes. In addition, we have the opportunity to take as much milk as we need, and not boil the whole jar.

1. Open the tin and pour the condensed milk into a microwave-safe bowl.
2. A small cake requires 150 grams of milk.
3. Put dishes with condensed milk in the microwave, turn it on at full power for one minute.
4. Stir.
5. Set again at the same time.
6. Stir again.
7. Keep cooking until you reach the right consistency of thick caramel and chocolate hue.

Snickers cream

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

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

Assembling a classic Snickers cake

If you get tall cakes, you can cut them lengthwise into two halves. Let's trim each layer so that the cake looks beautiful, and the cream is evenly distributed.

1. Spread one cake on a flat dish with the cut side up.
2. Generously lubricate it with Patissier.
3. Pour boiled condensed milk cream on top.
4. The next layer is Patissière again.
5. Cover with the second cake. It should lie cut side down.
6. The next layer is made only from custard. We spread the cakes with the notch up.
7. Repeat our steps as described above (sections on custardcream, Snickers, Patissier).
8. Cover with remaining cake cut side down.
9. Put the cake in the fridge for at least an hour. At the same time, we should still have some Snickers cream left to decorate the product.

Simple decor

Many chefs fill the cake with chocolate icing to enhance the resemblance to the popular bar. Later we will consider this decor option. And now we will describe how to decorate the cake with the remaining cream of boiled condensed milk.

1. First, fry and grind 150 grams of nuts with a rolling pin.
2. Let's set aside a few tablespoons of Snickers cream.
3. Add a heaping teaspoon of cocoa powder to the remaining mass.
4. Stir until smooth.
5. Smear the cake with this chocolate cream - not only the top, but also the side surfaces.
6. Let's put it in the refrigerator for a few minutes so that the mass "grabs".
7. Decorate the sides of the cake with crushed nuts.
8. With cream without cocoa powder, fill a culinary syringe or a bag with a nozzle.
9. Now you can decorate the Snickers cake: we will plant beige flowers, frills and other decor elements on the top chocolate surface of the cake.
10. Put it back in the fridge to set.

Complex cake. Cooking caramel

Recall what distinguishes Snickers from other chocolate bars. That's right: s alted caramel. Can you cook it at home? Easy! For this you will need:

• 200milliliters of heavy cream (at least 25%),
• 300 grams of sugar,
• 100 g butter,
• fine s alt - adjust the amount to your own taste.

By the way, you can prepare caramel for the future. It keeps well in the fridge and makes a great topping for ice cream, pancakes, hash browns and other homemade desserts.

1. Heat the cream almost to a boil. Pour sugar into a cast iron pan, put on medium heat.
2. As soon as the bottom layer melts, we begin to actively stir with a silicone or wooden spatula.
3. We make sure that the whole mass acquires a beautiful dark amber color.
4. Cut the butter into small pieces and put it in the pan.
5. Keep stirring until smooth.
6. Pour hot cream in a thin stream. We stir. It is recommended to strain the resulting liquid through a strainer.
7. And finally add sea s alt to taste. She will set off the sweetness of caramel, make her play with new facets of taste.

Another cake assembly option

You can do without Patissiere custard. Soak chocolate cakes and advise a small amount of rum. Or you can make ganache (cream and chocolate bar). Let's see how to assemble a Snickers cake if we have s alted caramel at our disposal.

1. Laying the bottom cake.
2. We impregnate it or lay out ganache on the canvas. This can be useful if the condensed milk is undercooked and comes out too thin.
3. So that the cream does not “run away”, we will make it so hardside.
4. Fill the middle with a mass of "Snickers" from boiled condensed milk.
5. And cover the cream with a layer of caramel.
6. We will already lay the second (upper cake) on it.
7. Cover the whole cake with cream.
8. Sprinkle the side surfaces with chopped nuts, and decorate the top with mirror chocolate icing.

Snickers with meringue

Classic cake, with caramel, condensed milk and nuts, may seem too heavy for some. To give the product volume and pleasant crunchiness, we introduce meringue into its composition. We prepare this component for homemade Snickers air cake in advance, preferably the day before. The meringue should stand for 5-6 hours so that it does not crumble from contact with the dough and cream. This air component is easy to prepare, you just need to know a little trick.

Three egg whites should be fresh and well chilled. The dishes, as well as the whisks of the mixer with which we will beat them, need to be wiped with lemon to completely degrease. It is also recommended to put them in the refrigerator.

1. Add a pinch of s alt to the whites and start beating at low speed for 2 minutes.
2. Gradually increase the power of the mixer.
3. When the whisks leave traces in the foam, we start adding sugar by a teaspoon (it should take 160 grams in total).
4. You can also add a pinch of citric acid.
5. In parallel, preheat the oven to 110-120 degrees.
6. On parchment paper, draw a circle around the diameter of your cake pan (we will bake them tomorrow).
7. Lubricate it with a thin and even layer of oil.
8. Whippedto firm peaks, transfer the proteins with a spoon into the drawn circle and level with a spatula.
9. Dry the meringue for 2, 5 or three hours.
10. Do not open the oven door at first. The readiness of the meringue is indicated by a dull sound when tapped on the surface.

Assembling a Snickers cake with meringue

Bake a tall chocolate biscuit as directed in the classic recipe.

1. Cut the cooled cake lengthwise into two halves.
2. Preparing Snickers cream from boiled condensed milk, but do not add nuts to it.
3. Roast the peanuts in a dry frying pan, peel and crush very coarsely. It is enough to go through the nuts with a rolling pin once.
4. Now we collect the cake. We spread half of the cake on the dish with the cut up.
5. We impregnate it at your discretion. Suitable coffee, liquor, cognac. In the children's version, you can use water with lemon juice, some kind of syrup.
6. On the cake soaked in this way, thickly spread one third of the Snickers cream.
7. We saved nuts for the cake. Leave some of the peanuts for decoration. We share the rest equally.
8. Sprinkle one half of the cream.
9. Spread the meringue.
10. Careful 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.
13. He should lie cut down.
14. It is also recommended to soak it.
15. Grease the whole cake with the rest of the cream, decorate with nuts. Some meringues can also be used for decoration. The product mustrefrigerate for a while before serving.

"Snickers" with nut dough and curd cream. Preparing the cake

This is not a variation of the classic recipe. Cake "Snickers" with cottage cheese 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. Stir it with nut crumbs and three tablespoons of sugar.
4. Pour 100-110 grams of flour in portions.
5. Nut dough is ready.
6. Lubricate the mold with a thin layer of oil.
7. The oven must be preheated to 180 degrees in advance.
8. Put the dough into the prepared form, send it to bake for 20 minutes.
9. Cool the cake at room temperature without pulling it out.

Snickers Hazelnut Master Cream

1. Pass a pound of fat farm cottage cheese through a sieve.
2. Mix it with 110 grams of powdered sugar.
3. We will need another 200 milliliters of fat (at least 30%) cream. This ingredient must be well chilled. It is recommended to put both the whisks of the mixer and the bowl in which the cream will be whipped in the freezer for a few minutes.
4. In the preparation of curd cream for the Snickers cake, the main thing is to observe the measure. If we overdo it with whipping cream, we get butter. And if we do not bring the product to the desiredconditions, the cream will flow. Whip the cream to stiff firm peaks. If you tilt the bowl, the mass should stay in place.
5. Add whipped cream to sweet curd.
6. Stir gently and put the bowl of cream in the fridge.

Additional creams and cake assembly

Note that the walnut cake does not need to be impregnated. But so that the cake does not seem too dry, we will prepare two puddings - vanilla and chocolate. For simplicity, you can use semi-finished products that are sold in any grocery store. Cook puddings according to package instructions. This will require only a liter of milk, since the starch and flavors are already in the powder. When the puddings are cool, we start assembling the product.

1. Spread the curd cream as the first layer.
2. Leveling.
3. We put vanilla pudding on it, and chocolate pudding on top.
4. How to decorate a Snickers cake? Very light decor is required here, because soft pudding will not withstand either icing or buttercream.
5. It is recommended to whip the cream and squeeze out various decorations with a pastry syringe.

Variant of the previous recipe. Cream Cheese

Cream cheese will smooth out the excessive cloying of the cake and give the product a pleasant sourness. For cream, it is preferable to take Mascarpone (400 grams). But if this Italian product is not available, Almette, Violetta, Hochland, Kremette, Philadelphia with a neutral taste will do. To make cream cheese, you need to be goodchill the cheese. It is also recommended to hide in the freezer and the dishes in which we will cook (bowl and whisks of the mixer). The remaining ingredients for cream cheese cream are as follows: 200 milliliters of 30% fat cream and 60-80 grams of powdered sugar. The first ingredient should also be well chilled. Making cream cheese is the most elementary.

1. Combine all the ingredients in a mixer bowl and beat.
2. We work at low speeds first.
3. The mass will initially become liquid. It's okay - it's powdered sugar.
4. Increase mixer speed and beat further.
5. You should get a strong, dense matte mass. She won't get wet from mixing with puddings.
6. The rest of the cream cheese can be used to decorate the product.

Cooking nougat

Do you still prefer to bake a chocolate cake for Snickers cake with caramel and peanuts? Then one of the layers of the product can be made nut nougat. Indeed, in the famous bar there is such an ingredient. Nougat needs to be prepared in advance so that it has time to harden.

1. Pour 50 ml of water into a saucepan, dissolve in it 5 tablespoons of honey (preferably thick, last year's) and a bag of vanilla sugar.
2. Put on a small fire. After boiling, cook the syrup for 10 minutes.
3. Begin to beat two egg whites. When the mass reaches the consistency of hard peaks, pour in a thin stream of hot honey syrup. You need to work with an assistant, because turn off the mixer whenmixing two substances is impossible.
4. So we get an Italian meringue. To turn it into nougat, you need to add 300 grams of nuts. They can be crushed into crumbs or crushed with a rolling pin into large pieces - as you like.
5. Stir the mass so that the nuts are evenly distributed.
6. On the parchment, draw a circle according to the diameter of your cakes.
7. Lubricate it with oil.
8. Spread the nougat into the circle and level it.
9. Put in the fridge overnight.

Assembly of nougat cake

1. Chocolate biscuit cut into two cakes.
2. Soak the bottom one with syrup or cognac.
3. Spread half of the cream for the Snickers cake from boiled condensed milk.
4. We install the nougat on it, removing the parchment from it.
5. Spread a thick layer of s alted caramel on this layer.
6. You can do it differently. Cut the nougat into small cubes. Mix them with s alted caramel.
7. Spread a layer on the condensed milk cream. Soak the second cake.
8. Set it upside down.
9. Add cocoa powder (1-2 teaspoons) to the rest of the Snickers cream.
10. Lubricating the surface of the cake with it.
11. Decorate with whole nuts.

Creamy of boiled condensed milk can also be covered with chocolate icing to make the product even more like a bar.