Airy Snickers cake made from shortcrust pastry

A beautiful and delicious Snickers Shortcake cake that is perfect for any occasion.
The airy Snickers cake turns out delicious, crispy, nutty and not at all cloying.

Preparing the cake is simple and easy, the main difficulty is to bake the cake correctly so that the meringue is completely dry, and the sand layer is browned, but does not burn or remain raw.

Therefore, adapt to your oven, I baked on the middle level in the oven on the “Convection + lower heating” mode. You can decorate the cake completely according to your taste and according to the theme of the holiday.

INGREDIENTS FOR 8 SERVINGS

FOR TEST:

Butter 125 gr

Powdered sugar 2 tablespoons

Vanilla sugar 1 teaspoon

Sour cream 1 tablespoon

Egg yolks 3 pcs.

Flour 260 gr

Baking powder 1 teaspoon

FOR MERENGUE:

Egg whites 3 pcs.

Granulated sugar 200 gr

FOR CREAM:

Butter 150 gr

Boiled condensed milk 200 gr

Peanuts 70 gr

FOR THE GLAZE:

Butter 20 g

Powdered sugar 1 tablespoon

Dark chocolate 80 grams

Heavy cream 60 grams

FOR DECORATION:

Peanut to taste, Marshmallow to taste.

Step-by-step cake preparation

STEP 1:

Prepare the ingredients for the dough.

STEP 2:

Place soft butter, powdered sugar and vanilla sugar in a large bowl. Beat the butter with a mixer for a few minutes until it becomes fluffy.

STEP 3:

Without stopping whisking, add all the yolks one at a time.

STEP 4:

STEP 5:

Add baking powder to flour. Sift the flour directly into the bowl with the butter mixture.

STEP 6:

Using a mixer fitted with a dough hook or your hands, quickly knead the dough. If you knead with a mixer, then as soon as the dough turns into crumbs, stop beating.

STEP 7:

Gather the crumbs into a ball, trying to knead the dough as little as possible.

STEP 8:

Place the resulting ball of dough into a bag or wrap it in film. Place it in the refrigerator for at least 30 minutes, preferably 1 hour.

STEP 9:

Remove the chilled dough from the refrigerator and place it on a sheet of parchment.

STEP 10:

Cover the top of the dough with another sheet of paper and roll it out into a layer measuring 26x35 cm and about 4 mm thick. If you wish, if you want to make a round cake, you can roll out several cake layers of the diameter you need (this dough should be enough for 3 round cakes with a diameter of 20-22 cm, if you need a larger cake, then increase the number of ingredients). Trim the edges of the layer (you can bake the scraps separately and make crumbs out of them).

STEP 11:

Place the rolled out dough in the refrigerator, and in the meantime prepare the meringue.

STEP 12:

Pour the whites into a dry container and beat until light foam.

STEP 13:

Without ceasing to beat, add all the sugar in small portions and continue whisking until the sugar is completely dissolved and the whites themselves turn into a fluffy and dense foam. By the way, to prepare meringue, try to use fine sugar or use powdered sugar.

STEP 14:

Remove the dough from the refrigerator and place it on a baking sheet. Spread the meringue on top in an even layer.

STEP 15:

Place the baking sheet in the oven and bake the cake at 170 C for 10 minutes, then reduce the temperature to 100-110 C and bake for another 25-30 minutes or until the meringue is completely dry. Remove the finished cake from the oven, transfer to a board and leave to cool completely.

STEP 16:

Prepare the cream.

STEP 17:

Beat soft butter until fluffy.

STEP 18:

Add boiled condensed milk and beat again, the cream is ready.

STEP 19:

Also prepare roasted peanuts, they need to be crushed. To do this, pour it into a tight bag.

STEP 20:

And go over them with a rolling pin.

STEP 21:

Assemble the cake. Trim the cooled large cake along the edges and divide into three equal parts. Chop the scraps so you can sprinkle them on the sides of the cake.

STEP 22:

Place one cake layer on a plate and cover it with a layer of cream.

STEP 23:

Sprinkle the cream with a layer of chopped nuts.

STEP 24:

Place the second cake layer and also grease it with cream and sprinkle with nuts.

STEP 25:

Cover the cream with the third cake layer.

STEP 26:

Grease the sides of the cake with a thin layer of cream.

STEP 27:

And sprinkle with chopped scraps or chopped peanuts.

STEP 28:

Prepare the glaze.

STEP 29:

Finely break the dark chocolate and add powdered sugar.

STEP 30:

Heat the heavy cream in the microwave until almost boiling and pour it over the chocolate. Stir until the mixture is smooth. If the chocolate mass has already cooled, but all the chocolate has not yet melted, warm the glaze in the microwave for 5-10 seconds and mix thoroughly again.

STEP 31:

Add pieces of soft butter and mix again until completely smooth.

STEP 32:

The glaze is ready.

STEP 33:

Cover the top of the cake with the prepared glaze (you can put 1 tbsp of glaze in a pastry bag with a round nozzle with a diameter of 2-3 mm).

STEP 34:

Top the cake with whole peanuts and a handful of marshmallows (optional).

Pipe the reserved frosting in a lattice pattern over the nuts and marshmallows.

The airy Snickers cake is very similar to the bar of the same name. This dessert is easy to prepare at home from simple and affordable ingredients. The cake has a pronounced peanut taste and aroma, and it itself is crispy and crumbly. Preparation time: 1.5 hours for baking the cakes, 30 minutes for shaping the cake. Belongs to the sand type.

To prepare the dough you need:

Premium wheat flour. – 1.5 cups;
Granulated sugar – 455 grams;
Mayonnaise – 10 grams;
Margarine 72% fat – 135 grams;
Chicken eggs – 3 pieces;
Vanilla sugar – 10 grams;
Baking soda – 1 teaspoon.

For the cream prepare:

Condensed milk (boiled) –400 ml;
Butter – 200 grams;
Roasted peanuts – 200 grams.

Cooking process:

First, let's prepare the dough for the Snickers cake:

Carefully separate the yolks from the whites. To do this, pour the whites into three separate containers, which should be the same in size, and place the yolks in a large bowl;
Place the whites in the refrigerator;
Beat the yolks with a whisk and add half a glass of sugar to them;
Stir until the sugar is almost completely dissolved in the yolks. The resulting mass should turn white;
Add mayonnaise to the beaten yolks;
Take the margarine out of the refrigerator and let it soften a little;
Add softened margarine to the yolks with sugar and mix well;
In order to remove excess inclusions, sift the flour through a sieve into margarine with yolks and sugar and mix the dough with a spoon;
When the dough becomes crumbly enough, you need to continue kneading it, but using your hand;
The finished dough should be homogeneous and plastic;
Divide the dough into three equal parts. They must be exactly the same, so it is best to check their weight on a small kitchen scale;
Place the dough in the refrigerator for half an hour.

Preparing the cream:

Take the butter out of the refrigerator and let it melt;
Cook condensed milk. To do this, fill the jar with water so that it completely covers it, and cook over low heat for an hour. It is not recommended to cook condensed milk for too long, as this may cause it to become too thick;
Pour condensed milk into the butter and beat with a spoon;
Next, we continue to beat using a mixer, first at low speed, but gradually it must be increased for 10 minutes.

Baking the base for the Snickers cake:

Take a round pan for the future cake and line it with parchment paper;
We take the whites out of the refrigerator, where they cooled for 20 minutes;
Pour one of them into the mixer bowl and beat into a white and solid mass;
Add 70 grams of sugar to the protein and continue beating;
Place one part of the dough on parchment paper and level it;
Pour the egg whites whipped with sugar onto the dough and place in a preheated oven at 180 degrees for 30 minutes;
We repeat the same with the remaining two parts of the dough and proteins;
Cool the cakes with glaze.

Forming the finished cake:

Carefully place the first cake layer on the pan;
Spread the cake with cream and sprinkle with roasted peanuts;
We repeat the procedure with the remaining cakes.

The finished cake is sprinkled with peanuts, and in order to make it even more similar to Snickers, you can pour melted chocolate over it.

We recommend reading:

The taste of the most famous candy bar, which has lots of peanuts and a thick, thick layer of chocolate, is embodied in this dessert. Five options for preparing the Airy Snickers cake will allow you to accurately convey its peculiarity.

The characteristic flavors of the world-famous chocolate are reflected in the richness of two layers of cream and three biscuits, decorated with a thick layer of chocolate glaze.

You will need:

200 g butter;
130 g flour;
two eggs;
one can of boiled condensed milk;
200 g cracker;
200 g peanuts;
180 g sugar;
half a teaspoon of soda.

Technology:

For the biscuit dough, separate the whites and beat them for 5 minutes. After this, carefully add sugar. In order for the whipped foam to be strong and not fall, you need to add a small pinch of salt to the whites at the very beginning of whipping.
Add the yolks and continue beating for ten minutes.
After the mass becomes thick, acquires a white color and a smooth, fluffy consistency, pour in soda, quenched with vinegar, lemon juice or boiling water. You can use baking powder, 2 teaspoons is enough.
While stirring, gradually add wheat flour. If you sift it first, the oxygen-enriched dough will turn out more airy and fluffy. You can mix with a spoon or mixer. When using the latter, the whipping time will be no more than half a minute.
Place the dough in a greased form. Bake for 1 hour at 200 degrees. To prevent the finished biscuit from settling, the oven should not be opened for 15 minutes after baking.
We take the cake out of the mold and leave it overnight so that it does not crumble during cutting.
To prepare the cream, fry the peanuts in a frying pan without oil until a pleasant color and smell appear. Stir constantly so that it does not burn.
Cool, remove the husks, rubbing the peanuts with your palms.
We break the cracker or roll it with a rolling pin directly in the bag.
Beat condensed milk with softened butter, mix with peanuts and cracker pieces. If the cream becomes soft, you should put it in the refrigerator.
Cut the sponge cake into three parts and begin assembling the cake. Place half of the cream on the bottom and middle cake layers. Drizzle the top cake with chocolate glaze made from melted chocolate and butter. You can decorate all the sides or fill only the top to create chocolate smudges. If desired, decorate with peanuts or powdered sugar.

Place the finished cake in the refrigerator. The longer it sits, the better it will soak in and be much tastier.

Cooking with meringue

The Airy Snickers cake with meringue made from biscuit dough takes 7.5 hours to prepare, looks presentable and is very similar in taste to its chocolate counterpart.

You will need:

100 g flour;
5 eggs;
4 egg whites;
430 g sugar;
200 g butter;
200 g peanuts;
1 tbsp. spoon of corn starch;
1 tbsp. spoon of cocoa powder;
2 teaspoons baking powder;
a pinch of vanillin;
1 can of boiled condensed milk.

Technology:

For the meringue cake, beat 250 g of sugar with 4 egg whites until stiff peaks form. Cover a baking sheet with parchment and place the protein mass on it in the shape of a circle. Bake until done.
To prepare the biscuit text, separate the whites from the yolks and beat them with 90 g of sugar until a stable foam.
Separately, beat five yolks with the same amount of sugar and 50 g of butter.
Combine the protein-yolk mass and add flour mixed with starch, vanilla and baking powder.
Pour the dough into the mold and bake in a preheated oven at 180 degrees for 40 minutes.
Cool the biscuit, cut into two parts and soak in syrup of sugar and water.
To prepare the cream, beat 150 g of softened butter with a can of boiled condensed milk.
Coat one half of the biscuit with half the cream, sprinkle generously with some peanuts, previously roasted and crushed with a rolling pin.
Cover the top with meringue cake, spread with the remaining cream, sprinkle with nuts.
Gently press down everything with the other half of the biscuit.
Cover with chocolate icing and decorate with peanuts.

Leave in the refrigerator to soak for 3 hours.

From shortcrust pastry

Homemade cake is made from common ingredients found in every kitchen.

You will need:

three glasses of flour;
six eggs;
250 g margarine;
200 g butter;
3.5 cups sugar;
one can of boiled condensed milk;
1 teaspoon of soda;
1 teaspoon mayonnaise;
vanillin flavoring;
walnuts.

Technology:

For shortcrust pastry, separate the yolks from the whites and beat them with 1.5 cups of sugar.
Add, stirring, softened margarine, slaked soda, vanilla, flour and mayonnaise.
Knead the soft dough, divide into three parts and leave in the refrigerator for 30 minutes.
Beat the whites into a strong foam and add 2 cups of sugar in a thin stream.
Remove the dough from the refrigerator. Roll out the first part thinly, place 1/3 of the protein mass on it and make peaks by running a spoon up and down the surface.
Bake in the oven for 30 minutes at 160 degrees.
Repeat the same steps with the second and third cake layers.
For the cream, beat the butter with condensed milk.
Spread half the cream on the first cake layer and sprinkle with nuts. We do the same with the second cake. Drizzle the top layer with melted chocolate glaze and sprinkle with nuts.

Shortcrust pastry cake is a great idea for a holiday table or a weekend tea party with the whole family.

Gradually add flour, sifted and mixed with baking powder.

Grease the multicooker bowl with sunflower oil, sprinkle with flour and place the dough into it.

Set the “Baking” mode for 50 minutes, cool and divide into three equal parts.

To prepare the first cream, whip 33% cream until it increases in volume and add powdered sugar.

For the second cream, beat soft butter with condensed milk and add crushed roasted peanuts.

Assembling the cake. We grease two cake layers with the first butter cream, and also coat the side with it.

Cover the top cake with the second nut cream.

Pour over chocolate glaze made from a chocolate bar, melted with 120 ml of milk and stirred until thick.

Sprinkle with peanuts and put in the refrigerator for one hour.

With chocolate and condensed milk

To make a chocolate bar-flavored cake, you will need a little time and a simple set of ingredients:

300 g sugar;
250 g flour;
250 g butter;
150 g peanuts;
three eggs;
one can of boiled condensed milk;
200 g chocolate.

Technology:

Separate the whites from the yolks and cool.
Grind the yolks with 125 g of butter, add half a glass of sugar and sifted flour. Mix everything and place in the refrigerator for 30 minutes.
Line a baking tray with baking paper and place the chilled dough on it in an even layer.
Beat the egg whites with the second half of the sugar until stiff and spread over the dough.
Bake for one hour at 160 degrees.
Divide the finished baked goods into three layers.
Prepare cream from whipped butter and boiled condensed milk. Spread it all over the cakes and sprinkle with roasted peanuts.
Pour melted chocolate over the cake. Sprinkle with remaining nuts.
Let soak overnight in the refrigerator.

Everyone, without exception, has tried the famous Snickers bar. Based on it, an interesting cake was invented, which tastes just as good. There are many recipes for this delicacy, and the most popular is the classic version of the dessert. But no less famous is the airy Snickers cake, which is made using meringue. You will have to spend a lot of time cooking, but the result will be so amazing that adults and children will be delighted with such a delicious dish that melts in your mouth.

Let's look at step by step and with photos how to make a Snickers cake in the “airy” version using two recipes.

Snickers with meringue

We would like to invite you to prepare a Snickers meringue cake, which in its ingredients is reminiscent of the popular candy bar. The dessert is based on the famous “chocolate in boiling water” sponge cake, which consists of a moist porous crumb, enriched with the color and taste of chocolate. In addition to meringue, the filling is butter cream with boiled condensed milk, and the most important component is definitely roasted peanuts.

To make it more convenient for you, the preparation of the dessert is divided into two days. Today you can make the meringue, which will take most of your time, and tomorrow you bake the sponge cake, whip the cream and assemble the dessert.

Product List:

For the biscuit:

Wheat flour and sugar – 200 g each;
Cocoa powder and vegetable oil - three large spoons each;
Milk – 150 ml;
One egg;
Vanilla sugar - one teaspoon;
Baking powder for dough – 2.5 small spoons;
100 ml boiling water.

Granulated sugar – 200 g;
Egg whites - three pieces.

For the filling:

Boiled condensed milk (good quality) - can;
Unsalted peanuts – 250 g;
Butter – 180 g.

For the chocolate ganache:

Cream (30% fat content and above) – 200 ml;
Dark chocolate - two bars of 100 g each.

To prepare the impregnation for the biscuit:

Drinking water and cream - 5 large spoons each.

We offer you a step-by-step recipe for “Snickers cake”.

First of all, let's start preparing the meringue. Beat the egg whites, chilled in the refrigerator, into a soft white foam. Gradually add sugar without interrupting the mixer. We should get a thickened, fluffy mass. Properly whipped whites should remain motionless when the bowl is tilted;
Cover a baking sheet with parchment and mark a circle on it. To do this, place a mold or plate (preferably 22 cm in diameter) on parchment and trace it with a pencil. Spread the paper with butter and place the whipped whites. The mixture must be spread evenly and not overstep the boundary of the circle;
Bake the meringue for 2-2.5 hours at a temperature of 110-120 degrees. After baking it must be cooled.

Baking recipe for a sponge cake:

Let's prepare a biscuit "chocolate in boiling water". You need to sift the flour along with baking powder and cocoa powder and mix with regular and vanilla sugar;
Beat a fresh egg in another container to make a large amount of foam. Add vegetable oil and milk here, beat a little;
In several steps, add the mixture of dry ingredients to the liquid ingredients, and with each step, mix the mass with a mixer until smooth. At the same time, we should form a very thick dough with a chocolate tint;
Next, pour in boiling water and immediately beat our mixture with a mixer. The resulting mixture will have a very liquid consistency with bubbles all over the surface;
Grease a 22 cm diameter mold with butter and pour the dough into it. Place in an oven preheated to 180 degrees for 40-50 minutes. Let's determine the readiness of our dish. To do this, place a match or skewer in its middle. If they come out dry, without sticky dough, then our masterpiece is ready;
Cool the product and cut it lengthwise into layers of equal thickness.

Filling creation process:

Cooking peanuts. To do this, fry and clean it. And if you already have a finished product, then skip these steps. Place the nuts in a single layer in a large frying pan and keep on low heat for 10 minutes. At the same time, they must be constantly mixed;
Place the cooled and peeled nuts into a blender. There is no need to make very small pieces - we only need a few turns of the knife (2-3). You don’t have to use a blender at all, but put the nuts in a tight bag and tap it with a rolling pin;
Beat the soft butter for the cream until fluffy;
Add boiled condensed milk to the mixture and beat until smooth.

Assembling a homemade Snickers cake:

Place the first chocolate cake on a large flat dish. To saturate it, dilute the heavy cream with water and pour over the base of the cake in an even layer. If you don't have cream on hand, use any syrup. You can use mixed coffee with cognac or rum;
Set aside ¼ of the cream and butter to coat the sides of the cake. Divide the rest of the mixture in half and spread one half evenly onto the bottom crust;
Place some of the nuts on the cream layer;
Then we spread the meringue. Carefully distribute the other part of the cream, while trying not to break the fragile cake. Pour in peanuts;
Place the second biscuit product on top and soak it. If the meringue has come out beyond the border of the cake, cut off the excess with a knife. We coat the sides of our dish with creamy residue and smooth it with a culinary spatula;

Making chocolate ganache:

Let's cover our product with a thick layer of ganache, then the Snickers will turn out to be the most “chocolatey”. To do this, chop the chocolate bars into very small pieces with a knife and place them in a deep container;
Heat the heavy cream until hot, add to the chocolate chips;
Quickly stir our mixture with a whisk until the chocolate “shards” are completely melted and a homogeneous composition is obtained. Cool the finished mixture. If it is liquid, put it in the refrigerator until it thickens and becomes like cream;
Spread the thick chocolate mixture in a thick, generous layer over the top and sides of the cake. Level with a spatula. The remaining nuts should be placed on the top as a decoration;
Place our dish in the refrigerator for 3-4 hours, then take it out, cut it into portions and serve.

This confectionery miracle will give you unparalleled pleasure with the combination of the luxurious taste of chocolate, a huge amount of delicious nuts and amazing meringue.

Airy Snickers cake

Another version of Snickers with meringue. This is an incredibly tasty, but at the same time quick dessert that is so easy to prepare that any housewife can do it on her own. The result is an amazingly delicious dish that will instantly melt in your mouth. And the large size of the cake will certainly please a friendly company.

You will need:

For the test:

6 yolks;
Sugar – 1.5 cups;
Softened margarine – 250 g;
Mayonnaise - one large spoon;
Soda slaked with lemon juice - a small spoon;
Flour – 3 cups;
Vanilla.

For protein mass:

6 squirrels;
2 cups sugar.

Butter – two hundred gram pack;
Boiled condensed milk - a jar.

3 large spoons of chopped nuts and glaze for decoration. It can be made according to any recipe. The easiest way to prepare it is to melt the chocolate in a water bath.

The recipe for the airy Snickers cake is:

Grind the yolks with sugar, add flour and add the remaining ingredients. Knead the soft dough, divide it into three balls and place in the refrigerator for half an hour;
Let's prepare the protein mass. Beat the squirrels into a strong foam, while gradually adding sugar;
Now take one ball of dough and spread it on the baking sheet with your hands. It turns out to be a large rectangular cake;
Spread a third of the protein mixture on top of it and distribute it with a spoon to give it a “curly” appearance. Bake at low temperature (about 140-150 degrees) for half an hour;
We also use the rest of the dough - we get three cakes;
Making cream. The instructions are simple: beat the butter with condensed milk;
Spread ½ part of the cream on the first shortbread and add a large spoonful of chopped nuts. Do the same with the second shortbread;
Apply icing on the third cake layer in a chaotic manner and sprinkle with nuts;
It is advisable to put our masterpiece in the refrigerator overnight so that it is thoroughly soaked and in the morning you will simply lick your fingers.

Making a Snickers cake at home is not at all difficult. But your household will be fascinated and delighted by such a wonderful product and will ask you to cook it again and again.

Video: Recipe for airy Snickers cake

The Airy Snickers cake was my favorite at one time. Thin shortbread cakes, airy meringue and caramel flavor of the cream. There are clients who order only it several times in a row. One girl ordered it for her husband, and she says he ate it and asked: “Is Katya kidding me? How can you make such delicious cakes?

At the same time, it is quite easy to do. The secret is that it is advisable to prepare the Airy Snickers cake in advance; it becomes most delicious on the third day, when it is very well soaked. But in general he needs at least a day.

Apparently, this recipe came from the popular cake ““, but in fact it is not at all similar to it.

Airy Snickers cake - recipe with photo

Products

Six large yolks

1 tablespoon mayonnaise

1 teaspoon baking soda (quench)

Vanillin or vanilla sugar

250 grams margarine

1.5 tbsp. Sahara

3+ cups flour (maybe 3.5)

And also:

Six proteins (they were just leftover from shortcrust pastry)

2 tbsp. Sahara

And also:

2 cans of boiled condensed milk (there is one in the original recipe)

The original recipe calls for 200 grams of butter, but I don’t use it at all)

4 tablespoons walnuts

Airy Snickers cake - recipe with step-by-step photos at home

Break the eggs, whites to the left, yolks to the right)

2. In general, you can simply throw all the ingredients for the dough into one pile and mix, the sequence is not important here. BUT here I do - yolks plus sugar + margarine + soda and mayonnaise + flour + vanillin. Whisk at each stage. Make three lumps and set aside to cool while you make the meringue.

3. Beat 6 whites to strong peaks. That is, they must keep their shape very well. Only then do we start adding sugar 1-2 tablespoons at a time. The meringue is ready.

4. Roll out the shortbread dough in a thin layer on a sheet of paper.

5. Place meringue on top, making uneven spots with a fork or spoon. Bake in a not very hot oven at 150 degrees for about half an hour, or until cooked through.

Repeat three times or as many times as you want.

Cake assembly:

Take 2 cans of boiled condensed milk and 300 grams of butter.

1. We start with oil. Soften it for a couple of minutes with a miser

2. It’s the turn of condensed milk)

3. A couple of minutes and the cream is ready.