Cream for cake "Snickers": ingredients and recipe

Lovers of the Snickers chocolate bar would like to repeat its taste in other products. Therefore, they came up with the cake of the same name. To be precise, cakes. After all, there are many recipes for Sneakers. 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 Snickers cake is cream. It may 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 meringue cream. There is even a Snickers ice cream cake.

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

Classic Snickers Cake (a step-by-step recipe at home)

The preparation of any baking begins with a batch of dough. The Snickers cake is no exception.

1. Break 2 eggs into a bowl and mix them with 120 grams of sugar.
2. Using a mixer, we bring the mass to a state of lush white mass.
3. Add 220 g of sour cream. Beat the whisk.
4. In a separate bowl, mix 200 g of flour, a teaspoon of baking powder and 30 g of cocoa powder. Sift the loose mass to the liquid.
5. Knead smooth dough.
6. Melt fifty grams of oil in a water bath. Add to the dough and stir it once.
7. Baking Snickers cake does not take much time and labor. We fix the detachable form with cooking paper. We spread half the finished dough.
8. The oven should already be well warmed up so that the cakes immediately “seize”.
9. Bake at 180 degrees for about half an hour.
10. The readiness of the cakes is checked with a hole. If it comes out of the dough dry, you can pull the mold out of the oven.
11. In the same way we cook the second cake.

Interlayer and impregnation

The preparation of Snickers cake in its classic version involves the use of two creams. After all, nougat and caramel do not soak cakes, and they will remain dry. Therefore, for the layer we will use the French cream "patissiere". Make it very easy. In fact, this is a regular custard vanilla cream to which butter is added at the end. Such a mass, on the one hand, saturates cakes well, and on the other hand, creates a tangible layer.

1. Put 200 g of butter to warm to room temperature.
2. From 300 ml of cold milk we pour 50 milliliters. Soluble in it are two tablespoons of corn starch.
3. The remaining milk is boiled with 150 grams of regular sugar and a bag of vanilla.
4. Pour cold mass into hot mass with a thin stream.
5. Cook further on low heat, stirring constantly, until thickened.
6. Remove from the stove and leave to cool.
7. To prevent the custard from airing and crusting, tighten the surface with cling film.
8. When the mass has cooled to room temperature, beat a packet of oil.
9. Add the custard in portions without turning off the mixer.
10. Beat up to a lush mass. The Patissier 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 called Toffee. If you could not buy such a product, you can make it yourself from ordinary condensed milk.

1. We put (do not put!) A tin in a pan.
2. Fill with water so that its level completely covers the jar. Turn on medium heat under a saucepan.
3. It remains only to find out how much to cook condensed milk until brown. It depends on the fat content of milk (this indicator is indicated on the label). In general, you need to carefully study the composition of the product. If the condensed milk contains vegetable fats and starch, such a substitute cannot be cooked. With a fat content of 8%, the can should be kept on fire for two and a half hours, and if this indicator is 8.5%, then three.
4. It is necessary to constantly monitor 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 gradually, otherwise the tin will explode.

We use a microwave

Agree that two to three hours of continuous cooking is a long time (and expensive). A 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 needed, and not boil the whole can.

1. We open the tin and pour the condensed milk into the dishes suitable for use in the microwave.
2. A small cake requires 150 grams of milk.
3. We put the dishes with condensed milk in the microwave, turn it on at full power for one minute.
4. Mix.
5. We put it again at the same time.
6. Mix again.
7. We continue to cook until we reach a suitable consistency of thick caramel and chocolate shade.

Cream "Snickers"

So the dumpling is ready. Now prepare the rest of the ingredients. On a cream of condensed milk they will go a little. 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 to powder, using a coffee grinder, but to medium pieces, a rolling pin.
2. Bring the oil to room temperature and beat the mixer into a lush mass.
3. Condensed milk should be boiled to a state of very thick, almost hard caramel, and have a touch of milk chocolate.
4. Add this product a teaspoon to the butter and whisk constantly.
5. When the cream becomes homogeneous, a beautiful color of coffee with milk, pour in nuts.
6. Stir the mass with a spatula.

Assembly of the classic Snickers cake

If you have high cakes, you can cut them lengthwise into two halves. We trim each layer so that the cake looks beautiful, and the cream is evenly distributed.

1. We spread one cake on a flat dish with the surface cut up.
2. Generously grease it with Patissier.
3. Put the cream of boiled condensed milk on top.
4. The next layer is again Patissier.
5. Cover with a second cake. He should lie down with his cut side down.
6. The next layer is made only of custard. We spread further the cakes with an incision up.
7. We repeat our actions, as described above (sections on custard, “Snickers”, “Patissier”).
8. Cover the remaining cake with the incised side down.
9. Put the cake in the refrigerator for at least an hour. At the same time, we should still have some Snickers cream to decorate the product.

Simple decor

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

1. First, fry and chop with a rolling pin 150 grams of nuts.
2. From Snickers cream, set aside a few tablespoons.
3. In the remaining mass, add a teaspoon with a slide of cocoa powder.
4. Stir until smooth.
5. With this chocolate cream, we coat the cake - not only the top, but also the side surfaces.
6. Put in the refrigerator for a few minutes, so that the mass “seized”.
7. Decorate the sides of the cake with crushed nuts.
8. Cream without cocoa powder fill the culinary syringe or bag with a nozzle.
9. Now you can decorate the Snickers cake: we will plant beige flowers, shuttlecocks and other decorative elements on the upper chocolate surface of the cake.
10. We put it in the refrigerator again for solidification.

Complex cake. Cook caramel

Recall what distinguishes Snickers from other chocolate bars. That's right: salted caramel. Is it possible to cook it at home? Easy! This will require:

• 200 milliliters of fat cream (not less than 25%),
• 300 grams of sugar
• 100 g butter,
• fine salt - adjust its amount to your taste.

By the way, you can prepare caramel for future use. It is perfectly stored in the refrigerator, and it makes an excellent topping for ice cream, pancakes, pancakes and other homemade desserts.

1. Heat the cream almost to a boil. Pour sugar on a cast-iron frying pan, put on medium heat.
2. As soon as the lower layer melts, we begin to actively interfere with a silicone or wooden spatula.
3. We strive for the whole mass to acquire a beautiful dark amber color.
4. Cut the butter into small pieces and put it in a pan.
5. Continue to mix until smooth.
6. Pour hot cream into a thin stream. Stir. It is recommended that the resulting fluid be filtered through a strainer.
7. And at the end, add sea salt to taste. It will tarnish the sweetness of caramel, make it sparkle with new facets of taste.

Another way to build a cake

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

1. Stack the bottom cake.
2. We impregnate it or spread ganache along the canvas. This can be useful if condensed milk is undercooked and comes out too liquid.
3. So that the cream does not “run away”, we will make such a solid side.
4. We’ll fill the middle with a mass of “Snickers” from boiled condensed milk.
5. And cover the cream with a layer of caramel.
6. We’ll already lay the second (upper cake) on it.
7. Coat the whole cake with cream.
8. Sprinkle the side surfaces with chopped nuts, and decorate the top with mirrored chocolate icing.

Snickers with Meringue

A classic cake, with caramel, condensed milk and nuts, may seem too heavy to someone. To give the product volume and pleasant crunchiness, we introduce meringue into its composition. We prepare this component for the Snickers home air cake in advance, better the day before. Meringues should stand for 5-6 hours, so as not to crumble from contact with the dough and cream. This air component is easy to prepare, you just need to know the little tricks.

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

1. Add a pinch of salt to the proteins and begin to whisk at low speeds for 2 minutes.
2. Gradually increase the power of the mixer.
3. When the corollas leave traces in the foam, we start adding sugar on 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 culinary parchment we draw a circle according to the diameter of your cake pan (we will bake them tomorrow).
7. Lubricate it with a thin and even layer of oil.
8. We whisk the whites to solid peaks with a spoon in a drawn circle and level them with a spatula.
9. Dry the meringue for 2.5 or three hours.
10. At first, the oven door cannot be opened. The readiness of meringues is evidenced by a muffled sound when tapped on the surface.

Putting Snickers Cake with Meringue

We bake a high chocolate biscuit, as indicated in the recipe for a classic product.

1. The cooled cake is cut lengthwise into two halves.
2. We prepare the Snickers cream from boiled condensed milk, but we do not add nuts to it.
3. Roast peanuts in a dry pan, peel and crush very large. Quite enough to go through the nuts with a rolling pin.
4. Now collect the cake. We spread half the cake on the dish, notched up.
5. We impregnate it at your discretion. Coffee, liquor, cognac will do. In the children's version, you can use water with lemon juice, some kind of syrup.
6. One third of Snickers cream is thickly spread on the cake so soaked.
7. For the cake, we stored nuts. We leave some of the peanuts for decoration. We divide the rest equally.
8. Sprinkle the cream with one half.
9. We spread the meringues.
10. Caution, so that the fragile layer does not crumble, we smear another third of Snickers cream.
11. Sprinkle with the remaining half of the nuts.
12. Cover with a second cake.
13. He must lie down notch.
14. It is also recommended to soak.
15. We smear the whole cake with the rest of the cream, decorate with nuts. Some meringues can also be used for decoration. The product should stand in the refrigerator for a while before serving.

Snickers with walnut dough and curd cream. Cooking cakes

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 glass heat-resistant mold is required, in which we will serve the product.

1. For the test, grind into crumbs 250 grams of any nuts.
2. Melt butter (70-80 grams).
3. Mix it with nut crumbs and three tablespoons of sugar.
4. Pour 100-110 grams of flour portionwise.
5. The walnut dough is ready.
6. Lubricate the mold with a thin layer of oil.
7. The oven must be preheated to 180 degrees.
8. We spread the dough in the prepared form, go bake for 20 minutes.
9. Cool the cake at room temperature without pulling it out.

The main cream for nuts "Snickers"

1. Half a kilo of fat farm cottage cheese is wiped 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 should be well chilled. It is recommended to hide in the freezer for a few minutes and the whisk of the mixer, and the dishes in which the cream will be whipped.
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 desired condition, the cream will flow. Whip cream until firm, steady peaks. If you tilt the bowl, the mass should remain in place.
5. Add whipped cream to sweet cottage cheese.
6. Gently stir and put the bowl of cream in the refrigerator.

Extra creams and cake making

Note that 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 the convenience foods that are sold at any grocery store. Cook the puddings according to the instructions on the package. This will require only a liter of milk, since starch and flavoring agents are already available in powder. When the puddings have cooled, we begin the assembly of the product.

1. We spread the curd cream with the first layer.
2. Leveling.
3. We put vanilla pudding on it, and chocolate on top.
4. How to decorate a Snickers cake? It requires a very light decor, because soft pudding will not withstand either glaze or oil cream.
5. It is recommended to whip the cream and squeeze out various decorations with a confectionery syringe.

A variation 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, Violet, Hohland, Cremette, Philadelphia with a neutral taste are suitable. To get a cream cheese, you need to cool the cheese well. It is also recommended to hide in the freezer and utensils in which we will cook (a bowl and mixer whisk). The remaining ingredients for cream cheese cream are: 200 milliliters of cream of 30 percent fat and 60-80 grams of powdered sugar. The first ingredient should also be well chilled. Cooking cream cheese is the most elementary.

1. Combine all the ingredients in the mixer bowl and beat.
2. First we work at low speeds.
3. The mass will initially become liquid. It's okay - powdered sugar has dissolved.
4. Increase the speed of the mixer and beat further.
5. It should have a strong, dense matte mass. She will not get wet from joining with puddings.
6. The remainder of the cream cheese can be used to decorate the product.

Cooking nougat

Prefer to bake chocolate Snickers cake with caramel and peanuts? Then one of the layers of the product can make walnut nougat. Indeed, in the famous bar there is such an ingredient. Nougat needs to be prepared in advance so that it can freeze.

1. Pour 50 ml of water into a saucepan, dissolve 5 tablespoons of honey (preferably thick, last year's) and a bag of vanilla sugar in it.
2. We put on a small fire. After boiling, cook the syrup for 10 minutes.
3. We begin to beat two egg whites. When the mass reaches the consistency of solid peaks, pour a thin stream of hot honey syrup. You need to work with an assistant, since you can’t turn off the mixer when mixing two substances.
4. So we get Italian meringue. To turn it into nougat, you need to add 300 grams of nuts. They can be crushed into crumbs or rolled up with a rolling pin into large pieces - as you like.
5. Stir the mass so that the nuts are distributed evenly.
6. On parchment, draw a circle along the diameter of your cakes.
7. Lubricate it with oil.
8. Put the nougat in the circle and level it.
9. We put in the refrigerator for the night.

Assembling Nougat Cake

1. Chocolate biscuit cut into two cakes.
2. Soak the bottom with syrup or cognac.
3. We spread half the cream for the Snickers cake from boiled condensed milk.
4. We set nougat on it by removing parchment from it.
5. On this layer we spread a thick layer of salted caramel.
6. It can be done differently. Cut the nougat into small cubes. Mix them with salted caramel.
7. We spread the layer on the cream of condensed milk. Soak the second cake.
8. Install it with the cut down.
9. Add the cocoa powder (1-2 teaspoons) to the remaining Snickers cream.
10. Grease the surface of the cake with it.
11. Decorate with whole nuts.

Cream of boiled condensed milk can also be coated with chocolate icing to give the product an even greater resemblance to a bar.