Snickers peanut cake classic

12 servings
3 hours

How do you make a classic Snickers cake with peanuts? Prepare the ingredients for the cakes. Note that in the ingredients, the number of products is indicated for one bark. The baking tin was used with a diameter of 18cm, if you use a mold with a diameter of 24cm, then increase the number of ingredients by 2 times.

So, to make one bark in a bowl, break a large egg and add granulated sugar to it.

Beat the egg with a mixer for a few minutes, it should turn into a lush and light foam.

Add the sour cream and stir in the mass with a whisk.

Combine the cocoa powder, flour and baking powder together, sift everything together and add to the bowl. Stir with a whisk until smooth and thick pastry is obtained.

Melt the butter. When it cools slightly, pour it in to the dough.

Stir carefully.

Cover the mold with paper with a diameter of 18-20 cm and put the finished dough in it.

Preheat the oven to 180 C and bake the cake for 25 minutes (or longer) until sampled for a dry match.

This way bake another cake. If you have two shapes of the same diameter, you can knead a double portion of dough at once and bake two cakes at the same time. Put the ready-made cakes on a rack and leave them to cool.

Make the cream.

First, make butter-custard cream. To do this, pour 250 ml of milk into a saucepan (set 50 ml aside), add granulated sugar and vanilla sugar to it.

Bring the milk to a boil over the heat. During heating, stir the milk from time to time to dissolve the sugar.

Dilute the starch in the remaining cold milk.

Drizzle the starch solution into the boiling milk syrup and, stirring constantly, cook the cream until thickened.

Pour the finished custard into a bowl and leave to cool. To prevent a dense crust from forming on top of the cream during cooling, cover the cream with film so that the film touches the surface of the cream or simply mix the cream with a whisk or shoulder blade as often as possible.

When the custard of the cream has cooled completely, whisk the soft butter with a mixer.

Without stopping whisking, add the whole custard in small portions. Butter and custard is ready.

Make cream with condensed milk. To do this, whisk the soft oil.

Add the cooked condensed milk to it and whisk again until smooth. By the way, to prepare this cream, the condensed milk must be thick enough, otherwise the cream can come out thin and flow a little, this will not affect the taste, but the type of cake will suffer a little.

Add the shredded fried peanuts and stir. The cream is ready.

Collect the cake. To do this, first align each bark slightly.

Put one cake into the split mold in which the cake was baked. Grease it with a layer of butter-custard.

Top with a layer of condensed cream and peanuts.

Again lay out a layer of butter-custard.

Cover the cream with a second bark, placing it flat side up. As such, refrigerate the cake for at least 1 hour to grab.

When the cake grabs, add a teaspoon of cocoa slide to the remaining cream.

Mix thoroughly.

Remove the cake from the tin and coat on all sides with chocolate cream, 2 tbsp. l of cream put in a pastry bag with a shaped nozzle. Sprinkle the sides of the cake with chopped peanuts.

Garnish the top of the cake with curls of cream.

Snickers cake is ready. Refrigerate it for an additional 1-2 hours to insist on and can be served at the festive table.

Enjoy your meal!