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Pastry air snickers cake

Cooking recipes / Top Picks / Homemade cakes

8 servings
2 hours 30 min

Butter - 125 gr, Powdered sugar - 2 tbsp, Vanilla sugar - 1 tea, sour cream - 1 table, Egg yolks - 3 pcs., Wheat flour - 260 g, baking powder - 1 tea liter, Egg whites - 3 pcs., Sugar - 200 gr, Butter - 150 gr, Cooked condensed milk - 200 gr, Peanuts - 70 gr, Butter - 20 gr, Powdered sugar - 1 tbsp, Dark chocolate - 80 gr, Cream fat - 60 gr, Peanuts - 70 gr, Marshmallow - 100 gr

Prepare the ingredients for the dough.

Send soft butter, powdered sugar and vanilla sugar to a bowl of large volume. Whisk the oil with a mixer for a few minutes to make it puffy.

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

Next, add the sour cream (you can use mayonnaise) and beat well with a mixer as well.

Add baking powder to the flour. Sift the flour immediately into a bowl with the oil mixture.

With a mixer with dough attachments or hands, quickly knead the dough. If you knead with a mixer, then as soon as the dough turns into a crumb, stop whipping.

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

Transfer the resulting dough ball into a bag or wrap in film. Refrigerate it for at least 30 minutes, or better for 1 hour.

Remove the chilled dough from the fridge and transfer it to a sheet of parchment.

Cover the dough on top with another sheet of paper and roll it into a layer measuring 26x35 cm and about 4 mm thick. Optionally, if you want to make a round cake, you can roll out several cakes 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 amount of ingredients). Flatten the edges of the seam (you can bake the trimmings separately and make crumbs from them).

Send the rolled dough layer to the refrigerator, and meanwhile make the meringue.

Pour the whites into a dry container and whisk until lightly foamed.

Without stopping whisking, pour in all the sugar in small portions and continue to whisk until the sugar is completely dissolved and the proteins themselves turn into a lush and dense foam. By the way, to make meringue, try to take small sugar or use powdered sugar.

Remove the dough from the fridge and transfer to a baking sheet. Top with an even layer of meringue.

Send the tray to the oven and bake the cake at a temperature of 170 C 10 minutes, then lower the temperature to 100-110 C and bake for another 25-30 minutes or until the meringue is completely dry (time and temperature are approximately, focus on the readiness of the meringue and the features of your technique). Remove the finished corge from the oven, transfer to a board and leave to cool completely.

Make the cream.

Whisk the soft oil until fluffy.

Add the cooked condensed milk and whisk again, the cream is ready.

Also prepare the fried peanuts, it needs to be crushed. To do this, pour it into a dense bag.

And walk along them with a rolling pin.

Collect the cake. Trim the cooled large bark at the edges and divide into three equal parts. Grind the trimmings, they can sprinkle cake on the sides.

Put one cake on the dish and cover it with a layer of cream.

Sprinkle the cream with a layer of crushed nuts.

Lay out the second cake and also brush it with cream and sprinkle with nuts.

Cover the cream with a third bark.

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

And sprinkle with crushed trimmings or chopped peanuts.

Prepare the icing.

Break the black chocolate finely, add powdered sugar to it.

Warm the fatty cream in the microwave almost to a boil and pour chocolate with them. While stirring, bring the mixture to a smooth finish. 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.