Snickers Cake
Baking and Desserts • Author's
Description
Snickers Cake
Ingredients
- Whole egg 6 pieces
- Mayonnaise 1 tablespoon
- Wheat Flour 3 cups
- Sugar 15 oz
- Salt a pinch
- Peanut Sprouts 5 oz
- Condensed Milk 1 can
- Cocoa Powder 6 tablespoons
- Milk 6 tablespoons
- Butter 10 oz
- Activated Baking Soda 1 teaspoon
- Egg white 6 pieces
Step-by-Step Guide
Step 1
Beat the yolks with sugar until light (you can reduce the amount of sugar to taste). Add 200 grams of softened butter (not melted, but soft). Add mayonnaise, vanilla, and baking soda, which has been quenched with lemon juice (I used baking powder instead of soda — 1 teaspoon). Mix everything thoroughly and gradually add the flour. Knead a soft dough. You may need a little less flour. The dough should not stick to your hands, but it should not be too stiff either. Divide the dough into 3 parts, wrap in plastic wrap, and place in the refrigerator for 30 minutes.
Step 2
Meanwhile, prepare cream #1. In a clean bowl, beat the egg whites (they should be cold) with a pinch of salt. Gradually, while beating, add sugar (2 cups). Beat until stiff peaks form.
Step 3
I baked in a 28 cm diameter springform pan. Take 1 part of the dough and spread it thinly in the pan with your hands. Make a thin, even layer, without creating edges. Prick the crust with a fork. Spread half of cream #1 on top. First, spread the cream over the entire surface of the crust, and then use a spoon to create waves and peaks. This means the egg white surface on top will be 'torn' with many peaks. Bake for 30 minutes at 320°F. In the oven, the crust will puff up and increase several times. After you take it out of the oven, it will deflate. Don't be alarmed, that's how it should be!
Step 4
Bake the second crust in exactly the same way. For the third crust, bake it without the egg white cream. To prevent it from puffing up and to keep it even, I pricked it with a fork, covered it with parchment paper, and placed dry beans (or whatever you have) on top of the paper. Bake the crust until light golden in color. Let the crusts cool. Meanwhile, prepare cream #2. For this, beat the very softened (but not melted) butter with the boiled condensed milk until smooth.
Step 5
Spread half of cream #2 on the first crust, sprinkle with nuts. Place the second crust on top, then spread the second half of cream #2 and add more nuts. Cover with the third crust. Do not press down the layers, just gently press them together. The cake should be airy.
Step 6
For the glaze, mix sugar (6 tablespoons) with cocoa, add 3 tablespoons of milk or sour cream, place on low heat, and stir until the sugar is completely dissolved. Do not bring to a boil. Add 50 grams of butter, mix. Immediately apply the hot glaze to the cake. Decorate with nuts.
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