Shortbread Air Snickers Cake

Step-by-step cooking

1. Step 1:

   

   Prepare the ingredients for the dough.

2. Step 2:

   

   In a large bowl, send soft butter, powdered sugar and vanilla sugar. Beat the butter with a mixer for a few minutes to make it fluffy.

3. Step 3:

   

   Without stopping whipping, add all the yolks one by one.

4. Step 4:

   

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

5. Step 5:

   

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

6. Step 6:

   

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

7. Step 7:

   

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

8. Step 8:

   

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

9. Step 9:

   

   Remove the cooled dough from the refrigerator and transfer it to a sheet of parchment.

10. Step 10:

    

    Cover the dough on top with another sheet of paper and roll it out 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 desired diameter (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 trimmings separately and make a crumb out of them).

11. Step 11:

    

    Send the rolled layer of dough to the refrigerator, and in the meantime prepare the meringue.

12. Step 12:

    

    Pour the proteins into a dry container and whisk until light foam.

13. Step 13:

    

    Without ceasing to beat, pour in small portions of all the sugar and continue to beat until the sugar completely dissolves, and the proteins themselves do not turn into a lush and dense foam. By the way, to make meringue, try to take fine sugar or use powdered sugar.

14. Step 14:

    

    Remove the dough from the refrigerator and transfer to a baking sheet. Put an even layer of meringue on top.

15. Step 15:

    

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

16. Step 16:

    

    Prepare the cream.

17. Step 17:

    

    Beat the soft butter until fluffy.

18. Step 18:

    

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

19. Step 19:

    

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

21. Step 20:

    

    And walk over them with a rolling pin.

22. Step 21:

    

    Assemble the cake. Trim the cooled large cake along the edges and divide into three equal parts. Chop the trimmings, they can be sprinkled on the sides of the cake.

23. Step 22:

    

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

24. Step 23:

    

    Sprinkle the cream with a layer of chopped nuts.

25. Step 24:

    

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

26. Step 25:

    

    Cover the cream with the third cake.

27. Step 26:

    

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

28. Step 27:

    

    And sprinkle with chopped scraps or chopped peanuts.

29. Step 28:

    

    Prepare the glaze.

30. Step 29:

    

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

31. Step 30:

    

    Heat the heavy cream in the microwave almost to a boil and pour them over the chocolate. Stirring, bring the mixture to smoothness. If the chocolate mass has already cooled down, but all the chocolate has not melted yet, heat the glaze in the microwave for 5-10 seconds and mix thoroughly again.

32. Step 31:

    

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

33. Step 32:

    

    The glaze is ready.

34. Step 33:

    

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

35. Step 34:

    

    Decorate the top of the cake with whole peanuts and a handful of marshmallows (if you wish).

36. Step 35:

    

    Squeeze the postponed glaze in the form of a lattice over the nuts and marshmallows.

37. Step 36:

    

    The Air snickers cake is ready, let it stand in the refrigerator for at least 3-4 hours before serving, and it's better to leave it overnight.

38. Step 37:

    

    Bon appetit!