Snickers cake with peanuts classic

Step-by-step cooking

1. Step 1:

   

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

2. Step 2:

   

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

3. Step 3:

   

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

4. Step 4:

   

   Add sour cream and stir the mass with a whisk.

5. Step 5:

   

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

6. Step 6:

   

   Melt the butter. When it cools down slightly, pour it into the dough.

7. Step 7:

   

   Stir thoroughly.

8. Step 8:

   

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

9. Step 9:

   

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

10. Step 10:

    

    So bake another cake. If you have two molds of the same diameter, you can knead a double portion of dough at once and bake two cakes at the same time. Put the finished cakes on the grill and let them cool.

11. Step 11:

    

    Prepare the cream.

12. Step 12:

    

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

13. Step 13:

    

    Bring the milk to a boil over the fire. While heating, stir the milk from time to time so that the sugar dissolves.

14. Step 14:

    

    Dilute the starch in the remaining cold milk.

15. Step 15:

    

    Pour a thin stream of starch solution into boiling milk syrup and, stirring constantly, cook the cream until thickened.

16. Step 16:

    

    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 a film so that the film touches the surface of the cream or just mix the cream as often as possible with a whisk or a spatula.

18. Step 17:

    

    When the custard part of the cream is completely cooled, beat the soft butter with a mixer.

19. Step 18:

    

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

20. Step 19:

    

    Prepare a cream with condensed milk. To do this, whisk the soft butter.

21. Step 20:

    

    Add boiled condensed milk to it and beat again until smooth. By the way, for the preparation of this cream, condensed milk should be thick enough, otherwise the cream may come out a little runny and flow a little, it will not affect the taste, but the type of cake will suffer a little.

22. Step 21:

    

    Add the chopped roasted peanuts and stir. The cream is ready.

23. Step 22:

    

    Assemble the cake. To do this, first trim each cake slightly.

24. Step 23:

    

    Put one cake into the detachable mold in which the cake was baked. Brush it with a layer of butter custard.

25. Step 24:

    

    Put a layer of cream with condensed milk and peanuts on top.

26. Step 25:

    

    Lay out the layer of butter custard again.

27. Step 26:

    

    Cover the cream with the second cake, laying it flat side up. In this form, put the cake in the refrigerator for at least 1 hour so that it grabs.

28. Step 27:

    

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

29. Step 28:

    

    Mix thoroughly.

30. Step 29:

    

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

31. Step 30:

    

    Decorate the top of the cake with curls of cream.

32. Step 31:

    

    The Snickers cake is ready. Put it in the refrigerator for another 1-2 hours so that it is infused, and you can serve it to the festive table.

33. Step 32:

    

    Bon appetit!