SNICKERS CAKE
Do you like the famous snickers chocolate bar? Then you will love this cake.
The cake consists of a meringue-based layer on the bottom made with salty peanuts and Ritz crackers, the salty taste combined with the peanut butter cream and covered with a chocolate ganache provide this cake an incredible good flavor. You can decorate the cake in the way you like best, we recomend to sprinkle some peanuts or chocolate chips.
MERINGUE LAYER
Tricks!
Baking time depends on the oven and it may take longer (you can allow up to about 45-50 min)
Ingredients
The first thing is to prepare the meringue-based layer:
Put the peanuts and the Ritz crackers in a food processor and whiz until small pieces (if you don't have a food processor, then og kjør til du får en finhakket blanding (har du ikke food processor, can you chop the peanuts fine and crush the Ritz crackers in a small plastic bag and roll over).
Beat egg whites and sugar until stiff meringue. Add the peanuts and crackers mixture into the meringue together with baking powder.
Line a baking tray (or the shape you want to use) and spread the dough over it.
Bake in preheated oven at 175 ° C for about 25-30 min.
300 g sugar
3 egg whites (M/L)
250 salty peanuts
20 ud. Ritz crackers
1/2 ts baking powder
30 g wheat flour
200 ml whole milk
200 ml cream (35%)
1 1/2 tb vanilla sugar
250 g butter
500 g icing sugar
4 ts peanut butter
GANACHE:
3 egg yolks
1 ts icing sugar
100 ml cream
100 g chocolate
FILLING:
Filling:
This cake needs a filling that is a bit stiff to avoid it dropping when it's distributed over the meringue base. This filling can be used in a lot of cakes, we add some peanut butter that gives the special flavor that fits snickers cake perfectly.
The weat flour and the whole milk are combined into a kind of "bechamel" sauce, the way to do that is as follows: først put the flour in a saucepan and swich on the plate (set the temperature low to avoid from burning). Remove from heat and add half amount of the milk, whisk by hand as fast as possible to avoid getting clumps ( if the cream is clumpy, put it into a bowl and whisk with an electric whisk until smooth), then put on the heat again and add the rest of the milk, mix all together until batter starts to thicken . Wait until completeli cooled, about 30-40 min, before using it.
Then whip the cream, butter, icing sugar and vanilla sugar. Pour the cooled "bechamel" sauce and whisk on high speed for a few minutes. Add the peanut butter to the mixture.
Chocolate ganache:
Put the cream in a pan and wait until it starts to boil. Remove from the heat and pour over the chocolate cutted in small pieces. Wait approx. half an hour until it cools down and then add the egg yolks and the icing sugar. Mix everything together until the mixture gets a smooth and shiny appearance. Set in the fridge during 10-15 minutes before using it.
Assembly:
We used a big baking tray (37,5 x 30 cm) but we prefer to have two layers of the meringue and to layers, so we divided the meringue base in two. We took one of the meringue layers and covered it with the creamy filling, then the other meringue layer and a new layer with creamy filling, and in the end the cake was covered with the chocolate ganache. The cake can be decorated with peanuts and chocolate chips in the way you desire.