Snickers Cake with Nutty Nougat
Baking and Desserts | European cuisine
⏳ Time
2 hours
🥕 Ingredients
16
🍽️ Servings
8
Description
Snickers Cake with Nutty Nougat
Ingredients
- Chicken Egg - 9 pieces
- Wheat Flour - 2 glasses
- Sugar - 17.6 oz
- Vegetable Oil - 1 tablespoon
- Water - 7 fl oz
- Baking Powder - 3 spoons
- Salt - 1 tablespoon
- Honey - 5 teaspoons
- Meyer Lemon Juice - 1 tablespoon
- Vanillin - 1 piece
- Butter - 3.5 oz
- Roasted Peanuts - 17.6 oz
- Cocoa Powder - 2 spoons
- Powdered Sugar - 1 tablespoon
- Sweetened Condensed Milk with Coffee - 1 can
- Sour Cream - 3 spoons
Step by Step guide
Step 1
For the nougat, you will need 300 grams of sugar; 5 tablespoons of honey; 2 egg whites; 50 ml of water; 1 teaspoon of lemon juice; 1 packet of vanilla sugar; and 300 grams of nuts (I used peanuts).
Step 2
Spread the raw nuts in an even layer on a plate and microwave for 3 minutes. Allow to cool and remove the skins. If using almonds, first soak them in boiling water for a few minutes, then peel and lightly toast in a skillet.
Step 3
Combine sugar, water, and honey in a saucepan and set over low heat. Bring to a boil. The syrup should reach a temperature of 284°F. Once boiling, cook for 10-12 minutes.
Step 4
While the syrup is boiling, beat the egg whites until stiff peaks form (when they are frothy, add lemon juice and vanilla sugar).
Step 5
Then, you need to slowly drizzle the boiling hot syrup into the egg whites while continuing to beat them at high speed (I did everything in a food processor). The mixture should increase in volume by 2 to 3 times and become very thick and sticky.
Step 6
Add the nuts and mix everything thoroughly with a spoon (the mixture is so thick that even stirring with a spoon is not easy, and its density is significantly different from that of regular whipped egg whites).
Step 7
For the sponge cake, you will need 7 eggs; 2 cups of flour; 1.5 cups of sugar; 1 cup of vegetable oil; 3/4 cup of water; 3 teaspoons of baking powder; 1 teaspoon of salt; 1 teaspoon of citric acid; 1 packet of vanilla sugar.
Step 8
Separate the egg yolks from the egg whites. Whip the egg whites with lemon juice.
Step 9
Beat the egg yolks, warm water, half of the sugar, and vegetable oil together. Mix the flour, the remaining sugar, salt, and baking powder.
Step 10
Add one third of the beaten egg whites to the yolk mixture. Incorporate the dry mixture. Gently fold in the remaining egg whites.
Step 11
Line the baking dish with parchment paper and grease the sides with vegetable oil. Pour the batter into the dish.
Step 12
Bake for 40–50 minutes at 356°F. Once the sponge cake is done, remove it from the oven and let it cool. After cooling, cut it into 3–4 layers.
Step 13
Prepare the cream. To do this, beat the butter with powdered sugar until light and fluffy. Gradually add the condensed milk, one tablespoon at a time, while continuing to beat. Incorporate the chopped roasted nuts into the cream and mix thoroughly.
Step 14
Now for the assembly. Place the first cake layer and spread half of the cream with nuts on top.
Step 15
Place the second cake layer on top and spread the nut nougat on it. Then, add another cake layer on top of the nougat.
Step 16
Spread the second half of the cream on the top layer, then cover it with the fourth layer.
Step 17
For the glaze, you will need 50 grams of butter; 2 tablespoons of cocoa powder; 3 tablespoons of sugar; 3 tablespoons of sour cream; and 50 grams of peanuts.
Step 18
For the glaze, melt the butter in a double boiler. Add cocoa powder and sugar to it. Once the sugar has dissolved, add sour cream and mix thoroughly.
Step 19
Add the nuts to the glaze and cover the cake with it. Place the cake on the top shelf of the refrigerator (to prevent the nougat from melting) for 30–40 minutes.
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