Snickers Cake with Two Creams
Baking and Desserts | Yugoslavian cuisine
⏳ Time
1 hour + 5 hours
🥕 Ingredients
11
🍽️ Servings
12
Description
Snickers Cake with Two Creams
Ingredients
- Wheat Flour - 1 cup
- Sugar - 1 cup
- Chocolate eggs - 5 pieces
- 10% cream - 2 tablespoons
- Baking Powder - 1 teaspoon
- Condensed Milk - 1 can
- Butter - 1.8 oz
- Peanut Sprouts - 14.1 oz
- 10% cream - 8 fl oz
- Powdered Sugar - 5.3 oz
- Bitter - 7.1 oz
Step by Step guide
Step 1
For the chocolate sponge: separate the yolks from the whites, beat the yolks with sugar and vanilla.
Step 2
Pour the cream into a saucepan and add the broken pieces of chocolate.
Step 3
Melt it in the microwave, stir until smooth, and let it cool.
Step 4
Add to the yolks and beat.
Step 5
Whip the egg whites into a stiff foam and fold them into the chocolate mixture.
Step 6
Sift in the flour and gently fold until smooth, pour into a greased baking pan and bake at 356°F for about 25–30 minutes.
Step 7
Let the baked layer cool, then cut it in half lengthwise.
Step 8
For the condensed cream: beat the butter with the boiled condensed milk, add the peanuts and mix.
Step 9
Spread it on one layer and distribute evenly, place in the refrigerator for 15 minutes (to let the condensed milk set slightly).
Step 10
For the cream: whip the cream with powdered sugar until thick.
Step 11
Carefully spread the cream on top, then place the second layer on top.
Step 12
For the glaze, melt the chocolate with the butter, stir until smooth and pour over the cake, spreading evenly.
Step 13
Before serving, the cake should sit in the refrigerator for at least 5 hours.
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