Light & Nutty Snickers Shortcrust Cake

This delicious cake is perfect for any occasion! The Airy Snickers cake turns out very tasty, crispy, nutty and not at all cloying. Preparing the cake is quite simple, the main difficulty is to bake the cake correctly so that the meringue is completely dry, and the sand layer is browned, but does not burn or remain raw. Therefore, adapt to your oven, I baked on the middle level in the oven on the “Convection + lower heating” mode. You can decorate the cake completely to your liking.
cook time: 2h 30 min
Ethan Rowley
Light & Nutty Snickers Shortcrust Cake

Nutrition Facts (per serving)

426
Calories
25g
Fat
43g
Carbs
7g
Protein

Ingredients (8 portions)

For dough:

Butter 125 g
Powdered sugar 2 tbsp
Vanilla sugar 1 tsp
Sour cream 1 tbsp
Egg yolks 3 pc
Wheat flour 260 g
Baking powder 1 tsp

For the meringue:

Egg whites 3 pc
Sugar 200 g

For cream:

Butter 150 g
Boiled condensed milk 200 g
Peanut 70 g

For the glaze:

Butter 20 g
Powdered sugar 1 tbsp
Dark chocolate 80 g
Heavy cream 60 g

For decoration:

Peanut 70 g
Marshmallow 100 g

Recipe instructions

Step 1

Step 1
Prepare the ingredients for the dough.

Step 2

Step 2
Place soft butter, powdered sugar and vanilla sugar in a large bowl. Beat the butter with a mixer for a few minutes until it becomes fluffy.

Step 3

Step 3
Without stopping whisking, add all the yolks one at a time.

Step 4

Step 4
Next, add sour cream (you can use mayonnaise) and beat well with a mixer.

Step 5

Step 5
Add baking powder to flour. Sift the flour directly into the bowl with the butter mixture.

Step 6

Step 6
Using a mixer fitted with a dough hook or your hands, quickly knead the dough. If you knead with a mixer, then as soon as the dough turns into crumbs, stop beating.

Step 7

Step 7
Gather the crumbs into a ball, trying to knead the dough as little as possible.

Step 8

Step 8
Place the resulting ball of dough into a bag or wrap it in film. Place it in the refrigerator for at least 30 minutes, preferably 1 hour.

Step 9

Step 9
Remove the chilled dough from the refrigerator and place it on a sheet of parchment.

Step 10

Step 10
Cover the top of the dough with another sheet of paper and roll it out into a layer measuring 26x35 cm and about 4 mm thick. If you wish, if you want to make a round cake, you can roll out several cake layers of the diameter you need (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 scraps separately and make crumbs out of them).

Step 11

Step 11
Place the rolled out dough in the refrigerator, and in the meantime prepare the meringue.

Step 12

Step 12
Pour the whites into a dry container and beat until light foam.

Step 13

Step 13
Without ceasing to beat, add all the sugar in small portions and continue whisking until the sugar is completely dissolved and the whites themselves turn into a fluffy and dense foam. By the way, to prepare meringue, try to use fine sugar or use powdered sugar.

Step 14

Step 14
Remove the dough from the refrigerator and place it on a baking sheet. Spread the meringue on top in an even layer.

Step 15

Step 15
Place the baking sheet in the oven and bake the cake at a temperature of 170 C for 10 minutes, then reduce the temperature to 100-110 C and bake for another 25-30 minutes or until the meringue is completely dry (time and temperature are approximate, be guided by the readiness of the meringue and features of its technology). Remove the finished cake from the oven, transfer to a board and leave to cool completely.

Step 16

Step 16
Prepare the cream.

Step 17

Step 17
Beat soft butter until fluffy.

Step 18

Step 18
Add boiled condensed milk and beat again, the cream is ready.

Step 19

Step 19
Also prepare roasted peanuts, they need to be crushed. To do this, pour it into a tight bag.

Step 20

Step 20
And go over them with a rolling pin.

Step 21

Step 21
Assemble the cake. Trim the cooled large cake along the edges and divide into three equal parts. Chop the scraps so you can sprinkle them on the sides of the cake.

Step 22

Step 22
Place one cake layer on a plate and cover it with a layer of cream.

Step 23

Step 23
Sprinkle the cream with a layer of chopped nuts.

Step 24

Step 24
Place the second cake layer and also grease it with cream and sprinkle with nuts.

Step 25

Step 25
Cover the cream with the third cake layer.

Step 26

Step 26
Grease the sides of the cake with a thin layer of cream.

Step 27

Step 27
And sprinkle with chopped scraps or chopped peanuts.

Step 28

Step 28
Prepare the glaze.

Step 29

Step 29
Finely break the dark chocolate and add powdered sugar.

Step 30

Step 30
Heat the heavy cream in the microwave until almost boiling and pour it over the chocolate. Stir until the mixture is smooth. If the chocolate mass has already cooled, but all the chocolate has not yet melted, warm the glaze in the microwave for 5-10 seconds and mix thoroughly again.

Step 31

Step 31
Add pieces of soft butter and mix again until completely smooth.

Step 32

Step 32
The glaze is ready.

Step 33

Step 33
Cover the top of the cake with the prepared glaze (you can put 1 tbsp of glaze in a pastry bag with a round nozzle with a diameter of 2-3 mm).

Step 34

Step 34
Top the cake with whole peanuts and a handful of marshmallows (optional).

Step 35

Step 35
Pipe the reserved frosting in a lattice pattern over the nuts and marshmallows.

Step 36

Step 36
The Airy Snickers cake is ready; before serving, let it sit in the refrigerator for at least 3-4 hours, or better yet, leave it overnight.

Step 37

Step 37
Bon appetit!

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