Snicker cake is one of my favorite cakes not only because of the taste but also because of the ease of preparation and speed. For this caramel recipe, I bought ready-made cream at the store, which you can also do. But if you still like homemade, then look at the recipe here, you will need approximately 250 g, so adjust the ingredients from the recipe accordingly. I'm sure it will work well for you. In addition, you will need peanuts that are not very salty, chocolate, sweet cream, eggs and other ingredients that you already have in the kitchen. Follow recipe.
Ingredients: simple, total time: 40 min.
5 medium eggs/ room temperature
140 g granulated sugar
2 Tbsp oil
70 g all-purpose flour/ or smooth flour
35 g of cocoa powder
1/2 tsp salt
1 tsp baking powder
1/2 tsp vanilla sugar/ or vanilla extract
1/2 tsp coffee powder
Cream Cheese Icing:
135 g butter/ + 2 Tbsp
60 ml condensed milk/ chilled
340 g cream cheese/ Philadelphia or any neutral cheese
40 g powder sugar/+1 Tbsp
Caramel Peanut Filling:
250 g of caramel cream/ bought or homemade
200 g roasted peanut/ salted to balance the sweetness
Coating Chocolate Ganache:
150 ml heavy cream
200 g of chocolate
Sugar Syrup for Crust:
80 ml of water
65 g of granulated sugar/ or milk or orange juice
Preparation:
Crust:
Beat the eggs with the sugar until the mixture becomes soft and lighter.
When you get the green mixture, add oil and vanilla extract and mix.
After that, add the gradually sifted flour, cocoa and salt, stirring at the same time with a spatula, until you get a uniform mixture. Use gentle stirring from the bottom up.
Pour the mixture into a greased 15 × 45 cm mold lined with baking paper.
Spread evenly and level.
Shake the mold slightly on a flat surface.
Put the biscuit to bake in a preheated oven at 160 °C for about 18-20 minutes.
Remove the crust with the paper from the container and cool the finished crust completely.
When the crust has completely cooled, separate the paper from the biscuit.
Cut the uneven edges with a knife and set aside.
Cut the crust into 4 equal parts. The dimensions should be 15 x11 cm.
Cheese Filling:
Beat the butter until foamy, then add the condensed milk, mix everything together, then add the powdered sugar and mix well again.
While you're doing this, push the mixture to the bottom with a spatula to combine everything.
At the end, add cream cheese, in this case I used Philadelphia cheese, combine everything well. Set aside.
Caramel Peanut Filling:
Mix the caramel cream and peanuts well with a spatula and set aside.
Processing:
Heat sugar with water until it becomes a liquid syrup. You can use milk or orange juice instead.
Place the crust on the work surface, spray the crust with syrup or with milk or orange juice.
Pour the cream cheese into a cake syringe and squeeze it onto the crust along the edges, then go in a circle until you fill it.
Flatten, then put 3 spoons of the mixed mixture of caramel-peanuts and flatten.
Repeat the same procedure for the other crusts.
Cover the back crust and side edges with cream cheese and smooth.
Now make the Chocolate Ganache.
Chocolate Ganache:
Pour the sweet cream into a small saucepan and heat it over low to moderate heat.
When the cream has become hot, stir in the chocolate and mix until it is uniform.
Put the cake on the wire of the oven, and underneath the baking paper.
Pour a small amount of chocolate so that it falls on the edges, align the top layer and the sides with a cake knife.
You can decorate the cake with peanuts if you like.
Place the cake in the refrigerator to cool for 1 hour.
Then serve it.
Buon appetito!
NOTE:
Keep the rest of the dessert in the refrigerator for up to 4 days.
#snicker #cake #dessert #food #simple #recipe #delicious #food #caramel #filling #peanuts #cream #heese #chocolate #easy #quick #dessertlover #foodlovers #crust #bark #biscuit #glaze #chocolate #ganache #blog #foodblogger #blog #coffeetimelena #coffeetimewithlenaallin1
Use the contact form for questions or advice.
I would be happy if you would comment on my recipes and put like.
Yorumlar