A Quick Snicker Cake that everyone loves
- 12 minutes ago
- 3 min read
## Irresistible Quick Snicker Cake Recipe Everyone Will Love
This Snicker cake is an efficient and cost-effective recipe, prepared in just 10 minutes. If you're seeking a hassle-free recipe that offers a delightful taste, this is the cake that everyone loves! You likely already have most of the ingredients, such as eggs, flour, and milk, in your kitchen. This remarkable cake features a chocolate biscuit base, milk chocolate, and peanuts. It is perfect for serving with coffee to surprise guests. As mentioned, the preparation is both quick and straightforward. Follow the recipe.
Ingredients: simple, total time: 15 min.
White Cream:
1 large egg
pinch of salt
60 g granulated sugar
1 bag vanilla sugar/ 10 g
25 g flour
25 g cornstarch
600 ml milk
70 g butter
and 300 g chocolate cookies for arrange
square mold 20×20 cm or round mold 20 cm
Glaze:
180 g milk chocolate/ or dark chocolate
90 ml cream for cooking
100 g crushed peanuts
Preparation:
Take a 20×20 cm dish and arrange the chocolate biscuits next to each other. You can use Lotus, cocoa biscuits, Plasma or butter biscuits, but for better contrast to this cake it's better to use chocolate biscuits.
Start making the cream by adding the egg, sugar, vanilla sugar, flour, and starch to a small saucepan and beat it all well with a whisk. Add half the milk, mix again without lumps, then pour the rest of the milk.
Place on the stove — whisk until thickened over low-moderate heat. Remove from heat, immediately add butter and mix until melted.
When you have lined up the biscuits, pour 3-4 full spoons of filling over them and repeat two more times like this. The cream you prepare must still be warm.
Add the cream again over the third layer of biscuits and put it aside.
Now make the chocolate glaze by heating the cream, remove from the heat, add the milk chocolate, stir until melted, finally add the crushed peanuts and stir again.
Pour it all over the cream and smooth it out.
Leave the cake at room temperature for a while, then transfer it to the refrigerator and chill for up to 2 hours.
Buon appetito!
NOTE:
You can coat the bottom of the pan with a little cream before layering the biscuits, so that the biscuits do not move.
If you don't have a chocolate biscuit, you can use a butter biscuit, of course the cream will complement the biscuit.
If you use a plasma biscuit, then dip in lukewarm milk, it is a thicker biscuit.
Be sure to use peanuts as it is the main ingredient that gives the amazing taste! If you don't like peanuts, you can replace it with hazelnuts, he is certainly a good replacement.
In this recipe, I used 180 g of dark chocolate, because I prefer it for cakes, and also used 150 ml of sweet cream. I had leftover plasma biscuits from the biscuits, so I decided to use them for this kind of cake. If you are going to use hazelnuts, since they are larger than peanuts, about 60 g will be enough for you.
The cream and glaze must be warm when pouring, never allow it to cool.
In addition to the fact that there is no cake, you must cool it for 1–2 hours before consuming it.
Keep the cake covered in the freezer for up to 4 days.
You can also pack it in the freezer in special boxes with a lid for up to 2 months. Before consumption, take it out one day before.
Do you want to try something a little different?
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