The recipe for this cake will appeal to all lovers of nuts and chocolate. In preparation, such a dessert is simple enough, so stock up on the necessary ingredients and start baking immediately.
Recipe for cake "Air Snickers"
Ingredients:
Biscuit:
- yolks of chicken eggs - 6 pcs .;
- sugar - 275 g;
- mayonnaise or fatty sour cream - 15 ml;
- flour - 465 g;
- margarine or butter - 245 g;
- baking powder.
Bézé:
- proteins of chicken eggs - 6 pcs .;
- sugar - 275 g.
Cream:
- Butter - 195 g;
- boiled condensed milk - 475 g;
- roasted peanuts - 165 g.
Preparation
Mix sugar with yolks and whisk, add a soft margarine, mayonnaise (sour cream), baking powder and half of the flour. Whisk, and after adding the rest of the flour, knead with a spatula. The finished dough is sent to the fridge so that it is slightly frozen.
In the meantime, whip the sugar with proteins until the most dense, white mass.
Take the dough, divide into 3 parts. Spread one part on a baking sheet with parchment, top the third part of the meringue and bake for half an hour at 190. So cook three cakes.
Soft butter butter, whisk, add condensed milk and chopped (not crumbly) peanuts and whisk again. This cream divide into two parts. The first cake generously soak with cream, on top of the second and again grease, and the third decorate, as your imagination will wish.
How to cook a biscuit cake "Air Snickers"?
Ingredients:
For 1 cake:
- eggs large - 2 pcs .;
- sugar - 245 g;
- whole milk - 130 ml;
- vegetable oil - 110 ml;
- vanilla or sugar - 1 packet;
- cocoa powder 65 g;
- baking powder - 0,5 bags;
- flour - 375 g.
Bézé:
- proteins of chicken eggs - 4 pcs .;
- sugar - 1 part glass;
- peanuts roasted - 185 g;
- boiled condensed milk - 375 g;
- Butter - 145 g.
Ganache:
- chocolate black - 90 g;
- cream (not less than 30%) - 95 ml.
Preparation
First bake cakes. Whisk the eggs with sugar and vanillin, gradually into this mass, add butter and whole milk. Mix the flour with the baking powder and add to the dough. Pour the dough into a mold (diameter 26 cm), covered with parchment. Bake for 25 minutes at 180. Repeat this operation to prepare the same cake.
While the biscuits are cooling down, make a meringue. To do this, whisk the proteins with sugar until the max. Stable peaks. Transfer the resulting cream into a culinary bag and squeeze out small round buns onto the parchment. Dry them at 110 degrees, about an hour.
Peanuts need to be ground. Fold it in a paper envelope and roll it with a rolling pin.
Connect condensed milk with soft butter, whisk.
Now, safely proceed to assemble the cake. Important: biscuits do not need to be soaked! Coriander, put on a dish. Distribute generously throughout the surface of the cream. Top with sprinkles of nuts. Next, spread the bezels and again pour the condensed milk and again pridrusite nuts.
Cover with a second crust. Boca cover with the remaining condensed milk and sprinkle with nuts. Top fill with ganash. To make it, bring the cream to a boil, throw the broken chocolate, stirring vigorously, pour out the cake that has cooled down. Dessert leave for a couple of hours to impregnate.