The popular Snickers cake: the recipe for the perfect caramel peanut butter filling

The Snickers cake has gained a lot of popularity lately. And for those who are true fans of the famous Snickers chocolate bar, the cake will definitely be to their liking. The highlight of the dessert is the delicious caramel and peanut filling, which is simply impossible to tear yourself away from.

At first glance, it may seem that Snickers requires a lot of work. But this is not the case at all, and the result is really worth it.

Food blogger Tetiana Yushina shared a detailed recipe for Snickers and a successful caramel filling. Published on Instagram.

Ingredients:

For the sponge cake:

• Flour - 400 g
• Sugar - 325 g
• Baking powder - 2 tsp.
• Soda - 1.3 tsp
• Cocoa - 65 g
• Eggs - 4 pcs.
• Milk - 200 ml
• Vegetable oil - 100 ml
• Boiled water - 4 tbsp
• Salt

For caramel:

• Cream 33% - 170 ml
• Sugar - 230 g
• Butter - 40 g
• Salt

For the chocolate ganache:

• Milk chocolate - 150 g
• Cream 33% - 150 ml

For the syrup:

• Caramel
• Milk - 200 ml

For the cream:

• Cream cheese - 400 g

• Cream 33% - 300 g
• Powdered sugar - 120 g
• Peanut butter - 100 g
• Roasted peanuts - 250 g

Method of cooking sponge cake:

1. Mix all dry ingredients.

2. Add eggs, milk and butter.

3. Pour boiling water and mix.

4. Put the dough into the mold. Bake at 180 degrees for 40-45 minutes.

The method of making caramel:

1. Heat a saucepan over medium heat.

2. Gradually add sugar.

3. Gradually pour hot cream over the melted sugar. Cook for a few minutes after boiling.

4. Add butter and remove from heat.

Method of preparation of the impregnation:

1. Pour the caramel into a plate, leaving about 50 g in the bowl.

2. Add milk, put on fire, and cook until smooth.

How to make ganache:

1. Heat the cream and pour it over the chocolate.

2. Beat with a blender.

Method of preparation of the cream:

1. Beat all ingredients for the cream, except peanuts, until smooth.

Forming the cake:

1. Cut the sponge cake into 3 separate cakes.

2. Soak the sponge cake with syrup, and put cream, caramel, peanuts, and ganache. Cover with the second layer and repeat until you run out of ingredients.

3. Put the cake in the refrigerator for at least 4 hours.

4. Decorate the cake as desired.