Snickers: A Secret Recipe for Homemade Baking

A simple chocolate sponge, a tender peanut layer, and optional light cream and glaze make this dessert a true culinary masterpiece.

Delicious, aromatic, and rich, the "Snickers" cake will delight you and your loved ones. A simple chocolate sponge, a tender peanut layer, and optional light cream and glaze make this dessert a true culinary masterpiece.

Cake size: 18x28 cm
Weight: 2.8 kg
Height: 7 cm

Ingredients

Chocolate Sponge

250 g flour

50 g cocoa powder

300 g sugar

10 g vanilla sugar

7 g baking soda

2 g salt

2 eggs (65 g each)

260 g kefir

60 ml oil

60 g butter

7 ml table vinegar (9%)

Peanut Layer

200-400 g roasted peanuts
170 g chocolate crackers
200 g butter
500 g boiled condensed milk
15 ml brandy

Cream (optional)

350 ml milk
60 g sugar
10 g vanilla sugar
40 g corn starch
220 g butter

Glaze (optional)

60 g sour cream (21% fat)
100 g butter
50 g sugar
30 g cocoa powder

Preparation Process

Chocolate Sponge:

Combine all dry ingredients (flour, cocoa powder, sugar, vanilla sugar, baking soda, salt).
In a separate bowl, beat the eggs and add kefir, oil, and melted butter.
Mix the dry and liquid ingredients, add vinegar, and stir thoroughly.
Pour the batter into a baking pan lined with parchment paper and bake at 180°C (356°F) for approximately 35-40 minutes.
Peanut Layer:

Crush the chocolate crackers into crumbs.

Whip the butter until fluffy, add the boiled condensed milk and brandy, and mix until smooth.
Add the crackers and roasted peanuts and mix well.

Cream (optional):

Mix the milk, sugar, and vanilla sugar, and bring to a boil.
Add cornstarch dissolved in water and cook until thickened.
Let the cream cool and then whip it with butter.

Glaze (optional):

On low heat, melt the butter, and add sour cream, sugar, and cocoa powder.
Stir until smooth, but do not bring to a boil.

Assembly:

Cut the chocolate sponge into two layers.
Spread the peanut layer on the bottom sponge, and optionally add cream.
Place the second sponge layer on top.
Pour the glaze over the cake.

Let the cake rest in the refrigerator for 3-4 hours before serving to stabilize.