Recipes for this cake a lot. Each of them have their own additions or improvements. However, the recipe of the most authentic for my taste.
Recommend!
Recipe Cake "Snickers"
Ingredients for the sponge cake:
Cocoa powder - 3 tbsp. spoons;
Sugar - 200 g;
egg - 1 pc.;
flour - 200 g;
milk - 150 ml;
vegetable oil - 3 tbsp. spoons;
baking powder - 2.5 hours. spoons;
vanilla sugar - 1 hour. a spoon;
boiling water - 100 ml.
For the meringue:
egg whites - 3 units.;
sugar - 200 g
For filling:
peanuts (unsalted) - 250 g;
boiled condensed milk - 1 Standard Bank;
butter - 180 g
For the chocolate ganache:
dark chocolate - 200 g;
cream (30%) - 200 ml.
To impregnate the biscuit:
cream - 5 Art. spoons;
drinking water - 4-5 Art. spoons.
Preparation:
1. We start with meringue. Chilled, beat egg whites to produce a soft white foam. Gradually pour the sugar while continuing to operate the mixer. To seek podzagustevshey fluffy mass. Properly beaten egg whites when tilting / turning utensils must remain perfectly still.
2. We draw a circle on parchment - pencil lead round plate or any shape with a diameter of 22 cm. Oil the paper a little piece of butter, and then apply the beaten egg whites. Distribute weight evenly, without stepping beyond the boundaries drawn circle.
Bake meringue at a temperature of 110-120 degrees 2-2.5 hours, then Let cool completely.
3. Cooking cake "chocolate on the boiling water." We sift the flour with the cocoa powder and baking powder, mix it with vanilla and plain sugar.
4. In another bowl fresh egg whisk to yield copious quantities of foam. Pour the milk to the egg mass and refined vegetable oil, lightly whisk.
Parts (3-4 approach) to pour liquid ingredients dry mixture, each time stirring mixer until weight uniformity. As a result, we get quite a stiff dough chocolate hue.
5. Pour boiling water and the mixture was immediately whisk mixer. The mass is sufficiently liquid and bubbles appear on the surface. T
Pour batter into greased butter shape with a diameter of 22 cm (meringues and sponge should get the same size). We send a burning oven at 180 ° C for 40-50 minutes. To check availability, plunge into the middle of the crumb skewer / toothpick. If the wand goes dry, residue-free wet dough, biscuit ready.
6. Completely cool cakes, cut lengthwise into two equally thick cake.
7. To assemble the cake prepare peanuts, namely lightly fry it and clean up (if you have purchased a ready-roasted peanuts, these steps are skipped). Choosing a large frying pan and spread in a single layer peanuts. Stirring occasionally, kept at a medium heat for about 10 minutes.
8. Cool and purified from the husk, load roasted peanuts in the bowl of a blender. Seek out the very small pieces is not needed - 2-3 turnover knife will suffice. And you can do without the blender, putting peanuts in a tight package and tapping the top with a rolling pin.
9. Cream soft butter, beat until fluffy. We are working mixer for 1-2 minutes.
Adding to the oil condensed milk and whisk until weight uniformity.
10. On a large plate laid a chocolate cake. For impregnation breed fatty cream with water and evenly pour the foundation cake. Instead, you can use any cream syrup or apply a mixture of coffee and brandy / rum.
11. About a quarter of the oil cream defer to wash the sides of the cake. The remainder of divide in half and put on one part of the lower cake, distributing evenly.
12. On the creamy layer of the peanut spread.
Next laid meringue. Carefully, trying not to damage the fragile cake, distribute the second part of the cream. Showered with peanuts.
Put the second sponge cake, pour the impregnation. If meringue cake stands abroad, carefully cut away any excess with a knife. Boca dessert grease residues cream, flatten Scoopula.
13. To our "Snickers" get the most "chocolate", cover it with a thick layer of ganache. To do this, a bar of chocolate with a knife chop into small pieces, put in a deep bowl.
14. Fatty cream is heated to the hot state, to pour chocolate "fragments."
Immediately begin to actively agitate the mass whisk. Achieve complete melting of the chocolate pieces and obtaining a uniform composition, ready mix Let cool. If the mass has turned liquid remove ganache in the refrigerator until thick and creamy.
15. Apply abundant thick chocolate composition layer on the surface and sides of the cake. Leveling shovel. peanut remnants spread on the surface of the cake as a decoration.
16. Allowing the cake to soak for 3-4 hours in the refrigerator, cut into portions and serve.
Cake "Snickers" with the meringue is ready!
Enjoy a delicious dessert with chocolate flavor, and copious amounts of peanuts.
Enjoy your tea!
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