Some time ago I received two boxes of fresh walnuts. I dried them, and decided to use some of them. While breaking the walnuts, it turned out that some of them were really mouldy or so dry inside that they could not be used. When I started cracking them, I ended up cracking the entire box of them and I actually only got a small amount of good nuts. I divided them into two parts and used them for two separate cakes. One of these cakes was this Snickers cake – I’m leaving you its recipe below.
Snickers cake is composed of two cakes: a walnut cake and a coca cake. These two cakes are joined as one by butter and a custard cream spread between their layers. The top of the cake is decorated with chocolate glaze.
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Ingredients for Snickers cake.
Cocoa cake:
- 7 eggs
- 150 g icing sugar
- 100 g all-purpose flour
- 2 tablespoons cocoa
- 1 teaspoon of baking powder
- a pinch of salt
Walnut cake:
- 250 g walnuts
- 5 egg whites
- 1 tablespoon of honey
- 2 tablespoons of potato starch
- 2 tablespoons of all-purpose flour
- 150 g icing sugar
- 1 teaspoon of baking powder
- a pinch of salt
Custard cream:
- 500 ml milk
- 5 egg yolks
- 150 g crystal sugar
- 1 tablespoon of potato starch
- 2 tablespoons of vanilla pudding powder
- 250 g unsalted butter
Chocolate glaze:
- 100 g milk chocolate
- 3 tablespoons each of: unsalted butter, water, crystal sugar, dark cocoa
How to make Snickers cake.
Cocoa cake: break the eggs and separate the egg whites from yolks. Put the egg whites and a pinch of salt into a plastic bowl, then whisk until stiff peaks are formed. At that point, start adding the icing sugar, not all at once but in smaller batches, while carrying on whisking. Combine the sifted flour, sifted cocoa and baking powder in a bowl. Mash the egg yolks with a fork. Add the dry ingredients from the bowl and the egg yolks interchangeably to the whisked egg whites. Stir them in with a wooden spoon, making big circles very gently.
Transfer the cake batter into a baking tin lined with a baking paper, then place it in an oven preheated to 170 degrees Celsius. Bake the cake for 35 minutes. Once baked, let it cool down.
Walnut cake: chop the walnuts very finely. Put the egg whites into a bowl, add a pinch of salt and whisk until stiff. At that point, add the icing sugar in batches, while continuing to whisk. Combine sifted potato and all-purpose flour, baking powder and very finely chopped walnuts in a separate bowl. Once the egg whites are properly whisked, add the honey and the flour and walnuts mix in small batches. Gently stir with a wooden spoon.
Line a baking tin with baking paper and pour the cake batter in it. Bake the cake at 175 degrees Celsius for 30 minutes.
Butter and custard cream: take 200 ml of milk from the total of 500 ml and add egg yolks, potato flour and pudding powder to it. Whisk with a hand whisk so that there are no lumps in the mixture.
Pour 300 ml of milk into a pot, add sugar and bring it to boil. When the milk starts to boil, reduce the heat and pour in the mix from the cup. Stir intensively until the pudding starts boiling and from that point on, keep it cooking for 30 seconds, while stirring constantly. Remove the cooked pudding from the heat and let it cool down.
Put butter into a bowl and rub it until soft, creamy and almost white. At that point, add the cold custard in small batches and rub until there are no lumps in the cream.
Chocolate glaze: put butter, cocoa, water and sugar into a pot. Bring it to boil over a medium heat. Once all the ingredients are melted and start boiling, add the crushed chocolate. Stir vigorously until the chocolate dissolves completely. Take it off the heat and cool it down a little.
Assembling the cake: cut the cocoa cake lengthwise into two separate cakes. Spread a half of the custard cream on the first half of cake. Next, place the walnut cake on it, cover it with the remaining cream and the other half of the cocoa cake. Pour warm chocolate glaze on the top of the cake.
Place the Snickers cake in the fridge for a few hours so that the cream can thicken completely.
Good to know when making Snickers cake.
The baking tin I used was rectangular and had a size of 25 by 35 centimetres.
Remember not to mince or grind the nuts, only chop them very finely. Mincing or grinding will cause the walnuts to release the oil and the cake will not rise.
After adding the ingredients to the whisked egg whites, try to mix everything very quickly. The more you mix these, the more air is lost by the whisked egg whites.
Do you like cakes with walnuts? If so, try our recipe for Bejgli with walnuts.
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