Snickers Cake Class Video update | Chef Shahid | Milkyz Food | Recipe
Snickers Cake Class Video update
#milkyzfood #recipe #chefshahid
Snickers cake
Chocolate Cake Slice 4 Slice
Whipy Whip Cream 200 gm
White Ganach 400 gm
Toffee Caramel 80 gm
Penut Butter 100 gm
Rosted Peanuts 80 gm
Marie Biscuit Chunks 100 gm
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How to make Snickers Cake | chocolate Snickers Cake | chocolate cake | cake kaise banate hai |
Snickers Cake recipe | How to make Snickers Cake | chocolate Snickers Cake | chocolate cake | cake kaise banate hai |
Easy Snickers cake recipe
#easycookingwithdas
#cakerecipe
#cake
#chocolatecake
#moistchocolatecake
#Snickerscake
ingredients:--( pan size 6 )
flour 100gm
dark cocoa powder 30gm
baking powder 1/4 tsp
4 eggs
7gm cake gel ( optional)
30ml water
40ml sunflower oil
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caramel sauce :
sugar 150gm
butter 50gm
cream 100gm
salt 1/2 tsp
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icing :-
Whipping cream 200gm
condensed milk 3tbsp
1tbsp caramel sauce
1tbsp peanut butter
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170gm milk chocolate
30ml sunflower oil
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rostered peanut 200gm
chocolate chips 4tbsp
sugar syrup 1/4 cup(optional)
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Snickers-Kuchen, ein einfaches Rezept, das Sie umhauen wird! Einfach und sehr lecker! ????
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Snickers-Kuchen, ein einfaches Rezept, das Sie umhauen wird! Einfach und sehr lecker! ????
Snickers-Kuchen ist ein saftiger, flacher und frittierter Kuchen, der auf der weltweit beliebten Snickers-Schokolade basiert.
Zutaten:
Keks:
2 Eier.
65 g Zucker.
Schlagen, bis das Volumen um das 3-4-fache zunimmt.
Pflanzenöl 15g.
Mehl 45g.
Kakaopulver 15g.
Backpulver 1/2 Teelöffel.
Backform 26*16 cm.
Im auf 170 °C vorgeheizten Ofen 15–17 Minuten backen.
Abkühlen lassen. Schneiden Sie die Kanten ab.
Karamell:
Zucker 170 g. Bei schwacher Hitze schmelzen und gelegentlich schütteln. Beginnen Sie mit dem Rühren mit einem Spatel erst, wenn der Zucker vollständig geschmolzen ist.
Butter 80g (gut gekühlt). Mischen, bis eine glatte Masse entsteht.
Sahne 120g (33-36%). Vorsichtig hinzufügen, da die Masse stark kocht.
1/3 Teelöffel salzen.
Geröstete Erdnüsse 120g.
Auf Raumtemperatur abkühlen lassen.
Eine 25*12 cm große Kuchenform mit Frischhaltefolie auslegen.
Karamell mit Erdnüssen aufgießen.
Milchschokoladenmousse:
Wasser 60g
Gelatine 11 g
7-10 Minuten einwirken lassen
Sahne 33-36% 300 g.
Zu weichen Spitzen schlagen.
Milchschokolade 115 g. Wärmen.
Die Gelatine einige Sekunden in der Mikrowelle schmelzen.
Mit Schokolade mischen, glatt rühren.
Frischkäse 300g
Puderzucker 40g
Mischen, bis es glatt ist
Zur Käsemischung geben, umrühren.
WARNUNG! Beginnt die Gelatine sofort fest zu werden, erhitzen Sie die Käsemasse einige Sekunden in der Mikrowelle und rühren Sie sie erneut glatt.
Schlagsahne zugeben, rasch glatt rühren.
Die Mousse über das Karamell gießen.
Dann Schokoladen-Biskuitkuchen.
Mit Frischhaltefolie fest abdecken.
Für 1 Stunde in den Kühlschrank stellen und dann für weitere 1-1,5 Stunden in den Gefrierschrank stellen – das Karamell sollte gut eindicken!
Bereiten Sie die Glasur vor:
Milchschokolade 150g
Pflanzenöl 30 g (raffiniert ohne Geruch verwenden).
Schmelze es.
Geröstete, zerkleinerte Erdnüsse 50g
Gut mischen.
Den Kuchen glasieren.
Gefällt dir das Rezept? Bitte in die Kommentare schreiben. Vielen Dank!
Danke, dass du mein Video bis zum Ende angeschaut hast!
Guten Appetit!
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#lecker_mit_sophie_mayer #snickers
#torte #rezept #Nachtisch #cake
Snickers Poke Cake
#definitelynotgourmet #snack #food #treat #snickers #candy #cake #chocolate
Snickers Cake Recipe | Eggless & Without Oven | Caramel Peanut Cake | Yummy
WELCOME TO YUMMY
TODAY'S RECIPE IS Snickers Cake Recipe | Eggless & Without Oven | Caramel Peanut Cake | Yummy
INGREDIENTS:
Snickers Cake
Condensed milk 1/2 cup
Powder sugar 1/4 cup
Oil 1/4 cup
Mix well
All purpose flour 3/4 cup
Cocoa powder 1/4 cup
Baking powder 1 tsp
Baking soda 1/2 tsp
Milk 1/2 cup
Vanilla essence 1 tsp
7 inch pan
Grease oil
Place a stand & heat the pan for 5 mins on medium flame
Cook it on medium low flame for 30-40 mins
Sugar 1/2 cup
Caramelised the sugar
Hot milk 1 cup
Add gradually
Corn flour 1 tbsp
Water 1 tbsp
Keep stirring
Thick consistency
Salt to taste
Butter 1 tbsp
Roasted peanut 1/2 cup
Cook for 2 mins
Prick the cake
Cool for 1 hours
NOTE: 1 CUP = 250 ML
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This cake of caramel and chocolate combo that will melt in your mouth | Amazing Soft Snickers Cake
Snickers Cake – If you like a combo of caramel and chocolate like I do, this is the cake for you. And I’m sure this is most people’s favourite. I love Snickers bars, and it’s heavenly to have the similar flavours in a cake form. I applied a chocolate genoise which give a soft and moist cake texture. Similar to a Snickers Bar, there will be a layer of caramel peanut and cream. In this cream, I’m using Mascarpone to make the cream lighter and less sweet. Overall it’s came out as a big hit, everyone enjoys this cake. It’s super delicious. I love the flavouring so much with the added nuts, and the sweetness is well balanced with a bit of saltiness. I hope you’re inspired to try out this delectable cake. Enjoy!
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Ingredients:
• Peanut Caramel Sauce
150g [¾ cup] roasted peanuts (I prefer it to be chunky, but I still lightly chop it so that it’s easier in the mouth)
230g [1 cup + 2tbsp] fine sugar
113g [½ cup] unsalted butter
150g [¾ cup] whipping cream
½ tsp salt
• Chocolate Genoise
4 large eggs
100g [½ cup] fine sugar
1 tsp vanilla extract
105g [¾ cup + 2 tbsp] cake flour
20g [3 tbsp] cocoa powder
35g [2½ tbsp] oil
55g [3½ tbsp] whole milk
• Cream Frosting
200g [1 cup + 1 tbsp] mascarpone cheese, room temp
30g [¼ cup] powdered sugar
480g [2 cups] whipping cream
syrup [1 tbsp sugar + 2 tbsp hot water]
• Deco
120g [¾ cup] milk chocolate (compound chocolate)
100g [⅓ cup + 1 tbsp] whipping cream
50g [½ cup] peanuts, chopped
piping tip: #869
Instructions:
• Peanut Caramel Sauce
1. Lightly chop the peanuts according to the size you desire. Chopping the nuts here is optional.
2. In a sauce pan, add sugar. Cook using low heat. Keep an eye at all time, do not leave the pan. Be patient as this will take about 10 minutes for the whole process.
3. Once you notice the edges is caramelised, with a wooden spatula, give it a stir. Keep stirring until the sugar turned into liquid.
4. Add in the butter. Increase the heat slightly to melt and combine the mixture. Reduce the heat once it has combined.
5. Add in the whipping cream. Keep stirring and cook it until it is bubbly and combined. Off the heat.
6. Add in the salt, mix to combine.
7. Transfer into a bowl.
8. Add in the nuts. Mix until combined.
9. Let it cool slightly. Cover with cling film and refrigerate for 1 hour or until it is thickened.
• Chocolate Genoise
1. In a large mixing bowl, add eggs, sugar and vanilla extract.
2. Place the bowl over a hot water bath.
3. Whisk unitl the sugar is dissolved. The purpose of the heat is to help dissolving the sugar.
4. Remove the bowl from the hot water bath.
5. With an electric mixer, start mixing on high speed until the batter is creamy, pale and volume doubled. This will take about 7-8 minutes. Lift up the mixer and draw a shape, the batter is able to hold the shape and not sink. Once achieved that, mix on low speed for another 2 minutes to release air bubbles.
6. Sift in the flour and cocoa powder. Use a whisk to mix in until combined, do not over mix.
7. Add in the oil and mix until combined.
8. Add in the milk and mix until combined.
9. Switch to a spatula to mix and scrape the bowl to ensure even mixing.
10. Transfer the batter into a prepared 7 inch pan, greased and lined with parchment paper. Wiggle the batter with the spatula to release air bubbles.
11. Bake in preheated oven at 170°C/340°F for 30 minutes.
12. Let the cake cool completely before slicing.
13. Slice the cake into 3 sheets. Set aside.
• Cream Frosting
1. In a mixing bowl, add mascarpone cheese (room temp). Mix to ensure it’s softened.
2. Sift the powdered sugar into it, mix until combined.
3. In another chilled bowl of whipping cream, mix until lightly thickened.
4. Add half of whipping cream into the cheese. Mix until combined. Add the remaining cream, continue mixing on medium speed until the cream is stiff.
5. Transfer onto a piping bag.
• Assemble the Cake (refer to video)
• Deco
1. In a bowl, add the chocolate coins and whipping cream.
2. Melt the chocolate over a double boiler. Let it rest for 5 minutes.
3. Mix with a spatula until well combined and no lumps.
4. Add in the chopped nuts. Mix until combined.
5. Set aside until the mixture is cool down until room temperature.
6. Pour over the chilled frosted cake.
7. Refrigerate for 30 minutes.
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