Snickers Cake Recipe | Eggless & Without Oven | Caramel Peanut Cake | Yummy
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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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The Best Snickers Cake that melts in your mouth | Snickers cake recipe| Bake N Roll
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Ingredients:
Egg 5 medium size (240 grams) room temperature
Sugar 2/3 cup (140 grams)
Add oil 2 tbsp ( 30 grams)
all purpose flour 1/2 cup (70 grams) or cake flour
cocoa powder 1/4 cup (34 grams)
salt 1/2 tsp
baking powder 1 tsp
vanilla sugar or vanilla extract (1/2 tsp)
coffee powder 1/2 tsp
Cream cheese icing:
butter 135 grams (1/2 cup + 2 tbsp)
condensed milk 60 grams or ml (chilled)
creams cheese 337 grams (1 1/2 cup)
powder sugar 40 grams (1/3 cup + 1tbsp)
Filling:
3/4 can of caramel
roasted peanut 1 cup ( I used salted to balance the sweetness)
Coating : Chocolate ganache
heavy cream 150 ml ( or all purpose cream)
milk Chocolate 200 grams
Sugar syrup:
1/3 cup water
1/3 cup sugar
combine water and sugar let it boil until the sugar dissolve. let it cool before using it.
Baking Time: 28 to 20 minutes
Oven temperature: 160°c
Happy Baking And stay safe
Snickers Cake Recipe - Chocolate Candy Bar - Video Culinary
How to make Snickers Candy Bar Cake from scratch! Get the recipe with step by step instructions + photos here:
This cake consists of chocolate cake layers, filled with caramel buttercream, peanut nougat buttercream, and glazed with chocolate ganache. It is perfect as a birthday cake for someone who loves Snickers!
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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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