스니커즈 케이크! 땅콩 카라멜 초콜릿 케이크 만들기 : Snickers Cake! Peanut Caramel Chocolate Cake Recipe | Cooking tree
스니커즈 케이크! 땅콩 카라멜 초콜릿 케이크 만들기 : Snickers Cake! Peanut Caramel Chocolate Cake Recipe
땅콩이 듬뿍 들어가 고소한 스니커즈 케이크를 만들었어요~
카라멜과 초콜릿의 조합이라 달콤함의 끝판왕 케이크인 것 같아요^^
케이크를 먹기 전에 보기만 해도 고소하고 달콤한 향이 가득하답니다.
땅콩의 식감과 카라멜의 쫀득함이 느껴져서 먹는 재미도 있는 것 같아요~
즐겁게 시청하세요~♬ Enjoy~
*여러분의 구독, 좋아요, 댓글로 오늘도 큰 힘을 얻습니다!
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*자막이 준비되어 있습니다! Subtitles are prepared.
It's an automatic translation, so it might be a little wrong,
but I hope it helps a little bit.^^
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[재료 Ingredients]
달걀 3개
설탕 95g
바닐라익스트랙 3g
무염버터 25g
우유 30g
박력분 75g
코코아파우더 15g
설탕 100g
무염버터 45g
생크림 65g
소금 1g
구운 땅콩 80g
크림치즈 150g
생크림 150g
슈가파우더 15g
밀크 커버춰 초콜릿 120g
무염버터 15g
생크림 40g
구운 땅콩 (다진것) 50g
3 Eggs
95g Sugar
3g Vanilla extract
25g Unsalted butter
30g Milk
75g Cake flour
15g Cocoa powder
100g Sugar
45g Unsalted butter
65g Whipping cream
1g Salt
80g Roasted peanut
150g Cream cheese
150g Whipping cream
15g Powdered sugar
120g Milk couverture chocolate
15g Unsalted butter
40g Whipping cream
50g Roasted peanut (chopped)
[만드는 과정]
케이크 시트
1. 끓인 물이 담긴 냄비 위에 달걀이 들어 있는 볼을 올리고 설탕과 바닐라 익스트랙을 넣는다.
2. 계속 저으면서 설탕을 녹이고 달걀이 약간 투명해지면 냄비에서 내린다.(약 40도 정도)
3. 버터와 우유가 들어 있는 볼을 냄비에 올려 중탕으로 온도를 올린다.(약 50~60도 정도)
4. 달걀을 고속에서 휘핑해 폭신하고 미세한 거품 상태로 만든다.
5. 저속에서 약 1~2분 정도 기공을 정리하기 위해 휘핑한다.
6. 밀가루와 코코아파우더를 체에 쳐서 넣는다.
7. 주걱으로 날가루가 보이지 않은 정도로 섞는다.
8. 버터와 우유가 들어 있는 볼을 냄비에서 내리고 약간의 반죽을 넣고 섞는다.
9. 본 반죽에 모두 넣고 골고루 섞는다.
10. 오븐 팬에 붓고 바닥에 탕탕 쳐서 큰 기포를 제거한다.
11. 175도의 오븐에서 35분 정도 굽고 식힌 뒤 1.5cm 3장으로 자른다.
땅콩 카라멜
12. 냄비에 설탕을 넣고 약불에서 가열한다.
13. 설탕이 다 녹고 갈색이 되면 버터를 넣고 섞는다.
14. 생크림을 넣고 섞는다.
15. 소금을 넣고 섞은 다음 볼에 담는다.
16. 땅콩을 넣고 섞은 다음 실온의 온도로 식힌다.
(얼음 물이나 차가운 물 위에 볼을 올리고 저으면서 식히면 빠르게 식힐 수 있어요)
크림치즈 크림
17. 볼에 크림치즈를 담고 생크림을 약간 넣어 부드럽게 휘핑한다.
18. 생크림과 슈가파우더를 넣고 휘핑해 단단한 크림을 만든다.
(얼음 볼 위에서 휘핑하면 더 단단한 크림을 만들 수 있어요)
19. 짤 주머니에 담아 준비한다.
20. 돌림판 위에 종이 유산지 3장을 깔고 케이크 시트를 올린다.
(초콜릿 코팅 후 깔끔하게 마무리하기 위해서 미리 작업해 주세요)
21. 크림을 평평하게 바르고 테두리에 크림을 둥글게 짠다.
22. 땅콩을 섞은 카라멜을 조금씩 떠서 올린다.
23. 케이크 시트를 올리고 옆면의 크림을 정리한다.
24. 반복하여 쌓고 옆면의 크림을 매끈하게 정리한다.
25. 냉장실에서 2시간 정도 굳힌다.
코팅용 초콜릿
26. 밀크 초콜릿에 버터를 넣고 중탕으로 녹인다.
27. 생크림을 넣고 섞는다.
28. 다진 땅콩을 넣고 섞은 다음 30도 정도로 식힌다.
29. 케이크 위에 붓고 옆면까지 골고루 묻힌다.
30. 냉장실에서 20분 정도 굳힌다.
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이 영상을 무단 도용하거나 2차 편집 및 재업로드를 금지합니다.
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Unauthorized theft of this video or 2nd edit and reupload is prohibited.
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#스니커즈케이크 #초콜릿케이크 #Snickerscake #chocolatecake
#베이킹 #디저트 #baking #dessert
Snickers-Kuchen, der auf der Zunge zergeht! Einfach und sehr lecker! ????
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Die Übersetzung wurde mit Google Translate erstellt.
___________________________________________
Snickers-Kuchen, der auf der Zunge zergeht! Einfach und sehr lecker! ????
Zutaten:
Eier 3St.
Zucker 80g.
Eine Prise Salz.
Schneebesen, bis es leicht schaumig ist.
Pflanzenöl 30 ml.
Milch 50 ml.
Mehl 80 g.
Kakaopulver 20g.
Backpulver 1 Teelöffel.
Sieben und in zwei Portionen mischen.
Im vorgeheizten Backofen bei 180 °C 25-30 Minuten backen.
Zucker 220g.
Butter 100g.
Sahne (30-36%) 160g.
Salz 1/2 Teelöffel.
Geröstete Erdnüsse 150g.
Frischkäse 400g.
Puderzucker 30g.
Vanilleextrakt 1 TL.
Sahne (33-36%) 150g.
Schneebesen bis zur Verwüstung.
2-3 Stunden kühl stellen.
Milchschokolade 150g.
Schmelzen.
Unparfümiertes Pflanzenöl 30g.
Geröstete Erdnüsse (gehackt) 50g.
10-15 Minuten kühl stellen.
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 #Rezepte #Snickers-Kuchen
Snickers Cake Recipe | Beware: It's Addictive!
Snickers cake – a combination of chocolate, caramel and peanuts! What can be better of this combo? This cake is homage to the famous candy bar the we all loved when we were kids. But today, with this recipe, we can control the flavors and the sugar amount. Really amazing cake for birthdays, for parties and holidays.
► Full written recipe:
► Equipment I used in this video:
►More Recipes You Might Like:
Rolled Baklava:
Chocolate Peanut Butter Cake:
Snickers Mousse Cake:
Red Velvet Cake:
Ingredients:
For the cake:
3 Eggs
75g Sugar
30ml Vegetable oil
50ml Milk
80g Flour
20g Cocoa powder
3/4 teaspoon Baking powder
Pinch Salt
For the cream:
1 cup (225g) Cream cheese/mascarpone
1/4 cup (60ml) Heavy cream
1/4 cup (30g) Powdered Sugar
1 teaspoon Vanilla extract
For the caramel:
110g Sugar
1/4 cup (60g) Butter
1/3 cup (80ml) Heavy cream
100g Peanuts, toasted
For the chocolate glaze:
120g Dark Chocolate
100ml Heavy cream
40g Peanuts, chopped
Directions:
1. Make the cake: Preheat the oven to 350˚F (180C˚). Grease a 8-inch (20cm) round cake pan and set aside.
2. In a large bowl, place eggs, sugar and beat until light and fluffy, about 6-7 minutes. Add oil and mix until combined, add milk and mix until combined.
3. Sift in flour, cocoa powder, baking powder and salt. Fold just until incorporated. Do not over mix.
4. Pour into prepared pan. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool.
5. Meanwhile make the caramel: Heat sugar in a medium saucepan over medium-high heat, stirring occasionally with a spatula or wooden spoon. Sugar will form clumps and eventually melt into a thick brown, amber-colored liquid as you continue to stir. Be careful not to burn. Once sugar is completely melted and reached a deep amber color, reduce the heat and add the butter, stir until melted. Then, pour heavy cream and stir immediately until combined and smooth. Turn the heat off, add the peanuts and stir. Set aside while making the cream.
6. Make the cream filling: in a large bowl, beat cream cheese, powdered sugar and vanilla extract. Beat until smooth. Add cold heavy cream and whip until fluffy.
7. Assembly: cut the top of the cake the give the cake an esthetic look. Then, divide the cake into two. Spread the cream over the first layer of cake. Gently spread the caramel on top of the cream. Place the second layer of cake on top and gently press. Refrigerate for at least two hours.
8. Make the chocolate glaze: chop the chocolate and place in a heatproof bowl. In a small saucepan heat heavy cream. Pour hot cream over the chocolate, allow to sit for 2 minutes, then stir until melted and smooth. Add chopped peanuts and mix.
9. Pour chocolate ganache over the cake and allow to set in the fridge for at least 30 minutes.
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how to make caramel and Snickers cake
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Snikers Torta | Snickers Cake: How To Make The Tastiest Loaded Snickers Cake
This video shows How To Make The Tastiest Loaded Snickers Cake. This snickers cake is filled to the full with filling so you can enjoy the snickers taste to the max. Consisting of mainly peanuts, caramel and chocolate this cake will be liked by all cake lovers and especially snickers lovers as you will not know the difference.Give this recipe a try and let me know what you think in the comment section below or if you have any questions.
For the full explanation find it on my website:
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★GEAR & EQUIPMENT USED:
►Camera:
►Studio Lights:
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►Hand Mixer:
★English★
►Ingredients For Peanut Caramel Filling:
•2 Pkts ( 80g ) Vanilla Pudding
•200ml Milk
•250g Sugar
•300ml Milk
•125g Butter
•100g Milk Powder
•150g Unsalted Crushed Peanuts
►Ingredients For Chocolate Filling:
•6 Eggs
•150g Sugar
•240g Dark Chocolate
•300g Butter
►Ingredients For Chocolate Sponge:
•6 Egg Whites
•130g Sugar
•25g Flour
•15g Cocoa Powder
•20g Breadcrumbs
•4 Tbsp Unsalted Peanuts Crushed
►Ingredients For Caramel Sauce:
•200g Sugar
•6 Tbsp Water
•240ml Double Cream
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