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Snickers cake from Alina Akhmadieva

Snickers cake from Alina Akhmadieva

Category: Confectionery
Snickers cake from Alina Akhmadieva

Ingredients

Biscuit
wheat flour / grade 300 BC
egg 180 BC
sugar 290 BC
cocoa 75 g
vegetable oil b / s 75 g
milk 290 BC
baking powder 12 g
salt 1/2 tsp
vanilla taste
Caramel with nuts
sugar 120 g
water 30 g
butter 28 g
cream 33-35% 140 g
salt taste
roasted peanuts 120 g
Ganache on milk chocolate
cream 33-35% 150 g
milk chocolate 150 g
instant gelatin powder 7 g
water for gelatin 35 g
Butter cream
mascarpone (I have separator cream) 170 g
cream 33-35% 70 g
powdered sugar 20 g
instant gelatin powder 5 g
water for gelatin 20 g
vanilla taste
Ganache cream for cake coating
butter 250 g
chocolate 250 g
Impregnation syrup
water 200 g
powdered sugar 20 g
----- -----
ring d 18

Cooking method

  • Snickers cake from Alina Akhmadieva All foods should be at room temperature.
  • Stir in flour, sugar, salt, baking powder, vanilla, cocoa.
  • Snickers cake from Alina AkhmadievaPour in milk and butter.
  • Snickers cake from Alina AkhmadievaMix.
  • Snickers cake from Alina AkhmadievaBeat eggs until fluffy and light.
  • Snickers cake from Alina AkhmadievaPour eggs into the dough and mix gently.
  • Snickers cake from Alina AkhmadievaIt turns out a rather thin dough with the consistency of thin sour cream.
  • Snickers cake from Alina AkhmadievaI baked in a ring. If you do not have a form with high sides, then the sides need to be increased.
  • Tighten the ring with foil. Pour out the dough. Distribute from the center to the sides. Cover with foil and put in an oven preheated to 160 degrees. Bake under the foil for 60 minutes, then remove the foil and bake until tender. It will take another 20-30 minutes. We check the readiness of the cake with a wooden skewer. It should come out dry from the center.
  • Leave the finished biscuit to cool in the form. We release from it. Wrap in plastic wrap and refrigerate overnight.
  • Snickers cake from Alina AkhmadievaPour sugar into a ladle with a thick bottom, fill with water and put on fire. Heat the cream until very hot, but do not boil it.
  • Snickers cake from Alina AkhmadievaOver medium heat, without stirring, cook the syrup until the desired color. You can rock the bucket slightly.
  • Snickers cake from Alina AkhmadievaRemove from heat, add soft butter and stir quickly. Carefully, it rises strongly and steams.
  • Snickers cake from Alina AkhmadievaPour in hot cream in parts, salt and stir everything well.
  • Snickers cake from Alina AkhmadievaWe return to the fire and, with constant stirring, bring the caramel to a temperature of 106-108 degrees. Pour, cover in contact with foil, let cool. We put in the refrigerator overnight.
  • Snickers cake from Alina AkhmadievaFry the nuts in the oven at a temperature of 150 grams until the desired color. Let cool and grind into large crumbs.
  • Snickers cake from Alina AkhmadievaWe heat the cream very well, but do not boil it.
  • Add chocolate. Let stand for 2 minutes.
  • Snickers cake from Alina AkhmadievaStir until smooth or punch with a blender. We cover in contact with a film, let it cool and send it to the refrigerator overnight.
  • Snickers cake from Alina AkhmadievaPour gelatin with boiled cold water.
  • Let's swell. Dissolve and let cool to room temperature.
  • Snickers cake from Alina AkhmadievaBefore assembling the cake, we take out the ganache and begin to beat at medium speed.
  • Snickers cake from Alina AkhmadievaBeat until fluffy. Let stand in the room for about 30 minutes and pour in the cooled gelatin, stirring with a mixer.
  • Snickers cake from Alina AkhmadievaThe cream will slightly change its consistency and structure. We transfer the cream to a pastry bag.
  • Snickers cake from Alina AkhmadievaWhisk the cream (must be cold) until soft.
  • Snickers cake from Alina AkhmadievaSoak gelatin and repeat all procedures as described above.
  • Whisk mascarpone at room temperature with powdered sugar. I have separator cream, I just mixed them with powder. Pour in a thin stream of gelatin, stirring with a mixer at the lowest speed. The gelatin should not get on the whisk.
  • Snickers cake from Alina AkhmadievaAdd the cream in several steps and stir gently. I (I do not have mascarpone) still whipped everything together with a mixer at low speeds. Put the cream in a bag.
  • Snickers cake from Alina AkhmadievaTrim the biscuit.And cut into three cakes.
  • Lay the sides of the ring with pastry film or a file.
  • Snickers cake from Alina AkhmadievaPut in the first cake. Soak it with regular syrup if you like. I did not soak.
  • Make a side of ganache and put half of the nuts, pour over half of the caramel.
  • Snickers cake from Alina AkhmadievaClose the caramel with the remaining cream. Align. Put the second cake on top.
  • Snickers cake from Alina AkhmadievaRepeat the previous step, but with butter cream. Cover with the last cake and refrigerate for 6-8 hours.
  • Snickers cake from Alina AkhmadievaMelt the chocolate.
  • Snickers cake from Alina AkhmadievaBeat butter at room temperature until fluffy. Add melted chocolate in portions, whisking each time. Put the cream ganache into a bag.
  • Snickers cake from Alina AkhmadievaPut the cream in a bag. If it is too fluid, then put it in the refrigerator for 20-30 minutes and turn it over and stir in the bag every 5 minutes until it stops being fluid, but also begins to freeze at the edges.
  • Take out the cake, remove the ring and film. Cover with cream and smooth. Decorate at your discretion.
  • Snickers cake from Alina Akhmadieva
  • Cooking is not difficult, the main thing is to do it with love for your loved ones!

Cooking program:

oven

Note

Recipe from Alina Akhmadieva's webinar.
My baking changes. I took a large diameter mold, applied covering, lowering the temperature and increasing the baking time. The cake was not cracked and there was practically no "dome" appearance.
Delicious, hearty and very expensive cake. You can't eat more than one small piece. But that's good, because it's incredibly high in calories. I baked on my DR. Everyone was delighted. Recommend!

Ilmirushka
Angela, these are the lucky ones who taste all THIS ... I envy them with joy!
Myrtle
Angelawhat a fine fellow you are, you have created such beauty!
irina23
Angela, what a cutter, I want to try! Thank you for another tasty treat, I took it to your favorites. Preparing in time only takes a long time, but I want to try to cook.
kavmins
just incredible beauty and yummy! I took it to bookmarks, but will I ever get such a masterpiece creation - it is unlikely ... smart girl, Angela, that you cook such beauty and show us what kind of cakes you can bake!
maha i
But I think that according to my report "Gourmet" is silence, perhaps Angela is preparing another MASTERPIECE: girl-th: intuition did not disappoint! GORGEOUS
kirpochka
ang-kay, Angela, I also made this cake, very tasty !!! I had a lower temperature, but I didn't think of covering it with foil))) Baking in a ring of 22 cm, cut into 3 good cakes, the top remained for "cups"))) The creams were very stable in themselves and I did not strengthen them with gelatin) This version "Snickers" is very interesting)))
Helena
Angelawhat a cake!
shlyk_81
Angela, and how much salt caramel? A pinch or should it be salty?
lady inna
just delight, Angela!
ang-kay
Ilmirushka, Myrtle, irina23, kavmins, maha i, kirpochka, Helena, shlyk_81, lady inna, thanks, girls, for your attention to the recipe and kind words. I am very pleased
Quote: irina23
Preparing in time only takes a long time
Ira, not for long. Like a regular cake. Even a simple biscuit day is needed. So do it!
Quote: maha i
according to my report "Gourmet"
Marina, I'll go watch. Most likely the messages were stuck together. Then notifications do not come if you add something to your post during the day.
Quote: kirpochka
Baked in a ring 22 cm, cut into 3 good cakes, the top was left for "cups"
Probably, the wider the form, the less "dome" it is, because it bakes faster and rises better. Well, I think so.
Quote: kirpochka
The creams were very stable in themselves and I did not strengthen them with gelatin
Well, I'm the first time with a prescription though. And she was afraid that caramel would flow somewhere.
Quote: shlyk_81
and how much salt to caramel?
Zhenya, taste. I dropped a pinch, but as for my taste, two could have been.
Zhannptica
Mom dear .....
Delight!!!!!!!!!
ang-kay
Jeanne, Delicious.
prubul
Masterpiece
ang-kay
Elena, Thank you)
shlyk_81
Today I made this cake for the family. I got a sponge cake joint. After an hour in the oven at 160 degrees under the foil, it did not grow a single gram and remained just a dough. I had to turn on 180 and bake in emergency mode.Therefore, it rose unevenly, there were voids inside. Well, I also have no mascarpone, but with rustic cream. Everything else is exactly according to the recipe. The cake is delicious and satisfying! The husband and children, spoiled by cakes, however, did not appreciate it, so I will cut it into pieces and send it to the freezer. I'll have one month))) I will definitely repeat it for some holiday. Guests will definitely appreciate it !!
The cut is smeared with caramel with nuts. But there is a lot of it)))

Snickers cake from Alina Akhmadieva
Snickers cake from Alina Akhmadieva
Albinka (Alya)
How delicious he is !!! I also saw the webinar. Angela, I wanted to ask if you baked a chocolate biscuit for 123, tell me these two biscuits are similar in structure and taste? At 123, this is now my favorite among choco biscuits, so I want to try this biscuit) I will be grateful for the answer)
ang-kay
Quote: shlyk_81
Today I made this cake for the family.
Evgeniya, outwardly very beautiful.
Quote: shlyk_81
I got a sponge cake joint
Was this the real temperature in the oven? Because all ovens lie. I wrote not about the temperature on the display, but the real one. I have 180 on the display. The divergence is 20 degrees at my oven. Alina baked at 180 and I did not like the result. The cake was very torn and with a huge hump.
Quote: shlyk_81
I will definitely repeat it for some holiday. Guests will definitely appreciate it !!
I hope everything will be okay.
Quote: Albinka (Alya)
he
Albina, Thank you.
Quote: Albinka (Alya)
baked a chocolate biscuit for 123,
Hell. Look like all chocolate)
Arlei
Cooking with minor changes. The nuts were pine nuts, since there were no peanuts (peanuts would be more suitable). I slightly changed the cream. For me, the biscuit is a little heavy. I love more tender ones. But everyone liked it, rich.
Snickers cake from Alina Akhmadieva
ang-kay
Leila, very beautiful.
shlyk_81
Albina, next time I will bake this cake with a biscuit at 123. The composition is very similar, but 123 is completely unblemished, and it always turns out. In comparison, 123 is, in my opinion, more humid. But this one is also very tasty (you need to buy an oven thermometer). I also had baileys impregnation instead of the standard one. Delicious!
Svetka
Angela is a fairy tale, she did it just for her husband.
Snickers cake from Alina Akhmadieva





Sorry for no decor, but for us every day. I made one exception; I did not add nuts to the finished caramel, but peanut butter. It turned out very well. Thanks from our family !!
ang-kay
Svetka, healthy cake. I'm glad that I tried to bake it and I'm happy with the result. It is tasty.
Olgabozhok
Angela, Angela, thank you very much for the recipe, chose from several recipes, settled on yours: rose: I followed exactly your instructions)) Everything worked out like clockwork. Unfortunately, there is no cutaway, since the cake was a gift, but they did not have time to take a picture ... But they sent admiring reviews)))
Snickers cake from Alina Akhmadieva
ang-kay
Olgawhat a beautiful cake !!! So beautifully decorated, the color is excellent. Master artist! How did it align? Eh, I would have such hands!
Marika33
Angela, cake admiration and indescribable beauty! Took to bookmarks. Thank you!
ang-kay
Marina, Thank you. The cake is delicious and satisfying. You can't eat a little more. Sparingly
Marika33
Angela, no, my cake lovers don't stop at one piece a piece, it is not serious for them. Fortunately, their figures allow them to eat without harm to her.
ang-kay
Let them eat, if possible)))))
Olgabozhok
AngelaThank you very much))) I leveled it with ganache (I added a little bit of honey for plasticity). I am slowly acquiring pastry tools, and finally I bought a turntable, it is much more fun and faster to align with it
ang-kay
Olga, and then covered the sides with something? It seems to me that there is also a color other than chocolate? And how much honey is there for this portion?
Olgabozhok
AngelaFor this cake I made ganache from 300 g of chocolate, 127 g of cream 34%, 180 g of sl. oils 82% and 45 honey. Melted chocolate in a micron, added honey and hot cream. Chilled to 40 degrees and mixed in room oil. pace. As usual, the film is in contact and the night for stabilization. Then she fluffed it up, and just flatten the charm with such ganache, it's a pleasure) And she sprinkled another shade, a little bit with canandurin, it gives me a little pink tint, and also splashes with an alcoholic solution of kandurin. In general, I ended up doing the whole kitchen, but I was satisfied with the result
ang-kay
Thank you. I haven't sprayed it yet. And my cakes are all homemade. I can make 3-5 in my life to order. Of course, something just to the table, like a gift. But this rarely happens. Therefore, there is no experience. I'll know)
Svetka
Here is my cutaway
Snickers cake from Alina Akhmadieva
ang-kay
Svetka, chic cut.The cakes and layers are even. Lovely sight)
MirnoeNebo67
Quote: ang-kay

Evgeniya, outwardly very beautiful. Was this the real temperature in the oven? Because all ovens lie. I wrote not about the temperature on the display, but the real one. I have 180 on the display. The divergence is 20 degrees at my oven. Alina baked for 180 and I did not like the result. The cake was very torn and with a huge hump. I hope everything will be okay.Albina, Thank you. Hell. Look like all chocolate)



Angela, please tell me, should you grease the form with oil and then sprinkle it with flour? And if the mold is completely closed, will there be no condensation? I have never baked with foil, I want to try, Thank you!
ang-kay
MirnoeNebo67, Irina, do not lubricate the form. There may be condensation, but it does not interfere. You can bake and not cover.
MirnoeNebo67
Thank you very much, Angela! I broke my whole head, I bake in the oven and always get a crust on top, and under it is a wet biscuit. I just want to cover the top with foil. And the temperature, as you have a small one, I think it will work out. Your cake is awesome! Like on a picture!
ang-kay
MirnoeNebo67, Irina, thanks) Everything will work out. Only under the foil does the biscuit bake longer than without it.
MirnoeNebo67
Yes, Angela, I get it. I also need to buy a thermometer for the oven, it seems to me that it incorrectly shows the real temperature.
Nasjka1990
Girls! and if there is no thermometer, how to determine if the caramel is ready?
Thank you
ang-kay
At the first stage, the color of the caramel should be brown-caramel. And on the second, boil for about 5 minutes. But, if you bake, it is better to have a thermometer)
Nasjka1990
Quote: ang-kay

At the first stage, the color of the caramel should be brown-caramel. And on the second, boil for about 5 minutes. But, if you bake, it is better to have a thermometer)
Eh, I'll have to buy!
Thank you!
Nasjka1990
Is it possible to make a biscuit in advance and freeze for example?
ang-kay
Nasjka1990, Nastya, of course, like all biscuits. Defrost in foil in the refrigerator.
Honey
Tell me, is there where on the forum Alina's proprietary honey cake recipe?
ang-kay
Svetlana, I have not met. I watch her MK, but I did not buy the course, nor did I participate in the draws.
Anastasenok
Angela, thank you very much for the recipe)
Report photo

Snickers cake from Alina Akhmadieva

ang-kay
Anastasiawhat a beautiful cake! People know how to make such beauty. Everything is so neat and stylish. Thanks for the pleasure)
Olekma
Hello!
I have a question. Step 16 - dissolve the gelatin and where is it? I can't find something, stick your nose, please!

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