Cake "Air Snickers"

The daughter asked to bake a cake for a friend who loves sneakers. The decision was made in a minute. For a long time I come here, read and come back.
I baked two huge cakes and cut each in half. Did everything according to the recipe. I added a spoonful of nut butter and small marshmallows to the cream. Thank you all for the science

the girl's name is Rima (with one M) and her friends call her RimAs, they asked to write that way ..)), and even toys were introduced for an adult "child

and yet ... a very sad story with Elena ((

Added Saturday 15 Oct 2016 15:54

It looks small in the photo, but it is HUGE)))

[Zhannptica]

Zhannptica, Zhanna, it's a very nice cake. Everyone wants to plunge into childhood, even for a moment.

[Tatyana]

Tatyana, Tanyush, thank you)) I'm more about baking, cakes are sooooo rare, but how can you refuse students ..

Tell me, please, should the cakes be straight dry-dry? Or did I dry them out?

[Nyufab]

Nyufab, overdried. Add a little sour cream to the cream, it will saturate better, the cake will be saved.

Svetta, thanks. I reread all the pages, but when I began to bake I did not understand at what point it would be better to take the cake out of the oven. I remade the cake, took it according to the recipe, but divided it into 2 parts. So 2 times. Smeared with cream, adding cream to it. The cream is very tasty. Girls, tell me please, the better to coat the sides, what kind of cream, so that the edges are even (not under the mastic).

[Nyufab]

Nyufab, I bake at 160 degrees. 25-28 minutes without convection. The cake is nicely gilded - it means it's ready.
I personally don't coat the sides, leave it as it is, like a naked cake, I like it.

Hello. And here is my cake

Dear Leka, I did not find you on the forum. But now I will always remember you with a kind word, because the cakes according to your recipe simply amazed me with their taste and unusualness. Bright memory to you and rest in peace.

[Leka]

Good day to all!
Oh, something went wrong with my cake ... Girls, tell me what kind of dough should be in terms of plasticity, under rolling with a rolling pin or so that you could distribute it with your hands? It seems to me that I put more flour than necessary and overexposed it in the oven. It turned out dry, the cakes were not soaked even on the third day. It's tasty anyway, of course, but I want to repeat one of these days, make the dough softer.
Here, I'm posting a photo, maybe your keen eye will immediately grab everything))
I made 4 eggs, shape d22 cm, rolled out 5 cakes, although it seems like if you counted as in Leka It should have been 7, but I can't imagine, so they were thin like ... Original cream, condensed milk. baked two cakes 160 degrees. with convection for 30 min.

Tatyana, I make the dough strictly according to the recipe, it is like a shortbread, easy to roll out and oily to the touch. And I make the cream almost 2 times more ... I like to smear it abundantly. And I also put the nuts in the cakes with a rolling pin, when I roll them out immediately. I put the cake in, cover it with a film, roll it on the film, then sprinkle it with nuts and roll it out again ... well, then I also put nuts when peeling it),) in general, I have a lot of creamy-nutty)))

[Moskvichk @]

Moskvichk @, I also applied the film on top and rolled it out. next time I will hold it in the oven less

[Zhannptica]

Zhannptica, Added a spoonful of nut butter and small marshmallows to the cream. What's tastier?

[Moskvichk @]

Moskvichk @, I liked the idea of ​​rolling nuts into the cake with a rolling pin. I also made this cake many times, this cake is the most favorite cake of men in our family.
I also make the dough strictly according to the recipe, and beat the cream 2 times more. The last time I did it, I decided to knock down the cream of condensed milk with sour cream, I didn't really like it. I decided not to deviate from the usual recipe anymore.But with nuts in the cake - you must try! I love a lot of cream and a lot of nuts!
Thanks for the idea!

[southerner]

southerner, You have been let down by convection. In the recipe, cakes are baked at 160 degrees. without convection. You just dried them out.

[southerners]

I have a problem like southerners only there is no convection, I baked for almost 50 minutes at 140 (I understand that it's overdried), but the protein is all lime. And the cream on sour cream did not even save - it was rather dry. But still I tried very hard in memory of Löcke.

[prubul]

prubul, Lena, squirrels on a cake and should not be dried dry, as we are used to. This is not Kiev cake, this is Snickers.
I've baked this cake sooo many times. In my oven (electro) I bake exactly as in the recipe - 155 degrees (in electro always 5 degrees lower) and about 30 minutes. The cake is baked, but not dried, the proteins do not stick on top, light beige and dry inside.

Hello, girls, handicraftsmen, I have been using the bread maker for a long time, I have been using recipes regularly and thank you girls, today I registered and decided to write thanks for the cake airy snickers, I already liked it many times, the first time I did it myself I could not tear myself away from it, I don't know how to insert a photo yet

Posted Saturday 18 Feb 2017 11:42 am

Girls, for info ☻. I bake 3 cakes on convection at once, I set 150 °.

[olesya555]

olesya555, I also bake with convection cakes, at 160 'I do not turn off convection. But I bake one cake at a time. But I have a mini oven for 46 liters. I could try to put 2 cakes, but I only have one baking sheet, which is ideal for these cakes. And the native baking sheet from the oven is a little larger and has an uneven bottom. In general, there was an idea to try 2 cakes immediately stick.

Girls, for info ☻. I bake 3 cakes on convection at once, set 150 °.

similarly

Girls, and someone collected a 3D cake from these cakes?

I have a cake, I'm baking for the first time, I wanted to try a new mixer for whipping protein. I looked at this recipe for a long time, well, it happened. The oven is easy. Only now I need to adapt to the oven, I tried it on convection, but my oven heats up very much, I had to set it not 160, but less, so the second and third cake turned down the temperature and it turned out better. The girls wrote that it is necessary to set the temperature less, but I also need to take the rake myself. While it is insisting. I tasted a tiny piece, delicious.

The blessed memory of Lekochka.

wanted to try a new mixer for whipping protein.

Alla, if not a secret, what kind of mixer? I'm in search now)))

[kirpochka]

kirpochka, Nataliya, I probably put it wrong, not quite a mixer, I bought a new dough mixer Proficook PC-KM 1096. Natasha, it is huge by 10 liters. And with 2 dough hooks. The concern was about a small amount, so I beat 6 proteins without problems, the instructions say 5-30 proteins at the highest speed, you can beat for 10 minutes. The biscuit for 5 eggs beats well. If you are interested you can look at the German website Proficook.de there is a small video.

Girls, who replaced baking soda with baking powder? How much should you lay down? There are many pages, it is hard to find information.

[Selenia_Irisha]

Selenia_Irisha, Irina, I think 2 teaspoons of baking powder will be enough, I buy a bag in it 14 grams is written on 500 g of dough, it will turn out in a bag about 2.5 hours of a spoon. I also don't like the smell of baking soda, I can smell it everywhere. The first time I baked this cake, guests were expected and did it strictly according to the recipe, I will try to replace the soda with baking powder. But probably it will not be soon, until there is an opportunity, yesterday Angelin baked cake "My Prague, so for now there is order with the cakes. And the snickers cake turned out to be very large, and the guests ate and I ate from the heart. As if for my family a lot, although there is an idea to try half a portion and make it in a round shape, so you can bake 2 cakes at once in the oven.

[Alla]

Alla, oh I don’t remember, but it seems I put 10g on half a portion and it turned out great. Honestly, I don't like recipes without gramovka, I always do everything on the scales.

[Selenia_Irisha]

Selenia_Irisha, Irina, I completely agree with you, I also try to weigh everything, even proven recipes that I have done many times. Glad you did it, did you like the cake in general? I liked it, it is convenient that the portion is large, if for a group of friends, then enough for the eyes!

Yes, the cake is delicious. I made half a portion on a 30x40 baking sheet and definitely not needed thinner. I put less sugar, but as the girls wrote, you don't need to put it at all - and it's so sweet.

Baked for 30-40 minutes, at the lowest oven temperature.
In the assembly, the cake looked like this

Prescription cakes where the butter-condensed milk cream is directed towards each other
And now the cut of the cake. Two identical tiers: biscuit, creamy sour cream, nuts, salted caramel, air snickers, butter-condensed milk cream, cream on top again, nuts, caramel and biscuit. Smeared with crumbs and chocolate ganache.

The lower tier will be a little prettier because the top did not have to be made, there are two even biscuits from the bottom and top)




The cake was 3D, it was far away, it was impossible to soak much, the creams had to be stable, so I did not dare to make all the cakes according to the recipe.

[Selenia_Irisha]

Selenia_Irisha, Ira !!!!!!! What a cake !!!!!!

[Selenia_Irisha]

Selenia_Irisha, Irina, what a beauty !!!
What patience one must have to make such beauty! I'll stand here on the sidelines and admire!

[Sveta]

Sveta, Thank you!
Alla, that patience, in principle, not a lot, there are no small details. But this time there was a jitter)) It's good that I divided the cake into 2 tiers, it was very easy to cut.

I baked a cake yesterday for the first time and there were questions.
Please tell me Bizet cracks when you transfer the cake from half to the table is this normal?
And what to do to make it less cracked
And she made frosting butter + chocolate, but something badly decorated with flip flops.
What kind of glaze is better to use so that it is more convenient to decorate.
I read in the subject that you can add sour cream to the cream, in what quantity? Gram 100?
Have not tried it yet, but the cake looks very beautiful

Thank you for the recipe Leka, and the Lord will grant the kingdom of heaven! Amen.

Kingdom of Heaven Leke! Thanks for the recipe. I made a cake for the New Year. MASTERPIECE! Everyone is delighted. Always an unambiguous oven order! Made according to the recipe, only reduced sugar by 1/3. I have not yet learned to exhibit a photo. As I figure it out, I will definitely report. There were only questions. How to transfer a baked cake without loss. They broke, very fragile. And the last third one fell apart completely. I had to break them into pieces and randomly put them on two cakes, smeared with cream. Glaze on top. The situation was saved, no one understood. Everyone thought that it should be so. What should be brittle cakes? Meringue on top too? Or as a soufflé? And how to transfer the cake, if you take it in your hands, it breaks with me. Maybe the pros will tell you how it should be and what is my mistake.
I will definitely bake now very often and every time I remember the author of the recipe Leka with a kind word.

How to transfer a baked cake without loss. They broke, very fragile. And the last third one fell apart completely.

Lena, the cakes are brittle, everything is correct. I, to remove them from the baking sheet, use a large cardboard box from the candy box and carry it with it. You can take something like that, any cardboard from a large package (TV, for example).

[Lena]

How to transfer a baked cake without loss. They broke, very fragile.

Lena, all true cakes are fragile. I bake on baking paper and leave the edges with a margin, so that later you can take and transfer them by 2 edges. I put a large cutting board very close or I spread the finished cake directly on the table so as not to carry them far. In the course of 2 trays. While one is baking, I prepare the second. If the baking sheets are different in size (like mine), then on paper you can apply the desired size with a pencil.

Kingdom of Heaven Leke!

[Ava11]

The cakes are brittle when hot, only from the oven. So I like Ava11-Alla, I always bake the cakes on parchment and on 2 baking sheets.Using the parchment, I drag it onto the baked crust on a flexible cutting board and set it to cool. I always bake the cakes in advance, and the next day they cool well and can be easily removed from the parchment and transferred.
I cook the icing for decoration in a micron until the sour cream dissolves 3 tbsp. l + sugar 3 tbsp. l + cocoa 2 tbsp. l. the mass has dissolved, I take it out from the microscope and mix in 50 g of sl. oil.
Here is my cake, which I baked on December 24, at my husband's DR. This is his favorite cake.

And this cakes are getting cold

It was I who tested my new dough mixer for proteins, cream and for kneading shortcrust pastry.

[varinael]

varinael, Lena, I roll out the dough on a non-stick mat. I have a baking sheet with a slope on one side, which makes it convenient when removing baked goods, it rolls up. In addition, I adapted two plywood shelves from an old cabinet for the kitchen, onto which I roll the baked goods for further cooling.
When the cake cools down, then I remove it from the non-stick mat by pushing it off.

[Leka]

Today, I finally got to this super recipe. Giant cake for the whole baking sheet
I did not have to talk to the owner of the recipe, I came to the forum much later. It is a pity that she passed away so early ...LekaThe kingdom of heaven is for you ...

[notka_notka]

notka_notka, gorgeous cake. What did the eaters say?
During the winter holidays I baked it three times, I would bake it the fourth, but I need to take a break, it would be nice for a year. But who knows how the card will fall.

[Sveta]

Sveta, delicious cake !!! Sweet, however strong. I made it according to the recipe, only replaced the baking soda with baking powder and added whipped cream to the cream. Next time I will reduce the sugar in both the dough and the meringue. I will repeat unambiguously

[notka_notka]

notka_notka, Natasha, I put not 1.5 tbsp in the dough. sugar, and 1 tbsp.
I was afraid to reduce proteins, because here sugar is used as a fixative.
I replaced the soda with baking powder.

[Sveta]

Sveta, did you have enough prescription cream for the whole cake? When I saw the resulting volume of cream and huge cakes, I rushed to whip the cream without sugar, but with a thickener. And then she neatly connected everything. Enough end-to-end)))
And further. I don’t use margarine, but then I found a pack of Donut in the freezer, I used it for dough. Can you also cook this dough in butter? Perhaps 82 percent is better to take?

[notka_notka]

notka_notka, Natasha, the last time I reduced the amount of oil for the cream by 50 grams, I don't use margarine at all, I use only 82.5% oil.

Girls, if you bake two cakes at once, will it not work out that one cake will burn the bottom and vice versa? Or change baking sheets in the process?

[Olga]

Olga, I would not risk baking two cakes at once, even if the baking sheets were reversed during the process.

I bake 3 cakes at once, but on convection mode

I baked two cakes at once on convection. Everything is fine, just swapped the trays