Cake "Air Snickers"

[Shortcrust pastry:]

Cake "Air Snickers"

Category: Confectionery

Ingredients
Shortcrust pastry:
Yolks	6 pcs.
Sugar	1.5 cups
Margarine (softened)	250 g
Mayonnaise	1 tbsp. l.
Soda	1 tsp
Lemon juice for soda quenching
Vanilla
Flour	3 glasses
Protein mass:
Protein	6 pcs.
Sugar	2 glasses
Cream:
Sl. oil	200 g
Boiled condensed milk	1 can
For sprinkling:
Walnuts (chopped)	3 tbsp. l.

Cooking method

• On the Internet, I found a recipe for a delicious and, most importantly, a large cake for a large company. There are similar recipes on the site, but, nevertheless, the recipes are different, so I exhibit, all the guests really liked the cake. I did it for the New Year, but today is January 2, and it became even tastier
• Dough:
• Beat the yolks with sugar, add soft margarine, mayonnaise, slaked soda with lemon juice, vanilla, flour.
• Knead a soft dough. Divide into 3 balls and refrigerate for half an hour.
• At this time, we prepare the protein mass.
• Protein mass:
• Beat the whites until a strong foam, gradually add sugar.
• We take 1 part of our dough, distribute it on a baking sheet with our hands, the dough is very plastic, and the cake is thin. I have a cake size of 30x40, it was enough to treat and fill up!
• 
• Here is a baked cake
• 
• We do the same with the rest of the test. You should get 3 cakes.
• Cream:
• 200 years later beat butter with a can of boiled condensed milk.
• Assembly:
• We smear half of the cream on the first cake, sprinkle with st. l. ruble nuts (I had walnuts). The same with the second cake. On the 3rd cake layer, randomly apply icing and sprinkle with nuts.
• I got such a New Year's cake:
• 
• 

Note

* In my glass without a slide 142 grams of flour ... I take flour in the Metro ... ARO is called .. for more than a year I have been baking everything on it and bread and biscuit and dumplings ...
He is not faceted, but ... well, from a past life



* Sugar in a glass of 220 grams.

[Leka!]

Leka! What a cool cake! I took it to my bookmarks, just picking something for Christmas.

I really hope you enjoy it !!! Good luck !!!

Very original recipe, I will try to bake for Christmas. Thank you!

Agata21, thanks, we almost finished ours, it turns out a very profitable cake, big and easy. And the longer it costs, the softer and softer Try it!

I also liked it, because I do not know how to decorate with cream or mastic, then this one is just what I need. It looks very festive. Thank you, I also took it to your favorites +

[Lekochka]

Lekochka, thanks for reminding me of this cake! I took it back in the summer and took a photo from there. I like it. But I will say that the cake is for lovers of sweet and hearty options.

[irza]

irza, I agree that it's sweet! My husband asked me to make the next one not with condensed milk, but with whipped cream, I must try. And the photos we have as similar

Alas, it was not possible to beat the whites correctly, so I baked two cakes and three dough cakes. Delicious! though the cream needed more. Thanks for the recipe!

Agata21, why did you bake meringues separately? It was necessary to spread it directly on the dough. And in the cream I still put not boiled condensed milk, then it turns out thinner and more: flowers: Well, the main thing is that I liked it! Thank you!

The whites could not be whipped to the peaks, they turned out to be too liquid and would simply spread on the dough.

Clear! After buying Kenwood, I have no such problems, but before I suffered too

Leka, and if you smear the cake with sour cream? Maybe it will not be so sweet, but it embarrasses me that the cake will get wet and not be crispy: (what do you think? That's how long I've been looking at it and I can't decide A cake is tempting

[nut]

Leka, and if you smear the cake with sour cream? Maybe it will not be so sweet, but it embarrasses me that the cake will get wet and not be crispy: (what do you think? That's how long I've been looking at it and I can't decide A cake is tempting

You know, nut, when I made this cake, the proteins were not dried like meringues (although the crust was). It was more like a souffle to me.
Still, sour cream may not be worth taking. Better natural cream and a little powder.

Thanks for the advice, I will definitely try

nut, next time I will make sour cream + homemade condensed milk, I just got a dry meringue, and when I stood for a day, it was just what I needed (y) And on the third day, a song in general !!! Melts in your mouth. It is imperative to let it brew.

Thanks Leka: flowers: So I'll make sour cream

[leka]

leka, thank you very much for the recipe for such a delicious cake !!! I cut the cakes in half, otherwise the cake turned out to be very large in size.
Indeed, the longer you let the cake brew, the tastier it will be.

Talya, I'm very glad that I liked the cake. Yes, it turns out to be quite impressive !!! But guests can take a piece with you

[Leka]

Leka, thanks for the recipe! It really turns out to be a big and beautiful cake.
Baked yesterday, left for the night to soak. Today we will try (if there is anything - I will take a picture of the cut)

I wanted to clarify, are the cakes made from shortcrust pastry or should they be softer? And while I was drying the squirrels (I just wanted beeshki, not a soufflé), I surrendered a little bit the bottom layer

kava, it’s very nice that we cooked it !!! I hope he will please you !! The cakes are like sand cakes, but when they stand up with the cream for another day they just melt. I didn't dry much, but it was dry meringue, and the cakes are similar in color to yours

[Leka]

The cake was on Saturday, but it was cut only yesterday. It turned out very tasty. My daughter now says to bake only him. My husband really bothered me with the question: why "Air Snickers".
Leka Thank you so much for the recipe

I read all the comments and got infected right ...
I will definitely bake!
Thank you!

Oh how glad I am !!!! And airy snickers because it looks like snickers, but more airy !!!

aprilia, try it ... it is very easy to prepare and the taste

all! I'll bake it!

Finally I got to my computer. Here's a cutaway


I was afraid in vain - it really is airy! A day later - it's just a fairy tale that melts in your mouth! Super super delicious! : bravo: They took half to visit the father-in-law - they were delighted. Now for all the holidays they ask only for this yummy! Leka, thanks again!

I nevertheless reduced MS in both dough and proteins, but at the expense of condensed milk - it is still sweet. Girls, someone tried it with sour cream? Share your opinion!

Oh what a cut

I want him straight again
I will also reduce the sugar a little, I will bake one of these days with sour cream, I'll write later ...

[leka]

leka, I hasten to thank for the recipe!

here I am with my father ...
I did everything according to the recipe,
After reading the comments, I slightly reduced the sugar, but it still turned out very good. sweet, my family loved it terribly ...
delicate combination of shortbread and meringue ... mmm .... well, parsik !!

as always something thread, but not so ... hee hee ...
guests came to visit, well, while I was chatting with them, collecting cake ...
in okintsovo, having smeared the top cake with cream, my gaze fell on a bowl of nuts ... oooooyyyy ... I forgot to sprinkle them between the cakes
I had to sprinkle all the nuts on top ...

and, of course, the cake stood in the refrigerator for 5 hours in total, no sticks can drive away the suffering ...

I am so glad!!!! It's very good that everything worked out !!!
Bake and delight your pets

I would also like to add that my whites did not whip into a foam that was too steep to be pulled with a spoon.
Therefore, my meringue does not crumble and is not so airy,
but what happened is no less tasty !!

Helen, here I am with a cake!


just cooked

oh, how airy !!
I didn't succeed, but I hope that soon I will finally buy a normal mixer and beat tight proteins ...

Lorik, looks super !!!!!! I hope the taste does not disappoint !!!!
And the main thing is a lot of it !!!!

oh, how airy !!

Thank you!

Lorik, looks super !!!!!! I hope the taste does not disappoint !!!!
And the main thing is a lot of it !!!!

Thank you, Lenochka, the cake is really delicious! And it's so great that there are a lot of such yummy

YOU ARE WELCOME!!!!!

[leka]

leka Thank you for the recipe, sooo delicious cake And it’s glad that we’ve been eating it for the third day, and it’s getting tastier ... I made cream with sour cream and sugar. I put it in sour cream to taste, I don't remember how much. In general, a grand cake in terms of scale, I never bake this size at all, but MY LIKED THE SIZE

here I am on fire with this cake !!!!! And what is the approximate height of it?

[Domovenok]

Tanya, how happy I am for your pets, I also have a standard cake that does not live long, at most a day, and this one is the joy of the stomach
You have turned out beautiful !!! What about sour cream? not limp?

Domovenok , I got about 7-8 cm, and maybe all 10

[leka]

leka Thanks !! I will definitely bake it !!!!! Do you need to lubricate it with cream on the sides or not?

[leka]

leka No, not at all limp, but it turned out to be soft and tender. I took Schodnya sour cream 15%. So it is also dietary, not fatal for the figure. In general, some pluses and very tasty dough. I will bake some more. Yes, I tried to make a cream from sour cream and uncooked condensed milk, it turned out not a cream, but water! I had to do it on sour cream with sugar, since there was enough of it in the refrigerator. And it turned out the very thing.Here I have a thought to try to make it with creme brulee from Stella's cake ...
Domovenok On the sides, too, it is necessary to lubricate.

I smeared the sides with whipped cream, and in the sour cream I put boiled condensed milk and cream class !!!

We must try this option too. What sour cream did you take?

I take either Dobrynya 25% or Schodnya 20%

[leka]

leka, today baked a cake for the second time.
Now I am the happy owner of a wonderful set of Brown Multicwicks, with a wonderful whisk !!
The squirrels whipped up to "5" with a plus and turned out to be gorgeous bezeshless mountains !!!
The cake is great, I baked my son for school tomorrow !!
Pets lick their lips at this beauty, of course, I will also leave them a piece.
thanks again for the recipe !!

Aprilia !!! : swoon: meringue just class! There are snow drifts here ... I really hope that everyone at school will like it and the size is the same !!

oh, I myself did not expect !! that's what quality kitchen tools mean

[Leka!]

Leka!
Take me as a fan of your cake. I did it in half. Now it is soaked, I put it on the top of the refrigerator, I have it under 2 meters, it is not visible from below, so so far no one is trying to kill. I'll try it in the morning. While collecting I tried it separately. Vkuuusno!
The task was also to check the work of his Ken. I will write about this in the Kenwood topic.
But there are a number of questions that I would like to clarify.
1. I baked the cakes with great difficulty: either my oven began to lie at the temperature, or I don't know what can be done. The 1st cake was almost burned at 160 degrees in 10 minutes. I managed to save, but the edges had to be cut off. The rest of the cakes were baked at a temperature of 100-110 degrees, slightly browned and slowly reduced slightly to 50-30 degrees. But even so, the cake sat for a maximum of 15 minutes, then the edges began to burn. True, everything was baked. But I wanted the top cake to bake not a soufflé, but a meringue - it didn't work out. What am I doing wrong? What can you advise?
2. If not difficult, please weigh your glass of flour in grams. I measured the flour with a glass from HP "Hitachi", so I had 1.5 cups of flour weighed 230 grams. Was that enough for a half size dough?
There was a feeling and I wanted to add more flour, I didn't dare. The soufflé cakes are very thin. And although I smeared the dough with a puddle, but that airiness of the cake like yours, I did not succeed.
I reduced the sugar. I made 0.5 cups for dough and 2/3 cups for proteins.
I took a half size because my counter is exactly half your size, which means that the height of the cake should be like yours. Alas ... Maybe the dough simply did not have time to rise during this period of time.
If the question is with the oven, can you try to bake cakes in a Panasonic cartoon or Cuckoo1054? Nobody tried it? In Kukushka, the bottom level of the oven is 150-160 degrees.
I am stubborn, I will try to bake until it turns out how it should be. Moreover, the cake is very tasty.
Thank you.

[Lyi]

Lyi What kind of oven do you have? Electric or gas?
The fact is that for the first time I baked in electric on the "convention" mode and everything turned out great. And today I baked it in a gas oven, and my cakes were also burning, I could not find the temperature. I was worn out, and decided that I would no longer bake in the gas one, since you cannot put two cakes in the gas one at once, but one by one for a long time and the protein mass settled, and I could not beat it again

[Lyi]

Lyi What kind of oven do you have? Electric or gas?

Electric oven without convection.

Girls ... well, what can you advise ... my oven is electric .. I always bake only on convection. I like that everything is baked so evenly. I think the reason is in the size of the baking sheet, since the area is smaller. I liked the dough for its plasticity, at first I thought about how I could spread it on such a huge baking sheet, but everything is fine, I have to spread it very thinly, the bottom of the dough showed through very thinly. I think that the reason is in the oven, my meringue was growing right before my eyes in the oven.
Maybe the second time will be better? How does it taste ???