Cake "Air Snickers"

Good day!!!!!!!! : flowers: I studied this Temko for a long time from the very first page, and finally decided.
I have a gas oven, without convection. I've been baking at 160 degrees for 1 hour 20 minutes, and the meringue is all soft. Since I decided to make a bouquet of flowers for my mother-in-law out of this cake, I came up with the idea of ​​making the cakes of different sizes, so I will have them not 3 but 4. What is it for me to cuck in the kitchen until morning?
Can increase the temperature? HELP!!!!!

Good day!!!!!!!! : flowers: I studied this Temko for a long time from the very first page, and finally decided.
I have a gas oven, without convection. I've been baking at 160 degrees for 1 hour 20 minutes, and the meringue is all soft. Since I decided to make a bouquet of flowers for my mother-in-law out of this cake, I came up with the idea of ​​making the cakes of different sizes, so I will have them not 3 but 4. What is it for me to cuck in the kitchen until morning?
Can increase the temperature? HELP!!!!!

Yes, you have already dried the cake in an hour! The meringue will be soft, it's not dry meringue like a cake!

Yes, you have already dried the cake in an hour! The meringue will be soft, it's not dry meringue like a cake!

I have already got this one, the next one is taking care of. How do you know if he's ready?
By the way, the first one when it cooled down hardened and smells very appetizing

I have already got this one, the next one is taking care of. How do you know if he's ready?
By the way, the first one when it cooled down hardened and smells very appetizing

I bake at 160 degrees in my electric oven without convection. about 40 minutes! as written in the original recipe. Everything works out for me.
If you have squirrels without a crust, then you have not whipped them or, on the contrary, have killed them.

Yes, the hitch came out with the proteins: the kids were distracted and I started to beat at once instead of whipping 2 each time. As a result, while the first cake was being baked, they were already whipped and acquired a porous consistency. No, they did not settle, but just when I take them with a spoon and spread them on the cake, small holes appear

Yes, the hitch came out with the proteins: the kids were distracted and I started to beat at once instead of whipping 2 each time. As a result, while the first cake was being baked, they were already whipped and acquired a porous consistency. No, they did not settle, but just when I take them with a spoon and spread them on the cake, small holes appear

So ot ... I beat each cake separately, there are no punctures.

I have already got used to it: I bake for 30 minutes, then I slightly open the oven door on the matchbox for another 15 minutes. and the cake is ready !!!!!!!!!
The latter are already being baked - I have put two at once. Tell me, if you grease it not tomorrow, but on Saturday nothing will happen to them?

I have already got used to it: I bake for 30 minutes, then I slightly open the oven door on the matchbox for another 15 minutes. and the cake is ready !!!!!!!!!
The latter are already being baked - I have put two at once. Tell me, if you grease it not tomorrow, but on Saturday nothing will happen to them?

Nothing will happen. But I would still put them in the bags one by one.

Nothing will happen. But I would still put them in the bags one by one.

Thanks, I will

On the contrary, I coat it in advance so that the cake is better saturated. We like it better.

On the contrary, I coat it in advance so that the cake is better saturated. We like it better.

I also do this, the more the longer it is infused, the tastier. Many write about it that on the 3rd day it is better.

I also do this, the more the longer it is infused, the tastier. Many write about it that on the 3rd day it is better.

On the contrary, I coat it in advance so that the cake is better saturated. We like it better.

Agree.And when I was baking (by the way, especially 3 days before the celebration), I cut off my mother with me, she put this piece the next day in the parking lot at the bottom of the refrigerator in the drawer, then threw the greens without looking, in general, she forgot about it. .. we found it in 10-12 days, so what do you think it got even better, just a fairy tale, very tasty

On the contrary, I coat it in advance so that the cake is better saturated. We like it better.

So yes, I grease it at least 2 days before eating and do not put it in the refrigerator.

Thank you very much for the recipe, we will remember you
Girls, the cake is really tasty, and especially on the second third day and it's done easily, I moved away from the recipe only for sugar - I removed half and spilled the nuts with liquid caramel

Girls, thanks a lot for the online help. The cake is really VERY tasty. I made the cream butter + condensed milk + juice of 1 lemon, the original sourness turned out, which diluted the sweetness of the cakes

And here is my long-suffering "Snickers" .... I made a suttress dough, put one cake in the oven and then it started .... Our six-month-old heir then paused ... and so abruptly .... the temperature jumped to 39 in an hour .. ... called an ambulance and they put us in the hospital ... I put the dough and squirrels in the refrigerator, turned off the oven and ... Well, nothing serious ... Three days later they let us go home ... And I continued to bake ... I added water to the proteins (two squirrels - a tablespoon of water, they shrunk so well in the refrigerator) and everything whipped up perfectly .... Here he, my sufferer, did not disappoint. Very tasty

Unfortunately there is no cut

[three sneakers]

And I baked three sneakers

[Vichka]

Vichka, well, why are you teasing at night looking? Come on, everybody

[three sneakers]

And I baked three sneakers

Why do you need so much, are they hearty? Or, after all, not yourself?

And here is my long-suffering "Snickers" ... Here it is, my sufferer, did not disappoint. Very tasty

Testing in combat conditions was successful, with which I congratulate.

Why do you need so much, are they hearty? Or, after all, not yourself?

And my husband's jam day.
One cake to me us, and two of his team to work
Well u me we still have all sorts of rolls !!! In some I wrapped the snickers trimmings, it turned out just magically !!!

the process has started!

Girls, baked cakes, squirrel donkey, probably, it was not necessary to bake in such a hot oven. Broke off the edge, delicious. I decided to cover the cakes with a canteen because I will smear it tomorrow, but we have a fly here for the winter. So this is my "wet meringue" to the towel and stuck, I'm in shock. I have a question. Maybe someone had the same problem. Can you tell me, will it still be tasty after spreading? cream var. condensed milk + cream. takeaway cake, okay for myself, so I worry a little or it will be delicious.

Don't worry, for those who love sweets, the cake will be delicious.

Thanks for the answer. What kind of cream would you recommend to better match my slightly spoiled cakes? and nuts ... if you add, how and where, in the sense, in the cream or in the cakes?

[Ariska]

Ariskait was like that when I baked this cake for the first time,
the squirrels did not whip as they should, and I smeared them on the dough as they are
baked, there was something incomprehensible on the shortbread cakes, well, not meringue for sure ..
the cream was made by boiled condensed milk + butter.
While collecting the cake, I chatted and forgot to sprinkle each layer with nuts, so the nuts went to the top.
The cake turned out soooo. tasty!
Later, when I baked this cake many times, when the squirrels were whipped and baked perfectly on the cake,
I could not achieve that "first" taste in any way .. this is how it happens too
Don't worry about the taste, it will be! smear everything with cream, sprinkle with nuts, soak,
no one will understand that something is wrong.

I also decided to put up a photo of the bake, very often I take pictures, though not always, but here are a few:
the very first

and cutter

and such a sandwich

And the first time I did, as much as I tell myself, it is necessary to experiment on new recipes at home, but no, it pulled again ... Thank you, Aprelevna, they reassured: rose: I decided not to take risks and made a cream like yours, also boiled condensed milk + butter, nuts under the top cake, like Snickers, on top
The cake will be soaked, I will shape it under the mastic, I will try trimming and I will report.

Girls, did anyone freeze this cake?
I have to go, go 8 hours. What is the best way to avoid spoiling without a refrigerator?

I froze a few pieces, then thawed in the refrigerator, everything is fine.

Tanyusha, thank you

My next cake. My son on his DR ordered Snickers !!!
I made a whole portion, I always bake strictly according to the recipe, weight 2.2 kg.

Sveta, what is the size of the cake?
Handsome!)))

Sveta, what is the size of the cake?
Handsome!)))

I spread the dough 22x25 cm, and there it is already as it turns out.
And I don't gloss over the sides, I always leave it like this. Wrong?

Thank you.
As for the correctness, I don't know)))

Girls, did anyone freeze this cake?
I have to go, go 8 hours. What is the best way to avoid spoiling without a refrigerator?

It seems to me that you don't need to freeze it, if the cream is boiled condensed milk + butter, then it does not deteriorate for a long time. I don’t remember which of the girls wrote that he kept the day without a refrigerator for better impregnation, and already in the refrigerator at night. It will definitely not deteriorate in a day.

Girls, baked cakes, squirrel donkey, probably, it was not necessary to bake in such a hot oven. Broke off the edge, delicious. I decided to cover the cakes with a canteen because I will smear it tomorrow, but we have a fly here for the winter. So this is my "wet meringue" to the towel and stuck, I'm in shock. I have a question. Maybe someone had the same problem. Can you tell me, will it still be tasty after spreading? cream var. condensed milk + cream. takeaway cake, okay for myself, so I worry a little or it will be delicious.

I am reporting: I worried in vain, it was delicious. So, if someone also fails the first time, then you should know that the cake will still be delicious

[Ariska]

Ariska, I made it a day ago, stood on the table soaked. Now she put it in the refrigerator, and tomorrow evening it will take him by train for 8 hours (and they are well heated on trains now). I decided to play it safe, especially since the Giraffe froze.

It seems to me that it is not necessary to freeze it, if the cream is boiled condensed milk + butter, then it does not deteriorate for a long time. I don’t remember which of the girls wrote that he keeps the day without a refrigerator, for better impregnation, and for the night in the refrigerator. It will definitely not deteriorate in a day.

I baked the cake (pictured above) on Wednesday, immediately spread it and kept it until today on a cool loggia, there is + 10-12 degrees. The cake was soaked and not spoiled - the son called, they had already eaten half of it.

It seems to me that it is not necessary to freeze it, if the cream is boiled condensed milk + butter, then it does not deteriorate for a long time. I don’t remember which of the girls wrote that he keeps the day without a refrigerator, for better impregnation, and for the night in the refrigerator. It will definitely not deteriorate in a day.

By the way, yes. To leave it for impregnation, so you can safely collect and go.

By the way, yes. To leave it for impregnation, so you can safely collect and go.

A very convenient cake in this regard. A thought came to me, I will share: if a situation arises that there is a lot of trouble before the holiday and there is no time to make a cake, then this cake can be baked 3 or 4 days before the holiday, it will only become tastier during these days. But this is if the cream is boiled condensed milk with butter, it is not stored like that with other creams.

Delicious cake, interesting, unusual taste. My mom doesn't like sweets, but she eats this cake with pleasure

Here are some photos from my archive


And this is a cake cut

Hello everyone!!!
I haven't looked here for a long time.
Next Tuesday we have a celebration)) the birthday of the youngest and at the same time we will meet the groom's relatives! I was going to show her a Tropikanka, but she categorically said, only Air Snickers,_{which I was very surprised}
But Snickers, so Snickers is even better for me ... I baked it more than once! but I never baked to take away and for people I don't know, that's why I'm very worried!
Wish me luck, went to put the dough!

I give the installation for good luck !!! Don't worry, everything will be OK!

[Kamusik]

Kamusik, Tanya! thank you! The first cake is in the oven, but I'm even worried: - \ The first two squirrels are badly off.

Calm, just calm! Even if the whites are not very whipped, it will pass in this cake. Dry without baking.

Tanya, calmness at the limit, the second cake was sent to the oven with half-beaten proteins
I don’t understand what’s the matter)) the proteins are chilled, the ingress of fat is excluded, I knock down according to the technology, but there are no peaks
I would have saved at least 3 cake. I know that the bottom cakes are not necessarily peaked, but ... I want it as it should
I sin on sugar, only a new bag was brought in, and also a mixer after repairs ... I have the impression that the whisks do not reach the bottom well and 2 proteins do not knock down. Although there are peaks without sugar ... damn, I don't know what to do

Tanya, calmness at the limit, the second cake was sent to the oven with half-beaten proteins
I don’t understand what’s the matter)) the proteins are chilled, the ingress of fat is excluded, I knock down according to the technology, but there are no peaks
I would have saved at least 3 cake. I know that the bottom cakes are not necessarily peaked, but ... I want it as it should
I sin on sugar, only a new bag was brought in, and also a mixer after repairs ... I have the impression that the whisks do not reach the bottom well and 2 proteins do not knock down. Although there are peaks without sugar ... damn, I don't know what to do

Nelya, I bake this cake sooo often. Your ambush in whipping technology, I figured it out on my own. Whisk the proteins from the refrigerator, gradually increasing the speed, start pouring sugar after reaching medium peaks, I add it in 5-6 doses at maximum speed. Well, do not forget about a pinch of lemon to-you.

Sveta, yes, I still do the same. Squirrels have been in the refrigerator for a long time, I beat them separately, then slowly sugar. But I didn’t pour the lemon. Once I did it for a long time and by mistake added sugar right away and then it went astray with the peaks. I don't understand what now. I went to knock down the third cake, add lemon and remove the mixer from the bed. TTT ...

Sveta, yes, I still do the same. Squirrels have been in the refrigerator for a long time, I beat them separately, then slowly sugar. But I didn’t pour the lemon. Once I did it for a long time and by mistake added sugar right away and then it went astray with the peaks. I don't understand what now. I went to knock down the third cake, add lemon and remove the mixer from the bed. TTT ...

Nelya, maybe the eggs are to blame. I was making the Queen Esther cake the other day, so I got an ambush in the eggs, they collectively figured it out.

Sveta, put the dough in a new way, the third cake was a little better, but only under the bottom, under the cream ... they are just smooth: pardon: I added lemons and knocked them down manually, I don't know anymore. I'm sitting waiting for my daughter, I called her to buy another sugar
Yes, I've already thought about the balls. But I have them alone, with Silpo (there is a problem with my family now). Now I took the eggs that I bought yesterday, I bought the first egg cakes earlier. We'll see...