Cake "Air Snickers"

[Lekochka, thanks! Eternal memory to you ...]

So I brought my piece


I liked it, put hazelnuts, and cream cream with condensed milk. But I'm not a fan of very sweet cakes, next time I'll just make whipped cream.
From my observations: I baked in a gas oven for 40 minutes, I had a 2-tier cake, so I baked on two baking sheets 2 cakes of different diameters 26 and 16 cm.It turned out 7 cakes from me (I took 2.3 servings). After assembly, the height turned out to be about 15 cm, after shrinking and leveling, 11 cm remained.
Definitely, I will do more!

Lekochka, thanks! Eternal memory to you ...

Thanks for the recipe. I bake it for all family holidays. The only thing I changed in this recipe is that I bake the cakes first and then the meringues. Make it even more airy. Thanks again for this recipe.

Mistresses, tell me, if the cream is replaced with whipped cream, then how much cream and sugar is needed?

I make cream 35% 200ml + a can of boiled condensed milk (just enough) I think 500 ml is just right, and sugar, look to taste .... Good luck!

[MomMaxa]

MomMaxa, Thanks for the quick response! the dough cools in the cold, at night I will bake and collect.

I baked yesterday night for today's guests. everyone was delighted !!! cream made condensed milk + whipped cream, decorated with chocolate. Reduced the sugar in the recipe by half. Yum !!!! Everyone asked for a recipe! :-)

Girls, what is the approximate weight? If you know separately the weight of the cakes without cream, then it is good, but the total weight is also possible.

Girls, what is the approximate weight? If you know separately the weight of the cakes without cream, then it is good, but the total weight is also possible.

I do it clearly according to the recipe, without improvisation. Half of the recipe makes a cake of about 1.2 kg (depending on the number of nuts).

I do it clearly according to the recipe, without improvisation. Half of the recipe makes a cake of about 1.2 kg (depending on the number of nuts).

thank you very much for your reply

Girls, what is the approximate weight?

I have a full 2.5 kg portion of the cake pulls out, but I take 300 gr. butter and 2 cans of condensed milk, one "boiled milk", the other simple

I have a full 2.5 kg portion of the cake pulls out, but I take 300 gr. butter and 2 cans of condensed milk, one "boiled milk", the other simple

Got it, girls, thanks!

My cream is this: two cans of boiled condensed milk, 450g cl. butter, 300ml cream 33%.

I have already raised this question but have not received an answer. How to combine cream with butter if the cream is whipped cold and the butter is warm?

I whisk butter at room temperature and gradually add condensed milk, also at room temperature (this is a mandatory rule), somewhere in 3-4 passes, at first less, and at the end more. And I whip the cream separately and then mix it into the main cream ... then the cream turns out to be airy, not as greasy as if only condensed milk with butter and, as for me, very tasty

[Vassa]

Vassa, thanks, but the oil does not come off with water? Or should you wait until the cream has reached room temperature?

there is not such a big difference in temperature, it does not exfoliate from this ...

[Vassa]

Made a cake. My fat was dripping from the test, is that normal? Baked 4 cakes, 2 cakes at a time.
The cream was made with 200 g of butter + 370 g of condensed milk + 150 g of cream. Thank you Vassa, the cream turned out. But the cream seemed not enough. And I also poured nuts between the dough and meringue before baking, tomorrow I will report on the taste.
Still worried about the question of how to make this cake beautiful? Well, if to order, under mastic, after all, they do the same, but I have it crooked horror and crumbles incredibly.

As for the size. I put a little more flour and only 1 tbsp of sugar instead of 1.5.The cream is described above. Weight - 2.2 kg

But the cream seemed not enough.

so it seems to me that the cream is not enough (although I thought you should have + more cream)

crumbles incredibly.

and I crumbled very much, but still this is one of my favorite cakes. Maybe if you increase the amount of cream by one and a half times, it will turn out to be more "sticky" and then it will be enough to coat it even on top, well, roll it up under the mastic ...

Girls, a disaster !!! Help who can !!!! Sedna decided to bake air snickers, made 1 portion, only in the dough I reduced the sugar by half a glass, and everything else was according to the recipe. The dough turned out to be soft but tiny, but I rolled it out on a silicone mat on top, closing the food. film, it turned out och thin, no more than 2 millimeters. Whipped the squirrels well, put them on the dough. I baked at 160 degrees for 40 minutes (electric Bosch with convection), the proteins rose, and the dough remained thin, or should it be ?! Here in the photo this is the first cake (there the junior bezeshka shmatok has already been torn off):


Now I have put the second cake and the same story: the proteins have risen, and the dough is just as thin.
Is this right or have I done something wrong?

In my opinion, they rolled it too thinly, it will not become 1 cm from 2 mm. It just dried up on convection in 40 minutes.
And my dough is never tiny, but rather oily, plastic.

In my opinion, they rolled it too thin, it will not become 1 cm from 2 mm.

ahh, so the dough should be 1cm in the end ?! I also thought that it was too thin, I even thought to take a smaller baking sheet, and then I read it again and it says the cake turns out 30x40cm, so I did there, the cakes are very thin ... I barely got it out of the sheet, it crumbles right ... and it should be, huh? or is it most likely due to the fact that it is very subtle ...

No, it doesn't have to be 1 cm, for comparison I wrote that 2mm thicker will not work. And I never make cakes of the same size as in the recipe, it is bad to remove them from the baking sheet and it is bad to stack them on top of each other, too large. I always bake half of the recipe or 4 eggs per count.
And all the same, you have something sooo thin dough came out. I have half a recipe for half a baking sheet, the dough is about 3-4 mm thick and after baking it is twice as thick. But I bake without convection.

And all the same, you have something sooo thin dough came out

Oh, to me on "you", and it is inconvenient somehow. Yes, I didn't think that it would be inconvenient to lay and shift such cakes, I usually do honey cake like this, bake it in large sheets, then cut it into 2 or 4, then layer it with cream, depending on what kind of cake is needed in the end, and here I also wanted to, I thought I would bake large sheets, cut them into 2 and put on top of each other the cake was taller. Well, Lan, I'll finish the third one, I'll miss it with cream, I'll make something worthwhile out of it, then I'll report back here

And I am with a report. The cake was baked two weeks ago, baked completely according to the recipe, but the proteins had to be added, since the eggs were small.
The photo is almost "marching" as the guests sat down to drink tea, so I cut a cake .... and I remember that I did not take a picture of it. Well, she snapped running.
And I really liked the cake, big, heavy and delicious! I will bake some more!
Here!

Well, duck honey cake without meringue on top, it doesn't crumble like that.

In general, I put together a cake ... I made a cream from 500g cream, a little more than half a can of boiled condensed milk. Each large cake was cut into 2 parts (cut well with a bread knife with small cloves). Layered with cream, showered with nuts (I have walnuts), it turned out to be a tall cake. Measuring 30x20cm, the height was at first 11cm, when it is fed, it is likely to decrease even more ... Well, what do you think, we waited another hour, but could not stand it, and cut off a little piece and tasted ... mmm ... what a taste !!!! it looks like an ice cream, and it seems not it, and tender and sweet ... but you want to eat and eat it ... just can't come off But you overeat already with 1 piece, very satisfying !!! And a lot oo o o ...Although my cakes did not come out very well, but yummyaaaa !!!! By the way, here are the pictures of my cake assembled, so far without decoration:

this photo shows the layers closer (you can see that the meringue is higher, and the cake is thin):

And this is the edge where we cut and tasted ... a very appetizing cut ... Nyayam ...

I also have a photo. Then I'll insert it.
We have already managed to evaluate the taste, Yesterday it was really bad, but today it is very tasty, this is the third day. But I didn't like the dough at all, maybe I did something wrong, maybe I overexposed it and overdried it on convection. But Meringue, cream and nuts are a fairy tale!
Perhaps I will repeat this cake, but with a different shortbread dough.

Here it is my cake, since it was for training, then the decoration is training ... I tried to depict the spoon method, but something did not work out very well .... But it did not affect the taste in any way !!!! Taste ... mmmm ... I don't even know what to compare with .... it seems like something familiar, but I still don't remember where this taste is familiar from !!!! , on the third day - the taste was vaschsche !!! ... Only half of the cake survived until the design, and so it was huge ... For a test for the future, I decided to try to align it, although it is crumbly, it even leveled very well! I dubbed potatoes made from cream (butter + black chocolate 1: 1) and chocolate biscuit (which was at hand). ahh, when I collected and sandwiched the cakes with cream, I put the top cake with the bezel down, and then the top was perfectly even. In general, here it is:

Lyaila, very beautifully decorated, I liked it! No wonder I tried to bake the cakes, the cake turned out super!

[ZeZe]

ZeZe, very nice cake!

Girls!!! For the sake of this cake, I registered on the site, although I come here regularly.
I made up my mind, I baked this miracle! It is really delicious.
But here I have a question: I have a gas oven, the very usual one. I put this miracle in the oven, not very hot. There is no thermometer in the oven, I set it to 7, and there are 9 divisions in total. After 15 minutes. the smell of slightly burnt shortbread cookies wafted through the kitchen. I pulled out the cake, the meringue rose and pouted, and browned on top. I put the cake back in the oven so that the kids wouldn't eat, I turned off the oven. After 10 minutes, I came to cover with cream, pulled out - and the meringue settled down and even burst in places. The shortbread cake would have burned a little more. The cake firmly adhered to the baking sheet (barely tore off), and the meringue to its edges (I had to cut it off).
Question: Was it necessary to grease the baking sheet with oil? What to do so that the meringue does not settle? Do I need to lower the temperature (set 6 or 5)? Put the cake in a cold, hot or warm oven?

Something did not figure out how to insert a photo ...

[OLL]

OLL, welcome to the site!
1. On a baking sheet you need to lay parchment for baking, nothing will stick.
2. You put in a hot oven, temp. should be 160 degrees, only at such a low rate. the proteins will be baked and will not settle, and the cake will not dry out.
3. I put the cake in a preheated oven, bake strictly at 160 degrees. - for 2.5 years there has never been an unsuccessful meringue.
4. Buy a thermometer for the oven.

Good luck, and everything will definitely work out !!!

Thank you for the wonderful recipe. I love him. Sugar gave 1 glass.

[Galinka-Malinka]

Galinka-Malinkawhat a beautiful cut! I really admired! And what size were the cakes and how much of the recipe? And what is yellow in place of the cream?
Well beautiful !!!

[svetta]

svetta One serving. Everything is as in the recipe, only sugar is not 1.5 cups, but 1 cup. Boiled condensed milk cream with butter. And I measure the size at home and write.

[Galinka-Malinka]

Galinka-Malinka, thank you for the photo of condensed milk, I have not seen this yet, I will look.

Lyaila, very beautifully decorated, I liked it! No wonder I tried to bake the cakes, the cake turned out super!

Svetta, thanks! (I apologize for answering late - I didn't see). Yeah, how we liked it! I will definitely bake more ... I had very thin cakes, next time I will try to make cakes smaller in size, maybe then the cakes will be higher

ZeZe, very nice cake!

Oksana, thank you (again, I answered late ... , but it's better late than never !!!), I tried ... Vkusnotischscha !!!

[ZeZe]

ZeZe, look above, Galinka-Malinka showed the cut - super !!!

Thank you for the wonderful recipe. I love him.

Oh, the beauty turned out !!! Incision - straight drooling already flowed ... uzho want to bake it again !!! And the cakes turned out to be so lush - how many portions were baked and what size of cakes was ?! otherwise my cakes were only 1mm, it turned out very thin ...

[Galinka-Malinka]

Galinka-Malinka, thank you for the photo of condensed milk, I have not seen this yet, I will look.

Sveta, I bought such condensed milk at ATB. Take a look there.

I bought such condensed milk at ATB.

I also saw this in ATB. Girls, I've been looking at this cake for so long !!! So I want to bake it !!! But I don't know how to decorate it. Probably the sides need to be cut, trimmed?

Probably the sides need to be cut, trimmed?

if you look at the photos of ready-made cakes in this thread, you will see that 90% of girls with sides do not do anything, but leave everything as it is ... Those who tighten the cake under mastic align the sides ...

Girls, help with advice!

Firstly, it seems to me that the dough is thin. More precisely, it later grabbed a little in the refrigerator, but it turned out to be very problematic to smear it on the parchment. I tried it with wet hands, and tried it through the bag with a rolling pin, and with a wet spoon, and through parchment. In general, I was tormented with cakes.

Secondly, I baked in three passes (3 baking sheets) and while the first cake was baking, my proteins settled a little (they melted quite a bit, as if to melt). The result is a very thin layer of meringue.

Baked in an electric oven at a temperature of 160 degrees. Set a timer for 30 minutes. Time is up and what do I see!?! The squirrels are well reddened, but at the same time they became soft, they did not dry out. But in my opinion, they should dry out, not soften. Right?

Now the second cake is in the oven, but I see the same thing awaits me.

REALLY WANT TO LEARN TO BAKE THIS CAKE! Thank you in advance!

Firstly, it seems to me that the dough is thin. More precisely, it later grabbed a little in the refrigerator, but it turned out to be very problematic to smear it on the parchment.

The recipe says: "softened margarine" ... it is clear that when you sent the dough to the refrigerator, it "grabbed" there .... How long did it stand there? If it takes a long time, then it takes 2 hours for it to become soft and plastic again, then there will be no problems with "smearing" the dough .. and in general, if the recipe does not say, then it is not necessary to put the dough in the refrigerator for a long time, because after the refrigerator, it is not known how it will behave, immediately it took only 20-30 minutes for the margarine to "go" from a liquid state to a solid one ...

my squirrels sagged a little

To prevent the proteins from settling, it is better to knock them down for each cake in this cake separately, that is, 3 times 2 proteins each, well, in compliance with the technology of beating meringues, that is, everything should be cold, dry, etc. etc ....

How long did it stand there?

Anya, thank you very much for your answer. The dough was in the refrigerator for 40 minutes. Yes, next time I will beat the whites in two. Thank you. By the way, my whole family really liked the cake. Very tasty!

Girls, brought a photo of a piece.

[Leka]

Leka, thanks for the recipe. "Snickers" did it twice: I don't remember the first one according to which recipe, but the second one according to yours. A cake with a diameter of 30 cm. But you just can't remove the cakes from the paper without breaking them (I mean the meringues). I tried to plant the meringue on the cake not with "peaks", but in layers. Maybe it still influenced.
Here is a photo:

Girls, help me, I'm baking this cake now, or rather collecting it. The cakes turned out to be beautiful, the meringue is lush, but then the ambush began to collect. The cream was taken by boiled condensed milk 350 g + sour cream 450g, it is thin. I collected the cake, the cream flows out decently like this, and the cakes do not lie on the cream, but stand on their own, well, like in a honey cake, for example, when the cake is immediately oak, and then it goes down, softens and everything becomes ok. And cakes will not lie here? Will they stand on end? Can I make a cream var. condensed milk + butter and reassemble the cake ?.
I would be very grateful for your help.

[Elena_Minsk]

Elena_Minsk, of course, the cream is watery and will not thicken. Add at least half a can of boiled condensed milk to this cream.
Then fold the cakes as it turns out and cover the whole cake with cling film or a large bag. The cakes will absorb moisture from the cream, soften a little and shrink. So he should stand without a refrigerator at least until night, and if not hot, then until morning.