Layered Snickers Cake Recipe
Homemade Layered Snickers Cake Recipe. Layers of soft cake topped with a peanut meringue with a dulce de leche cream and chocolate.
Ingredients
Cake layer-
- 7 large egg yolks
- 1 cup granualted sugar
- 20 Tbsp unsalted butter, room temp (2½ sticks)
- 1 ½ tsp baking powder
- 3 1/2 cups all-purpose flour, measured then sifted
Meringue layer-
- 7 large egg whites
- 1 cup granulated sugar
- 1 1/2 cups toasted peanuts, chopped
Cream-
- 16 Tbsp sticks unsalted butter, room temp
- 28 oz dulce de leche
- 1 cup chopped milk chocolate, melted
Instructions
Prepare cream:
- Cream dulce de leche and butter, just until combined. Refrigerate until needed.
- Preheat oven 355°F. Line two 17"x12" rimmed baking sheets with parchment paper.
Cake layer:
- Divide eggs into two bowls. Set aside the egg whites. Beat egg yolks and sugar until creamy. Add butter, baking powder and beat. Gradually add flour and mix until well incorporated.
- Divide cake batter between the two baking sheets. Spread the batter evenly (I just used my fingers, be patient, very patient, it will work out.. :) Set aside.
Meringue layer:
- Chop peanuts into smaller pieces.
- With a mixer, beat egg whites until foamy. Slowly add sugar and mix until stiff peaks form. Spread the meringue over the cake layers. Sprinkle the peanuts over the meringue layers.
- Bake 20-25 minutes, until the meringue is really golden in color. Once baked, set aside to cool.
Assemble cake:
- Melt chocolate. Place chocolate into plastic bag and snip edge.
- Cut both cakes in half (now you have 4 layers). Take first layer, top with cream, drizzle chocolate. Repeat with remaining layers. Spread cream over top of cake. With a sharp knife, lightly trim off edges of cake so the sides are straight (optional). Cover sides with cream. Drizzle remaining chocolate over top of cake.
- Cover cake and refrigerate at least 4 hours or overnight.