Directions

• Snikers cake- how great that sounds! I slightly modify the recipe to my taste and needs, but I successfully managed to end up with a great recipe. Try to use only fresh and good quality ingredients, to get an amazing result.
• I started with the caramel sauce, which needs to cool down. I recommend making it the day before and leaving it in the fridge overnight. I placed the pan on medium to low heat and waited for the sugar to melt. When the sugar reached a cognac-red color, I added the butter and mixed it well. I also poured the whipped cream over the caramel with butter. Also now I put a pinch of salt and mixed everything well.
  I turned off the fire and left it to cool, stirring occasionally in the saucepan. After it reached room temperature, I moved it to the refrigerator.
• For the top, I used soft butter, which I briefly mixed with powdered sugar, vanilla and a pinch of salt. Gradually I added the egg yolks. Finally, I sifted the flour on top and added the finely chopped peanuts. If you notice that the dough does not stick together, add 2-3 tablespoons of cold water. I wrapped the dough in plastic film and put it in the refrigerator for 30-40 minutes. He needs time to rest.
• After the resting time, I took the dough out of the refrigerator. You can spread the dough directly on the baking paper, on the work table. In this case, you don’t need any more flour. Then pull the baking paper, including the sheet of dough, directly into the pan. That’s exactly how I did it, it’s much simpler than spreading the dough on the table and then transferring it.
• I chose a tray with higher walls in which I can later mount the Snickers cake, with cream and icing and everything. I lined it with baking paper and carefully moved the sheet of dough into it. I pricked the dough in many places so as not to make bubbles during baking. Bake at 180 degrees for 15- 20 minutes.
• I chose a metal bowl that fits on a pot in which a little water boils (Bain Marie). I put the 10 egg whites, sugar, vanilla and a little salt in the bowl and mixed them lightly with the whisk. I immediately put the bowl over the pot of boiling water and continued mixing the mixture until it reached 72 C. It must be hot to cook the raw egg. Kind of like a chemistry lesson, right?
• I poured the hot mixture into the bowl of the food processor and left it to beat for 18-20 minutes at maximum speed until it cooled down. At first it looks like a fluid and yellowish foam, and at the end I got a white foam, dense and firm, slightly warm.
• I reduced the speed of the mixer and started adding the peanut butter gradually, spoon by spoon. And it must be at room temperature. The peanut butter is slightly salty and perfectly balances the sweetness of the meringue. Finally, I added the soft butter, I also incorporated it by mixing it briefly and… all done!
• I spread the cream in a thick layer on the soft dough sheet and leveled it with a spatula. I sprinkled it abundantly with chopped and lightly salted peanuts. You can leave them whole if you want a more intense crunch. I gently pressed them with the palm of my hand so that they entered the cream a little. I put the cake in the fridge for 45 minutes.
• I poured the caramel cream in an even layer over the cream and hazelnuts. I spread it carefully with a spatula and put the cake in the freezer for 60 minutes. The caramel layer is soft at room temperature but hardens a bit in the freezer. We can’t skip this step because that’s the only way we get a beautiful glaze. So be patient!
• For the glaze, put the hydrated gelatin in a bowl. Separately, in a suitable saucepan, I boiled the cream. When it showed signs of boiling, I turned off the fire. I added the hydrated gelatin and added it to the hot cream. I mixed well with the whisk. Then I put the bitter chocolate as well as the milk chocolate broken into pieces and left it motionless for 5 minutes. It will start to melt. Then I mixed it gently with a whisk and let it cool.
• I took the cake out of the fridge and immediately poured the warm glaze (be careful, not hot!) over it. Try to pour it evenly, walking with the kettle over the entire cake, not just in one place. You have to be careful and show some skill because the caramel layer is slippery. I immediately leveled the glaze with a spatula, pulling it into the uncovered areas.
• Good job! Snickers cake is ready! We keep it cold overnight, it would be preferable if not for at least 4-5 hours. Cut the cake with a knife with a wide blade, dip it in warm water and wipe it with a soft cloth after each cut. Enjoy this delicious dessert, I promised you that it is really closer to the original bar.