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Airy Snickers Cake
A showstopping homemade cake with buttery shortbread layers, crispy meringue, salted caramel cream, and peanuts. Tastes and feels like a pastry shop dessert.
Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
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Method
Beat the egg yolks with sugar, add softened butter and mayo, mix well. Fold in the flour, baking powder, and vanilla, working it into a soft dough. Set aside one-third of the dough and mix it with cocoa. Wrap everything in plastic and chill for 30 minutes.
Roll out the chocolate dough to 3–4 mm thickness and bake at 170°C for 15–20 minutes. Roll out the vanilla doughs, spread meringue on top of each, and bake at 150–160°C for 25–30 minutes until golden.
For the meringue, whip the egg whites with a pinch of salt until foamy, then gradually add sugar while whisking until stiff peaks form. Gently fold in the chopped peanuts.
For the cream, whip softened butter with sweetened condensed milk and regular condensed milk until fluffy and smooth.
Layer the cake, alternating dough with cream (chocolate layer goes in the middle). Frost the sides with cream and coat with crumbs from the doughs. Top with crushed peanuts and drizzle of melted chocolate.
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