Hi friends, today on the program we have a Snickers chocolate sponge cake with nougat and caramel recipe. Isn’t that a lot to take in, you might ask? Look how beautiful it is, it’s a shame to even cut it. But you must try it. Snickers cake, made as a sponge cake roll with a layer of pecan caramel and a delicate nougat cream. To better understand the order of the cooking process – watch the video clip below. .
Ingredients
Chocolate sponge cake:
75 g wheat flour
15g cocoa powder
3 g of baking powder
4 eggs (200 g)
90 g sugar
10g unscented vegetable oil
Cream with nougat:
1 large egg white (40 g)
60 g sugar
75 g honey (glucose syrup or molasses)
300 g mascarpone
120 g cream 33-35%
4 g gelatin + 25 g water
Nut caramel:
80 g sugar
150 g heavy cream
100 pecan paste
If by the time you put it on the biscuit, your caramel has become too thick, add a LOT of hot cream and stir.
Gourmet Frosting:
200g chocolate
40g unscented vegetable oil
55g peanuts
The half amount is enough if you do not pour it on top, but use a brush.
How to Cook!
Today on the program is Snickers Roll Cake. CREME. Pour water over the gelatin and let it swell. One large egg white (40g). Pour sugar into a saucepan, pour water and add honey. Honey can be replaced by invert syrup or glucose syrup. Put the saucepan on the stove, and boil the syrup until 135 degrees Celsius. This is a test for a hard ball. When the temperature of the syrup reaches 130 degrees Celsius, start whipping the protein with a pinch of salt until a lush froth. When the syrup is ready gently pour it into the whipped egg white. When all the syrup is incorporated reduce the speed to medium and whip until the mass begins to coil on the whisk. Melt the swollen gelatin until completely dissolved in the microwave or in a water bath.
When the nougat has cooled to room temperature, add the mascarpone in batches and stir on low speed. When the masses come together, you can increase the speed. I have introduced it in five batches. Next, enter the cold heavy cream, mix gently and whisk. When the cream is ready, on the lowest speed inject the gelatin. Put the cream in the refrigerator to stabilize. You can transfer it to a piping bag at once. Heat a heavy-bottomed saucepan on the stove, and gently pour in the sugar. When most of the sugar has melted, you can stir it gently so that it does not burn. At the same time, on a neighboring stove, bring the heavy cream to a boil. When the sugar has become a rich caramel color, gently add the cream in portions with continuous stirring.
Do this very carefully, the mixture will be boiling! You can add a pinch of salt, cook the caramel for one minute and turn off the heat. When the caramel has cooled to about 60 degrees C, add the nut paste to it. Prepare the baking tray for the biscuits. Mix the flour, cocoa powder and baking powder. Sift the flour mixture before adding it to the dough. Beat the eggs into a puffy foam, and introduce the sugar. Preheat the oven to 190 ° C degrees. In 2-3 steps, introduce the dry ingredients.
Do not forget to lift the mass, cocoa always settles to the bottom. Lastly add a tablespoon of neutral vegetable oil. Spread the dough on the parchment in an even layer. On the same principle I made a honey cake. If you don’t want to make a roll, make a cake. Send the dough to the oven for 10 minutes. When the biscuit has cooled, carefully remove the parchment. When the biscuit is completely cooled, spread the caramel on it.
Take the cream out of the fridge and spread it on top of the caramel. Roll up the roll and arrange it so that the seam is at the bottom. Move it to a board and put it in the fridge for a couple of hours. After that, the roll can be covered with the chocolate glaze. I wish you a bon appétit and God bless you! It is not necessary to cover the roll with chocolate glaze, it is very tasty as it is.
0 Comments