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Snickers Cake with Meringue

Author
Cookinero 24 Apr 2025
6380
Snickers Cake with Meringue

A special compliment for those with a sweet tooth will be the Snickers cake with meringue. The crispy meringue layer will not get soggy and will go well with the soft sponge cake. The recipe for this cake is based on the famous candies. There are many variations of the dessert. But the classic is that any recipe must include nuts, chocolate and caramel.

How to cook Snickers Cake with Meringue

Step 1

Snickers Cake with Meringue

Prepare the meringue. Beat three egg whites together with 250 grams of sugar until stiff peaks form.

Step 2

Snickers Cake with Meringue

Draw a circle of the future diameter of the cake on parchment, turn it over and place it on a baking sheet. Put an even layer of meringue in the center of the circle. Bake for 2-2.5 hours at 110-120 °C.

Step 3

Snickers Cake with Meringue

Prepare the sponge cake. Separate 5 egg whites and beat with 5 tablespoons of sugar. Gradually add the yolks. Sift the flour, cocoa and baking powder into the mixture and mix.

Step 4

Snickers Cake with Meringue

Place the dough in a baking dish and place in an oven preheated to 180 ℃ for 25-30 minutes.

Step 5

Snickers Cake with Meringue

Prepare the syrup for soaking the sponge cake. Dissolve 4 tablespoons of sugar in water in a saucepan. Bring to a boil. Let cool.

Step 6

Snickers Cake with Meringue

Soak the biscuit in syrup.

Step 7

Snickers Cake with Meringue

Prepare the cream. Beat room temperature butter with a mixer, add a can of condensed milk. Beat with a mixer until smooth.

Step 8

Snickers Cake with Meringue

For the ganache, pour hot cream over 100 grams of chocolate, stir until smooth and let cool.

Step 9

Snickers Cake with Meringue

Grind the peanuts into coarse crumbs.

Step 10

Snickers Cake with Meringue

Assemble the cake. Soak the cake with syrup, spread with cream and ganache. Sprinkle with peanuts, cover with a meringue cake. Spread the meringue with cream and sprinkle with peanuts again. Trim the edges of the cake with a knife and decorate the cake with nuts and chopped up remains of the cake. If desired, decorate the cake with the rest of the ganache.

Snickers Cake with Meringue - FAQ About Ingredients, Baking Time and Storage

Yes, you can use almonds, walnuts, or pecans instead of peanuts, or omit nuts entirely for an allergy-friendly version. The cake will still be delicious with just the meringue, cream, and ganache layers.
Store the cake in an airtight container in the refrigerator for up to 3-4 days. The meringue may soften slightly over time, but the flavors will deepen. Avoid freezing as the texture may change.
Absolutely! Replace the regular flour with a gluten-free flour blend (1:1 ratio) and ensure your baking powder is gluten-free. The sponge will still be light and fluffy.
For a less sweet option, use whipped heavy cream sweetened with a little powdered sugar. Alternatively, dulce de leche can add a richer caramel flavor.
Yes! The meringue and sponge can be baked 1-2 days in advance (store separately at room temp). The ganache and cream can also be made ahead and refrigerated—just rewhip the cream before assembling.
Bake the meringue low and slow (110-120°C) and let it cool completely in the oven with the door slightly ajar. Humidity can make it sticky, so store it in a dry place until assembly.
For the sponge, try an egg replacer or flax eggs, but the texture will differ. The meringue is harder to replace, but you could use aquafaba (chickpea brine) whipped with sugar as an alternative.
Let the cake sit at room temperature for 20-30 minutes before serving to soften slightly. Pair with coffee or a glass of milk to balance the sweetness.
Yes! Halve all ingredients for a smaller cake. Keep baking times similar but check for doneness earlier, especially for the sponge (around 20 mins).

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