Snickers Easter: how to make an Easter dish that will be eaten in a minute and asked for more. Simple and trendy, even teenagers will like it.
@lekting
Difficulty: Easy
8 Serves
0.0
Prep time
40 min.
Cooking time
30 min.
Serves
8
Difficulty
Categories
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About this recipe
The "Snickers" Easter cake looks so appetizing that it makes you want to eat it immediately and all at once! Once you cut it, the situation gets even worse because you'll see a beautiful marbled pattern with peanut inclusions. The taste of the Easter cake features exquisite caramel and chocolate notes, which turn this traditional curd dessert into a true piece of pastry art. You can also garnish the dish with slices of "Snickers" bar to further emphasize this interesting culinary idea.
Ingredients list
Total ingredients: 13
Serves:
Roasted shelled peanuts - 130 g
Sugar - 120 g
Cream 33% fat - 75 ml
Butter for greasing finished flatbreads - 50 g
Salt - 2 g
Cream 33% fat - 110 ml
Sugar - 100 g
Eggs - 2 pcs.
bitter chocolate - 60 g
Cream 33% fat - 40 ml
Cottage cheese 5-9% fat - 500 g
Butter for greasing finished flatbreads - 75 g
Powdered sugar - 20 g
Nutrition facts
Serves:
🥓
Fat
279г
🍚
Carbohydrates
314г
🥩
Proteins
161г
🔥
Kcal
Daily values
Preparation steps
Step 1
Prepare creamy caramel for Easter. Place sugar in a saucepan with a thick bottom. Place over low heat and melt, stirring constantly. You should end up with a light brown mass.
Step 2
Remove the pan from the heat. Add the cubed butter, salt and pour in (very carefully!) the hot cream. Put it back on the fire and cook, stirring, until the caramel consistency becomes homogeneous.
Step 3
Set aside three tablespoons of creamy caramel for Easter decoration. Add roasted peanuts to the remaining caramel and stir. Leave until used.
Step 4
Prepare cream for Easter. Lightly whisk the eggs with the sugar. Pour in the cream and stir. Place over low heat and stirring constantly until thickened. Remove from heat, cover with cling film and let cool.
Step 5
For the ganache, cut the chocolate into small pieces. Bring the cream almost to a boil. Remove from heat. Pour the cream over the chocolate, leave for 5 minutes, and then mix thoroughly until the mixture acquires a homogeneous consistency.
Step 6
Prepare the curd mass, the basis of Easter. Cut the butter into cubes and leave for 30 minutes to soften. Beat it with powdered sugar with a mixer.
Step 7
Rub the cottage cheese through a fine sieve into a bowl and then additionally punch it with a blender. Add butter whipped with powdered sugar. Blend again with a blender.
Step 8
Add the cooled egg cream to the curd mixture. Blend with a blender until smooth. Add peanut caramel and ganache. Stir with a silicone spatula until the Easter ingredients are just combined, but not mixed.
Step 9
Line the Easter pan with damp gauze, folded in half (the ends should hang over all sides). Place it in a small bowl so that the bottom of the pan and the bowl do not touch. Place the curd mixture into the mold. Cover with the edges of gauze. Place a flat saucer or small board on top. Place a weight weighing about 1 kg. Refrigerate for 24–36 hours.
Step 10
Take out the form with Easter, remove the weight and plate (board). Open the gauze. Cover the pan with a large plate and carefully invert. Remove the uniform and gauze. Sprinkle the top of the curd Easter with the remaining creamy caramel.
Enjoy your meal!
Follow the instructions step by step