snickerscake (with either almond, peanut or hazelnuts. optional)

snickerscake (with either almond, peanut or hazelnuts. optional)

Chris 0

"this cake tastes better than the snicker-chocolatebar and easy to make."


+/- 1 h 12 servings
Serving size has been adjusted!

Original recipe yields 12 servings



  • Prep

  • Cook

  • Ready In

  2. Preheat oven to 175 Celisus degrees (347 degree farenheit)
  3. Have biscuits and peanuts in a bag and crush the little with a rolling pin.
  4. Beat egg slightly and add the sugar.
  5. Whip on to stiff meringue.
  6. Place the crushed biscuits and nuts in the meringue.
  7. Locate a roasting pan and dress with a baking paper.
  8. Spread batter over form, but do not let it cover the entire shape of approx. 3 / 4.
  9. Bake the base for approx. 15 minutes.
  10. The bottom may well be frozen before use.
  11. It is easier to work with and share when it is frozen.
  12. PROCEDURE icing:
  13. Egg yolk, sugar and melted margarine together gently, stirring constantly.
  14. Have then the chocolate and stir until a smooth uniform glaze.
  15. Spread frosting over the bottom.
  16. Split the cake in half.
  17. Whip the cream with a little sugar.
  18. Use half of the whipped cream and mix with vanilla cream.
  19. Spread this over the one with sjokoldae bottom side up.
  20. Place the other layer on top, even the chocolate side up.
  21. Spread the rest of the whipped cream over the lid.
  22. Garnish with lightly crushed M-balls and peanuts.(or preferred nuts)
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