Ingredients
200g sweet pastry
150g soft fudge toffees
1tbsp cream (ELMLEA)
150g milk chocolate (NOVI)
100g unsalted peanuts, toasted
50g flaked almonds, toasted
You will also need a 25cm cake tin lined with non-stick paper
For the filling
250ml whipping cream (ELMLEA)
100g helwa tat-tork, crumbled
Method
Start this recipe by making the biscuit base. Use the sweet
pastry to line the bottom of the lined round cake tin. The pastry
should be 1cm thick. Prick all over with a fork and bake in the
oven at 200`c for 20 minutes, or golden brown. Remove from
the oven and leave to cool completely. Put the toffees and the
one tablespoon of cream in a saucepan and heat gently until
the toffee has melted (alternatively you can melt them in the
microwave)mix in the toasted peanuts and carefully pour the
hot toffee over the biscuit base and even out. Leave to cool
down and set for 30 minutes. Meanwhile, whip the cream in a
bowl till light and fluffy, and fold in the crumbled halva tat-tork.
Remove the toffee and biscuit base from the tin, and spread
the cream mixture over the top. Sprinkle the toasted flaked
almonds over the top and place in the freezer for 30 minutes
for the cream filling to set
While the cake is in the freezer, you can melt down the
chocolate which you will be using to finally cover the snickers
cake. Once the chocolate has melted, leave in to cool down for
10 minutes. Remove the chilled cake from the freezer and
place it on a wire rack which is sitting in a baking tray. Quickly
pour the melted chocolate over the cake and immediately
spread out with a palette knife. Leave the extra chocolate to
drop down into the baking tray. When the chocolate has set,
remove the snickers cake off the wire rack and onto your
serving plate. Keep the snickers cake in the fridge until you are
ready to serve.
Originally Submitted
2/10/2014
0 Out of 5 from
0 reviews
You can add this Snickers Cake recipe to your own private DesktopCookbook.
