Meringue pie based on "Snickers"

Description

I know, I know, cake recipes "Snickers" on the website there, but after reviewing them, I realized that my variation is different. This cake I made for the birthday of her beloved husband! The cake turned out great... no, it's huge!! Besides, with a bonus: from the remnants of the cream and sponge cake, I made brownies.. However, everything in order. Come and visit us, Cooks, we drink tea with sweets!

Ingredients

Chicken egg

4 piece
Sugar

450 g
Vanilla
Milk

250 g
Vegetable oil

200 g
Cocoa powder

30 g
Flour

400 g
Leavening agent

11 g
Condensed milk

2 can
Butter

300 g
Peanuts

100 g
Egg white

4 piece
Salt

1 pinch
Sugar

200 g
Sugar

50 g
Water

50 ml
Cream

100 ml
Dark chocolate

100 g
Peanuts

Cooking

For the cake: turn on the oven warm-up 180 degrees. Form for baking cover baking paper. I baked the cake in two forms (15 x 32 cm). Beat with a mixer eggs, sugar and vanilla.

Whip at high speed for several minutes until the sugar is dissolved, until whitening of the mass and to increase in volume. Next add the milk and vegetable oil, beat everything again on low speed to mix ingredients.

Separately mix and sift flour, cocoa powder and baking powder. Combine liquid and dry ingredients.

Dough consistency is obtained as for the usual biscuit-flowing and without lumps. Pour the dough into molds, filling them halfway, and put it into the preheated oven for about 1 hour or until tender biscuit (depending on form size). The finished cake is well rise, pressing the middle of the spring, a wooden skewer stuck in the middle of the cake will come out dry and clean. We take out the finished cake from the mold and let it cool down completely.

Lower t in the oven to 120-130 degrees. The pan dimmed with baking paper. Prepare meringue: for this the egg whites with a pinch of salt, beat with a mixer at low speed. As soon as the whites begin to foam, increase speed of mixer and gradually add sugar, whisk the whites until stable peaks.

On the reverse side of the paper draw 2 rectangle the size suitable to the size of the biscuit. Put butanol mass in a pastry bag and put on a baking sheet. Bethanie bake the cakes for one hour or until tender, then leave the cake in the switched OFF oven until cool. The finished cakes are light, dry, they are well away from the paper.

Make simple sugar syrup: in a small saucepan, combine the sugar and water, boil a few minutes until the sugar is dissolved, and cool syrup to lukewarm. Cut biscuits horizontally in half, get 4 Korzh. For the cake it took me three biscuit shortcake. Each cake (including bethanie cakes) trim sides so they match in size. Sponge cakes coat with syrup using a brush and allow to soak while preparing the cream.

It is important to remember that all the ingredients for the cream should be at room t, therefore in advance take out of the refrigerator butter and condensed milk! For the cream beat with a mixer softened butter until fluffy. Continuing to whisk, gradually add the boiled condensed milk.

It took me 1,5 banks condensed milk for desired taste and consistency. Prepare the frosting: it will break the chocolate and place in a bowl. Separate cream bring to a boil, pour them into the chocolate. Stirring occasionally, let the chocolate completely dissolve in cream. Cool the frosting at room t, zastelil the surface with cling film.

Spread on a serving dish single pie crust, and top with a generous portion of cream. The cream distribute the chopped peanuts. Next, put Bethany the cake and again a generous portion of cream and peanuts. On top lay the second pie crust, gently pressing it with your hands. Repeat the steps with the cream and meringue. Upstairs lay the third cake layer, again squeezing his hands.

The surface of the third Korzh lubricated with a small amount of cream. Pour on the cream frosting, sprinkle chopped peanuts and remove the cake in the fridge for 2-3 hours for impregnation and curing of the glaze.

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