Snickers Cake

How to prepare snickers cake

1. Beat the egg whites with a pinch of salt until foamy. When it's already white foam (but soft), start adding the sugar gradually, along the edge of the bowl, continuing to mix, until all the sugar is added. You should get a shiny white foam that's firm and holds on the whisk.
2. Add the ground walnuts to the foam, mixing gently with a spatula or whisk. At the end, add the flour mixed with baking powder and mix gently again, from bottom to top with the whisk.
3. Put this mixture in a baking pan (30x22cm) with parchment paper. Level with the back of a spoon.
4. Bake the base at 170°C for 20-25 minutes (test with a toothpick, it should come out clean). Let the base cool completely.
5. Roast the walnuts for the cream in the oven, then rub them in a towel to remove most of the skins. Chop them finely with a knife or give a few short pulses in a food processor.
6. For the cream, beat the egg yolks with the powdered sugar until you get a pale yellow, thick mixture (2-3 minutes).
8. Put the granulated sugar in a small pot and melt it on low heat. After it melts, let it caramelize until it gets a color similar to cognac and you see it smoking lightly on top. At that moment, start gradually adding the butter in cubes. Stir until all the butter is added and dissolved.
9. While the burnt sugar and butter mixture is boiling, stir it continuously and with one hand pour the egg yolk cream in a thin stream. You will get a foamy mixture. After you finish adding the cream, cook this mixture for another 2 minutes, you will feel it thickening a bit and the color getting slightly darker.
10. Take the cream off the heat and add the chopped roasted walnuts. Let the cream cool down, during this time it will harden.
11. On the cooled base, spread the caramel cream evenly. Sprinkle the cream with grated chocolate.
12. Put the cake in the refrigerator, the caramel cream will harden and it will slice more easily.

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