Not quite Antillean – but we don't want to withhold such a delicious, 'over the top' Snickers cake from you. Chocolate cake, cheesecake, dulce de leche, peanuts and chocolate… yum!
- 300 gr flour
- 250 gr butter
- 250 gr sugar
- 5 eggs
- a cap of vanilla essence
- 3 tablespoons of cocoa powder
- 16 gr (a bag) of baking powder
- a pinch of salt
- 400 gr cream cheese
- 150 gr sour cream
- 4 eggs
- 100 gr sugar
- a cap of vanilla essence
- a tablespoon of dulce de leche *
- 400g (1 can) sweetened condensed milk
- 50 gr dark chocolate
- a handful of peanuts
- 500 ml cream
- 1 tablespoon of sugar
- 2 snickers bars
COOKING SNICKERS CHEESECAKE CAKE:
For the dulce de leche:
start making the dulce de leche. You can do this a day (or more!) In advance.
Preheat the oven to 150 degrees.
Pour the contents of the can of sweetened condensed milk into a large glass dish and seal with aluminum foil.
Place the dish in another, larger baking dish, which you then fill with water. The water should come just below the rim of the condensed milk bowl. Place the dishes in the oven and let the milk 'turn' into dulce de leche for 2 hours. Then store it in a sealable jar.
For the cake:
Preheat the oven to 170 degrees. Grease a baking tin of 24-26 cm with butter.
Then start making the cake. You do this by whipping 250 g butter with 250 g sugar creamy.
Add to this 300 gr flour, 5 eggs and a bag of baking soda and stir to a homogeneous batter.
Finally add the cocoa powder, the vanilla essence and the salt and stir well again.
Bake the cake in about 40 minutes (or up to one satéprick comes out clean!)
Then let the cake cool well and cut it in half so that you get two layers.
For the cheesecake:
Now make the cheesecake by mixing the cream cheese with the sour cream and the eggs.
Add the sugar and the vanilla essence and stir well.
Finally, add a tablespoon of your homemade dulce de leche and stir well again.
Line the same baking pan in which you baked the cake with parchment paper and pour the mixture into it.
Bake the cheesecake at 30 degrees for about 170 minutes.
Let the cheesecake cool completely.
Beat the whipped cream with a tablespoon of sugar and put it in a piping bag.
Cut the snickers into slices.
Again take a tablespoon of the dulce de leche and melt it together with the chocolate au bain marie, or by heating it together for 30 seconds in the microwave.
Stir this mixture together and fill a piping bag with it.
Assemble the cake as follows:
- take a layer of chocolate cake and spread a thin layer of the remaining dulce de leche on top
- place the cheesecake on top
- also spread the second layer of chocolate cake with a thin layer of dulce de leche and place it the other way around on the cheesecake (the top is cake)
- spread the cream over the cake. Spray nice tufts.
- Divide the pieces of snickers and the peanuts over the whipped cream.
- finish the cake by spraying a very thin line of chocolate over it.
Let the cake set in the fridge for at least 2 hours. Enjoy your meal!
Not a fan of snickers? We also have a pandushi cheesecake.
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