PP cheesecake “Snickers” without baking: recipe with cottage cheese, bread, gelatin

Snickers cake recipe. Snickers cake. Ingredients:

For the dough: 3. Eggs.
1 cup of sugar. 3 tbsp. Spoons of cocoa. 3 tbsp. Spoons of sour cream. 1 cup flour. 1 tbsp. A spoonful of baking powder (baking powder). 1st cream: 3 glasses of milk. 1 glass of semolina. 3/4; Glasses of sugar. 250 g butter.

2nd cream: 1 pack of crackers (cookies). 0.5 liters of boiled condensed milk. 200 g roasted peanuts.

For glaze: 200 g chocolate.

Preparation:

We are preparing the dough. Separate the yolks from the whites. Beat the whites with sugar, carefully add the yolks and continue beating. Mix cocoa with sour cream and add to eggs. Add flour and baking powder, mix well, divide in half and pour into a greased baking dish. Bake in the oven at 180 degrees for 30 minutes. You should get two cakes. Preparing the first cream. Cook semolina porridge in milk, add sugar. When the porridge has cooled, mix it with butter.

Preparing the 2nd cream. Grind the cracker and mix it with condensed milk and peanuts. There is no need to chop the nuts. When the cakes have cooled, fold the cake in this order: cake, half of the 1st cream, 2nd cream, remaining 1st cream, cake. Melt the chocolate in a water bath or in the microwave and pour it over the cake. You can decorate with peanuts or draw patterns on the chocolate with a knife.

4) Snickers cake recipe

Lots of nuts, a cream reminiscent of caramel and nougat and a generous layer of milk chocolate.

Products:

For the test:

Egg - 5 pcs.
Sugar - 180 gr.
Flour - 170 gr.
Baking powder - 1 teaspoon
Starch - 2 tablespoons

For cream:

Boiled condensed milk - 1 can
Butter - 200 gr.
Peanuts - 200 gr.
Cream cracker - 180 gr.

For the glaze:

Milk chocolate - 150 gr.
Vegetable oil - 1 tbsp. spoon
Chopped peanuts for decoration

Non-stick form.

How to make a Snickers cake:

For the sponge cake: separate the whites from the yolks. Beat the whites for 5 minutes. Then gradually add sugar and beat for another 10 minutes.

Add the yolks and beat again at the lowest speed. I thought that the whites would settle, but they remained elastic and fluffy.

Add starch, baking powder and flour sifted together with flour. Gently stir until smooth.

Pour the dough into the mold.

Bake the biscuit in a preheated oven at 180 degrees for 10 minutes, then reduce the temperature to 160 and bake for 25-30 minutes.

For the cream: fry the washed peanuts in a dry frying pan and remove the husks. Break the cracker into pieces (the size of your thumbnail).

Beat condensed milk and butter well. Then add peanuts and crackers. Mix.

Cool the finished biscuit and cut into 3 parts. Apply cream to the bottom cake. Cover with the second cake layer, spread with cream and cover with the cake layer again.

Place in the refrigerator for the cream to harden a little.

For the glaze: melt 150 g chocolate, add a tablespoon of vegetable oil.

Covered the cake on all sides. Decorate the sides with chopped nuts.

Snickers cake ppt recipe. PP cake recipe without sugar

Calories per 100 g - 192.1 proteins - 9.2 fats - 7.7 carbohydrates - 21.4

We will need:

For the test:

Whole grain wheat flour – 150 gr.
Rice flour – 50 gr.
Cocoa powder – 15 gr.
Corn flour – 20 gr.
Soda – 0.5 tsp.
Baking powder – 2 tsp.
Sweetener – 1 tsp.
Eggs – 3 pcs.
Low-fat kefir – 100 gr.
Vegetable oil – 15 gr.
Curd cream cheese – 140 gr.
Liqueur – 1.5 tbsp. l.
Water – 180 ml.
Chocolate – 90 gr

For impregnation:

Natural honey – 3 tbsp. l.
Cocoa powder – 2 tbsp. l.
Milk – 3 tbsp. l.

For cream:

Soft cottage cheese – 400 gr.
Bitter chocolate – 90 gr.

Preparation:

Sift the dry ingredients into a clean, dry bowl: flour, cocoa, soda, baking powder, sweetener.

In a second bowl, mix eggs and kefir.

Add vegetable oil, cream cheese, liqueur and beat the mixer until smooth. Don't be put off by the addition of liqueur; it will add a piquant twist to the cake.

Add the dry part to the wet part.

Mix well with a whisk or silicone spatula. Add water and beat with a mixer until smooth.

Melt the chocolate in the microwave or in a steam bath and pour into the dough. Mix well. Divide the dough into two equal parts.

Bake in a silicone mold at 180 degrees for 20 minutes. Cut the cooled cakes horizontally.

We get 4 cakes. Let's start preparing the impregnation. To do this, mix honey, cocoa and milk, mix thoroughly. The impregnation is ready.

For the main cream, mix soft cottage cheese and melted chocolate. Mix well.

Let's start assembling the cake. Apply impregnation to the cake layer and place the main cream on top.

We do the same with all the cakes. Line the top and sides of the cake with the remaining cream. You can decorate the top with chocolate glaze.

The result is a delicious and nutritious cake, but you don’t have to worry about your figure.

Snickers PP. Snickers cake. pp Zozh fitnesstort.

Ingredients:
For the crust: 5 egg whites. 4 yolks. 1/2 tsp soda. 100 ml kefir. 120 grams of rice flour. 30 grams of cocoa powder. Sweetener to taste.

For cream: 1 yolk. 400 ml milk. Sweetener to taste. 40 grams of roasted peanuts. 40 grams of roasted hazelnuts. 35 grams of corn starch. 60 grams of skimmed milk powder.

For glaze: 3 tbsp. l milk. 50 grams of dark chocolate. Roasted ground nuts. Preparation:

Cake: separate the whites from the yolks. Beat the yolks thoroughly with the sweetener. Add kefir, soda. Beat again. Add cocoa and flour. Mix until smooth. Beat the whites until stiff peaks form. Add to the dough and mix gently. Pour into a silicone mold (d=16cm) and bake in an oven preheated to 180 for 40 minutes. Cream: we fry the milk powder in a frying pan, stirring, until golden brown. Only if there are strong lumps, then grind in a blender. Pour milk into a ladle, add corn starch, milk powder, sweetener, and yolk. Stir until dissolved. Place over medium heat and cook until thickened, stirring constantly. Remove from heat, add nuts, stir. Cut the finished cooled biscuit into 3 parts. Grease each cake with cream. Make glaze on top: chocolate + milk melted in a water bath. If desired, sprinkle with ground nuts. Place in the refrigerator for a couple of hours.

Pp cake with cocoa. Diet chocolate cake. Step by step recipe

We separate five chicken eggs into whites and yolks (I used medium-sized homemade eggs).
Grind long-cooked oatmeal into flour using an immersion blender.
Add a pinch of salt to the whites and beat with a mixer until strong peaks form.
Add strong coffee, oatmeal to the yolks and mix well with a whisk (or mixer: but not at high speeds).
Add a sweetener to taste to the liquid coffee dough (in my case it’s honey) and mix.
Then add cocoa to the pp cake dough and mix again.
And only now add the soda slaked with vinegar.
Pour a little water into the diet cake dough so that it is not thick, but not liquid. In more detail, what should be the consistency of the dough for a pp cake, you can look at
Mix the whipped whites with the chocolate dough.
Pour the dough into a baking pan (the diameter of the pan I used is 18 centimeters) and distribute evenly throughout the pan.
Place the pan in the oven preheated to 185 degrees for 35 minutes.
Pour gelatin with a small amount of water and leave to swell.
During this time, we will prepare the jelly for the chocolate cake: add cocoa, corn starch, coffee, sweetener to the milk, mix and cook over low heat until thickened.
When the gelatin swells, heat it for 30 seconds in the microwave and pour it in a thin stream into the chocolate mixture for the cake and mix with a whisk.
Fill the baked oatmeal cake in the mold with the cooled chocolate mixture.
Place the mold with the diet cake in the refrigerator to harden.
We take the frozen cake out of the mold: decorate the sides of the cake with chocolate glaze (you can decorate it using a pastry bag), the top with grated chocolate, and place pieces of dark chocolate in the middle of the cake.

Pp cake three chocolates. Cake “Three Chocolates” - a classic from a French chef

For a long time I wanted to give a recipe for the “Three Chocolates” cake on my blog. They come in different varieties - from sponge cakes, dense ones with ganaches, airy ones with mousses, and in between, where crème anglaise is used, different types of chocolate and a little airy mousse. The main trap that novice confectioners fall into is the power of chocolate. Many people believe that you can take a ganache or mousse recipe and simply replace the chocolate in it and keep the recipe. As a result, such desserts suffer from the fact that the texture and density of each layer becomes stronger, making it almost impossible to enjoy the dessert. Who will like that layer by layer the product becomes harder and harder.

The correct approach is to try to predict the strength of the chocolate, how its mass will affect the future density and calculate how many grams need to be added to each layer. Here the young chef Antoine Dupuis helped me. I once saw his post about a cake and asked him to share the recipe.

After a little localization, the recipe was ready for testing. In general, there are several ways to assemble the Three Chocolates cake. You can make a simple classic by pouring a new layer onto the frozen previous one. In this cake the ratios are the same and the cut looks good, but boring. You can slightly complicate the cut by pouring the layers into an asymmetrical shape (like Antoine with his log). But, I decided to tell you how you can make the cut even more interesting and complex. I'm sure your guests will just go crazy trying to figure out how you managed to make the layers so friendly with each other. Another bonus is that there is less white chocolate here, and I like that. In the blog I will give both assembly options.

What do we get? A fantastically delicate dessert, vaguely similar to viscous, melted ice cream. A texture that you can only describe on the third or fourth piece. The combination of different types of chocolate only enhances the amazing experience of this classic recipe. Only here I have this “Five Chocolates” cake! We take into account the delicate chocolate sponge cake and incredible glaze, which makes the cake stylish and expensive, while it is prepared in only 10-15 minutes and does not require ripening. Just cook it and pour it over the cake. The decor, of course, includes even more chocolate and some wafer crumbs to give the cake a more classic French look!

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PP chocolate cake. Easy and quick chocolate without flour and sugar

It would seem, is it really possible to create a cake without flour, butter, margarine, sugar, so that this chocolate dessert can be whipped up?
And here we go! Calorie content per piece: 131 kcal

Ingredients

— 250 gr. dark chocolate (from 70% cocoa and above) - 5 large eggs - salt - sugar as desired and according to your own feelings. Which one is better to choose, read in “Sweet substitute: harm and benefit. What is the best sugar substitute?

Preparation:

Important: the oven must be preheated to 250°C.

Break 2/3 of the chocolate into pieces and melt in a water bath without stirring.
Separate the whites from the yolks. Beat the yolks (they should lighten slightly) and combine with melted chocolate.
Beat the whites with a pinch of salt until stiff (do not overdo it, otherwise the whites will begin to release water!), add to the chocolate, and stir.
Important: do not stir for too long, otherwise the air will escape - the mixture should have the consistency of a mousse or soufflé.
Line a mold with a diameter of 10-15 cm with paper greased with vegetable or butter, place the chocolate mixture there and bake in a preheated oven for 8 minutes - no more and no less. Remove from the oven and cool for half an hour, then refrigerate overnight or for 12 hours.
Melt the remaining chocolate, mix with sugar, pour it over the cake and put it back in the refrigerator for 10 minutes.

Attention: you must cut the cake with a hot knife, previously dipped in boiling water!

How to decorate?

Here your imagination should not be confined to the pitiful confines of a recipe. Decorate with coconut flakes, berries, grated nuts, maybe even pieces of fruit: believe me, everything will be delicious, because in essence, your cake is delicate, whipped chocolate!

Snickers cake - classic recipe

The delicacy is prepared only from natural products, and the taste will remind everyone of the well-known candy bar.

Ingredients:

cracker – 200 g;
butter – 200 g;
peanuts – 200 g;
egg – 4 pcs.;
sugar – 190 g;
chocolate – 1 pc.;
flour – 135 g;
soda – 0.5 teaspoon slaked;
condensed milk - a can of boiled milk.

Preparation:

Use whites separately from yolks. Pour into a bowl. Turn on the mixer. Beat. The success of the dessert lies in this process. If you beat the mixture correctly so that it comes out fluffy and snow-white, then the cake will definitely turn out successful. Therefore, it takes a long time to process. After the mixer has been running for six minutes, gradually add granulated sugar in small portions. And continue the process for another five minutes.
Pour in the yolks. Continue beating. It will take another eight minutes. The mass will turn out very thick and fluffy.
Add soda. Sift the flour while continuing the beating process.
Place the mixture into the mold. Preheat the oven - preparing the base for the cake will require 200 degrees. Bake for an hour.
Remove the dessert from the mold. Place on a wire rack and let it cool completely.
Heat the frying pan. Add peanuts, fry and cool. If there are husks, peel them.
You can break the cracker with your hands or crush it with a rolling pin. The pieces need to be large.
You will need soft oil. Therefore, take it out of the refrigerator in advance and let it rest for a couple of hours in a warm place. Mix with condensed milk and beat.
Combine the resulting mass with nuts, cracker crumbs and stir.
Cut the cake lengthwise. There should be three parts.
Place half of the nut mass on the first part. Cover with the second cake layer. Spread the remaining cream and cover with the third part of the sponge cake.
Melt the chocolate, coat the dessert and put it in the refrigerator.

PP mousse cake. Yogurt low calorie mousse cake

This yoghurt mousse version is not very sweet. For a more harmonious taste, you need to choose fruits that go well together. To prepare dietary mousse you will need cling film.

Calorie content: 165 kcal.

Ingredients :

low-fat yogurt (to your taste) - 1 liter;
low-fat cottage cheese - 400 g;
chicken eggs - 3 pcs.;
sweetener - 0.5-1 tbsp;
any fruits, berries (fresh, frozen or canned) - 400 g;
vanilla sugar - 1 pack;
gelatin - 50 g.

Preparation:

We wash the berries or fruits. If the food is frozen, you need to rinse it well and defrost it using a colander, removing excess water. If canned, just rinse in a colander.
Curd base. Mix cottage cheese, eggs and vanilla sugar until smooth. Preferably with a blender.
Place the dough in the mold so that it covers the bottom and add berries/fruits. Cover the berries/fruits with the remaining dough. And put it in the oven for 30-40 minutes at 190°C. When the middle of the cake rises, you need to take it out. Let it cool. As it cools, the middle sinks.
Mousse. Pour gelatin with water (250 g) for 10-15 minutes. Stir the mixture every 7 minutes.
Put the gelatin mixture on the fire, bring it until it is completely dissolved, but not boiling. Then cool the mass to room temperature.
Combine the yogurt and gelatin mass, whisking thoroughly with a blender. You should have a foamy consistency with small bubbles.
We line the baking dish with film and place the curd base on it, bottom side up. Fill the base with yoghurt mousse on top. Cover with film and place in the refrigerator overnight.
We remove the finished cake from the film and decorate it to taste: berries, fruits, dark chocolate or cocoa.

Products for diet cake: general principles

Nutritionists say that if the cake is prepared correctly, then those losing weight should not be afraid to enjoy it. Of course, in this case we are talking about small quantities of dessert that will not harm your figure.

When preparing diet cakes, it is important to choose the right products and replace those that are too high in calories:

Instead of sugar, you can take honey or a synthetic sugar substitute.
Instead of regular flour, cakes are made from buckwheat, corn, and oatmeal.
Oat or wheat bran, ginger powder, and flax seeds are also added to the cake dough. These additives make the taste more original.
Instead of sugar syrup, coffee, natural juice, fruit puree, and yogurt are used to impregnate the cakes.
Instead of whole eggs, you can use only whites, the cake will still turn out fluffy, and its calorie content will be reduced.
If the recipe contains chocolate, it is better to choose dark.
To prepare the cream, low-fat cottage cheese, gelatin, and low-fat cream are used. You can also make a cream from whipped egg whites and lemon juice. For those who want to prepare a dietary cream for a cake, custard, which is prepared from milk, yolks, vanillin and a sugar substitute, is also suitable.
Fruits are ideal as a layer; you can add a little coconut flakes.
You can decorate the cake with fruit chips, fruits, jelly, dragees, and coconut flakes.
Nuts or sesame seeds are added to the cream and cakes, however, since these products are very high in calories, there should not be too much of them.
For cakes, you should use a minimum of high-calorie ingredients. For example, you can make lean shortcrust pastry for a cake without eggs. For it you need to take 125 ml of very cold water, 2 cups of flour, 0.5 tsp. salt, 125 ml refined sunflower oil. In a blender, mix ice water, salt and oil, beat until white foam forms. You need to pour it into the flour and knead the dough.

Recipe for Snickers cake with salted caramel. Chocolate and peanut delight - Snickers cake

Ingredients:

For sponge cakes:

Boiling water – 200 ml;

Cocoa powder – 6 tbsp;

Flour – 400 g;

Granulated sugar – 400 g;

Egg – 2 pcs;

Milk – 300 ml;

Baking powder -5 tsp;

Vanilla sugar – 3 tsp;

Vegetable oil – 4 tbsp. l.

For cream cheese:

Creamy curd cheese – 300 g;
Powdered sugar – 80 g;
Cream 30% fat - 40 ml.

For homemade caramel:

Cream 30% fat - 100 ml;
Granulated sugar – 150 g;
Butter - 60 g;
Salt – 1 pinch.

For the chocolate ganache:

Milk chocolate – 200 g;
Cream – 200 ml.

It turns out that many people’s favorite chocolate bar with sticky nougat and peanut filling has an analogue in the form of baked goods. Yes, a cake with an incredibly similar taste and a name similar to the famous chocolate bar has long won the hearts of those with a sweet tooth.

Interestingly, there is, in principle, no correct recipe for Snickers cake. There are so many variations that it’s dizzying: it’s made with caramel, with icing, with condensed milk and even with meringue.

Considering that the chocolate bar of the same name does not contain this ingredient, we can do without it. For the base, you can use chocolate sponge cakes prepared according to your favorite recipe, but the ideal option would be to use the so-called “chocolate in boiling water” sponge cake.

Porous, slightly moist butter cakes with a rich chocolate color and taste are perfect for making an airy Snickers cake.

Homemade salted caramel and the most delicate cream cheese will be used for impregnation. Of course, you can buy the latter ready-made, but why not try making it yourself at home? Moreover, the step-by-step recipe for Snickers cake with photos will help you do everything right.

Let’s immediately say that the process of preparing dessert is not quick. Some housewives even prefer to divide it into several stages, for example, they make peanut filling in advance and caramelize the nuts. Do as you please, but don’t forget that the result is worth it.

And even if you spend several days creating this culinary masterpiece, your efforts will pay off in full. After all, it’s really hard to find something tastier than Snickers cake. Is it possible to resist such a tempting nut-chocolate delicacy?

Preparing sponge cakes

So, having prepared the necessary ingredients, you can start baking sponge cakes. You will need 3-4 of them for the cake, so it is better to prepare two medium biscuits, which can then be cut in half. The dough for the Snickers cake according to the classic recipe for the “chocolate in boiling water” sponge cake is prepared as follows:

The flour is sifted with cocoa powder and baking powder and mixed with vanilla and regular sugar.
Beat the eggs with a mixer until a generous amount of foam is obtained.
Milk and vegetable oil are added to the egg mass and all ingredients are beaten again.
Gradually the dry mixture is added to the liquid mass. A mixer is also used for mixing, which makes it easier to obtain a thick, uniform dough with a rich chocolate shade.
Finally, boiling water is added to it, and the mass is beaten again with a mixer until bubbles appear.
Half of the dough is poured into a pre-greased pan and placed in the oven. At a temperature of 180°, the baked goods should remain in the oven for 40-50 minutes.
The second cake is baked in the same way.

The completely cooled biscuit is cut in half. As a result, we are faced with four cakes of equal thickness.

How to make filling and impregnation?

The next step is preparing the peanut filling for the Snickers cake.

Roast peanuts in a large frying pan. It is enough to keep the nuts on the fire for 8-10 minutes, stirring occasionally.
Cooled peanuts without husks are placed in a blender bowl, where they are ground for 10-15 seconds. There is no need to grind the nuts too much, so in the absence of a blender, you can easily get by with a rolling pin and mash them in a plastic bag.

Alternatively, you can use ready-made salted peanuts for the Snickers cake without wasting time on roasting and peeling them. The original combination of sweet cream and salted nuts will appeal to many.

Making soft, sticky caramel, like a Snickers bar, at home is also very simple.

Heat the cream on the stove or in the microwave.
Pour sugar into a thick-bottomed pan and place on the fire to simmer. When you see that the process has begun, start stirring it vigorously with a wooden or silicone spatula, trying not to touch the edges of the pan. If sugar hardens on them, the mass will turn out to be lumpy. Completely melted sugar takes on a beautiful amber hue.
Add the butter cut into pieces to the melted sugar and mix vigorously again.
Add heated cream to the sweet mass and place everything again with a spatula. If lumps form, don’t worry: you can then strain the caramel through a strainer.
Remove the homogeneous mixture from the stove and add a pinch of salt.

Homemade caramel can be used not only for soaking a cake; it is also ideal for other baked goods. The finished caramel can be stored in the refrigerator for about a month, so you can safely make it with a reserve, proportionally increasing the amount of ingredients.

Cream cheese or cream cheese cream is another wonderful filling that is prepared quickly and with only three ingredients. True, it is important to observe the temperature regime: the cream should be at room temperature, but the curd cheese, on the contrary, should be chilled. And one more thing: granulated sugar is not suitable for cream cheese, use only powdered sugar, fortunately, it is not at all difficult to make if you have a blender.

Beat cream on medium speed for 1-2 minutes.
Add powdered sugar and continue beating for a while.
Without turning off the mixer, gradually add cheese to the mixture and beat for another 4-5 minutes.
Cool the resulting cream.

Assembling the cake

Let's start shaping the cake.

On a round dish, place one chocolate cake, the base of the future Snickers cake, and evenly spread a third of the resulting homemade caramel onto it.
Place 2/3 of the peanuts on the cream and cover everything with the second cake layer.
Carefully spread the cream cheese over it and place the third cake layer.
We repeat the impregnation as for the first cake, greasing the sponge cake with caramel.
Place the last cake layer and pour the thick chocolate ganache based on milk chocolate over the Snickers cake.

The latter is prepared very simply: in a bowl, chopped chocolate bars are combined with hot cream, after which the ingredients are mixed well until a homogeneous mass of creamy consistency is obtained.

We use the remaining peanuts to decorate the Snickers cake, as in the photo. Place the finished chocolate-peanut dessert in the refrigerator for 3-4 hours so that it is well soaked. Enjoy your tea!

How to participate

Only adult residents of the Russian Federation who have fulfilled the following conditions can become participants in the promotion:

Purchasing a Snickers chocolate bar in a promotional package with the “Win prizes from the Stars” campaign sign;
Finding a unique promotional code on the inside of the package;
Registration of the code on the website www.snickers.ru;
Participation in the prize draw;

Promotional packaging