Any fans of peanut butter and chocolate here? If your answer is "yes," we have something for you today that will win your heart and stomach!
Our irreplaceable Nutty Ambassador, Ania (IG: cossiegotuje ) , took our latest, crunchy launch and created a golden dessert. This cake tastes like the iconic candy bar, and best of all, it requires absolutely no baking! We know how much you love simple recipes, and this one is simply brilliant.
Key ingredient: new Choco & Peanoot Crunchy cream!
Wondering how to achieve that perfect, "Snickers-like" flavor in your cream? The secret is our absolute new addition, the star of this recipe: Choco & Peanoot Crunchy Cream No Added Sugar from Good Noot !
This is not ordinary "peanut butter "It's every nut lover's dream come true. We've combined a velvety roasted peanut paste, melt-in-your-mouth dark chocolate, and tons of crunchy nut pieces ! It's this texture that makes the cream in the cake anything but boring—it's vibrant, crunchy, and perfectly reminiscent of your favorite candy bar."
As Ania herself says, "Good Noot creams are pure heaven, I love them with pancakes or oatmeal!" Come and try this piece of gold! We're all in, hungry eaters, and you?
Recipe for a no-bake Snickers-style cake
Prepare a baking tray (a springform pan is ideal) and get ready for the simplest recipe in the world!
Ingredients for the cream:
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200 g of Choco & Peanoot Crunchy cream without added sugar from Good Noot
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330 ml of cold cream 30%
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250 g cold mascarpone cheese
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1 pack of cream fix
Ingredients for the base and layers:
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approx. 200 g sponge cakes (preferably elongated "tongues")
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Milk for soaking the biscuits
Ingredients for icing and decoration:
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100 g milk chocolate
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70 ml of 30% cream
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A handful of salted peanuts
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2 Snickers bars, diced
Preparation method:
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Prepare the cream: Place the cold heavy cream, mascarpone cheese, and whipped cream in the bowl of a stand mixer. Beat at high speed until thick and fluffy.
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Add flavor: Add 200g of our sugar-free Choco & Peanoot Crunchy cream to the whipped cream. Mix briefly with a mixer on low speed or with a spatula – just until combined. Do not overmix!
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First layer: Line a baking sheet (e.g., a loaf pan) with baking paper. Quickly dip the ladyfingers in the milk (literally for a second on each side) and arrange them tightly on the bottom of the pan.
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Second layer: Spread half (1/2) of the prepared nut cream on the biscuits and smooth it out.
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Third layer: Place another layer of ladyfingers soaked in milk.
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Fourth layer: Spread the remaining hazelnut cream and smooth the top.
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Prepare the glaze: In a small pot, heat 70 ml of heavy cream over high heat (be careful not to let it boil over). Remove from the heat, add the chopped milk chocolate, and set aside for 2 minutes. Then whisk vigorously until smooth and shiny.
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Finishing touch: Pour the prepared, slightly cooled icing over the top of the cake. Immediately sprinkle with chopped Snickers bars and salted peanuts.
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Chilling: Refrigerate the cake for at least a few hours, preferably overnight. The flavors need to meld and the cream needs to set perfectly.
Enjoy your meal!
There's no need to wait! The taste of the iconic bar in the form of a simple, no-bake cake is now within your reach.
