Snickers cake
Last weekend me and my sister went to Copenhagen with our mum to celebrate her 70th birthday. We went to the national museum to see bog bodies and to learn how Vikings were nice people actually (are you listening, Lindisfarne?); to Paper Island for my mum’s first ever experience of street food (“it’s just eating off a plastic tray, isn’t it?”); and to Sweden for the afternoon to spend £5 on a cup of tea (ow).
While in Malmo we had lunch at the all vegan Kafe Agnez and thoroughly enjoyed their Snickerskaka, which I’ve tried to recreate here:
Snickers cake recipe
Base:
200g crunchy peanut butter
50g smooth peanut butter
50g icing sugar
75g oats
Caramel:
250ml coconut cream
250g dark brown sugar
1 tsp vanilla extract
pinch salt
Ganache:
100ml coconut cream
200g dark chocolate chips
To decorate:
Crushed peanuts
Rose petals (optional)
Line an 8 inch square tin with greaseproof paper. The quickest way to do this is to scrumple the paper into a ball, unfold it and shape it into the tin. There’s no need to grease the tin – the paper will simply help you lift the cake out at the end.
To make the base, mix all the ingredients together into a thick paste. If it’s too dry add some more smooth peanut butter. Press this into the tin and chill in the fridge while you make the caramel.
To make the caramel, put the coconut cream and sugar into a pan over a medium to low heat and stir constantly for 15 to 20 minutes while it boils gently. Test a little on a teaspoon to see if it will set, add the salt and vanilla extract, then transfer into a bowl to cool. Once it’s cooled pour it onto the base and leave to set while you make the ganache.
To make the ganache, heat the 100ml coconut cream to boiling point, pour this over the dark chocolate and leave for a couple of minutes. Stir the mixture into a smooth glossy ganache (if it needs a bit more heat 30 seconds in a microwave should be enough) then pour this over the set caramel. Sprinkle with chopped peanuts and anything else that looks decorative (I used rose petals). Allow to set before cutting into slices, then foodstyle it on a lovely Swedish tray with foxes on it.
