Indulge in the rich, irresistible flavors of this No-Bake Snickers Cake, a luxurious dessert that combines creamy mascarpone, smooth caramel, and crunchy peanuts in a delightful symphony of textures and tastes. Without the need for baking, this cake simplifies dessert preparation while delivering a complex flavor profile reminiscent of the beloved Snickers candy bar. Layered with buttery biscuits soaked in milk and topped with a chocolate and peanut glaze, this cake is sure to satisfy any sweet tooth.
Why You’ll Love This:
This No-Bake Snickers Cake is a dessert lover’s dream. It requires no oven, which means less hassle and more enjoyment. The creamy layers of mascarpone and whipped cream offer a velvety texture, while the caramel and peanuts provide a delightful contrast with their rich flavor and crunch. This cake is not only delicious but also visually appealing, making it a perfect centerpiece for any gathering.
Perfect Occasion:
Perfect for any occasion, this Snickers-inspired cake shines at parties, family gatherings, and special celebrations. It’s particularly well-suited for birthdays, potlucks, or any event where a no-fuss yet decadent dessert is desired. Since it’s a no-bake cake, it’s also ideal for warmer months when you’d rather not turn on the oven but still want to enjoy a sumptuous treat.
Decoration Tips:
For an even more spectacular presentation, consider drizzling extra caramel over the top and sprinkling with more chopped peanuts just before serving. You could also add a dollop of whipped cream to each slice for added luxury. Edible gold flakes or a dusting of cocoa powder can also enhance the visual appeal, making it look as good as it tastes.
Ingredients:
- 500 grams of mascarpone
- 400 ml of heavy cream
- 50 grams of sugar
- 1 packet of vanilla sugar
- 3 packets of cream stabilizer
- 200 grams of caramel spread
- Approximately 350 grams of butter biscuits
- 150 ml of milk for soaking
Topping Ingredients:
- 50 ml of heavy cream
- 100 grams of milk chocolate
- 50 grams of chopped peanuts
Instructions:
- In a large bowl, combine mascarpone, heavy cream, sugar, vanilla sugar, and cream stabilizer. Beat until the mixture is firm and holds peaks.
- Dip butter biscuits one by one into the milk and arrange them in a single layer in a 26×26 cm springform pan.
- Spread a layer of the whipped mascarpone mixture over the biscuits. Drizzle 2-3 tablespoons of melted caramel over the cream.
- Repeat the layering process two more times, finishing with a layer of the mascarpone mixture.
- For the topping, heat the 50 ml of heavy cream and add the milk chocolate, stirring until the chocolate is completely melted. Incorporate the chopped peanuts into the chocolate mixture.
- Pour this chocolate and peanut topping over the final layer of the cake.
- Refrigerate the cake for 4-5 hours to allow it to set completely before serving.
Enjoy!
