Snickers Meringue Cake
My new facorite cake! Here in Norway this is one of the most common cakes. Of course, made with lots of eggs and heavy cream. But with the help from aquafaba, it’s no problem to make this cake completely vegan! And I did!
The cake has a wonderful meringue crust with salty crackers and peanuts, creamy chocolate ganache and lots of whipped cream topped with chopped dark chocolate and salty peanuts. All vegan, of course.
To make it extra fancy, drizzle over some vegan caramel sauce. I will definitely do that next time!
This is the cake you will want to make for your next dinner party, birthday or whatever, to impress all the guests and indulge yourself!
Ingredients for a round cake, about 22 cm/9 inches:
- 0.5 cup aquafaba
- 1 cup sugar
- 100 grams vegan salty crackers (Saltines)
- 150 grams salted peanuts
- 1 tsp baking powder
- 1 tsp vanilla extract
- 50 grams vegan butter
- 150 grams vegan chocolate of choice
- 1 tsp vanilla extract
- 1 tbsp maple syrup
- 200 ml vegan whipping cream of choice
- 2 tsp vanilla extract
- 50 grams chopped vegan chocolate
- 50 grams chopped salted peanuts
- Optional: a good drizzle of vegan caramel sauce, for instance our delicious vegan salted caramel sauce
This is how you do it:
Set the oven to 180 C (350 F) and line the bottom of a cake pan with parchment paper so the crust doesn’t stick.
Crush the crackers and peanuts coarse. I use my food processor. Set aside.
Pour the aquafaba into a clean bowl and whisk (preferably with an electric beater) until it’s white, and soft peaks are formed. Add the sugar and whisk for another minute, or until it looks like a glossy meringue.
Fold in the baking powder, vanilla, and the crushed crackers and peanuts and stir carefully until its well mixed. Pour the crust into the cake pan and bake it in the oven for about 25 minutes. Let it cool completely in the pan.
Melt the butter in a small casserole. Turn of the heat and add the chocolate. Let it melt in the hot butter. Don’t stir too much. When the chocolate is melted, add the maple syrup and vanilla, and stir until glossy. Pour over the chilled meringue crust and spread it out so it gets all over the crust. Put it in the fridge.
Take the cake out of the pan and place it onto a cake platter. Whip the cream and spread it on the cake, on top of the chocolate. Sprinkle the peanuts and chocolate on tip and drizzle with the caramel sauce.
Let the cake keep cool until serving. This cake can also be frozen, but the quality of the thawed cake depends a little on the brand of heavy cream used. Not all brands can handle to be frozen and thawed.
Serve with a nice cup of coffee!