The Fabulous Snickers Cake

This sounds silly- but this cake really tastes like a Snicker bar!

Snickerskage

I actually stole this recipe from somebody’s blog, but she also lent the recipe from somebody else’s blog, without noting where, so… Thank you to the original maker of this cake;)
This cake is made in three easy steps: baking the cake, making the chocolate syrup and last covering it with milk chocolate. Easy but takes some time as it has to cool.
The cake:

4 dl.sugar
200 gr softened butter
3 eggs
4 dl flour
1 1/2 teaspoon baking powder
300 gr. salted peanuts
Whisk the soft butter with the sugar, when big and fluffy add one egg at the time and whisk a LOT in between the next egg. Mix the flour and baking powder and gently turn it in the egg mix. Careful you don’t loose all the airiness.
Now bake the cake at 190 degrees until done, about 20-30 minutes.
Snickerscake2
While the cake bakes make the sirope/ caramel: 

1 dl.light sirope
1 dl. Fullfat cream
50 gr. sugar
2 teaspoons of vanilla sugar
2 tablespoons of coco powder
When the cake is baked, let it cool a bit and the pour the caramel over it. Let it soak and when the caramel is completely absorbed and  cooled cover it with milk chocolate.
Snickerscake4
Eat with delight when completely cooled- kids and men with a sweettooth loves this cake!
A glimpse of Baklava
I have to say this…I Loooove baklava!

????????????????????????????????????

I have been told that there are is a big difference from the Tyrkish and the arabian baklava- the Tyrkish is soaked in sirup water and can be rather wet and sticky- where as the Arabian ones are more crunchy and has less sirup.
I  made this in my version of the Arabian version ( as I love crunchy things) brushed each layer of filo with cleared butter,  filled the middle  with grinded almonds, walnuts and pine, sprinkled them with sugar and cinnemon, placed the rest of the layers of filo on top, brushed with cleared butter..and then cut the whole thing up in little squares/ retangulars and baked it till crispy and golden.
The sirup I cooked from sugar, water, honey, a bit of rose water…when it was thick and the cake wasnt all cooled down yet, I poured some over the cake..especially in the gaps. Sprinkled it with some chopped up fantastic pistachios nuts from Aegina Island ( dry roasted sundried handpicked pistachios Mrs C brought us)