This Snickers Churros Cake is the dessert mash up you didn’t know you needed…trust me!
So let me explain what exactly is going on here. Four giant baked churro discs stacked with peanut butter whipped cream in between, nuts and drizzled in chocolate and caramel.
WHAT DOES IT TASTE LIKE?
It tastes like profiteroles…that might sound strange but churros are made from Choux pastry. The same pastry thats used to make profiteroles and eclairs. The churros discs are not fried but baked which is healthier and much less stressful than frying. Before assembling the churro cake, the discs are coated in cinnamon sugar which brings out the churro flavour.
They taste amazing with the sweetened peanut butter whipped cream, chocolate and salted caramel drizzles. Think churros, profiteroles and a snicker had a baby…I don’t know how that possible either but in flavour town it works.
WHEN SHOUILD I MAKE THIS CAKE?
If you’re looking for an alternative birthday cake or just something different then this ones a winner. It scream fun and is a bit quirky, imagine bringing this baby to the table at a dinner party and pouring the Carmel sauce on top. Your guests would start to giggle in their seats as they watch the caramel drip down the side.
If you can, serve it on a cake stand for extra drama…
CAN I MAKE IT IN ADVANCE?
Not really, the churro discs could become soggy sitting in between the whipped cream layers. However you could make the churros in advance and wrap them in cling film once they have cooled down. The peanut butter whipped cream is very quick to make so I would make that when you are ready to serve.
Ingredients
Ingredients
Churro discs
- 130g butter
- 3tbsp caster sugar
- 1/2tsp salt
- 300g plain flour
- 4 eggs
Peanut butter cream
- 750ml double cream
- 6tbsp smooth peanut butter
- 5tbsp icing sugar
Other items needed
- 1 bottle salted caramel
- 100g dark/milk chocolate
- 200g salted peanuts
Instructions
Churro discs
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- Add the 250ml water, butter, sugar and salt to a sauce pan. Heat until it starts to boil, keep stirring until all combined. Add the flour, stir using a wooden spoon to combine until the dough starts to pull away from the sides. Remove from the heat, set aside to cool for 15 mins.
- Draw 4 x 15cm circles on baking paper. (You will need 2 baking trays)
- Add the eggs one at a time, mix using a dough hook attachment. Add the mixture to a piping bag with a star tip & pipe 4 x 15cm circle churro discs.
- Bake @170c for 30 mins, then flip over & bake for 20 mins or until golden brown.
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Peanut butter whipped cream
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- Mix 6tbsp smooth peanut butter with 5tbsp sifted icing sugar with an electric beater/stand mixer until smooth.
- Add 750ml double cream, whip until thick and combined with the peanut butter.
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Assemble
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- Brush the churros with melted butter, then sprinkle cinnamon sugar all over.
- Stack the churro discs with the peanut butter whipped cream, drizzles of salted caramel, melted chocolate & salted peanuts in between each layer. Do not refrigerate, eat straight after assembling.
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