Sponge biscuit

  • 6 large eggs
  • 160 grams (5.6 ounces) sugar
  • 70 grams (2.5 ounces) vegetable oil
  • 50 grams (1.8 ounces) hot water
  • 260 grams (9.2 ounces) flour
  • 50 grams (1.8 ounces) sesame seeds
  • 12 grams (0.4 ounces) baking powder


  • 400 grams (14.1 ounces) sugar
  • 400 grams (14.1 ounces) cream (33%)
  • 80 grams (2.8 ounces) butter
  • 0.5 teaspoon salt
  • 200 grams (7.1 ounces) sunflower seeds
  • 100 grams (3.5 ounces) pumpkin seeds
  • 100 grams (3.5 ounces) sesame seeds


  • 200 grams (7 ounces) butter
  • 130 grams (4.6 ounces) sugar
  • 600 grams (21.2 ounces) cream cheese
  • 1 gram (0.04 ounces) vanilla


  • 300 grams (10.6 ounces) white chocolate
  • 300 grams (10.6 ounces) cream (33%)
  • 120 grams (4.2 ounces) butter
  • 18 grams (0.6 ounces) gelatin (1:6 with water)

Covering custard

  • 300 grams (10.6 ounces) butter
  • 370 grams (13.1 ounces) white chocolate


  • Mixer

    A stand or hand mixer is essential for whipping eggs, cream, and mixing batter. Ensure your mixer has varying speed settings for optimal results.

  • 22 cm (8.7 inch) Diameter Mold

    Use a non-stick mold or line with parchment paper for easy cake removal and a professional finish.

  • Spatula

    This tool helps in gently folding ingredients and scraping down the sides of your mixing bowl to incorporate everything smoothly.

  • Frying Pan

    A non-stick pan is recommended for melting sugar and making the caramel sauce evenly without sticking.

  • Oven

    Preheat your oven for accurate baking times and ensure the correct temperature with an oven thermometer.


Step 1

1. Preheat your oven to 150-160C (302-320F). Separate the egg whites from the yolks. In one bowl, whisk the yolks with half of the sugar until well-combined. Add the hot water, then vegetable oil, and continue whisking until smooth. Tip: Make sure all your ingredients are at room temperature for better mixing.

Step 2

2. In another bowl, whisk the egg whites with the remaining sugar until stiff peaks form. Gradually fold the egg white mixture into the yolk mixture. Gently add the flour, baking powder, and sesame seeds and mix until just combined. Tip: Use a spatula to fold the ingredients to avoid deflating the batter. Pour the batter into a 22 cm (8.7 inch) diameter mold and bake for about 40 minutes. Allow it to cool fully on a wire rack before assembly.

Step 3

3. In a frying pan, melt the sugar over medium heat until it turns brown. Stir in the butter, then gradually add the boiled cream and salt. Continue boiling the mixture until it reaches 110C (230F). For a caramel topping, you can set aside 150 grams (5.3 ounces) of caramel and mix with 5 grams (0.2 ounces) of gelatin (soaked in 30 grams | 1.05 ounces of water). Tip: Stir constantly to prevent burning. Once cooled, mix in all the seeds.

Step 4

4. In a mixing bowl, whip room-temperature butter with sugar and vanilla until creamy. Add the cream cheese and continue whipping on medium speed for 3-5 minutes until the sugar is dissolved. Tip: Scrape the sides of the bowl to ensure even mixing.

Step 5

5. Melt the white chocolate and butter together, using a microwave or a double boiler. Melt the soaked gelatin and mix it thoroughly into the chocolate-butter mixture. Then, fold in the whipped cold cream until well-combined. Tip: Be gentle to maintain the airy texture.

Step 6

6. Whip the room-temperature butter until it turns white. Gradually add the cooled, melted white chocolate, mixing thoroughly to make a smooth custard for cake covering. Tip: Ensure your chocolate is not too hot to prevent it from seizing.

Step 7

7. To assemble the cake, layer the components in this order: a sponge biscuit layer, the crème, the caramel with seeds, the mousse, and another sponge biscuit layer. Tip: Allow each layer to set briefly in the refrigerator to make assembly easier. The cake has a shelf life of up to 72 hours.

Step 8

8. Some recommendations and tips: Tip: Toasting the seeds enhances their flavor. Feel free to use double servings of crème instead of the white chocolate mousse for a different texture. The caramel can be made without salt, and the seeds can be substituted with your preferred options.


When it comes to serving this delightful pastry, let your creativity shine! 🍰

Coffee and Tea: Pair your pastry with a freshly brewed cup of coffee or an elegant tea. The rich caramel and chocolate flavors beautifully complement a hot beverage, making it an indulgent treat for any coffee or tea party.

Fresh Berries: A handful of fresh berries on the side not only adds a pop of color but also brings in a refreshing burst of antioxidants and flavor. Think strawberries, raspberries, or blueberries. 🍓

Whipped Cream: Top your slice with a dollop of lightly sweetened whipped cream. For an extra touch, grate a bit of chocolate over the top. It's heavenly! 🥄

Remember, these serving ideas are just a starting point. Don't hesitate to customize and add your unique touch to make your pastry experience even more memorable! 🎉


Gluten-Free: Swap the all-purpose flour with a gluten-free flour blend of your choice. Ensure the blend includes xanthan gum for better texture. 🍞

Vegan: Replace eggs with flax eggs (1 tablespoon of flaxseed meal + 3 tablespoons of water per egg). Use plant-based butter and cream cheese, and opt for a dairy-free white chocolate and heavy cream. 🌱

Both these alterations maintain the delightful flavors while catering to specific dietary needs. Enjoy baking and savoring these wonderful variations! 🌟


  • How do I prevent my sponge biscuit from deflating?

    Make sure to gently fold the ingredients without overmixing, and avoid opening the oven door during baking.

  • Can I use salted butter for the caramel?

    It's best to use unsalted butter to control the saltiness of your caramel as per the recipe's requirements.

  • How do I make sure my caramel doesn’t burn?

    Keep a close eye on the sugar as it melts, stirring frequently, and remove from heat as soon as it reaches a golden-brown color.

  • Can I prepare parts of the pastry ahead of time?

    Yes, you can make the sponge biscuit and caramel a day ahead. Just store them properly in airtight containers.

  • What's the best way to ensure a smooth mousse?

    Make sure your cream is well-chilled before whipping and fold it gently into the melted chocolate and butter mixture.

  • How long can I store this cake?

    The cake can be stored in the refrigerator for up to 72 hours. Make sure it's well-covered to prevent it from drying out.

Nutrition facts

White Snickers cake
Recipe Yield:One 22 cm (8.7 inch) cake
Calories:per slice
Calories (Min - Max):500 - 600
Total Fat:40g
Saturated Fat:25g
Total Carbohydrate:50g
Total Sugars:35g