Snickers cake

Ingredients for 1 servings:

• 3 m.-sized eggs
• 75 g sugar
• 40 g flour
• 30 g baking cocoa
• 60 g cornstarch
• ½ pack of baking powder
• 150 g sugar
• 150 ml cream
• 100 g peanuts, roasted and salted
• 400 g mascarpone
• 200 g creamy peanut butter
• 1 tbsp powdered sugar
• 1 tbsp cornstarch
• 160 g sugar
• 1 bar of confectionery (Snickers), regular size
• 75 g milk chocolate
• 30 g peanut butter, creamy
• 2 bars of confectionery (Snickers), regular size

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 10 minutes; Total time approx. 4 hours 40 minutes

This recipe is suitable for a 24 cm springform pan. For a baking sheet, I recommend double the amount (but you will need a baking frame or a rectangular springform pan). Base: Preheat oven to 170°C fan/convection oven. Beat eggs and sugar until frothy. Separately, mix the flour, cocoa powder, cornstarch, and baking powder. Gradually add the mixture to the egg-sugar foam and mix well. Line the base of the springform pan with baking paper and grease the sides (the bottom half is enough; the batter won’t rise as much). Pour the batter into the baking pan and bake for about 10 minutes (depending on your oven, it may take a little longer; test with a toothpick to see if the base is done). Let cool. Heat the sugar in a large saucepan/large frying pan over low heat. Heat the cream separately (or remove it from the refrigerator early enough). As soon as the sugar begins to melt, stir regularly until it is completely liquid. Add the cream and continue stirring until a smooth mixture forms (this may take quite a while). Be careful when adding the cream, as the sugar is very hot. Optionally, stir in roughly chopped peanuts and let the mixture cool slightly. Spread the caramel on the chocolate base (if the base has become a little dry, cut off the top layer so that the base can absorb the moisture better). Chill the cake. Cream: Mix the mascarpone and peanut butter and mix well. Sift in the powdered sugar and cornstarch. Add the sugar and mix. Finally, grate the Snickers into the cream using a coarse grater and fold in. Spread the cream on the caramel layer. Chill the cake for at least 2 hours. Decoration: Melt the chocolate in a water bath. Cut the Snickers into as many pieces as you want to make cake slices. Add the peanut butter to the melted chocolate and mix. Spread the mixture on the cake (the springform pan/baking frame can be removed beforehand). Place the Snickers pieces so that they are in the center of each planned cake slice. Chill again until the chocolate is solid. The cake is super rich, so it’s best to cut it into small pieces.