Ingredients
Equipment
Method
- Step 1: Take your ready-made chocolate sponge cake base and carefully slice it horizontally into two halves. Place the bottom layer back into your 18 cm springform pan, ideally securing the ring again, as this helps with layering.
- Step 2: Now for the magical caramel: Add the 200g sugar to a pot and let it caramelize over medium heat until golden brown. Be patient and do not stir at the beginning! Once it is liquid and amber-colored, remove the pot from the heat and carefully pour in the lukewarm cream (caution, it will hiss!). Stir until the caramel is completely combined with the cream. Stir in the 200g salted peanuts and let the mixture cool down a bit. When it is still warm but no longer hot, spread the peanut caramel evenly on the cake base in the ring.
- Step 3: For the peanut cream, add the mascarpone and 250g peanut butter to a large bowl. Sieve in the powdered sugar and cornstarch, add the 200g sugar, and then comes the trick: grate one Snickers bar directly into the bowl with a cheese grater! This gives the cream extra crunch and flavor. Mix everything briefly but vigorously until a homogeneous, creamy mixture forms. Do not mix for too long, otherwise the mascarpone can curdle!
- Step 4: Now spread the peanut cream generously and evenly on the peanut caramel layer in the ring. Carefully place the upper chocolate sponge cake lid on top and press it down lightly. Place the cake in the refrigerator for at least one hour (preferably longer!) so that everything can set. When it is well chilled, release the springform rim.
- Step 5: While the cake is chilling, prepare the glaze. Melt the 100g milk chocolate couverture together with the 50g peanut butter. This works great in a double boiler or carefully in the microwave (heat in short intervals and stir in between). Stir both well until a smooth, shiny mixture forms. Take the chilled cake out of the refrigerator and quickly spread the chocolate glaze over it. Let it run down the sides – this looks great! Chop the remaining two Snickers bars, you can also roughly crumble some of them. Decorate the still soft glaze with the Snickers pieces. And voilà – your Snickers dream is ready to enjoy! Let the glaze set briefly if you like, but I think it's best fresh!
Notes
Variations & Tips: If you prefer baking, you can bake your own 18cm chocolate sponge cake. Instead of peanuts, you can use roasted and salted almonds or pecans in the caramel. For the glaze, you can use dark or white chocolate. Add chopped chocolate pieces to the peanut cream for extra chocolate flavor. You can reduce the sugar amount in the cream slightly depending on your preference (the sugar amount in the caramel is important for consistency).
Tips for Success: Be patient when caramelizing the sugar; let it turn golden brown without stirring too early. Be cautious when adding the cream to the hot caramel as it will hiss and steam. Do not overmix the peanut cream; stop mixing as soon as it is smooth to prevent the mascarpone from becoming watery. Chilling time is crucial for the layers to set properly before removing the springform rim. Work quickly when applying the melted glaze as it begins to set fast.
Storage: The Snickers cake must be stored in the refrigerator. Keep it in an airtight cake box or covered with cling film. It will keep well chilled for about 3-4 days.