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Snickers Roll Cake

  • Preparation time:

    2 uri in 30 minut
  • Complexity:

  • Number of integredients:


Since I adore Snickers and similar candy bars, I decided to combine the flavors in a roll cake as well. That’s right, as simple as that. This roll cake consists of cacao sponge, salted caramel, peanuts and delicious milk filling. Glazed with a delicious BAM milk chocolate glaze and sprinkled with salted peanuts, it is soft enough to be cut easily.

Lovers of desserts in a glass can prepare Snickers in a glass.

Makes: 12 slices.

  • Ingredients for sponge cake

    • 5 eggs (medium-sized)
    • 180 g granulated sugar
    • 120 g all purpose flour
    • 20 g BAM cacao powder
  • Ingredients for caramel

    • 200 g granulated sugar
    • 190 g whipping cream
    • 30 g butter
    • salt
    • 60 g roasted peanuts, coarsely chopped
  • Ingredients for filling

    • 120 g whipping cream
    • 90 g thick sweetened condensed milk
    • 170 g mascarpone cheese
    • 2 pumps BAM vanilla paste
  • Ingredients for glaze

    • 200 g BAM milk chocolate drops
    • 100 g whipping cream
    • 1 teaspoon oil
    • chopped roasted peanuts to sprinkle
  • Preparation

    • Preheat the oven to 200 °C (400 °F). Beat the eggs and sugar at maximum speed for 10 minutes. Sift the cacao and flour on top of the egg mixture and gently fold in with a spatula. Spread the batter evenly on a 38 x 30 cm baking sheet (inside measurements of a regular baking sheet) lined with parchment paper and bake for 7 minutes.
    • Lay out a clean kitchen towel on the work surface. Immediately place the baked sponge cake on a kitchen towel with the top side down and roll it lengthwise with the kitchen towel and paper. Allow to cool.
    • Prepare the caramel. In a large skillet, heat the sugar over medium heat until melted. Be careful not to burn the caramel. Meanwhile, heat the whipping cream in a pot and add it to the caramel, stirring constantly. Continue to stir and cook for another 1–2 minutes until the caramel thic- kens, then add the butter and stir to combine the ingredients. Remove the caramel from heat, add salt and pour it into a larger bowl so it cools faster. Cover with plastic wrap in direct contact.
    • Whip the whipping cream and refrigerate. Mix the mascarpone cheese with the condensed milk and vanilla paste until smooth. Fold in whipped cream with a spatula and refrigerate.
    • Roll out the cooled sponge and carefully peel off the parchment paper. Coat the sponge evenly with caramel and sprinkle with peanuts. Spread the filling over the caramel with a spoon and level it out with a palette knife, leaving a 5 cm edge (otherwise the filling will eventually leak out when rolling). Tightly roll the sponge into a roll cake with the help of the kitchen towel.
    • Wrap the roll cake in plastic wrap and place it in the fridge to set the filling.
    • Bring cream to a boil and pour over the chocolate. Wait one minute and mix with a spatula until well-combined. Add the oil and stir to combine the ingredients. Remove the wrap from the cooled roll cake and place it on a cooling rack. Coat with chocolate glaze and sprinkle with peanuts. Place the roll cake in the refrigerator to set the glaze.

About the author

Urška Jerman

Urška Jerman, who creates under the name Cake O'Clock, has been accompanied and inspired by desserts since she was a child. I was inspired to make them by my mother – I would always observe with fascination while she was preparing food, thrilled whenever I got to participate in the process. My father would show his support by enthusiastically tasting what I made and buying children’s cookbooks that he has kept with great care to this day. These books led me to making a mess in the kitchen on my own, an endeavor that has, over the years, become my career that I love and enjoy.

"Hoping that you and your loved ones will enjoy the recipes, I wish you a successful and fun baking!"

Urška Jerman, pâtissier