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.
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Ingredients for sponge cake
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5 eggs (medium-sized)
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180 g granulated sugar
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120 g all purpose flour
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20 g BAM cacao powder
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Ingredients for caramel
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200 g granulated sugar
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190 g whipping cream
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30 g butter
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salt
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60 g roasted peanuts, coarsely chopped
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Ingredients for filling
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120 g whipping cream
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90 g thick sweetened condensed milk
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170 g mascarpone cheese
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2 pumps BAM vanilla paste
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Ingredients for glaze
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200 g BAM milk chocolate drops
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100 g whipping cream
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1 teaspoon oil
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chopped roasted peanuts to sprinkle
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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.