Cooking Snickers dessert in cups with peanuts, caramel, biscuit, and buttercream.
Recipe and ingredients:
Roasted and peeled peanuts.
For the sponge cake:
- Eggs - 3 pieces
- Flour-90 gr
- Sugar-90 g
- Cocoa - 2 tbsp.
Syrup to soak the cake, the easiest option - 8 tbsp water and 5 tbsp sugar. You can use any other syrup, with cognac, juice or milk.
- Sugar-200 gr
- Cream 33% - 130 ml (I think you can add more, it will not be so thick and softer after cooling)
- Salt – a pinch (as much as possible, to taste).
For the cream:
- Cream 33% - 300 ml
- Boiled condensed milk-0.5 cans.
Making a sponge cake:
Beat the egg, add sugar and beat until the mass turns white, becomes lush, and noticeably increases in volume. Then add the sifted flour, mix, add cocoa.
Bake for 30 minutes at 180 degrees. I baked in a silicone mold, which was previously oiled. You may need to put baking paper in other forms.
The sponge cake should be baked in advance so that it is completely cooled. After that, the sponge cake should be crushed into crumbs. I did it in a blender, but you can also use your hands.
Sugar syrup for soaking sponge cake is prepared as follows: mix water with sugar, bring to a boil, stirring occasionally. As soon as the sugar dissolves, turn it off. Allow cooling.
To make the caramel, you need to take a saucepan with a good coating and a thick bottom. Over low heat, stirring constantly, melt the sugar until smooth brown syrup. In parallel, bring the cream to a boil. When the sugar has dissolved, pour in the hot cream and stir all the time. All of this at first will be very seethe! Add salt at the end.
For the cream, beat the cream (always cold!), then add the condensed milk to them and beat lightly again.
In portion molds, preferably transparent, we put layers: sponge crumbs, pour it with syrup, cream, nuts, caramel, and again sponge crumbs, syrup, cream, caramel, nuts.
Dessert should be allowed to stand in the refrigerator for at least a few hours, and even better to prepare it for the day.